Food and Beverage Exam Admission open for Air Hostess & Hotel Management

What is an à la carte menu, and what kind of service is typically provided with it?
What is the difference between a ‘cover’ and a ‘pax’ in restaurant service?
What is High Tea and Supper? Mention their typical timings.
Name five food or beverage items that can be served during High Tea.
What are the roles and responsibilities of an F&B attendant or cabin crew in a restaurant or airline service?

Choose a 7-course menu from the 17-course French Classical Menu and list each course in proper order.
Design a 3-course French cuisine menu (Appetizer, Main Course, Dessert).
Design a 3-course Indian cuisine menu (Starter, Main Course, Dessert).

List 10 tasks involved in mise en place in a restaurant.
Name 8 different types of glasses used in F&B service and draw their shapes.
Explain the process of order-taking in in-room dining from start to finish.
List 10 essential items kept in a side station in a restaurant.

What does “à la carte” mean in restaurant terminology?
a) Fixed menu
b) Buffet service
c) Individually priced dishes
d) Pre-set menu
Which type of service is commonly associated with an à la carte menu?
a) Buffet Service
b) Silver Service
c) Plate Service
d) Gueridon Service
In which service style is food plated in the kitchen and served directly to guests?
a) Russian Service
b) English Service
c) American Service
d) French Service

How many courses are there in a traditional French Classical Menu?
a) 10
b) 12
c) 15
d) 17
Which of the following is NOT part of a classical French 7-course menu?
a) Hors d’oeuvre
b) Entrée
c) Sushi
d) Dessert
Which of the following is a common appetizer in French cuisine?
a) Bouillabaisse
b) Rogan Josh
c) Dal Makhani
d) Tandoori Chicken
In an Indian 3-course meal, which dish is typically served as a dessert?
a) Biryani
b) Gulab Jamun
c) Butter Chicken
d) Paneer Tikka

Which of the following is NOT a responsibility of an F&B attendant?
a) Taking food orders
b) Cooking the food
c) Serving food and beverages
d) Ensuring guest satisfaction
What is the first step in greeting a guest in a fine-dining restaurant?
a) Handing the menu
b) Presenting the bill
c) Offering a warm welcome and seating
d) Taking the order
Which of the following is a responsibility of airline cabin crew?
a) Piloting the plane
b) Checking passengers’ passports
c) Serving food and ensuring passenger safety
d) Cleaning the airport lounge

What is the typical time for High Tea?
a) 7 AM – 9 AM
b) 12 PM – 2 PM
c) 3 PM – 5 PM
d) 8 PM – 10 PM
Which of the following is a common food item served during High Tea?
a) Butter Chicken
b) Sandwiches
c) Sushi
d) Dal Tadka
What is the main difference between High Tea and Supper?
a) High Tea is served in the morning, Supper in the evening
b) Supper is a light meal, High Tea includes full meals
c) High Tea is only for British Royalty
d) Supper is served with tea, High Tea is served with alcohol
Which of the following beverages is commonly served at High Tea?
a) Beer
b) Green Tea
c) Whiskey
d) Vodka

What does “Mise en place” mean in a restaurant setting?
a) Clearing the tables
b) Setting up and preparing before service
c) Taking customer orders
d) Cooking the meals
Which of these tasks is part of mise en place?
a) Arranging cutlery
b) Setting up the side station
c) Folding napkins
d) All of the above
How does mise en place help in restaurant operations?
a) Reduces service time
b) Ensures smooth workflow
c) Improves guest experience
d) All of the above

What does “cover” mean in restaurant terminology?
a) The total bill amount
b) A single guest’s place setting
c) The number of tables in a restaurant
d) A reservation system
What does “pax” refer to in hospitality?
a) A type of dish
b) The number of guests
c) A serving tray
d) A type of menu

Which glass is commonly used to serve red wine?
a) Flute glass
b) Highball glass
c) Burgundy glass
d) Martini glass
Which of the following drinks is typically served in a Collins glass?
a) Whiskey Sour
b) Mojito
c) Martini
d) Wine
What is the standard glass for serving champagne?
a) Coupe glass
b) Flute glass
c) Pilsner glass
d) Shot glass

What is the first step in taking an in-room dining order?
a) Preparing the bill
b) Taking the guest’s order over the phone
c) Serving the meal
d) Clearing the tray
What should be checked before delivering an in-room dining order?
a) Food presentation
b) Correct order items
c) Clean tray setup
d) All of the above
Which of these items is typically included in in-room dining tray setup?
a) Cutlery
b) Napkins
c) Salt & Pepper
d) All of the above

What is a side station used for in a restaurant?
a) Storing guest belongings
b) Keeping service essentials for quick access
c) Cooking food
d) Cleaning dishes
Which of the following items is commonly found in a restaurant side station?
a) Extra cutlery
b) Water jugs
c) Napkins
d) All of the above
Why is it important to stock a side station properly?
a) Reduces service delays
b) Increases efficiency
c) Ensures smooth dining experience
d) All of the above

What is the most common contract duration for cruise line employees?
a) 1-3 months
b) 6-9 months
c) 12 months
d) 2 years
Which of the following cruise lines is known for luxury travel?
a) Carnival Cruise Line
b) Royal Caribbean
c) MSC Cruises
d) Silversea Cruises