Hotel Management Class Test 40

Setting up of Buffet , Different types of Buffets Class Test

Welcome to your Setting up of Buffet , Different types of Buffets 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.बुफे की स्थापना, बुफे के विभिन्न प्रकार क्लास टेस्ट में आपका स्वागत है। 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. What is the first step in setting up a buffet?

Cooking the food

Cleaning the dishes

Planning the layout

Taking customer orders

2 / 20

2. Which table arrangement is most common for buffet setup?

Round

L-shape

U-shape

Oval

3 / 20

3. What is typically placed at the beginning of a buffet line?

Desserts

Main Course

Beverages

Starters/Salads

4 / 20

4. Which of the following is essential for maintaining food temperature during buffet service?

Serving trays

Chafing dishes

Cutting boards

Serving spoons

5 / 20

5. How should hot food be kept during buffet service?

At room temperature

On ice trays

Using chafing dishes or heating elements

In the refrigerator

6 / 20

6. How far apart should buffet tables be to allow free flow of guests?

1 foot

2 feet

3-4 feet

5 feet

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7. Which item should be placed last on a buffet line?

Soup

Dessert

Bread

Cutlery and napkins

8 / 20

8. What is the best way to control guest flow in a buffet?

Signs and staff guidance

Removing tables

Letting guests decide

Playing loud music

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9. How can cross-contamination be avoided in a buffet?

Using the same spoon for all dishes

Placing food in one large tray

Separate serving utensils for each dish

Not using utensils

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10. Which cloth is generally used to cover buffet tables?

Paper

Silk

Plastic

Table linen

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11. Why is height variation used in buffet displays?

To make food hotter

To save space

For visual appeal and interest

For hygiene

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12. Which is NOT a component of buffet setup?

Display dishes

POS machine

Signage labels

Serving utensils

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13. What is the standard temperature for keeping cold food in a buffet?

Below 5°C (41°F)

10°C

Room temperature

20°C

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14. Which beverage setup is suitable for a buffet?

Self-service station

Waiter-served drinks only

Vending machine

Beverage cart only

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15. Why are sneeze guards used in buffets?

For decoration

To keep food warm

To protect food from contamination

To display the menu

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16. What is a "sit-down buffet"?

Guests serve themselves and eat standing

Guests are served by staff at their tables

Guests sit while dishes are passed to them

Guests collect food and return to assigned seats

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17. Which type of buffet offers food portions served directly by staff?

Finger buffet

Assisted buffet

Display buffet

Cocktail buffet

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18. In a "standing buffet," guests typically:

Sit at assigned tables

Eat at the counter

Stand and eat using tall tables or no tables

Are served at the table

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19. Which buffet is suitable for small bites and informal gatherings?

Russian buffet

Sit-down buffet

Finger buffet

Self-service buffet

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20. What is a “buffet à la carte”?

Guests order from a set menu only

A buffet with live stations and options prepared on demand

Buffet with no choice

Fixed portion buffet

Your score is

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