Section 13.2—quiz: Dining Service Styles And Procedures

10 Questions | By Aoht | Updated: Mar 22, 2022 | Attempts: 1270

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Section 13. 2—Quiz: Dining Service Styles and Procedures

Questions and Answers

1.

A scramble system is most commonly used with:
- A.
  
  Plate service.
- B.
  
  Cart service.
- C.
  
  Platter service.
- D.
  
  Buffet service.
2.

Plate service is also known as:
- A.
  
  Russian service.
- B.
  
  American service.
- C.
  
  French service.
- D.
  
  English service.
3.

Cart service is also known as:
- A.
  
  Russian service.
- B.
  
  American service.
- C.
  
  French service.
- D.
  
  English service.
4.

Platter service is also known as:
- A.
  
  Russian service.
- B.
  
  American service.
- C.
  
  French service.
- D.
  
  English service.
5.

Family-style service is also known as:
- A.
  
  Russian service.
- B.
  
  American service.
- C.
  
  French service
- D.
  
  English service.
6.

Food is displayed on counters or tables, and guests help hemselves to as many and as much of the items as they wish to eat.
- A.
  
  Plate service.
- B.
  
  Cart service.
- C.
  
  Platter service.
- D.
  
  Family-style service.
- E.
  
  Buffet service.
7.

Servers deliver fully cooked food to the dining room, present it to guests for approval, and then serve the food.
- A.
  
  Plate service.
- B.
  
  Cart service.
- C.
  
  Platter service.
- D.
  
  Family-style service.
- E.
  
  Buffet service.
8.

Food is placed on large platters or in large bowls that are delivered to the guests’ tables by servers. Guests at each table then pass the food around their table and serve themselves.
- A.
  
  Plate service.
- B.
  
  Cart service.
- C.
  
  Platter service.
- D.
  
  Family-style service.
- E.
  
  Buffet service.
9.

Menu items are prepared beside guest tables by specially trained staff members. Menu items are cooked in front of the guests.
- A.
  
  Plate service.
- B.
  
  Cart service.
- C.
  
  Platter service.
- D.
  
  Family-style service.
- E.
  
  Buffet service.
10.

Servers take guests’ orders in the dining area; kitchen staff produce food orders, portion them, and place them on plates; and servers take the orders to the guests.
- A.
  
  Plate service.
- B.
  
  Cart service.
- C.
  
  Platter service.
- D.
  
  Family-style service.
- E.
  
  Buffet service.