Important question – semester 1- F & B Service

1. Commercial Hotels, Motels, Restaurants, Private Hospitals, Resorts, Pubs, Bars, Discotheques

1. List five types of commercial hotels and provide an example for each.
2. Name three differences between a motel and a resort. Provide an example of each type.
3. Provide five examples of restaurants with different themes or cuisines (e.g., Italian, fast food, fine dining).
4. List four types of bars and pubs, and describe the atmosphere typically found in each.
5. What are three key features that distinguish discotheques from other F&B service outlets?

2. Fast Food Restaurants, Parlors, Airlines, Rail, Sea Catering, Mobile Catering

6. Name five popular fast-food chains and the unique selling point (USP) of each.
7. Provide examples of three different catering services offered on airlines. Include a description of the type of cuisine served.
8. List four types of food service provided on trains and identify the regions they serve.
9. What are three examples of mobile catering services, and what are their advantages in outdoor settings?
10. Provide two examples each of rail and sea catering services and explain their unique challenges.

3. Career Opportunities in F&B Service

11. List five different career roles within the F&B industry and provide a brief job description for each.
12. Give examples of three entry-level positions in F&B service and the typical career path one might follow from these roles.
13. Identify four specialized roles within a restaurant’s F&B team (e.g., sommelier, maître d’) and explain their responsibilities.
14. List three career opportunities available in airline catering and describe the required skills for each.
15. Provide examples of two positions in sea catering and explain the unique skills needed for these roles.

4. Different F&B Service Outlets Staff, Hierarchy, Duties, and Responsibilities

16. List five positions commonly found in a hotel’s F&B service department and describe the primary duty of each.
17. Provide a hierarchical chart for a typical restaurant staff and explain the role of each position.
18. Name three specific responsibilities of a sous chef in a hotel restaurant.
19. List four types of F&B service staff (e.g., waiter, bartender) and describe the main duties associated with each.
20. Provide three examples of responsibilities specific to a banquet manager in a large hotel.

5. Attributes of Food and Beverage Service Personnel and Basic Service Equipment

21. List five essential attributes required for a successful career in food and beverage service.
22. Name five types of crockery used in F&B service, and provide pictures or descriptions of each.
23. List five types of glassware commonly used in restaurants and provide pictures or descriptions of each.
24. Provide examples of five types of cutlery used in fine dining and describe their specific uses.
25. Name four types of tableware and silverware used in hotels and provide pictures or descriptions of each.