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Материально-техническая база ресторана

Курс Материально-техническая база ресторана знакомит студентов с оборудованием, инвентарем и технологиями, используемыми в ресторанном бизнесе, чтобы научить эффективно организовывать работу заведения и обеспечивать его бесперебойное функционирование.

Коэффициент … площади рассчитывается путем деления суммы площадей всех элементов оборудования для выкладки товаров на пл...
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The restaurant, providing high-class service along with delicacies and wide range of expensive drinks, is called…
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Chinaware is made of…
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Which metal is not used for holloware…
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Food warming dish is called …
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POS equipment means …
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What can occur through unwashed vegetables, uncooked meat, soft cheeses, and unpasteurized milk …
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The detailed list of food and beverage offerings with their respective prices is called …
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The common name of crockery, cutlery, glassware and linen used while serving and eating meals at a table is …
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It is said that the hygiene starts from (where)? …
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Position the following steps of F&B decision making in the correct order:
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Which service is not usually provided in the hotel F&B …
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What are the F&B ancillary departments (choose all suitable answers)?
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Who is responsible for inventory checking in the restaurant…
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Match exact positions and their responsibilities:
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A person who is trained to recognize and prevent risks associated with food handling in an F&B Services business, is cal...
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Which trait/skill is not appropriate for the F&B staff?…
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Which type of menu is not used in F&B?…
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Any item bolted to the floor or walls is called:
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Any free standing item or an item that can be hung by a nail or hook is called …
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