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Fundamentos del Servicio de Alimentos y Bebidas (A y B)

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Fundamentos del Servicio de Alimentos y Bebidas (A y B)

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Quiz sobre servicio y técnicas

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erikamerica.1227@gmail.com
erikamerica.1227@gmail.com
Mexico

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Fundamentos del Servicio de Alimentos y Bebidas (A y B)
 

Fundamentos del Servicio de Alimentos y Bebidas (A y B)Online version

Quiz sobre servicio y técnicas

by erikamerica.1227@gmail.com
1

Emplatar es una etapa clave del servicio para presentar los platos de forma atractiva.

2

El guerdón es un carrito móvil de cocina que permite terminar platos o preparar preparaciones frente al cliente.

3

En el servicio a la carta, todo se sirve en bandejas para que el cliente lo vea desde la cocina.

4

En los banquetes, el servicio francés evita cualquier intervención del camarero durante el servicio.

5

El gueridón no se utiliza en ningún tipo de servicio.

6

En banquetes, se puede utilizar el servicio francés para repartir platos ya emplatados directamente a la mesa.

7

En buffet, los platos se presentan ya porciones en cada plato individual en la mesa.

8

La carta y los menús no influyen en la organización del servicio.

9

En el servicio buffet, los comensales se sirven a sí mismos y el personal supervisa la estación para reponer alimentos.

10

El servicio A la carta implica preparar y entregar cada plato solicitado por el comensal.

 
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