1. What is tourism?

255. What does a captain do?

a) he sits the guests b) he serves other alcoholic drinks

c) he takes orders for wine d) he draws up a wine list
256. Who is sommelier?

a) he takes orders for wine b) he serves other alcoholic drinks

c) he is the person sits the guests d) he draws up a wine list
257. Who advises the guests how to choose one or another alcoholic beverage?

a) sommelier b) a salad chef

c) a vegetable chef d) sauce chef
258. Who forms the first impression of the establishment?

a) the waiter b) sommelier

c) a vegetable chef d) sauce chef
259. The duties of the ………….. include: table setting, control of cleanliness, condition and completeness of cutlery, taking orders from customers, serving meals and drinks, submitting the bill to guests and getting the payment.

a) waiter b) sommelier

c) cooks d) sauce chef
260. What is buffet (smorgasbord)?

a) a meal consisting of several dishes from which guests serve on the plate themselves.

b) waiters serve dishes on plates from the left of the client

c) the food is in the center of the table and each guest puts it on his plate

d) all guests are served at the same time and on the same menu
261. What is American service (Plate service)?

a) waiters serve dishes on plates from the left of the client

b) the food is in the center of the table and each guest puts it on his plate

c) a meal consisting of several dishes from which guests serve on the plate themselves

d) all guests are served at the same time and on the same menu
262. What is Family service?

a) the food is in the center of the table and each guest puts it on his plate.

b) food is served to the table by waiters on large dishes

c) the highest type of restaurant service

d) waiters serve dishes on plates from the left of the client
263. What is Table d'hote?

a) all guests are served at the same time and on the same menu

b) a meal consisting of several dishes from which guests serve on the plate themselves

c) there are only side dishes on the table, and meat (fish) is served on the plates by the waiters

d) waiters serve dishes on plates from the left of the client
264. Sometimes food is located on large trays or in heated pallets; visitors queue up to the counter, behind which is a cook.

This is characteristic of ……………

a) Buffet (smorgasbord) b) American service (Plate service)

c) Table d'hote d) Russian service

265. Sometimes there are only side dishes on the table, and meat (fish) is served on the plates by the waiters. This type of service is also called English.

Which type of restaurant service is it?

a) Family service b) American service (Plate service)

c) Table d'hote d) Russian service

266. Service begins when all guests gather at the table. This method is often used in boarding houses, holiday homes, and other means of accommodation, where production capacity and kitchen facilities are limited.

This is ………. type of restaurant service.

a) Table d'hote b) American service (Plate service)

c) Family service d) Russian service

267. What is Russian service or French service (Silver service)?

a) the waiter puts a serving on a guest's plate from this dish, from the left side of the guest

b) all guests are served at the same time and on the same menu

c) Sometimes there are only side dishes on the table

d) This method is often used in boarding houses, holiday homes, and other means of accommodation
268. What is Gueridon service?

a) the highest type of restaurant service

b) the waiter puts a serving on a guest's plate from this dish

c) the food is in the center of the table and each guest puts it on his plate

d) waiters serve dishes on plates from the left of the client
269. Usually it is only the final roasting in a flame of a spirit stove or dressing of a finished salad. The waiter should be able to explain what he does if the guest gets interested.

This is ………. type of restaurant service

a) Gueridon service b) American service (Plate service)

c) Family service d) Russian service

270. The general principle that must be maintained when choosing the type of service is…..

a) The more expensive, the more service.

b) a meal which guests serve on the plate themselves

c) that visitors queue up to the counter, behind which is a cook

d) that waiters serve dishes on plates from the left of the client
271. In an American service (Plate service) waiters serve dishes on plates from the ……. of the client, empty plates are removed from the right of the visitor.

a) left b) upside

c) right d) downside