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Professional Development
Professional Development
Catering
21 questions
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- 1. Multiple Choice
The primary factor for caterings are
Hygiene and sanitation
Cleanliness and safe work environment
Following safety regulations
Well menu planning
- 2. Multiple Choice
What are the two main types of catering?
On premises and off premises
Residential and Non residential
Commercial and non commercial
Welfare and subsidies
- 3. Multiple Choice
_______ is serving food at a location away from the caterer's food production facility.
Welfare catering
Off premises catering
Industrial catering
Corporate catering
- 4. Multiple Choice
Off premises catering is the service of meals in
Factory, Industry, Corporates, etc.
School, Colleges, Universities, etc.
Offices, Clubs, Canteens, etc.
All of the above.
- 5. Multiple Choice
If careful consideration is given to certain small details and the people concerned take active participation
It will increase productivity of the business or catering
It will increase turnover and Improve profits.
Generally enhance the reputation of the caterer.
All of the above.
- 6. Multiple Choice
Advantages of off- premises catering
Additional revenues and Business by contract
Limited inventories and
Controllable costs
Direct payment
Advance forecasting
All of the above
- 7. Multiple Choice
Advance forecasting is more accurate for off-premise caterers
Revenue forecasting somewhat easier.
They can generate even more profit by providing other
services.
Because parties are
generally booked weeks, months, or years in advance.
None of the above.
- 8. Multiple Choice
What does it take to become a successful off-premise caterer?
Sense of Humor.
Willingness to Take Calculated Risks
Ability to Plan, Organize, Execute, and Control.
All of the above
- 9. Multiple Choice
The advantage of a central kitchen is ____________ up a kitchen on each service site.
The lower risk.
The reduced investment.
The increase in quality
The receiving of commodities.
- 10. Multiple Choice
The role of a central kitchen is
To increase the possibilities and feasibility of the staff and commodities to used.
To increase the productivity of the kitchen and reduce the work load of the staff
To cut down on staff and other food costs by purchasing all the raw materials and prepping meals for the other branches of the restaurant.
To lower the risk of business and to improvise the factors associate with the caterings.
- 11. Multiple Choice
A central kitchen enjoys greater efficiency through:
Stafff
Profit
Waste management
Non of the above
- 12. Multiple Choice
A mobile caterer serves food directly from
A vehicle, cart or truck which is designed for the purpose.
A service which is designed for the purpose.
An outlet which is designed for the purpose.
A business which is designed for the purpose.
- 13. Multiple Choice
Which of the following is the Mobile Catering
Hostel mess caterig
College mess catering
Automobile catering
None of the above
- 14. Multiple Choice
Which of the following are branches of mobile catering
Airline catering
Cruise/Ship catering
Railway catering
All of the above
- 15. Multiple Choice
The two types of sea transports, which provide the catering facilities: –
Cruise and Cargo
Cruise liner and Cargo vessels
Ships and boats
Cargos and ships
- 16. Multiple Choice
There is a central kitchen known as _________ , in which there are various sectors such as butchery, pastry, the raw material are packed up from ports in advance, service could be a fine plated buffet.
Galley
Main kitchen
Advance kitchen
Gallery
- 17. Multiple Choice
Purchasing is one of the basic stages
It involves the negotiation and bargaining over the firm where to be purchase.
it involves the procurement of raw materials from the market in exchange of resources.
It involves the stacking and distribution of the commodities
It involves the hold processes of the raw materials
- 18. Multiple Choice
Purchase must support the needs of operations by providing an uninterrupted flow of high quality goods and services that internal customers require. This can be done by:
Buying at the right price
From the right source
Delivery at the right time
All of the above
- 19. Multiple Choice
While selecting suppliers the following things to be kept in mind
The prices are competitive for the goods specified in relation to the quality.
The Standard Purchase Specification (SPS) for each item
The delivery conditions- time of delivery, the package of the goods etc.
All of the above
- 20. Multiple Choice
Copies of the purchase specification need to be sent to the following
The purchase department .
The receiving department
The supplier
All of the above
- 21. Multiple Choice
For effective purchase it is essential to remember
Design the purchase procedures
Determine the purchase needs
Evaluate the purchasing task
All of the above
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