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problem 1: The accomplishment of customer satisfaction is the main aim of all food and beverage operations.

a) Examine five needs that a customer might seek to satisfy throughout the meal experience.
b) Recognize five kinds of premises where single point service might be found.
c) Compare the duties of a floor waiter with those of a lounge waiter.

problem 2: A restaurant manager might expect their advice to be sought whenever items of furniture and equipment need replacing.

a) Identify factors that will require to be taken into consideration when finding out the style of seating for a food service area.
b) Recognize what must be taken into consideration when purchasing china.

problem 3: An à la carte menu is distinguishable by each section of the menu being considered as a separate course.

describe each of the given courses, and give one illustration of an appropriate dish that might be served during that course:

a) Hors d’oeuvre
b) Pasta
c) Entrée
d) Vegetable dish
e) Sorbet
f) Relevée
g) Cold buffet
h) Cheese
i) Dessert
j) Savoury

problem 4: A spirit is produced from the distillation of an alcoholic beverage, whereas a liqueur is a spirit that has been sweetened and flavored.

a) describe the color and flavor of each of the given liqueurs:

• Benedictine
• Cointreau
• Crème de menthe
• Drambuie
• Tia Maria

b) describe the given spirits:

• Plymouth gin
• American whiskey
• Fine Champagne
• Armagnac
• Tequila

problem 5: It is usual for new members of staff to be supplied with a list of procedures to follow throughout the service of a meal. Identify procedures which must take place from the moment a guest arrives at the restaurant entrance until the guest’s departure.

problem 6: A specific style of service will be agreed on dependent on the type of restaurant and the demands of the clientele. Describe the merits and demerits of each of the given forms of service, specifying the type of establishment in which that particular style might be found:

a) Floor service
b) Cafeteria
c) Ganymede
d) Vending

problem 7: It is expected that an honored guest at a formal occasion will be treated with respect suitable to their position.

a) State how you would address the given persons throughout conversation:

• The Queen of England
• A Royal Prince
• A Royal Duchess
• A Prime Minister
• A Bishop

b) Describe the right procedure to follow when proposing the main toast at a wedding.

problem 8: Pilferage and wastage might be eliminated via a properly managed control system. describe, with the aid of a diagram, the triplicate checking system used to control food and beverages in a restaurant, and point out the route for each copy of the check.

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