Food and Beverage Service Flashcards
6 cards from real HOSPITALITY practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food and Beverage Service flashcards as text
What does 'mise en place' mean in restaurant service?
Answer: Everything in its place — preparation before service begins
Mise en place is the culinary practice of preparing and organizing all equipment and ingredients before service starts.
What is the correct internal temperature for cooking poultry to food-safe standards in the US?
Answer: 165°F (74°C)
The USDA requires poultry to reach an internal temperature of 165°F to eliminate harmful pathogens like Salmonella.
What is 'table d'hôte' in restaurant menu terminology?
Answer: A fixed-price multi-course meal
Table d'hôte is a fixed-price menu offering a complete multi-course meal at a set price.
In the US, what is the standard tipping percentage expected for good restaurant service?
Answer: 15–20%
A tip of 15–20% of the pre-tax bill is the widely accepted norm for good restaurant service in the United States.
What is a 'cover' in food and beverage service?
Answer: One place setting or one guest served
A cover refers to one individual guest served, and 'covers per hour' is a key F&B productivity metric.
What does FIFO stand for in food storage management?
Answer: First In, First Out
FIFO (First In, First Out) means using older stock before newer stock to prevent spoilage and waste.