Food & Beverage Test No 2 for Diploma & Short term courses Leave a Comment / By citmsorg / July 9, 2025 Welcome to your Food & Beverage Test No 2 for Diploma & Short term courses Captain in F&B service outlet is _______ America France England Russia None Who is responsible for table clearance? Chef de rang Commis de rang sommelier senior captain None Chef- de- sale can be found in Coffee shop Beer Bar Disco theque Lounge Bar None Who is the sommelier of the hotel? Carving meat serving wine serving tea & coffee Serving beer None None The captain is responsible for takes the food and beverage order from guest and served ------ True False None Maitre de hotel refer to in restaurant as Captain Steward Restaurant manager Senior captain None Who is responsible for carving the dishes in hotel— Captain Waiter Banquet manager Trancheur None Who is responsible for entire operation and service in restaurant can be called------ Wine waiter Trolley waiter Restaurant manager captain None Demi chef de rang is refer to as trainees --- True False None Who is responsible for welcoming and seating the guest at restaurant Reception hostess Steward General manager Executive chef None Who is responsible for served the food and beverages on a particular floor of a hotel ----- Manager waiter Floor waiter Lounge staff None The French term of restaurant manager is ------- Directeur de restaurant Piccolo Maitre de hotel Demi chef de rang None The bosses of captain, and also play the acting role of restaurant manager can be called ---- Captain Trolley waiter Banquet manager senior captain None Who is responsible for daily booking, entire operation and services in banquet ------ Restaurant manager Banquet manager Room service manager Bar manager None Maitre de reception hotel can be called ---- Head waiter Station head waiter Reception head waiter Station waiter None Maitre de hotel is referring to head waiter in restaurant— True False None Chef de etage can be defined as floor waiter – True false None Who is responsible for achieve daily sales target, profit margin and budgeting of hotel ---- Restaurant manager General Manager Food and beverage manage Banquet manager None Commis de barrasseur is French term of busboys --- True False None Who is responsible for making the bills in restaurant ----- General manager Executive chef Executive house keeper Cashier None Station waiter can be call chef de rang – True False None Maitre de hotel carre is the French term of station head waiter --- True False None Who is responsible for served the food clearance in banquet ------- Restaurant manager Banquet waiter Executive House keeper Store manager None Piccolo can be called as apprentice or learner— True False None The French term of assistant station waiter is --- Demi chef de rang Chef de rang Trancheur Chef de salle None Who is the directeaur de restaurant in the hotel --- Banquet manager Cashier General manager Restaurant manager None 1 out of 3 Time's upTime is Up! Post navigation ← Previous QuizNext Quiz → Leave a Reply Cancel replyYour email address will not be published. Required fields are marked *Comment * Name* Email* Website Save my name, email, and website in this browser for the next time I comment.
