1. The word …. means a list of dishes with prices served in the restaurant or café.
*main course
*menu
*appetizer
2. There is a constant need of items such as cleaning supplies, kitchenware, dishes, glasses, … , napery and uniforms.
*agents
*napkins
*flatware
3. Another category, which can be bought in bulk, consists of … foods.
*perishable
*convenience
*staple
4. The manager informs the … about the specifics of organizing and holding a specific banquet.
*Guest
*customer
*Owner
5. Most restaurants obtain price … from one or more sellers (also called vendors).
*quotations
*convenient
*withdraw
6. Meat dishes are …..
*frankfurters boiled tongue escalope
*shrimps herring salmon stewed
*mushrooms beans stewed cabbage
7. I would like ___ an order.
*make
*to make
*made
8. The selection of a banquet hall is important, but does not play such a big role as at a buffet or banquet … .
*holding
*meeting
*event
9. Banquet waiters’ … are not paid by individual diners but are included as part of the fee.
*help
*tips
*lockers
10. All areas in the restaurant must be kept … clean.
*scrupulously
*rapidly
*carefully
11. The … of guests at the table is determined by the protocol.
*placement
*cutting down
*meeting
12. The simplest kind of catering involves preparation of a … food.
*hot
*specialty
*spoilt
13. They have set tables ______________»
*myself
*herself
*themselves
14. Guest ______include parking, fitness room, two restaurants and a bar.
*provisions
*amenities
*equipment
15. The fact that restaurants is buying in … ordinary gives it a price advantage over the individual family purchaser.
*bulk
*pilferage
*yield
16. Find the synonyms for the word “courtesy”
*asperity
*severity
*politeness
17. Banquets differ according to the … of the event.
*place
*volume
*scope
18. Buying large quantities of food and beverages can be very … for the catering department.
*appropriate
*profitable
*sufficient
19. The appetizers are served …..
*at the beginning of the meal
*at the end of the meal between
*main course and desserts
20. Many travelers want luxury, they want to feel_____
*postponed
*promoted
*pampered
21. The continental breakfast is______at the restaurant each morning from 7 a.m. till 10 a.m
*kept
*offered
*served
22. Any … must have good knowledge of food, market conditions and the capabilities of the kitchen and the stuff.
*Storekeeper
*purchaser
*steward
23. The events may … from weddings to birthday parties.
*range
*save
*remote
24. In many restaurants, the receiving clerk is also … .
*the storekeeper
*purchaser
*eller
25. The function of hospitality industry is to provide tourists with:
*accomodation
*food and drinks
*music
26. The banquet … is in charge of the banquet.
*Waiter
*manager
*operator
27. In large cities, there are … merchants who specialize in supplying restaurants.
*steward
*wholesale
*retail
28. She will make an order if she ___ given the menu.
*will be
*is
*are
29. Canned and frozen foods are … foods because they are ready to serve with a minimum amount of preparation
*convenience
*spoiled
*purchased
30. The main function of the food and beverage service is to provide ___ for the restaurant or room service.
*bottles
*provisions
*dishes
*napkins
31. In smaller communities, the buyer may have to purchase from … merchants.
*storekeeper
*wholesale
*retail
32. I know the woman ___ is standing there.
*who
*which
*she
33. Still another form of foodservice is so called … .
*concession
*convenience
*insertion
34. Foodservice for special events or under special circumstances is called … .
*butler
*a la carte
*catering
35. A … is a formal dinner for a large group of people.
*meeting
*gathering
*banquet
36. The chambermaids __ usually look after guests´ children.
*doesn´t
*don´t
*сan´t
37. If you ___ the bill now, we´ll return 5 percent to your credit card.
*pay
*will pay
*have paid
38. Foodservice can be provided by an outside organization for a fixed fee or a percentage of the … .
*income
*salary
*dispense
39. The banqueting services bring large … to hotels and restaurants all year round.
*expenditures
*costs
*revenues
40. Guests with babies are usually provided with
*changeable clothes
*nappy-changing facilities
*paper napkins.
41. The cutlery is…..
*knifes forks spoons
*plates cups oup bowls
*sugar-basin salt-seller pepper shaker
42. When the meal is a hot one, it is sometimes delivered to the airline frozen or chilled and may then be heated in ... in the … .
*ovens/galley
*ovens/range
*ranges/facility
43. The more stars, the higher the quality and the wider_________
*facilities
*the range of services
*comforts
44. An issue form is usually signed both by the steward and the individual who … them.
*withdraws
*reveals
*weighs
45. The largest and most important is … foods: these include meat, poultry, fish, fresh vegetables, etc.
*prepared
*perishable
*pre-cooked
46. ________ I have your phone number?
*Shall
*Do
*Can
47. Large establishments may employ one or two … agents.
*purchasing
*purveyors
*staple
48. Many restaurants have got banqueting … .
*facilities
*events
*condition
49. We ___ satisfy your needs at any moment.
*could
*can
*may
50. Guests with children are sometimes provided with
*bedrooms
*playrooms
*toilets
51. Large restaurants ordinary have walk-in … .
*items
*refrigerators
*tiles
52. _______________is a meeting of members of a business or professional group, such as scientists, dentists, booksellers or language teachers.
*banquet
*networking
*convention
53. «Ice cream _______every day».
*Serve
*is serving
*is served
54. These are chambermaids, ________, restaurant staff who usually receive tips.
*cooks
*bellmen
*managers
55. Before the banquet has started the manager makes … purchases of the products for the banquet.
*bulk
*rare
*modest
56. An assistant waiter who clears away dirty plates and cutlery, offers bread and water to guests
*caterer
*busboy
*bartender
57. The storeroom should be cool to retard … .
*inventory
*weighs
*spoilage
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