Question 31:

• WAEC 2014

A la carte table laying consists of fish plate

A. Joint knife and soup spoon
B. Fish fork and joint knife
C. Fish knife and fish fork
D. Joint knife and fish knife

Question 32:

• WAEC 2014

Which of the following is a type of commercial catering establishment?

A. School catering
B. Hotel catering
C. Prison catering
D. Welfare catering

Question 33:

• WAEC 2014

An aesthetically appealing environment in a hotel is put in a place by

A. Housekeeping department
B. Restaurant department
C. Kitchen department
D. Bar department

Question 34:

• WAEC 2014

All catering utensils used in preparation and serving of food should be extremely

A. Attractive to use
B. Cleaned after use
C. Available to use
D. Observed when using them

Question 35:

• WAEC 2014

Someone who works in the front office of a hotel is called a

A. Receptionist
B. Manager
C. House keeper
D. Security man