Waec Catering Craft Practice Past Questions For Year 2017
Question 11
In menu planning, some of the objectives are to ensure
- A. customer satisfaction, profit making and continuity
- B. customer welfare, high profit and good environment
- C. staff happiness and good environment
- D. customer satisfaction and staff happiness
Question 12
The waiter that oversees services in the lounge is called
- A. chef d'etage
- B. chef de sale
- C. maitre d'hotel
- D. commis de range
Question 13
The process of designing diets in which all the nutrients are present in the right proportion is called
- A. meal planning
- B. menu development
- C. food preparation
- D. experimental cookery
Question 14
The first and last courses of a classic menu sequence are
- A. hors d'oeuvre & protein
- B. soup & vegetables
- C. hors d'oeuvre & sweets
- D. soup & beverage
Question 15
The purpose of forecasting restaurant sales is to
- A. predict staffing recruitment
- B. predict labour cost percentage
- C. calculate food cost percentage
- D. calculate sales projection
