Kohinoor College of Hotel & Tourism Management Studies

B.Sc. Hospitality Studies

Food and Beverage Theory – Sem V
MCQs – Sample Questions
1. Good layout planning is well appreciated because _______

A) It increases the cost

B) It cuts on extra cost
C) It accommodates less guest
D) It reduces sales

2. ______ is not an objective of a good layout.

A) Reduces capital investment
B) Increase the production capacity
C) Better service to the customer
D) Increase the cost

3. Good planning and _______ are two key aspects in success of designing the food
and beverage outlet.
A) Physical layout
B) Hiring equipments
C) Efficient staff
D) Supervising

4. Steps in planning an food and beverage outlet should not include:

A) Deciding on the location and the type of operation.
B) Equipment selection
C) Planning the functional and supporting areas.
D) Rise in Petrol price

5. Factors not to be considered when planning an F&B outlet:

A) Loaction
B) Concept
C) Customer Profile
D) Name of the owner

6. Distances between tables are sized to enable waiters/waitresses to move through

the area while serving and allow the guest to eat and converse without being distracted
is known as

A) Gangway
B) Corner
C) Free zone
D) Corridor

7. A classroom style seating setup is ideal for:

A) Wedding reception
B) Cocktail dinner
C) Birthday Party
D) Presentation/lecture

8. A hollow style setup is not ideal for:

A) Presentation
B) Lecture
C) Workshop
D) Conversation

9. Round seating setup is suitable ______ type of functions:

A) Wedding reception
B) Trade show
C) Fashion show
D) Exhibition

10. The ratio of area divided into front of the house and back of the house is generally?
A) 60:40
B) 40:60
C) 50:50
D) 35:65

11. Menu cannot be called as:

A) Silent salesman
B) Bill of fare
C) Detailed list
D) Booklet

12. Constraints of menu planning does not include:

A) Seasonal availability in market.
B) Local availability in market.
C) Asses the type of kitchen and staff available in relation to equipment and skills.
D) Name of the cuisine
 13. Language used in planning the menu should not consider the following:
A) Spellings
B) Correct terms
C) Correct sequence within courses
D) Colour of the dish

14. Practical aspect of menu planning should consider:

A) Contrast in color
B) Contrast in flavor
C) Contrast in texture
D) Availability of kitchen space

15. Gastronomical aspect of menu planning should not consider:

A) Contrast in color
B) Contrast in flavor
C) Contrast in texture
D) Rise in petrol price

16. Constraints in menu planning include:

A) Type of Customer
B) Food Availability & Seasonality

C) Location of Establishment

D) Origin of dishes

17. Panzer shift means?

A) A special shift
B) Night Shift
C) Break shift
D) Reliever shift

18. The duty roster in a food and beverage outlet is approved by:
A) General manager of a hotel
B) Human resource manager
C) Duty Manager
D) Food and Beverage manager

19. Total flavor perception is combination of ______ (remove the off one out).
A) Price
B) Aroma
C) Taste
D) Texture

20. Difference between sales and the cost of the item is _______
A) Contribution Margin
B) Sales Mix
C) Cost of Goods
D) Food Cost

21. Banquet Manager is responsible for the events taking place in:
A) Banquets
B) Room Service
C) Lounge
D) Restaurant

22. A banquet department should consist of _______ and Banquet operations:

A) Marketing
B) Advertisement
C) Banquet Sales department
D) Account

23. While selecting chairs and tables for food and beverage outlet one must not
consider:
A) Location of restaurant
B) The size and shape of the food service area
C) The colour scheme of the restaurant
D) Theme/ concept of the outlet

24. The standard height of the seat of chair from the ground is:
A) 18 inches
B) 24 inches
C) 12 inches
D) 8 inches

25. The standard height of the chair from the ground to top of the back rest is:
A) 39 inches
B) 24 inches
C) 18 inches
D) 34 inches

26. The depth from the front edge of the seat to the back of the chair is:
A) 18 inches
B) 10 inches
C) 12 inches
D) 24 inches

27. Tables used in the food outlets does not come in ______ shape:
A) Round/oval
B) Square
C) Rectangular
D) Pentagonal

28. The standard height of dining table top from ground is:
A) 30 inches.
B) 24 inches
C) 18 inches
D) 12 Inches

29. ________used to cover the table‐top and to help the guest to keep themselves and
the table neat and clean.
A) Linen
B) Crumbing set
C) Waiter’s Cloth
D) Flowers

30. The type of linen used would depend on the class of establishment & should not
depend on:
A) Type of guest/customer
B) Cost involved
C) The style of menu and service to be offered
D) Location of establishment

31. Measuring capacity of glassware is:

A) Fluid ounce
B) Abv
C) Centimeter
D) Pint

32. Factor does not affect the value perception of the dish:
A) Portion size
B) Quality of product
C) Seating capacity of the outlet
D) Reliability & consistency of product

33. Elements of costs does not include:

A) Food Costs
B) Overhead Costs
C) Labour costs
D) Budget

34. Food cost + Labour cost + Overhead Cost + Net Profit =______
A) Selling Price.
B) Contribution margin
C) Wages
D) Materia Cost

