Hospitality and Tourism Food and Beverage Service 1 — Questions and Answers
Question 1: What does 'mise en place' mean in restaurant service?
- The daily specials menu
- Everything in its place — preparation before service begins (Correct answer)
- A French-style table setting
- The side station for servers
Correct answer: Everything in its place — preparation before service begins
Mise en place is the culinary practice of preparing and organizing all equipment and ingredients before service starts.
Question 2: What is the correct internal temperature for cooking poultry to food-safe standards in the US?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 175°F (79°C)
Correct answer: 165°F (74°C)
The USDA requires poultry to reach an internal temperature of 165°F to eliminate harmful pathogens like Salmonella.
Question 3: What is 'table d'hôte' in restaurant menu terminology?
- A customizable à la carte menu
- A fixed-price multi-course meal (Correct answer)
- A buffet-style dining option
- The chef's daily special
Correct answer: A fixed-price multi-course meal
Table d'hôte is a fixed-price menu offering a complete multi-course meal at a set price.
Question 4: In the US, what is the standard tipping percentage expected for good restaurant service?
- 5–10%
- 10–15%
- 15–20% (Correct answer)
- 25–30%
Correct answer: 15–20%
A tip of 15–20% of the pre-tax bill is the widely accepted norm for good restaurant service in the United States.
Question 5: What is a 'cover' in food and beverage service?
- A lid placed on a dish
- One place setting or one guest served (Correct answer)
- The restaurant's daily cost report
- A protective table cloth
Correct answer: One place setting or one guest served
A cover refers to one individual guest served, and 'covers per hour' is a key F&B productivity metric.
Question 6: What does FIFO stand for in food storage management?
- First In, First Out (Correct answer)
- Food Inventory For Operations
- Fresh Items First Ordered
- Fast In, Fresh Out
Correct answer: First In, First Out
FIFO (First In, First Out) means using older stock before newer stock to prevent spoilage and waste.
Hospitality and Tourism Food and Beverage Service 1
What does 'mise en place' mean in restaurant service?