Serve Food at the TableQ1 Why is it important when delivering good customer

service ?

1.Staff are polite and helpful to customers

2.Staff are always on time

3.Head waiter always meet and greet

4.Questionnaire are always given out to customers

Serve Food at the TableQ2 Why are menu checked before service?

1.To ensure correct information is given by kitchen

2.To ensure correct information is given to customers

3.Make sure there is enough equipment for service

4.To ensure there is enough food for service

Serve Food at the TableQ3 Why is it important to give the correct menu

information to customer?

1.To comply with food hygiene regulations

2.To comply with licensing laws

3.Make customers aware of dishes that are availability

4.Safety legislations are meet

Serve Food at the TableQ4 Why is it important to have knowledge about food

being served?

1.To show product knowledge and describe dishes on the menu

2.To give good customer service

3.To get tips and please supervisor

4.Save on the cost of printing menus

Serve Food at the TableQ5 Which statement correctly identifies the type of

assistance the customer needs?

1.A hearing impaired person needs to sit near the entrance

2.A wheelchair user to be given easy access to a table

3. A hearing impaired person needs a special menu

4.A wheelchair user to be given access to entrance

Serve Food at the TableQ6 What is the best way of dealing with a customer

that is unable to communicate their requirement?

1.Inform bar staff

2.Inform colleagues

3.Inform kitchen

4.Inform supervisor

Serve Food at the TableQ7a What the most important safe working practice

when serving customers?

1.A waiters cloth is use to prevent burns to staff

2.Meals should be served to the left

3.Meals should be served on a tray

4.A waiters cloth is use to prevent burns to customers

Serve Food at the TableQ7b What's the most hygienic working practice when

serving customers?

1.All staff wear plastic glovers when serving food

2.All service cutlery to be polished and free from damage

3.All cutlery be made from silver

4.All staff to use clean glass cloth fro carrying plates

Q8 What accompaniment do you serve with roast turkey?

1.Tartar sauce

2.Mint sauce

3.Cranberry sauce

4.Horseradish sauce

Serve Food at the Table

Serve Food at the TableQ9 Which service equipment would you use to serve

cheese?

1.Dishes and linen

2.Service cutlery and plates

3.Service cutlery and flats

4.Linen and flats

Serve Food at the TableQ10 Why is it important to present food to menu

specifications?

1.For customer satisfaction

2. To make it easier for Kitchen staff

3.Legal requirement

4.Company policy

Serve Food at the TableQ11a What's the safest working practice when

maintaining dining and service areas?

1.All areas are clean tidy and free from hazards

2.All equipment is stored in kitchen

3.Electrical equipment is left on

4.Health and safety signs are display in the restaurant

Serve Food at the TableQ11b What's the most hygienic working practice when

maintaining dining and service areas?

1.All bins emptied once a day

2.All areas to be kept clean, tidy and free from debris

3. All Accompaniments to be stored in fridge

4.Cutlery and crockery to be polished before use

Serve Food at the TableQ12 What's the main reason to keep the service areas

free from rubbish and food debris?

1.To keep a professional image for customers

2.Comply with company policy

3.Keep staff surrounding pleasant

4.Smooth running of the food service area

Serve Food at the TableQ13 Why must waste be handled and disposed of

correctly?

1.To comply with the Trade Description Act and prevent accidents

2.To comply with food Hygiene Legislation and avoid pest infestation

3. To comply with C.O.S.H.H and prevent accidents

4.To comply with the Trade Description Act and pest infestation

Serve Food at the TableQ14 Why must you have a constant stock of Linen,

table items and accompaniments?

1.To keep kitchen staff happy

2.To avoid asking manager questions

3.Make stocktaking easier

4.To ensure the smooth running of the food service area

Serve Food at the TableQ15 How would you deal with cold food from the

kitchen?

1. Tell customers it is not your fault

2. Offer customers a free meal

3. Apologise and replace the food immediately

4. Leave the food and hope the customers do not complain to supervisor