35. Examples of fixed costs does not include:

A) Rent
B) Property taxes
C) Depreciation.
D) Food costs

36. Printing and stationery, electricity charges, telephone expenses, repairs and
maintenance are examples of:
A) Variable Cost
B) Semi Variable costs
C) Fixed costs
D) Labour Cost

37. Material cost is best example of

A) Variable cost
B) Semi variable costs
C) Fixed costs
D) Microbiology

38. ________are rent, property taxes, depreciation. Managerial remuneration, interest,

insurance.
A) Fixed costs
B) Variable costs
C) Semi variable costs
D) Tenant act

39.___________ is a level of sale where the outlet is at no profit and no loss point.
A) Breakeven
B) Gross profit
C) Net profit
D) Operating income

40.Break even analysis is also known as:

A) Cost volume profit analysis
B) Net profit
C) Selling price
E) Volume catering

41. ________= Gross income as a percentage of revenue.

A) Gross margin
B) Good planning
C) Volume forecasting
E) Selling price

42. ___________ is a cost composed of a mixture of fixed and variable components

A) Fixed Cost
B) Variable Cost
C) Semi Fixed Cost
D) Labour Cost

43. Banquet may not include functions like:

A) Reunions
B) Farewells
C) Birthdays
D) Legal hearings
44. _________can be described as a large gathering of people where arrangements are
done for service of food and beverages
A) Hotel
B) Banquet
C) Buffet
E) Annual general meet

45. Formal Banquets includes functions such as:

A) Sit-down Dinner.
B) Lunch Buffet
C) Wedding Receptions
D) Fashion Show

46. Conferences includes:

A) Meetings.
B) Birthdays Parties
C) Cocktails Party
D) Gala Dinner

47. Public relation parties does not include:

A) Seminars
B) Dealers meetings
C) Exhibitions, product launch etc.
D) Fashion show

48. Informal banquets does not include:

A) Marriages
B) Dinners
C) Cocktail party
D) Conferences

49. _________He takes the overall responsibility for the smooth operation of the function.
A) Casual
B) Porter
C) Banquet Manager
E) housekeeping Attendant.

50. _______is responsible for the proper dispensing of the liquor during the function.
A) Dispense barman
B) Housekeeping attendant
C) Host
D) Guests

51. These are the people who perform all hand on jobs and do practically the service in
the banquets.
A) Casual Staff
B) Banquet Manager
C) Housekeeping attendant
D) Sous chef
52. _________Works with the banquet manager and is responsible for handling all
incoming and outgoing mail, for seeing to it that all memos dictated are sent to the
appropriate departments and for the correct filling of all correspondence:
A) General manager
B) Secretary
C) Front office manager
D) Casual

53. Bookings are generally not made in one of the three ways that is:
A) Telephone
B) By letter
C) E-mail confirmations
D) Sms

54.BEO STANDS FOR:

A) Banquet event order
B) Bar event operations
C) Beverage Event Organizer
D) Bar evening orders

55.Function Prospectus is also known as:

A) Function File
B) Function Sheet
C) Banquet event order
D) Banquet order ticket

56.Function Prospectus is not known as:

A) Function contract Sheet
B) Function flow chart
C) Flow of event
D) Marriage Contract

57. Which amongst the following is not a type of banquets:

A) Formal
B) Informal
C) Semi formal
D) Sports ground

58. In________ no set plan of seating is followed:

A) Informal banquets
B) Conference
C) Meeting
D) Summit

59.Marriage parties, birthday bash, launch parties are examples of:

A) Informal Banquets
B) Formal Banquets
C) Workshops
D) Slippage

60. ________are witnessed in case of Head of states hosting function in honour of visiting
dignitaries.
A) Protocol
B) Formal banquets
C) Cocktail party
D) Kitty party

61. The Banquet sales office does not look after:

A) Inquiries of the various halls, dates and rates.
B) Reservations and cancellations of the functions.
C)Finalizing the details & Follow ups of the bookings.
D) Rise in the petrol prices

62.The banquet operations does not deals with:

A) Making the Function Prospectus or the FP
B) Hall setup
C) Planning and execution of the functions
D) Flower arrangements

63. The cost which don't vary with the changing output:
A) Fixed Cost
B) Food Cost
C) Beverage Cost
D) Semi Fixed Cost

64.________ Price your product based on the value it creates for the customer:
A) Value based pricing policy
B) Selling price
C) Cost
D) Profitable

65. A contract of agreement is signed between the banquet management and the
A) Housekeeping attendant:
B) Client.
C) Restaurant Manager
D) Casual

66. Checklist of information that should not be included in Contract of agreement is

A) Cooking methods of dishes listed
B) Date of the functions
C) Start and end time of the function
D) Type of function

67. Minimum number of people guaranteed, Price per head for food and beverage
,Method of payment are all a part of:
A) Contract of agreement
B) Menu
C) Bar Menu
D) Resort Menu

