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