📚
Все вопросы
- The detailed list of food and beverage offerings with their respective prices is called … #121
- The common name of crockery, cutlery, glassware and linen used while serving and eating meals at a table is … #122
- It is said that the hygiene starts from (where)? … #123
- Position the following steps of F&B decision making in the correct order: #124
- Which service is not usually provided in the hotel F&B … #125
- What are the F&B ancillary departments (choose all suitable answers)? #126
- Who is responsible for inventory checking in the restaurant… #127
- Match exact positions and their responsibilities: #128
- A person who is trained to recognize and prevent risks associated with food handling in an F&B Services business, is called … #129
- Which trait/skill is not appropriate for the F&B staff?… #130