68. Meetings does not require:

A) Projection equipment
B) Lecterns
C) Photocopying facilities
D)Dee jay

69. Wedding Receptions does not require:

A) Floral arrangement
B) Stage for bride and bridegroom
C) Photographers
D) Classroom style setup

70. The function sheet is not forwarded to:

A) Food And Beverage Office.
B) Housekeeping.
C) Food And Beverage Control
D) Host’ s relatives

71. __________will typically feature food and beverages, and often music and dancing as
well.
A) Meeting
B) Conference
C) Cocktail Parties
D) Teleconferencing
72.___________ basically lectures given regarding a subject.
A) Weddings
B)Seminars
C) Cocktail Dinners
D) Exhibitions

73.________ type of a function mainly is for company who has just launched a new
product in the market.
A) Product launch
B) Trade show
C) Footballer’ s meet
D) Fashion show

74._________ display of a particular product.

A) Wedding
B) Exhibition
C) Conference
D) Cocktail Dinner

75.The________ is only responsible for the raising of Toast, the rest of all announcement.
A) Toast master
B) Waiter
C) Housekeeping attendant
D) Front office executive

76.Maintenance department in an event does not look after:

A) The air conditioning plant has blown off.
B) The power supply is not coming in the hall.
C)The extension cords are not in proper order are not enough in number.
D) Washroom upkeep and refilling the amenities

77. One of the guests is high on liquor and is misbehaving in the lobby. Is taken into the
custody of:
A) Security Officer
B) Room service attendant
C) Executive chef
D) Host

78. The term ______may be applied to the person or thing so honoured, the drink taken, or
the verbal expression accompanying the drink.
A) Breakfast
B) Dinner
C) Toast
D) Viticulture

79. _________a balance of sitting arrangement. The head table should be allocated to
the rank and prominence of the guest.
A) Banquet Sales
B) Banquet Protocol
C) Banquet Menu
D) Banquet buffet

80. Saaj hotel doing catering for a wedding function of 800 people at the Mahalaxmi
race course is _______ type of catering:
A) Institutional Catering
B) Industrial Catering
C) Outdoor catering
D) Railway catering

81. ________ is a small microphone that attaches to clothing, allowing the speaker to
have a hands-free presentation.
A) Lavaliere microphone
B) Roving microphone
C) Table microphone
D) Rostrum

82.___________ A stand with a slanted top, used to hold a book, speech, manuscript, etc…
at the proper height for a reader or speaker.
A) Table lamp
B) Lectern
C) Projector
D) Printer

83. An ______ is an upright support used for displaying and/or fixing something resting
upon it.
A) Easel
B) Printer
C) Copier
D) Portable sound system

84. A _______ is a stationery item consisting of a pad of large paper sheets.

A) Compass
B) Flip chart
C)Canvas board
D) Notepad

85. A ________or a display is an electronic visual display for computers.

A) CPU
B) Keypad
C) Pager
D) Monitor
86. An optical device that uses reflected light to project an enlarged image of an
opaque object such as a photograph or printed page onto a screen.
A) Opaque Projector
B) Computer
C) LCD screen
D) Flashlight of a camera

87. An ___________ is a variant of slide projector that is used to display images to an

audience.
A) Overhead projector
B) Notepad
C) Printer
D) Copier

88.__________ may refer to a piece of furniture suitable for holding papers used by a
person who is addressing a group.
A) Platform
B) Podium
C) Note pad
D) Computer

89. A small microphone, with or without a wire, which can be moved easily through an
audience for questions or comments.
A) Bluetooth speaker
B) Roving microphone
C) Headphones
D) Earphones

90. A microphone, with or without a wire, which can be easily fixed on table, so that
speaker can speak freely without holding microphone.
A) Table microphone
B) Bluetooth Speaker
C) Noise cancellation MIc
D) Stereo headphones

91. A conference held among people in different locations by means of

telecommunications equipment, such as closed-circuit television.
A) Video chat
B) Teleconferencing
C) Snapchat
D) Photography

93. A large room for gatherings or entertainment; "lecture hall"; "pool hall"
A) Meeting
B) Area exihibit
C) Ballroom
D) Guest room

94.___________ An area made up of one or more standard units of exhibit space.

A) Booth exihibit
B) Trade show
C) Housekeeping
D) Kitchen

95. An explanation, of what are generally known as consumer products, that is open to
the public.
A) Car show
B) Magic show
C) Consumer show
D) No Show

96.______________ term which refers to an event at which products and services are
displayed.
a) Fashion show
B) Exhibition
C) Banquet
D) Buffet

97. Maximum amount of weight per square foot a floor can support is known as
__________
A) Floor load
B) Area sq.ft.
C) Floor space
D) Area space

98.____________ A map showing layout of exhibit spaces, lounges, concession areas,

restrooms, electrical/plumbing accessibility, etc.
A)Google map
B) Navigator
C) Compass
D)Floor plan

99.______ is a three-dimensional display exposed to aisles on all four sides.

