Waec Catering Craft Practice 2017 Past Questions and Answers

Question 26:

• WAEC 2017

The food and beverage personnel that takes food order in the dining area is called

A. Waiter
B. Commis de rang
C. Sommelier
D. Station head waiter

Question 27:

• WAEC 2017

Venison is suitable for a low cholesterol diet because its fat is mainly

A. Unsaturated
B. Polyunsaturated
C. Saturated
D. Polysaturated

Question 28:

• WAEC 2017

Examples of catering services that rely on low margins but high volume of sales are ____________

A. Hotel and canteen
B. Fast food and takeaway
C. Hotel and fast food
D. Motel and takeaway

Question 29:

• WAEC 2017

When is the best time to send out invoice to customers?

A. On the day the goods are sent out
B. Five days after the goods are sent out
C. A month after the goods are sent out
D. Two months after the goods are sent out

Question 30:

• WAEC 2017

The provision of food, drinks and fuel for travellers in transit is an example of ____________

A. Mobile catering
B. Outdoor catering.
C. Motorway catering
D. Popular catering