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421

The unique features of à la carte menu include

  • A. fixed price and good food
  • B. joint price and good food
  • C. individual price and many choices
  • D. unfixed price and limited choices
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422

In food and beverage establishment, safety rules must be observed by

  • A. chefs and barmen
  • B. barmen and stewards
  • C. stewards and chefs
  • D. barmen, chefs and stewards.
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423

The difference between selling price and cost price of a dish is known as

  • A. net profit
  • B. gross profit
  • C. total sales
  • D. cost plus
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424

 In order to maintain a refrigerator at peak efficiency, it should be defrosted

  • A. daily
  • B. weekly
  • C. fortnightly
  • D. monthly
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425

The right procedure for making tea is to

  • A. put tea and water in a jug and heat
  • B. brew tea with boiling water
  • C. pour warm water over tea
  • D. pour cold water over tea and top with hot water
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