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Catering Management

The food services industry, and involves the planning and organization of food and beverage services for various types of events.

catering business

sanitation

hygiene

history of catering

catering personnel

catering facilities

hospitality management

food services

catering operations

menu planning

customer goodwill

foodservice ethics

One of the functions required before assembling the food materials to produce quality meals.

  • Menu Planning
  • Menu

Most commonly used kitchen equipment.

  • Microwave Oven
  • Stove

A popular brunch drink.

  • Wine
  • Champagne

An equipment usually operated by gas, electricity, solid fuel or oil.

  • Stove
  • Mechanical equipment
  • Convention Oven

First course in the menu.

  • Appetiser
  • Dessert

Produces more even results due to circulating current of hot which is rapidly forced around the oven by means of a blower, gas, electricity.

  • Convention oven
  • Mechanical equipmemt
  • Stove

Most profitable way for restaurants and catering services to increase revenues without increasing costs.

  • Take Out Service
  • In-house Catering

Refers to efficient internal and external communication among those in the works units as well as the guest.

  • Communication
  • Open mindedness

Handles paper works, office records, and other pertinent reports.

  • Catering Service Supervisor
  • Secretary

A guest-related foodservice functions associated with business meetings, conferences, conventions, and social concerns.

  • In-house Catering
  • Take Out Service

Restaurant equipment is generally thought of as having a life expectancy of about 10 years.

  • True
  • False

This means that every plate of a given dish that leaves the kitchen will be almost identical in weight, count, or volume.

  • Standard portions
  • Standardized recipe

Designs banquet packages as well as handle marketing and booking of function.

  • Catering Coordinator
  • Captain Waiter

A midday meal that can either be formal or informal, buffet- style or sit - down.

  • Dinner
  • Luncheon

Menu offered during banquets parties of all kinds.

  • Special PArty Menu
  • Casual Party Menu

Used to serve oysters or clams on half shells usually served on a bed of crushed ice.

  • Oyster plate
  • Oyster sauce

Refers to the staff being receptive and open to customer feedback especially those who need correction and immediate attention.

  • Open mindedness
  • Time

Persons with special skills in cooking, baking, and serving. Usually, the client provides for the facilities, food materials, and equipment.

  • Accomodator
  • Off-premise Catering
  • On-premise catering

Entails fast service of food with minimum number of tables appointments needed for dining like In fast food operation.

  • Buffet service
  • Counter service

Include table coverings and napkin used in food-service.

  • Linens
  • Top cloth

Refers to illnesses transmitted to people by food.

  • Food Intoxication
  • Food Poison
  • Foodborne Illnesses

If thawing under running water, potable water, food must be thawed at a temperature of 21◦C or 70◦F within five hours.

  • True
  • False

An elegant, elaborate and festive occasions where more courses are offered are more well- trained server are expected

  • Formal dinner
  • Informal dinner

Responsible for sets-ups and service for catering and/or banquet operations.

  • Waiter
  • Wine Steward

Dishes are brought to the dining room simultaneously and are placed at the center of the table.

  • French service
  • Filipino Service

Refers to the delivery service in compliance with customer requirements, in a manner that conforms with professionals standards.

  • Professionalism
  • Enthusiasm

Cancellation of the function may be affected only a week before the set date and subject to a 50% fee.

  • True
  • False

One of the jobs that the service staff must attend to filling up of the salt and pepper shakers, folding of napkins, and dusting, and wiping of all stainless steel equipment.

  • Sidework
  • Frontline

A catering service started in India during 19th century.

  • Railway Catering
  • Non Residential

Refers to consistent monitoring of food production and the delivery of service based on standards and performance targets.

  • Monitoring of Service
  • Monitoring of Success

A set menu of a complete meal at a set price.

  • Table d'hote menu
  • Menu planning

Insurance is one important consideration which would need professional assistance.

  • True
  • False

Exercises overall responsibility for planning and administration including establishment of policies and standards for the catering business.

  • Catering Manager
  • Service Person

After meeting the zoning specifications, necessary licenses / permits must be secured to legalize the operation of the business.

  • True
  • False

A service in which service personnel should attend to a customer’s needs with utmost courtesy, graciousness and politeness

  • Monitoring of Service
  • Personalized dimension

A long, narrow strips of cloth used on bare tables to add design, color and accent to the setting.