A) Island booth
B) Hotel
C) Guest room
D) Twin room

100.________ Pipe material with fabric draped from it to make up side RAILS and
BACKWALL of a trade show.
A) Pipe and drape
B) Curtain
C) upstage
D) restaurant linen

101. A smaller room used when a larger group breaks into sub-groups.
A) Break-Out Room:
B) Twin room
C) Quad
D) Connecting room

102. An event that requires the use of a convention center or event complex, as well as
multiple hotels in the host city.
A) Citywide Event
B) Fashion show
C) Annual General Meeting
D) Wedding

103. The day when a banquet releases a block of hall or space.

A) Booking date
B) Cut off date
C) Check in date
D) Check out date

104. A company that specializes in the organization and logistics of meetings and events
in a specific location or destination.
A) Destination Management company
B) Mandap Decorators
C) Outdoor pvt ltd
D) Tourism Private ltd.

105. A hotel property in which logistics are handled by the convention services manager
(CSM), with catering handled by a separate manager.
A) Twin sharing services
B) Retreat
C) Duo Serve
D) Eco friendly

106. The amount of time between the placing of an order and the receipt of the goods
ordered.
A) Prime time
B) Lead time
C) Peak time
D) High time

107. MICE - An internationally used term for the events industry does not include:
A) Meetings
B) Incentives
C) Events
D) Client Profile

108. Window of time to erect an exhibit or prepare for an event before guests arrive is
also known as
A) Setup Time
B) Move in Date
C) Move out Date
D) Date of arrival

109. Activities planned for any guests/relatives of meeting participants.

A) Indoor activities
B) Spouse programs
C) Couple Packages
D) School activities

110. When the demand for a supplier’ s product or service is neither high nor low.
A) Peak season
B) Slack Season
C) Shoulder Season
D) Break even season

111. In the hospitality industry, SMERF is an acronym for________, indicating a market

segment for the sales of banqueting rooms and meeting facilities.
A) Social, Military, Educational, Religious, Fraternal
B) Social, Military, Educational, Religious Foundation
C) Social, Military, Educational, Religious Federation
D) Social, Military, Educational, Religious Folio.

112. A space temporarily held by a facility for a specific date pending a definite booking.
There are no consequences for cancellation.
A) Semi permanent booking
B) Online booking
C) Tentative booking
D) Confirmed Reservation

113. Multiple sessions scheduled at the same time. Programs on different themes or
subjects offered simultaneously.
A) Training sessions
B)Concurrent sessions
C) Wellbeing sessions
D) Hearings

114. Moveable barriers that partition large meeting rooms into several smaller meeting
rooms. May be sound resistant, but not totally sound proof.
A) Air walls
B) Dividers
C) Interconnecting room
D) Twin room

115. A counter at a large party where you can purchase drinks by the glass
A) Cash counter
B) Cash Bar
C) Snack Bar
D) Self service kiosk

116. Charges fixed on per bottle basis, which the host will have to pay to banquet, if he is
allowed to bring his own liquor.
A) Corkage
B) Slippage
C) Mortgage
D) Sales tax

117. A physical count of number of people attended the function.

A) Room count
B) Head Count
C) Plate count
D) Invite count

118. Attractive fabric placed around a table to conceal the area for tables in banquets.
A) Decorative linen
B) Skirting
C) Doily Linen
D) Georgette

119. A party where everyone has to dress in a particular way connected with a particular
subject
A) Theme Party
B) Cocktail party
C) Birthday Party
D) Kitty Party

120. A _______ serves meals in which food is placed in a public area where the diners
generally serve themselves.
A) Buffet
B) Restaurant
C) Snack Bar
D) Pub

121._______ is a combination of breakfast and lunch.

A) Fast lunch
B) Quick bites
C) Brunch
D) Corporate Lunch

122. Afternoon tea also known as low tea is a light meal typically eaten between____.
A)10 am -5pm
B) After Morning breakfast
C) Between 3pm and 5pm.
D) Anytime after meal

123. ______ (also known as meat tea) is an early evening meal, typically eaten between
5pm and 6pm
A) Afternoon Tea
B) Evening Snacks
C) High tea
D) Supper

124._________ is an evening meal followed by Dinner and is generally last meal which is
also a light meal
A) Breakfast
B) Supper
C) Lunch
D) High tea

125. _________makes guest mingle and is considered most suitable for rolling crowd.
A) Stand-up buffet
B) Sit down Buffet
C) Dessert Buffet
D) Single line buffet

126. In ___________consumption of food is done at the arranged table and chairs.

A) Sit down Buffet
B) Fork Buffet
C) Display Buffet
D) Finger Buffet

127._____________, This consists of a frame, a heat source, a deep water pan,insert pan
and a cover.
A) Chaffing dish
B) Insulated Platform
C) Ladle
D) Food van

128.A trolley is provided with infrared lamp or mini gas. carving of meat is done on buffet
as a live counter.
A) Salad
B) Dessert
C) Carving
D) Fruit

129.______________ acts as an elevation for the buffet set-up which gives an attraction
and an eye appalling combination of food and colour.
A) Risers
B) Elevators
C) Display Stands
D) Peg boards

130. Catering to passengers both during the journey as well as during halts at different
railway stations is called_________
A) Railway catering
B) Cruise catering
C) Ship Catering
D)Industrial Catering

131.______ A three-dimensional display exposed to aisles on all four sides.

