Hotel Management Class Test 37

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Practice on Methods and Techniques of Different styles of service- American/French/In-situ Class Test

Welcome to your Practice on Methods and Techniques of Different styles of service- American/French/In-situ Class Test Hope you understand the class & now it's time to examine yourself through test. Remember you have only 10 minutes to complete the class test after 10 minutes Class test will be automatically submit.सेवा की विभिन्न शैलियों के तरीकों और तकनीकों पर आपके अभ्यास में आपका स्वागत है- अमेरिकी/फ्रेंच/इन-सीटू क्लास टेस्ट आशा है कि आप क्लास को समझ गए होंगे और अब टेस्ट के माध्यम से खुद को परखने का समय आ गया है। याद रखें कि आपके पास क्लास टेस्ट पूरा करने के लिए केवल 10 मिनट हैं 10 मिनट के बाद क्लास टेस्ट अपने आप सबमिट हो जाएगा।

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1. In American service, food is served:

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2. Which type of restaurant most commonly uses American service?

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3. What is the main advantage of American service?

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4. In American service, how is food portioned?

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5. American service is also known as:

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6. In American service, from which side is food served and cleared?

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7. Which of the following is NOT a characteristic of American service?

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8. Who portions the food in American service?

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9. Which meal type often uses American service in hotels?

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10. In which country did American service originate?

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11. French service is characterized by:

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12. What is a “gueridon”?

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13. Who serves and plates the food in French service?

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14. Which of these best describes French service?

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15. What is a key disadvantage of French service?

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16. Which equipment is essential for French service?

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17. Which type of restaurant typically uses French service?

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18. What is “à la carte” in relation to French service?

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19. In French service, food is served from:

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20. Which side is food served in traditional French service?

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21. In-situ service means:

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  1. Which of the following is a key feature of buffet service?

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  1. Buffet service is also known as:

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24. What is the primary advantage of buffet service?

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  1. Which of these is important in buffet layout?

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  1. In in-situ service, who controls the portion size?

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  1. Which meal type is best suited for buffet service?

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  1. What type of event often uses in-situ service?

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  1. Which is NOT a drawback of buffet service?

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  1. Buffet service is most commonly used for:

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