HCM136 List of eExam Questions in the Bank

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Q1 A customer may be gained or lost at

Q2 Most plants are eaten as

Q3 Wine goblet should be positioned between

Q4 Many cocktails are served in the traditional

Q5 Aboyeur is in charge and controls the

Q6 Beverage is any liquid suitable for

Q7 Vegetarian do not consume

Q8 A customer may be gained or lost at

Q9 Most plants are eaten as

Q10 Cocktails should always be served

Q11 Cafeteria primarily self service with customer choosing

Q12 Training is a systematical way of developing

Q13 Wine are usually listed

Q14 Out door catering provide food and drinks away from

Q15 Aboyeur is in charge and controls the

Q16 Most plants are eaten as

Q17 Dispense bars may show some wines listed

Q18 Many cocktails are served in the traditional

Q19 Cocktails should always be served

Q20 Vegetarian do not consume

Q21 Aboyeur is in charge and controls the

Q22 Beverage is any liquid suitable for

Q23 Many plants are eaten as

Q24 A customer may be gained or lost at

Q25 Wine goblet should be positioned between

Q26 Bien cuit means

Q27 Out door catering provide food and drinks away from

Q28 Wines are usually listed

Q29 Aboyeur is in charge and controls the

Q30 Many plants are eaten as

Q31 A customer may be gained or lost at

Q32 Training is a systematical way of developing

Q33 Out door catering provide food and drinks away from

Q34 Cafeteria primarily self service with customer choosing

Q35 Aperitif covers a range of drinks that may be taken

Q36 Tea and coffee are carried using

Q37 The goblet should be positioned between

Q38 Many plants are eaten as

Q39 Beverage is any liquid suitable for

Q40 Bien cuit means

Q41 Beverage is any liquid suitable for

Q42 Aboyeur is in charge and controls the

Q43 Many plants are eaten as

Q44 Vegetarian do not consume

Q45 Training manual are sometimes called

Q46 Aboyeur is in charge and controls the

Q47 A customer may be gained or lost at

Q48 Wines are usually listed

Q49 A customer may be gained or lost at

Q50 Wine goblet should be positioned between

Q51 Prices of food are determined by the availability and

Q52 Cafeteria primarily self service with customer choosing

Q53 Aperitif covers a range of drinks that may be taken

Q54 Many plants are eaten as

Q55 Tea and coffee are carried using

Q56 The goblet should be positioned between

Q57 Aperitif covers a range of drinks that may be taken

Q58 Many plants are eaten as

Q59 Cafeteria primarily self service with customer choosing

Q60 Expertise in food and beverage can only be delivered by

Q61 Cafeteria primarily self service with customer choosing selection





Q62 Training is a systematical development of people





Q63 Food and beverage service is the essential link between customers and the menu





Q64 Most plants are eaten as food





Q65 Beverage is any liquid suitable for sipping





Q66 Bien cuit means cooked right through





Q67 Training manuals are sometimes called beverage manual





Q68 Aboyeur is in charge and controls the hotplate





Q69 A customer may be gained or lost on first impression





Q70 Wines are usually listed on 3 main ways





Q71 Training is a systematical development of people





Q72 Many plants are eaten as drinks





Q73 Dispense bar may show some wines listedgeographically





Q74 The server is the main point of control between the customers and the office





Q75 Aperitifs cover arange of drinks that may be served before a meal





Q76 Out door catering can be catering providing food and drink away from reataurant base





Q77 Sir or Madam should be used when the customer's name is not known





Q78 A customer may be gained or lost on first impression





Q79 Many plants are eaten as drinks





Q80 The bar personnel must have good technical knowledge





Q81 Training is a systematical development of people





Q82 Cocktails should always be served lukewarm





Q83 The server is the main point of control between the customers and the office





Q84 The choice of the right glass is a vital element if the cocktail is to be presented





Q85 Prices of food were determined by availability and selling





Q86 A customer may be gained or lost on first impression





Q87 Sir or Madam should be used when the customer's name is not known





Q88 Training is a systematical development of people





Q89 Dispense bar may show some wines listedgeographically





Q90 The server is the main point of control between the customers and the office





Q91 Out door catering can be catering providing food and drink away from reataurant base





Q92 The bar personnel must have good technical knowledge





Q93 The cocktail/dispense bar may be said to be the shop window of an establishment





Q94 Many cocktails are served in the traditional U shaped cocktail glass





Q95 All drinks dispensed must be checked for and controlled in some ways





Q96 The choice of the right glass is a vital element if the cocktail is to be presented





Q97 Aperitifs cover arange of drinks that may be served before a meal





Q98 Cocktails should always be served lukewarm





Q99 Many different varieties of bottled beers are also served chilled





Q100 A customer may be gained or lost on first impression





Q101 Many plants are eaten as drinks





Q102 Food can include a wide range ofstyles/production





Q103 Beverages include all sprit and wine





Q104 Cafeteria primarily self service with customer choosing selection





Q105 The server is the main point of control between the customers and the office





Q106 Hotels and other accommodation provide food and drinks together with accommodation services





Q107 Welfare catering provide food and drinks to peoples in colleges/university





Q108 Leisure attractions provides food and drinks to people engaged in another pursuit





Q109 Composition of food and beverage industry is divided into three segement





Q110 The main role of the sales manager is to promote the function facilities of an establishment





Q111 Training manuals are sometimes called beverage manual





Q112 Aboyeur is in charge and controls the hotplate





Q113 Most plants are eaten as food





Q114 Vegetarians do not consume meat





Q115 Beverage is any liquid suitable for sipping





Q116 Most plants are eaten as food





Q117 Prices of food were determined by availability and selling





Q118 Food and beverage service is the essential link between customers and the menu





Q119 Food processing essentially remained unchanged until the 18th century with the invention of freezing





Q120 Most plants are eaten as food