  • Luncheon plate
  • Table Runner

A service usually done by prearranged contract suck as food and drink provided at a certain cost to a specific number of people.

  • Catering Service
  • Buffet

An important control tool for food service managers and operations.

  • Standard Recipe
  • Standardized Recipe

Claret is served with meats, while burgundy is suggested for games.

  • True
  • False

A catering business premises that provide the facility of only food & beverage but no accommodation.

  • Off-premise Catering Service
  • Non Residential Catering Service
  • Transport Catering Service

Plans, organizes, directs, and controls the set-up and service for all catering functions.

  • Catering Service Supervisor
  • Secretary

In selling price, to compute for the multiplier , first determine the desired food cost percentage.

  • True
  • False

Customers make their selections from the dishes displayed at a service counter and assemble the chosen foods on a tray to be carried to the table.

  • Cafeteria
  • Buffet

Refers to the efficient smooth and organize flow of operations.

  • Smooth and organize flow of service
  • Personalized dimension

A regulations whcih provide measures necessary to safeguard the public’s health particularly in Food service establishments.

  • Presidential Decree Nos. 522
  • Presidential Decree Nos. 523
  • Presidential Decree Nos. 524

Suggest, sell and serve wine to the guest.

  • Wine Steward
  • Seniority method

Responsible for the proper safekeeping and issuance of supplies and equipment.

  • Property Custodian
  • Kitchen Supervisor

Taking a bath daily is the most basic requirement among food handlers as it ensure their cleanliness.

  • False
  • True

An American tradition rooted in the extravagant new Orleans entertaining and the late 1800s.

  • Lunch
  • Brunch

Refers to devising a system to identify and resolve problems that may arise effectively at the shortest time possible.

  • Problem Solving Mechanism
  • Respect

Smaller pieces of cloth placed on top of tablecloths to protect the tablecloth to create a motif for functions.

  • Top cloth
  • Bottom cloth

Self -service wherein guests line up to get their food from the buffet, table.

  • Banquet service
  • Filipino Service

These are business premises that provide the facility of only food & beverage but no accommodation.

  • Non Residential
  • Railway Catering

A year in which Catering business began.

  • 1820
  • 1802

This means that planning of task in advance will minimize problem.

  • prior planning prevents poor performance
  • Independent Caterers

Flat and about 7” to 9” in diameter usually simply decorated. Salad plates may be made of plain or cut-glass; can be used for appetizers, dessert and even as a fish plate; can also be used as a fruit plate.

  • Luncheon plate
  • Salad plate

Refers to rendering prompt and personalized response to guests needs and request.

  • Personalized Service
  • Smooth and organize flow of service

An agency which requires applicants or establishments to register for them to pay the privilige tax and for them to legally operate a business to the public.

  • BIR
  • DOT
  • DOLE

Microorganisms used in food production.

  • Salmonella E.coli
  • Harmful Microorganisms
  • Beneficial Microorganisms

To keep food safe during storage, it must be kept out of the temperature danger zone which is from 100 - 140◦F.

  • True
  • False

A small room or kitchen for material assembly and work station.

  • Service station
  • Fire station

Refers to those table appointments used for serving dipping, cutting, or spearing food.

  • Holloware
  • Flatware

It honors a person or an occasion.

  • Reception
  • Dedication

The business owner or operator is required to register the business name at the Department of Trade and Industry.

  • True
  • False

Private businesses offering catering services to the general public.

  • Independent Caterers
  • prior planning prevents poor performance

Considered to be the largest plate on the table; about 10” in diameter which is used for main dishes.

  • Dinner plate
  • Place plate

Changes or adjustment in the package for function should be done a month before the event.

  • True
  • False

Refers to the prompt attention given to the customer with undivided attention.

  • Attentiveness
  • Body Language

Refers to deep fryer with lids.

  • Pressure Deep Fryer
  • Deep Fryer

Supervises kitchen operations such as preparation and cooking of dishes included in the menu for every function.

  • Kitchen Supervisor
  • Property Custodian

It is a small tidbit- light, attractive, very delicate and tasty.

