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REVIEW

Authored by Charllote Peñano

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University

Used 4+ times

REVIEW
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25 questions

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1.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

The following are the factors to be considered in organizing Food Service Establishment EXCEPT;

A. Profit

B. Equipment

C. Nutritional Factors

D. Patrons

2.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

The administrative aspect that deals with the act of getting things done through people is called;

A. Controlling

B. Directing

C. Organizing

D. Planning

3.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Which of the following personnel policy help the employee work efficiently on the job?

A. Objectives

B. Security of Tenure, Promotion & Seniority

C. Training Policies & Procedures

D. Wage & Salary

4.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

What menu is used when offering three or more choices in the menu course?

A. Ala carte

B. Full selective

C. Non-selective

D. Static menu

5.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

A set of menu forming a complete meal at a pre-determined price is called;

A. Ala carte menu

B. Cycle menu

C. Selective menu

D. Table d’hote

6.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Which of the following diet suggest that Christians should only consume seed bearing plants and fruits?

A. Edenic diet

B. I-tal

C. Hallelujah diet

D. Haraam

7.

MULTIPLE CHOICE QUESTION

10 sec • 1 pt

Which of the following diet predominantly consists of raw fruits?

A. Fruitarian diet

B. Lacto-ovo vegetarianism

C. Lacto vegetarianism

D. Vegan diet

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