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Catering Final Exam Review
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Catering Final Exam Review
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25 Questions

1. Blank blank offers a flat feet over a given time period

2. And some states the blank blank is expanded to hold servers responsible for expecting that any sale two and obviously intoxicated person with a known intent to drive a motor vehicle pose a responsibility for seeable threat to other drivers and pedestrians

3. The service of nonalcoholic beverages at social and business functions has blank, increased or decreased?

4. Snifter

5. If a beer is 12% alcohol it's proof is

6. How many cups are in a gallon of coffee

7. Sorbet

8. Beurre

9. Give some examples of the super premium brains

10. French style service

11. How many ounces are in a gallon

12. Examples of producers for alcohol

13. Pricing on cash buyers reflect current individual drink prices for restaurants and lounges according to weather drinks are based on house or blank blank

14. Beverage sales often generate blank profit margins than food sales

15. Three ingredients in a margarita

16. What is the typical cost for a bar set up/bartender

17. Where the market will bear higher beverage prices, such as in large cities and metropolitan areas beverage cost can be set as low as 5% true or false

18. Beverages for catering services are sold by

19. Blank blank pricing assumes that each drink his portion correctly and that that there is no loss or waste from the bottom

20. What is a sangria made of

21. Au jus

22. Champagne versus sparkling wine

23. DU jour

24. In the United States, blank is defined as twice the percent of alcohol by volume

25. An aperitif

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