Hospitality

Review questions

How would you set a table for a specified menu?
Describe the flow of service within a food and beverage environment including ordering and service procedures.
Outline typical table set-ups for specified types of service and functions.
How could your pre-service preparation help to ensure efficient service to customers?
Why is communication between kitchen and waiting staff important?
How might you promote the sale of a particular dish to a customer?
What would you do if there were a delay in food coming from the kitchen?
What would you do if you were unable to answer a question on the menu and how would you avoid the problem in future?
What hygiene factors should you consider when serving food to the table?

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