A) Island booth
B) Hotel
C) Guest room
D) Twin room

132. A large room for gatherings or entertainment; "lecture hall"; "pool hall"
A) Meeting
B) Area exihibit
C) Ballroom
D) Guest room

133.__________will typically feature food and beverages, and often music and dancing as
well.
A) Meeting
B) Conference
C) Cocktail Parties
D) Teleconferencing

134. ________for opening wine and champagne bottles.

A) Can opener
B) Corkscrew
C) Nut cracker
D) Crab cutter

135.Minimum number of people guaranteed, Price per head for food and beverage
,Method of payment are all a part of
A) Contract of agreement
B) Menu
C) Bar Menu
D) Resort Menu

136. Bookings are generally not made in one of the three ways that is
A) Telephone
B) By letter
C) E- mail confirmations
D) Sms

137. A _________with a long handle and a muddler end will allow you to mix and measure
ingredients as well as crush garnishes.
A) Bar spoon
B) Muddler
C)Bar caddy
D) Sizzle stick

138. This glass has a triangle-bowl design with a long stem, and is used for a wide range of
straight-up (without ice) cocktails, including martinis, manhattans.
A) Cocktail Glass
B) High ball
C) Tom Collins
D) Hurricane glass

139. The shape of this glass concentrates the alcoholic odours to the top of the glass as
your hands warm the brandy.
A) Brandy Snifter
B) Brandy balloon
C) Rocks glass
D) Old fashioned glass

140.__________ is a measurement tool widely used by the bartenders while pouring spirits.
A) Jiggers
B) Bar spoon
C) Shot glass
D) Bar caddy

141.____________ is seen at at open buffets and other settings where the meal is self
served.
A) Bain marie
B) Salad buffet
C) Smorgasbord
D) Silver room

142.______________provision of food service and beverage service by means of

automatic retailing.
A) Vending
B) Self service kiosk
C) Sit down buffet
D) Modified buffet

143. ____________provides a particular type of flavor and characteristic bitterness to the

beer.
A) Hops
B) Saccharomyces Ellipsodeus
C) Wort
D) Colour of the bottle

144. The following are the steps are not involved in the manufacturing process of beer:
A) Germination
B) Malting & Mashing
c) Lautering
D) Selection of equipments

145. A smaller room used when a larger group breaks into sub-groups.
A) Break-Out Room
b) Twin room
C) Quad
D) Connecting room

146. These are the people who perform all hands on jobs and do practically the service in
the banquets.
A) Casual Staff
B) Banquet Manager
C) Housekeeping attendant
D) Sous chef

147. Disadvantages of Food & beverage cost controls.

A) To ascertain the profitability of each revenue producing department.
B) To reveal possible sources of economy.
C)Results in a rational utilization of materials & labour.
D) selection of staff

148. Factors not to be considered when planning an fnb outlet:

A) Décor-lighting
B) Furniture
C) Chairs &Tables
D) Name of the outlet

149. Soup is the second course in French classical Menu and is called as _________ in
French:
A) Potage
B) Oeufs
C) Poisson
D) Entrée

150. Steak Dianne, Tartar steak, Kidney pie, Escalope Holstein are examples of:
A) Releve
B) Potage
C) Entrée
D) Dessert

151. Roast chicken, Roast turkey, Roast pheasant are examples of:
A) Roti
B) Salade
C) Beer
D) Hors doeuvres

152. The traditional continental breakfast originated in France and should not include:
A) Choice of juice
B) Choice of breads
C) Choice of tea/coffee
D) Cutlery,Crockery used in the outlet

153. The________ is only responsible for announcing and coordinating for toast and cake
cutting ceremony:
A) Toast master
B) Brides Maid
C) Bride
D) Groom

154. The type of linen used would depend on the class of establishment & will not depend
on:
A) Type of guest/customer
B) cost involved
C) The style of menu and service to be offered
D) Name of the owner of restaurant

155. Wedding Receptions does not require

A) Floral arrangement
B) Stage for bride and bridegroom
C) Photographers
D) Classroom style setup

156. _________can be described as a large gathering of people where arrangements are

done for service of food and beverages.
A) Hotel
B) Banquet
C) Buffet
D) Annual general meet

157.Preserves served in the breakfast cannot include:

A) Jam
B) Marmalade
C) Butter
D) Fish oil

160. Generally used for institutional and volume catering, such as in hospitals, learning
and teaching institutions, airlines, industrial operations, shipping and large venue
catering.
A) Cyclic Menus
B) Ethnic menu
C) A la carte Menu
D) Table d’ hote

161.____________ is a menu card offering all the dishes of breakfast, lunch, snack, dinner
and beverages through out the day from opening till closing of the outlet.
A) Californian menu
B) Cyclic Menu
C) Banquet Menu
D) Restaurant Menu

