Question 111:

• WAEC 2016

The commercial catering establishments are traditionally known for ____________

A. Profit operations
B. Food preparations
C. Training people
D. Satisfying guests

Question 112:

• WAEC 2016

Portion control means ____________

A. To reduce food given out
B. Equal quantity of food served
C. To increase profit
D. Using spoon to dish food

Question 113:

• WAEC 2016

The correct service of coffee or tea is to ____________

A. Warm mug before serving
B. Warm the tea or coffee into cold cup
C. Serve tea and coffee cold
D. Serve tea and coffee hot

Question 114:

• WAEC 2016

When serving beverages, carry tray

A. At waist level with right hand under the tray
B. At shoulder level with left hand under the tray
C. By the side
D. To the front

Question 115:

• WAEC 2016

In calculating the total cost of a menu, it is necessary to analyze

A. Food cost, labour cost and overhead cost
B. Material cost, operation cost and labour cost
C. Food cost and food price
D. Gross cost and labour cost