  • Hors d’ oeuvre
  • Cuisine Nouvelle

A list of prepared dishes of food made available to a client, and by its content and presentation must attract the client and represent value for money.

  • Menu
  • Recipe

Menu for brunch foods are varied and substantial.

  • True
  • False

A facility dedicated to private parties with an on-site pro- duction kitchen and staff.

  • Catering Halls
  • Buffet Halls

Catering service which provide food and beverage services to civic groups, charities, corporations, businesses, and individuals on premise at a catering or banquet hall or off-premise at a selected location.

  • Social Catering Service
  • Institutional Catering Service
  • Off-premise Catering Service

A method in which staff is rotated daily among the stations, this method allows the closure of poor stations during slow days

  • Rotation method
  • Seniority method

Usually 9” to 10” in diameter by 1” deep plate and is generally presented with an underliner used to serve soup in formal sitdown dinners.

  • Soup plate
  • Dessert plate

The manner of serving food at well-appointed homes, hotel, dining rooms, and fine dining restaurant.

  • Jollibee Delivery
  • Table service

A semi formal dinner is a more elegant way of evening entertaining.

  • True
  • False

He was known as the originator of Catering.

  • Robert Bogle
  • Augustus Escoffier
  • Caesar Cranshell

A type of catering service which caterer brings the complete service to the customer.

  • Off-premise Catering
  • On-premise Catering
  • Accomodator

This is widely used for cooking steaks, and in many restaurants it has replaced broiler.

  • Grooved Griddle
  • Deep Fryer
  • Griddle

Storage equipment includes freezer, refrigerator, cold storage walk in units.

  • True
  • False

Refers to the number of portion a recipe will produce.

  • Weight
  • Yield

Maintenance of equipment is like preventive measures.

  • True
  • False

The microwave oven is usually the fastest cooking device available for heating, defrosting or cooking one or few small items.

  • True
  • False

Refers to responding to the needs of customers.

  • Need Satisfaction
  • Problem Solving Mechanism

A multi-cellular, filamentous fungi which are characterized by cottony appearance.

  • Parasites
  • Molds
  • Yeast

It is planned depending on the size of the establishment as well as the type of customers you are catering.

  • Recipe
  • Menu

Requires a counter or a table where dishes are set up either for self service or to be served by an attendant.

  • Buffet
  • Buffet service

Refers to ensuring guests comfort and convenience especially if they have to wait for a seat or for their orders.

  • Convenience
  • Professionalism

After payment of all fees, the foodservice operator goes to the Office of the Traffic Bureau for the Mayor’s Permit.

  • True
  • False

It is opportunity to entertain with graciousness and flair without the enormous effort of a dinner party.

  • Teatime
  • Snack time

A catering service done in the various modes of transport systems like railways, sea and air etc.

  • Off-premise Catering Service
  • Marine Catering Service
  • Transport Catering Service

A gas fired kettle for holding fat or oil in which basket can be immersed for frying food.

  • Deep Fryer
  • Pressure Deep Fryer
  • Griddle

Casual affairs that are almost always served buffet style in an easy colorful setting.

  • Brunches
  • Brunch

Refers to the respect accorded a guest in terms of speech and action , and avoiding incident that may hurt the customers feeling or ego.

  • Respect
  • Need Satisfaction

This occurs when pathogens enter the body through ingestion of contaminated food.

  • Food Intoxication
  • Food Infection
  • Food Poison

Refers to the body movements and facial expressions demonstrated by the service personnel as he renders service to the guest.

  • Body Language
  • Anticipation

Refers to a system or procedure that will enable service personnel to foresee what the customer wants and what he needs to make the experience a pleasurable and comfortable one.

  • Anticipation
  • Communication

Refers to a snack in the Philippines.

  • Merienda
  • Crinkles

Considered as contemporary cooking represents new thinking, new food combinations and a lighter style of cooking with emphasis on creativity, presentations and simplicity.

  • Cuisine Nouvelle
  • Table d'hote menu

A method that most senior service people are given permanent stations which are usually the best stations.

  • Seniority method
  • Rotation method

Restaurant need at least one ice cube machine for producing ice for ice water and for beverages such as soft drink, ice tea, milk shakes and juices.

  • True
  • False

A formal dinner begins as early as 6pm.

