Sunday, July 24, 2011

Possible Questions for Oral Questioning (FBS NC II)

Possible Questions for Oral Questioning
What is 3 Bucket Method?
· Washing
· Rinsing
· Sanitizing
What is 3S?
· Scrape
· Segregate
· Stack
What is the basic function of food service attendant (bartender, receptionist, waiter or any other position)?
How do you handle guest complaint?
H- hear (listen and identify complaint)
E - Empathize
A- Apologize
R - Respond (inform supervisor)
T - Take action
What are the types of food service? Explain each service.
· America Service or plated service - food is already prepared in the kitchen in individual plates with garnish and accompaniment and plate is served individually to guests
· Russian service or platter service - food is arranged in a platter and waiter serve the food from the platter to the guests plate using a tong
· French or gueridon service - chef or head waiter prepare the food on the table side with some showmanship. Gueridon service for it uses gueridon trolley
· Buffet Service- guests line up to get their food in the buffet table
· Banquet Service - for group of persons and with fixed price
· Family Service - food are prepared in the kitchen, placed in a platter and served in a platter on the table.
· English Service - private dinner with fine dining set-up and typically with wine service
· Luriat Service - plate of food complete with rice, meat, vegetable and dessert/ plate with complete meal
· Apartment or Blue Plate Service - similar to family Service with difference in location as it is held in an apartment
· Tray Service - food is served with the use of a tray
What are the examples of unsanitary/ sanitary practices?
Differentiate American Service (Plated) from Russian Service (Platter).
What are the common factors that need to be considered in putting up you own restaurant?
· Capital/ Budget
· Location
· Target Market
· Competitors
· Manning - quality, trained staff
· Knowledgeable about the Business
· Food Costing
· Safety and Sanitation of the Area
· Requirements & Permits
· Equipments
· Product/ Source of Ingredients
· Product Development
Cite examples of the different areas of the restaurant. Tell something about the area.
· Cashier's Area
· Dining Area - where guests are seated to eat,
· Dishwashing Area - where cutleries, dishes and other equipments are washed, rinsed and sanitized. It is placed inside the kitchen
· Food Preparation Area - aka kitchen
· Dispatching Area
· Bar Counter
· Food Display Counter
· Service Station or Side Stand
What is restaurant? Types of restaurant.
· Fine Dining
· Coffee shop
· Industrial, Student Canteen/ Cafeteria
What are the procedures in fine dining?
How do you rate your self 1-10 base, 10 as the highest, on your demonstration? Did you pass or fail? Why?
What are the things needed in preparing the table for service?
· China
· Glasses
· Cloth
· Cutleries
What are the considerations when preparing the table for service?
· Check equipment, check the table and then sanitize the table.
How do you sanitize your hands?
· Wash hands for 20 sec with sanitizer/ soap and water
· Wash up to your elbow
· Rinse hand thoroughly
· Dry hands using single service towel or paper towels
What are the qualification(s) of a good food service attendant?
· Service-oriented, meaning you are knowledgeable of your job roles and functions.
How do you check condition of the table (and utensils) prior to service?
· Actual checking
· Types of Kitchen
· Cold - Salad, Dessert
· Hot - Entrée, Soup, Appetizer