Food & Beverage Exam

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Food & Beverage


  1. What are the duties and resposibilities of a hospitality professional.

Customer Service:

Greeting and welcoming guests in a friendly manner.
Taking orders accurately and efficiently.
Providing menu recommendations and answering customer inquiries.
Ensuring customer satisfaction and addressing any concerns.
Order Processing:

Transmitting orders to the kitchen staff promptly.
Coordinating with the kitchen to ensure timely and accurate preparation of food.
Verifying the accuracy of orders before serving.

Table Service:

Setting up and clearing tables.
Presenting and serving food and beverages in an appealing manner.
Checking in with customers to ensure their needs are met throughout the dining experience.

Payment Processing:

Presenting bills and processing payments accurately.
Handling cash transactions and providing change.
Upselling additional items or promotions.

Product Knowledge:

Being well-versed in the menu items, ingredients, and preparation methods.
Recommending specific dishes and beverages based on customer preferences.

Cleanliness and Maintenance:

Maintaining cleanliness in the dining area, including tables, chairs, and floors.
Ensuring hygiene standards are followed in food and beverage service.
Reporting any maintenance issues to the appropriate personnel.

Team Collaboration:

Collaborating with kitchen staff, bartenders, and other team members to ensure smooth operations.
Communicating effectively with colleagues to coordinate tasks and provide support as needed.


Adhering to health and safety regulations.
Following company policies and procedures.
Obtaining necessary certifications, such as food handling or alcohol service.

Upselling and Promotions:

Suggesting additional items, desserts, or drinks to enhance the customer experience.
Promoting ongoing promotions or special events.


Participating in training sessions to stay updated on menu changes, service standards, and company policies.
These responsibilities may vary based on the specific type of establishment and its size. F&B Associates play a crucial role in creating a positive dining experience for customers and contributing to the overall success of the food and beverage operation.


2. Write down 5 attributes of a hospitality professional

  1. Customer-Centric Approach:
    • A hospitality professional should possess a strong customer-centric mindset, prioritizing the needs and satisfaction of guests. This includes the ability to anticipate and respond to customer preferences, providing excellent service to create a positive and memorable experience.
  2. Effective Communication Skills:
    • Clear and effective communication is essential in the hospitality industry. Professionals need to communicate with guests, colleagues, and management. This includes active listening, the ability to convey information clearly, and being responsive to guest inquiries and concerns.
  3. Adaptability and Flexibility:
    • The hospitality industry is dynamic, with constant changes in guest preferences, service requirements, and unforeseen challenges. Professionals in this field should be adaptable and flexible, able to adjust to different situations quickly and efficiently while maintaining a high level of service quality.
  4. Attention to Detail:
    • Attention to detail is crucial in delivering a seamless and flawless guest experience. Hospitality professionals must pay close attention to the finer points of service, such as table settings, cleanliness, and order accuracy. Small details contribute significantly to the overall impression guests have of a hospitality establishment.
  5. Team Player and Collaboration:
    • Collaboration is key in the hospitality industry, where various team members work together to provide a cohesive and enjoyable experience for guests. A hospitality professional should be a team player, willing to collaborate with colleagues from different departments, such as kitchen staff, housekeeping, and management, to ensure the smooth operation of the establishment.

These attributes contribute to the success of hospitality professionals in delivering exceptional service, fostering positive guest relations, and contributing to the overall reputation and success of the hospitality business.

3. What is upselling


Upselling in the Food and Beverage (F&B) service refers to the practice of encouraging customers to purchase additional items or upgrade their orders, thereby increasing the overall sale value. The goal of upselling is to enhance the customer’s experience by suggesting complementary items or premium options, while also boosting the revenue for the establishment. Here are some common strategies for upselling in F&B service:

Suggesting Add-ons:

Encouraging customers to enhance their meal by suggesting additional items, such as appetizers, side dishes, or desserts.
Offering extra toppings, sauces, or condiments to complement the main order.
Promoting Specials and Promotions:

Informing customers about ongoing promotions, special discounts, or bundled deals.
Highlighting featured menu items or chef’s specials that may appeal to the customer.
Recommendation of Premium or Signature Items:

Suggesting higher-priced or signature dishes that are known for their quality or uniqueness.
Recommending premium beverages, wines, or cocktails to accompany the meal.
Upgrade Options:

Offering customers the option to upgrade their meal or drink to a larger size or premium version.
Presenting upgraded ingredients or quality variations for specific menu items.
Pairing Suggestions:

Recommending specific food and beverage pairings that complement each other.
Guiding customers on the best wine or beverage choices to accompany their chosen dishes.
Limited-Time Offers:

Creating a sense of urgency by presenting limited-time offers or exclusive deals.
Communicating the value of taking advantage of a special promotion or discount available for a short duration.
Effective upselling requires a balance between providing genuine recommendations that enhance the customer experience and avoiding overly aggressive sales tactics. Well-trained staff with good product knowledge can successfully incorporate upselling techniques while ensuring customer satisfaction. When done appropriately, upselling not only increases revenue for the establishment but can also contribute to a more personalized and enjoyable dining experience for the guests.

4. Define spirits ? Write new examples

5.  Write few examples of each – Cutlery, crockery, glassware and table ware

6. Write down sequence of service

The sequence of service in the hospitality industry, particularly in restaurants, is designed to provide a smooth and enjoyable experience for guests from the moment they enter until the time they leave. Here is a general outline of the sequence of service:

Guest Arrival:

Warmly greet guests as they enter the establishment.
Offer assistance with coats or personal items if applicable.
Escort or direct guests to their tables.


Present the menu and daily specials.
Assist guests in making menu choices by providing recommendations and answering questions.
Take drink orders and serve beverages promptly.


Take food orders accurately, paying attention to any special requests or dietary restrictions.
Enter orders into the point-of-sale system promptly.
Communicate any potential delays or kitchen recommendations to guests.

Service of Food:

Ensure timely delivery of appetizers and courses.
Present dishes to the guests, describing each item if applicable.
Check back shortly after food is served to ensure satisfaction and address any concerns.

Beverage Service:

Continuously monitor and refill beverages.
Suggest additional drinks or wine pairings during the meal.
Present the dessert menu or after-dinner drink options.

Clearing and Resetting:

Clear empty plates and used utensils promptly.
Reset the table for the next course or for dessert.
Maintain a clean and organized dining area.

Dessert and Coffee Service:

Present the dessert menu and take orders.
Serve desserts and coffee promptly.
Offer after-dinner drinks if desired.

Check Presentation:

Present the check discreetly and professionally.
Thank guests for their visit and express appreciation for their patronage.

Payment and Farewell:

Process payment efficiently, whether by cash, credit card, or other means.
Express gratitude to the guests and invite them to return.
Provide assistance with coats or personal items as they prepare to leave.


Clear and sanitize the table promptly for the next guests.
Record feedback and any special requests for future reference.
Prepare for the arrival of new guests.

This sequence of service may be adapted based on the specific policies and procedures of the establishment. The goal is to create a positive and memorable dining experience for guests by offering attentive and efficient service throughout their visit.

And many more…….
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