CHAPTER 6 PRODUCTION & SERVING CONTROL

Which is CORRECT considering the terms for Quality Requirements for food production?

Choose the TWO (2) correct answer.

• specific
  operating standards

• pricing need to be standardize

• menu required need to be fixed

• policy must meet the guest expectations

Which of the following is a important factor in maintaining quality during food production?

• overcook food

• Using ingredients past their expiry date

• Reducing staff supervision

• Standardized recipes

In the context of serving control, which of the following ensures portion consistency?

• Freehand measuring

• measuring cup or spoon

• manual food handling

• random portion sizes

Which of the following best defines "portion control" in the context of food service management?

• Ensuring guests are served the right amount of food

• Reducing waste in the kitchen

• Making food look more appealing

• Increasing the profitability of dishes

Which of the following is NOT typically part of the quality requirements in production and serving control?

• food presentation

• food portion

• staff training

• table arrangement

Which of the following is a key benefit of training staff in production control?

• Increased food cost

• not following customer preferences

• longer time service

• Reduced waste and consistent quality

How does regular staff training benefit production and serving control?

• It increases employee stress

• ensures employees adapt to the latest quality standards

• reduces the number of staff required

• It lowers food costs by reducing portions

Select ONE (1) point that is NOT relatable to the main purposes for giving training as in maintaining staff standards in food & beverage production.

• increase wages

• ongoing professional development

• revise procedures

• preparing for new menu

Which of the following training techniques helps maintain the quality of food presentation?

• On-the-job demonstrations

• Random trial-and-error methods

• Assigning tasks without guidance

• Self-paced learning only

Which of the following tools is most effective for monitoring serving standards?

• call guest one by one

• Customer satisfaction surveys

• Google reviews

• tuning on CCTV on staff