162. This menu is aimed at boosting the revenue through sale of food and beverages by
offering reduced rates during lean time of the day, especially during evening hours
between 4 to 6 p.m. on weekdays.
A) Happy Hour Menu
B) Cyclic menu
C) Ethnic Menu
D) Restaurant Menu

163. Blinis (buck wheat pancakes) cayenne pepper or hot breakfast toast, butter,
segments of lemon, chopped shallots and chopped egg yolk are accompaniments for:
A) Caviar
B) Smoked salmon
C)Roast chicken
D) Roast Beef
164.Scotch broth is a soup from:
A) Scotland
B) Netherlands
C) Norway
D) India

165. FUSILLI, LASAGNETTE , LINGUINE ,MACARONI are examples of:

A) Pulses
B) Cereals
C) Pasta
D) Dessert

166.Which amongst the following is non- alcoholic coffee.

A) Irish coffee
B) Italian coffee
C) Monks coffee
D) Cappuccino

167. Beefeater, Tanqueray, House of Lords and Gordons are examples of:
A) Gin
B) Breakfast Juice brands
C) Ciggarettes
D) Cigars

168. Rum is a distilled beverage made from sugarcane by-products such as

A) Molasses
B) Fruit juice
C) Cane syrup
D) Grape juice

169. Function sheet is not known as:

A) Function contract
B) Function Prospectus
C) Banquet event order
D) Guest name lists

170. ________ no seating plan is followed:

A) Informal banquets
B) Conference
C) Meeting
D) Sports ground

171. ________are rent, property taxes, depreciation. Managerial remuneration, interest,

insurance.
A) Fixed costs
B) variable costs
C) semi variable costs
D) costs to costs

172. The________ is only responsible for the raising of Toast, the rest of all announcement
A) Toast master
B) Waiter
C) Housekeeping attendant
D) Front office executive

174. _________Works with the banquet manager and is responsible for handling all
incoming and outgoing mail, for seeing to it that all memos dictated are sent to the
appropriate departments and for the correct filling of all correspondence
A) general manager
B) Secretary
C) Front office manager
D) Casual

176.Chardonnay, Sauvignon blanc , Pinot grigio are examples of

A) black grapes
B) White grapes
C) Types of spirits
D) brands of vodka

177. A potable liquid containing ethyl alcohol or ethanol(C2H5OH) of 0.5 percent or more
by volume is termed as an
A) Alcoholic beverage
B) Wort
C) Fleur
D) Rum

178. Bookings are generally not made in one of the three ways that is
A)telephone
B) by letter
C) e- mail confirmations
D) Sms

179.180. ________is a meeting service system, in which meeting planners must work with
the banquet or catering department for their food and beverages requirements and with
the convention services department for the other logistics of the event including function
room needs.
A) Duoserve
B) Hotel
C)Convention Centres
D) Training centre
181. Smaller meeting rooms used when larger sessions need to be divided into smaller
groups for discussions, collaborations or group activity:
A) Break out rooms
B) Twin rooms
C) Interconnecting rooms
D) Quad

182. Complete meeting package without guestroom or dinner is called as:

A) DMP (Day Meeting Package)
B) American package
C) Corporate package
D) Company package

183. _________Works with the banquet manager and is responsible for handling all
incoming and outgoing mail, for seeing to it that all memos dictated are sent to the
appropriate departments and for the correct filling of all correspondence.
A) General manager
B) Secretary
C) Front office manager
D) Casual

184. A document outlining all requirements, proposed services and rates for a particular
function/event signed by the authorized representative of the function/event organizer
and hotel, after which the terms and conditions contained therein become binding on
both parties.
A) Registration folio
B) Letter of agreement
C) Sales sheet
D) Banquet folio

185. When the booking becomes definite and is confirmed or closed by asking sets of
question to fetch detail information is called:
A) Trial close
B) Major close
C) Convention
D) Conference

186. Time between the booking and the actual meeting date is also known as
A) setup time
B) Tear down
C) Lead time
D) Prime time

187. The process of understanding, anticipating, and influencing consumer behavior in

order to maximize the revenue/profit from fixed perishable resource.
A) Yield Management
B) Business management
C) Hospitality management
D) Online Purchases

188. Banquet Manager is responsible for the events taking place in

A) Banquets
B) Room Service
C) Lounge
D) Restaurant

189. A general or formal meeting of an organization attended by representatives of its

members for purposes such as deciding legislative direction, policy matters, holding
elections, or conducting governance business of the organization.
A) Conference
B) Assembly
C) Meeting
D) Workshop

190. A _______is a workshop style educational session where participants learn by doing.
A) Forum
B) Clinic
C) Banquet
D) Demo session

191. Multiple sessions scheduled at the same time. Programs on different themes or
subjects scheduled simultaneously (at the same time).
A) Concurrent Sessions
B) Training Sessions
C) Workshop
D) Assembly

192. Meetings held both on a regional and national basis for dealers and distributors.
Usually to introduce new sales and advertising campaigns and new products.
A) Dealer meetings
B) Annual general Meeting
C) Corporate meeting
D) Demo lecture

