1. In a formal function, the toast master announces the toast after the service of ________ course.

- Sweet
- Tea/Coffee
- Main Course
- Starters

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2. Total space reserved for dining area

- 20 to 30 %
- 40 to 60 %
- 30 to 40 %
- 80 to 90 %

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3. In a formal banquet, one food server can serve

- 8 to 10 covers
- 2 to 4 covers
- 1 to 2 covers
- 12 to 14 covers

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4. A banquet contract of agreement is signed between

- Client and the Host
- Banquet Management and the Client
- Host and the Toast master
- Toast master and Banquet Management

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5. Reduction of production cost is an

- Objective of good layout
- Factors while planning a restaurant
- Macro Environment
- Menu Analysis

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6. "Butter must be butter, not margarine". The said statement best suits which menu planning objectives

- Menu must be cost effective
- Menu must attain marketing objectives
- Menu must be accurate
- Menu must bring guest back

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7. Pieces of furniture that are joined to make a stage

- Banquet Tables
- Risers
- Lectum
- Podium

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8. In a formal function, catering after the main course service what are removed from the table?

- Cruet set, Napkins, Butter dish
- Bread basket, Cruet set, Water goblet
- Cruet set, Bread basket, Butter dish
- Dessert Cutleries, Bread basket, Napkins

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9. A stage banquet is an example of

- Semi Formal Banquet
- Formal Banquet
- Informal Banquet
- Casual Banquet

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10. For a cocktail reception, a bartender can serve upto

- 20 guests
- 30 guests
- 35 guests
- 50 guests

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11. _______ microphone is attached to the lapel of the speaker to allow free hand movement

- Boom
- OHP
- Lavallere
- Wireless

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12. Understanding of the fonts, styles and copy used on a menu is

- Menu sales mix
- Menu analysis
- Menu merchandise
- Menu planning

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13. A function to meet people, make new friends, entertain oneself is a _______ function.

- Formal function
- Informal function
- Public relations
- Social function

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14. _______ is a stand upon which a speaker may rest notes or books.

- Podium
- Raiser
- Canopy
- Lectern

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15. Space allocated per person is sq. feet for a spacious, elegant restaurant

- 10
-8
- 11
- 14

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16. Flexibility of use, design of the restaurant, durability and type of service offered are

- Points to consider when buying restaurant equipment
- Factors influencing menu planning
- Objectives of a good layout
- Points while planning a dining area

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17. Which of the following is the most junior member of the brigade.

- Chefd'etage
- Dumbwaiter
- Demi-chef de rang
- The commis debarrasseur

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18. PFA stands for ______

- Post Function Analysis
- Pre Function Area
- Pre Fund Analysis
- Pre F&B Assessment

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19. Which equipment is used to keep food hot on a buffet?

- Chafing dish
- Sizzling plate
- Gueridon trolley
- Wooden chopping board

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20. Banquet is delivered from the French word, Baunc, meaning

- Chair
- Bench
- Table
- Raisers

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21. A function prospectus is floated with

- FBM & FOM
- EHK & Chef
- Controller, Engineer & Security
- All of the above

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22. Area allowance per person for a Theater Style set up is

- 8 to 9 sq. ft.
- 1 to 2 sq. ft.
- 10 to 20 sq. ft.
- 2 to 3 sq. ft.

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23. ______ explains the menu to F&B personnel before a banquet event.

- GM
- Chef
- Banquet Manager
- Restaurant Manager

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24. Space allocated for Kitchen

- 10%
- 30%
- 50%
- 80%

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25. Size of a round table for 8 pax in diameter

- 36"
- 42"
- 60"
- 48"