FBS LONG QUIZ

• On premise catering - When food is prepared and served at the physical location
• Off premise catering - carer prepares food on their premise and delivers by the truck.
• Number of guests in on premise - guests u can have in ur event is limited mainly because of the size of the physical size of the premise.
• Number of guest in off premise - The catering u can have any number of guests as long as u can take care of them.
• Type of service in on premise - u are at liberty of choosing extra sservices platform like dance, karaoke etc.
• Type of service in off premise - Simply shopping for news and services. Not liberty to choose much service.
• Convenience in on premise - this is the best choice because it is safer from the weather
• Convenience in off premise - The convenience might be a challenge because the caters cannot come with evvvverything in the location and can be hectitc to access in a city/town.
• Cost of service in on premise - lttle more expensive because of the variety of extra service offered to u and guests.
• Cost of service in off premise - little inexpensive bearing in mind that u enjoy js limited of treats. caters wont ask for much
• Banquet operations - may operate as stand alone business or as a sub unit of the food and bevarages department.
• Banquet sales office - sales objective service/strategies and determines the market budget.
• Banquet service section - prepares the requirements for banquet section and banquet are under the operation command.
• Two operating units under banquets are banquet sales office and banquet service section.
• Theatre style - ideal for lecture and group meetings of any size.
• Classroom style - ideal for teaching events, resting, other meetings where participants will be writing.
• Boardroom style - for formal meeting, the standard is using two oblong tables.
• U-Shape style - similar to conference room style. For the participants to face each other.
• Round table style - for informal meetings
• Hollow square style - tables in square shape with chairs on outside best for events where focal point is in the center.
• Preparation for the event order - document that is designed to familiarize all concern units about the deets of the events
• Alcoholic - an alcohol is a volatiles colorless liquid obtained through fermentation of liquid containing sugar or starch base.
• Alcoholic beverage - a drinkable liquid containing ethyl acohol 1/2 to 95%
• Beer volume is 4-20% to 11%
• Table wines volume is 7% to 14%
• Fortified wines volume is 16 to 20%
• brandy vol is 40%
• gim whiskey gum vodka vol is 40-45%
• liqueurs vol is 355
• wines - alcoholic bev that is produce from partial and complete fermentation
• sill/natural wine - refered to as table wine
• aromatic wine - are made in the same as natural wine
• fortified wines - sparkled with brandy or neural spirit
• sparkling wine - considered the king of all
• non-alcoholic bev - available in bars like water, juice, soda, etc.
• water - basic of all bevarage
• soda - includes soft drink in a bottle or in can
• juices - extract from fresh fruits
• coffee - drink prepared out of beans
• straight shot - ounce of liquor is served up