193. Constraints of menu planning does not include:

A) Seasonal availability in market.
B) Local availability in market.
C) Asses the type of kitchen and staff available in relation to equipment and skills.
D) Name of the owner

194 Events which are specifically designed to reward the participants (employees,
distributors and dealers) for high achievement, top performance, effort and contribution.
A) Training sessions
B) Workshops
C) Conferences
D) Incentive meetings

195. A conference or meeting attended by heads of government, heads of state or high-

level political leaders/officials usually with the purpose to shape a program of action.
A) Training session
B) Plenary sessions
C) Summit
D) Workshop

196. A meeting of a number of experts in a particular field, at which papers are

presented and discussed by specialists on a particular subject with a view to making
recommendations concerning the problems under discussion and consists of an
extensive two-way flow of information.
A) Symposium
B) Informal Banquet
C) Training Sessions
D) Summit

197. A function bar at which guest attending the function are required to pay for drinks
consumed by them.
A) Cash bar
B) Sunken bar
C) Foyer Bar
D) Crash bar

198. An area within a restaurant closed of by doors from the public dining area, that may
be reserved by large groups for the purpose of dining, giving such groups an area to
themselves.
A) In room dining (IRD)
B) Private dining room (PDR)
C) Pre function area (PFA)
D) Function prospectus (FP)

199. Function board to display the daily postings of scheduled functions/events at the
various venues in the hotel, for signage, menus and in-house merchandising.
A) Reader board
B) Bill board
C) Banquet function sheet
D) Retreat

200. A cocktail reception (or cocktail party) is a stand up social event at which guests are
served alcoholic drinks and hors d’ oeuvres rather than a full meal The term reception is
applied to any social event after a wedding, with food and beverage being served –
whether it is brunch, tea, dinner, or a dance.
 A) Reception
B) Meeting
C) Conference
D) Charity dinner

201. Part of the stage farthest from the audience or camera

A) Upstage
B) Platform
C) Reception area
D) Concierge

202. An event designed to bring together purveyors of products, equipment and

services in an environment in which they can display or demonstrate their products or
services to attendees
A) Meeting
B) Conference
C) Exhibition
D) Consumer show

203. Exhibitors are assigned specific floor space for displaying their equipment and other
related exhibition props, fixtures and displays.
A) Area exhibit
B) Booth Exihibit
C) Exhibition
D) Table top Display

204. The type of linen used would depend on the class of establishment & will not depend
on:
A) Type of guest/customer
B) Cost involved
C) The style of menu and service to be offered
D) Name of the outlet

205. _________makes guest mingle and is considered most suitable for rolling crowd.
A) Stand-up buffet
B) Sit down Buffet
C) Dessert Buffet
D) Single line buffet

206. Guestroom/suite used for receptions and entertainment, usually stocked with
beverages and light food such as canapés.
A) Hospitality suites
B) Presidential suites
C) Waiting room
D) Executive lounge
207. Tubing draped with fabrics to create separate exhibit booths.
A) Pipe and drape
B) Pipe and linen
C) Stick and drape
D) Join and drape

208. Trade shows are typically business-to-business (B2B) type of events attended by
company representatives, industry partners and the press, whose purpose is to examine
recent market trends, products and opportunities in addition to networking. Admissiojn to
these shows is not open to the general public.
A) Trade shows
B) Magic shows
C) Puppet Show
D) Consumer show

209. Banquet style seating arrangement is also known as _____________

A) Theatre Style Seating
B) Conference Style
C) Round Table Seating
D) Board Room Style

210. What is another name of board room style seating arrangement?

A) Banquet Style
B) Crescent
C) U Shape
D) Conference Style

211. Only chairs are used in this style of plan.

A) Classroom
B) Theatre
C) Crescent
D) U Shape

212. This style of seating arrangement is suitable for listening and watching to the speech
and presentation, not for taking notes.
A) Banquet Style
B) U Shape
C) Conference Style
D) Theatre Style

213. The guest attending the function have to pay for their own drinks:
A) Crash Bar
B) Open Bar.
C) Host Bar.
D) Cash Bar
214. The bar counter is set in the function area and provision of drinks, glasses, mixers, etc
are place on the counter for guest to make their own drinks or help themselves.
A) Open Bar
B) Host Bar
C) Cash Bar
D) Crash Bar

215. ___________ is catering to cargo (goods) crew passenger and ship passengers. Ships
have kitchens and restaurants onboard.
A) Railway catering
B) Offshore catering
C) Industrial catering
D) Retail catering

216. The invites coming to attend the function will be enquiring the ___________about the
function venue or anything pertaining to the function.
A) Front office
B) Housekeeping
C) Room service
D) Maintenance department

217. If any complimentary rooms are given to the host for an event, that should be blocked
by:
A) Front office
B) Housekeeping
C) Human resource
D) Kitchen stewarding

218. ____________ department is responsible for ensuring all electronic gadgets, A/C, AV
equipment are properly working at the time of event in the banquets.
A) Human resources
B) Housekeeping
C) Maintenance
D) Kitchen

