Hospitality and Tourism Food and Beverage Service

Question 1

What does 'mise en place' mean in restaurant service?

Accepted Answer

Everything in its place — preparation before service begins

Answer

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?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

A fixed-price multi-course meal

Answer

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?

Accepted Answer

15–20%

Answer

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?

Accepted Answer

One place setting or one guest served

Answer

A cover refers to one individual guest served, and 'covers per hour' is a key F&B productivity metric.

Hospitality and Tourism Practice Test