  • True
  • False

As in all forms of life, microorganisms need to grow and reproduce. High protein foods have a high risk of contamination.

  • False
  • True

Refers to the length of time service is delivered to the guest the customer expect prompt attention and response to his/her concerns.

  • Time
  • Respect

Catering Service is a lucrative business.

  • True
  • False

A light or heavy meal served from the table as central points to guest seated or standing in the room.

  • Counter service
  • Buffet

A menu wherein all dishes are priced individually. It is cooked to order and therefore, the customer should be prepared to wait for this service.

  • Ala carte menu
  • Ala king menu

Refers to microorganisms that spoil food or cause disease.

  • Harmful microorganisms
  • Beneficial microorganisms
  • Molds

A 9”multi-purpose plate used for everyday dining that is suggested even for heavy snacks.

  • Luncheon plate
  • Dinner plate

Refer to the utensils used for dining and service.

  • Salad plate
  • Table Appointments

A dinner that begins as early as 8 pm or late as 9:30 pm.

  • Formal dinner
  • Informal dinner

In cocktail, finger foods are offered.

  • True
  • False

Oversees the banquet set-up and services every function.

  • Captain Waiter
  • Catering Coordinator

It is known as a service or show plate which functions as a decorative underliner in formal sitdown dinners; ranges from 10” to 12” in diameter and may be made of wood, metal, or wicker.

  • Place plate
  • Table cloth

Refers to table appointment with volume and depth used basically for serving or of decorations.

  • Holloware
  • Flatware

This type of organism requires a host in order for it to survive.

  • Bacteria
  • Parasite
  • Virus

The most important people in a business.

  • Customer
  • Owner

An agency responsible for the issuance of a clearance for parking in the operation of business.

  • Office of the Traffic Bureau
  • Office of the Treausrer
  • Health Department

No wine is served with the salad course.

  • True
  • False

If hot soup is served, fish is preferably served cold.

  • True
  • False

A measure used when portioning sizes of finished product.

  • Volume
  • Channel

Food is usually partially prepared in the kitchen and finished in front of the guest with showmanship.

  • Banquet service
  • French service

A stand-up affair that make use of the buffet style of service.

  • Mocktail Party
  • Cocktail Party

Assist the service staff in setting up, serving water, clearing the dishes, and cleaning up.

  • Bus Person
  • Assistant Cook

Includes the size of the portions that will make up a serving of the recipe.

  • Standardized Recipe
  • Standard Recipe

A microorganisms wwhich survives at intermediate temperature level, 5◦C - 47◦C.

  • Psychrophiles
  • Mesophiles
  • Thermophiles

Linens used to cover the entire surface of the table with allowance for an overhang.

  • Table cloth
  • Place plate

A food-borne illness caused by toxins formed in the food by toxin-producing pathogens.

  • Food Poison
  • Food Infection
  • Food Intoxication

This type of catering, the caterer has its own banquet hall with an attached kitchen or production area.

  • On-Premise Catering
  • Off-premise Catering
  • Full Service Catering

A bite-sized pieces of meat, fish, shellfish, or fruit served with a highly flavored sauce.

  • Cocktails
  • Mocktails

Refers to rendering customer service with enthusiasm and eagerness as reflected in their facial expression and vitality.

  • Enthusiasm
  • Attentiveness

A well- set buffet with center piece that matches the theme of the event.

  • Buffet table
  • Dessert table

Refers to having a system to gather feedback regarding guest concerns whether negative or positive to guide the management in improving its service.

  • Feedback Mechanism

Assist in the preparation of food in the kitchen and helps in observing and maintaining cleanliness and orderliness in the kitchen such as doing dish washing and housekeeping duties.

  • Assistant Cook
  • Bus Person

Responsible on preparing the station and checking for cleanliness, greeting of customers, suggesting menu orders, taking orders, clearing dirty dishes, anticipating customer’s needs, preparing and collecting the bill.

  • Service Person
  • Waiter

Microorganisms reproduce logarithmically.

  • False
  • True

It is a cold temperature loving microorganisms, -5◦C - 35◦C.

  • Mesophiles
  • Thermophiles
  • Psychrophiles

Table decors are the finishing touches essential to the overall appearance of the table.

  • Centerpiece
  • Masterpiece
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