219. ______________ department is responsible for making flower arrangements, upkeep of

washrooms at the time of event in the banquet.
A) Housekeeping
B) Human resources
C) Maintennace
D) Kitchen

220. The department which looks after the car parking facilities, security of the guests and
also regulate their flow.
A) Security
B) Front office
 C) Kitchen
D) Bakery

221. _______ bar counter is temporarily built by using tables and dismantled after the
function get over:
A) Crash Bar.
B) Wet Bar
C) Sunken Bar

D) Host Bar

222. The _____________ co ordinates with kitchen and host for any queries related to the
event.
A) Banquet sales team
B) Banquet operation team
C) Kitchen team
D) Maintenance department

223.The _____________ department notes done the advance amount collected and actual
number of people served and, guaranteed numbers, etc.
A) Kitchen
B) Maintenance
C) Controls
D) Housekeeping

224. ___________ basically lectures given regarding a subject.

A) Weddings
B) Seminars
C) Cocktail Dinners
D) Exhibitions

225. ______ is in concern with the provision of dishes offered in the menu on time at
adequate quantity for banquet events.
A) Food production
B) Kitchen stewarding
C) Purchase Department
D) Maintenance

226. A counter at a large party where you can purchase drinks by the glass.
A) Cash counter
B) Cash Bar
C) Snack Bar
D) Self service kiosk

227. The function prospectus is not sent to:

A) Front office
B) Kitchen
 C) Maintenanc e department
D) Host’ s relatives

228. General operating hours for a coffee shop are

A) 12 hours
B) 9 hours
C) 24 hours
D) 2 hours

229. In __________ generally people work for 9 hours in a go.

A) Split shift
B) Break shift
C) Straight shift
D) Panzer shift

230. The type of plan recommended for the workshop, seminars, lectures, etc. in which the
participants are required to take hints or study the handouts.
A) Theatre style setup
B) Conference Setup
C) Classroom style setup
D) Crescent style setup

231. ____________ is a branch of general accounting that aims to provide complete and
detailed information in respect of all business activities to the management to enable
effective utilization of resources such as men, material, money, machinery, methods and
time.
A) Purchasing
B) Selling
C) Costing
D) Yield management

232. Labour costs, overheads and food costs are all elements of:
A) P urchases
B) Cost
C) Price
D) Sales

233. When we cannot charge an expense directly on the product, we can say it is:
A) Overhead
B) Labour cost
C) Hidden charge
D) Slippage

234. Factory rent and rates, insurance of plants or telephone bill are the main examples of:
A) Overheads
B) Direct expenses
 C) Direct cost
D) Corkage

235. Costs which are partly fixed and partly variable are known as:
A) Semi- Variable Costs
B) Semi- permanent Costs
C) Fixed up Costs
D) Sales target

236. Gross Profit = _________– Cost of goods sold.

A) Sale
B) Net income
C) Net profit
D) Cost price

237. Location, Types of clientele, availability of ingredients are points to be considered in:
A) Menu Planning
B) Food layouts
C) Banquet management
D) Guest history card

238. Menu Planning does not consider:

A) Gastronomical aspect
B) Economical aspect
C) Nutritional aspect
D) Climatic Aspect

239. The gastronomical aspect in menu planning does not consider

A) Texture
B) Seasoning
C) Cooking Methods
D) Pricing

240. Public relation parties does not include:

A) Seminars
B) Dealers meetings
C) Exhibitions, product launch etc.
D) Fashion show

241. Informal banquets does not include:

A) Marriages
B) Dinners
C) Lunch, cocktail party
D) Conferences

242. Planning of staff requirements should not include:

 A) Staffs planning a task
B) Estimating Future Work Requirements
C) Collect Information About the Workforce
D) Remuneration given to employees

243.Graveyard shift is also called as:

A) Night shift
B) Panzer
C) Split Shift
D) Straight shift

244. Provision of food and drinks to people at workplace is known as:

A) Railway catering
B) Industrial catering
C) Ship catering
D) Airline catering

245. The menu on industrial catering should not consider:

A) Nutritional aspect
B) Reasonable price
C) Limited choice
D) Distance travelled by employees to work

246. Institutional catering is not done at:

A) Schools
B) Colleges
C) Universities
D) Banquets

247. A function sheet should not have:

A) Rate per head
B) Menu and serving time
C) Beverages – Inclusive or cash
D) Income statement of the host

248. In this type of setup, the guests are seated at one side of the round table to observe the
presentation or to listen to the speaker:
A) Crescent shaped setup
B) Classroom
C) Theatre Style setup
D) Chevron

249. Chairs are arranged in rows, such as in theatres leaving adequate leg room between
the rows of chairs:
A) Classroom setup
B) Auditorium Style setup
 C) Conference Setup
D) Chevron

250. when the host of a function is allowed to bring his/her own liquor then he has to pay
certain fixed amount on opening of each bottle, which is called as:
A) Dispense Bar
B) Inclusive Bar
C) Bottle Rate
D) Corkage