Fbs Nc2 Reviewer
FOOD AND BEVERAGE NCII REVIEWER
Possible Questions for Oral Questioning
What is 3 Bucket Method?
Washing
Rinsing
Sanitizing
What is 3S?
Scrape
Segregate
Stack
What is the basic function of food service attendant (bartender, receptionist, waiter or any other position)?
How do you handle guest complaint?
H- hear (listen and identify complaint)
E - Empathize
A- Apologize
R - Respond (inform supervisor)
T - Take action
What are the types of food service? Explain each service.
America Service or plated service - food is already prepared in the kitchen in individual plates with garnish and accompaniment and plate is served individually to guests
Russian service or platter service - food is arranged in a platter and waiter serve the food from the platter to the guests plate using a tong
French or gueridon service - chef or head waiter prepare the food on the table side with some showmanship. Gueridon service for it uses gueridon trolley
Buffet Service- guests line up to get their food in the buffet table
Banquet Service - for group of persons and with fixed price
Family Service - food are prepared in the kitchen, placed in a platter and served in a platter on the table.
English Service - private dinner with fine dining set-up and typically with wine service
Luriat Service - plate of food complete with rice, meat, vegetable and dessert/ plate with complete meal
Apartment or Blue Plate Service - similar to family Service with difference in location as it is held in an apartment
Tray Service - food is served with the use of a tray
What are the examples of unsanitary/ sanitary practices?
Differentiate American Service (Plated) from Russian Service (Platter).
What are the common factors that need to be considered in putting up you own restaurant?
Capital/ Budget
Location
Target Market
Competitors
Manning - quality, trained staff
Knowledgeable about the Business
Food Costing
Safety and
Possible Questions for Oral Questioning
What is 3 Bucket Method?
Washing
Rinsing
Sanitizing
What is 3S?
Scrape
Segregate
Stack
What is the basic function of food service attendant (bartender, receptionist, waiter or any other position)?
How do you handle guest complaint?
H- hear (listen and identify complaint)
E - Empathize
A- Apologize
R - Respond (inform supervisor)
T - Take action
What are the types of food service? Explain each service.
America Service or plated service - food is already prepared in the kitchen in individual plates with garnish and accompaniment and plate is served individually to guests
Russian service or platter service - food is arranged in a platter and waiter serve the food from the platter to the guests plate using a tong
French or gueridon service - chef or head waiter prepare the food on the table side with some showmanship. Gueridon service for it uses gueridon trolley
Buffet Service- guests line up to get their food in the buffet table
Banquet Service - for group of persons and with fixed price
Family Service - food are prepared in the kitchen, placed in a platter and served in a platter on the table.
English Service - private dinner with fine dining set-up and typically with wine service
Luriat Service - plate of food complete with rice, meat, vegetable and dessert/ plate with complete meal
Apartment or Blue Plate Service - similar to family Service with difference in location as it is held in an apartment
Tray Service - food is served with the use of a tray
What are the examples of unsanitary/ sanitary practices?
Differentiate American Service (Plated) from Russian Service (Platter).
What are the common factors that need to be considered in putting up you own restaurant?
Capital/ Budget
Location
Target Market
Competitors
Manning - quality, trained staff
Knowledgeable about the Business
Food Costing
Safety and