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1. 
It is important to follow brand/standards when serving food:
A.
Because customers often know what to expect from brand/standards
B.
Because customers will wish to get something different for a change
C.
To help to give more information on, and sell, the specials of the day
D.
To give the customer more choice based on the food that is in season
2. 
Using seasonal ingredients when making meals:
A.
Limits the choice offered to customers
B.
Reduces costs and enhances the dishes
C.
Gives customers a healthier meal option
D.
Garnishes plates and looks appetising
3. 
When kitchen team members are not working together the impact on the customer can be that they:
A.
Will not notice any difference in the quality of the food or the service
B.
Will be seated quicker and get the option of any special dishes
C.
May provide good feedback on Facebook or on other social media
D.
May have to wait longer for their meal which could be substandard
4. 
My training is important and may include the following:
A.
Working alongside junior colleagues and watching what they do
B.
Listening to what front of house staff think of my meals/dishes
C.
Attending training sessions and working alongside the chef
D.
Going out for meals and seeing what the other venues offer
5. 
Budgets are important when planning and costing menus because they:
A.
Help you to follow the recipes/menu cards
B.
Make sure you do not get into any trouble
C.
Help you to keep within the profit margin
D.
Give customers a better choice of food
6. 
With regard to business, yield in an organisation is identified as the:
A.
Amount obtained when mixing three or more items together
B.
Ability to allow other people/customers to progress further
C.
Production of a positive outcome with profit for the organisation
D.
Calculation of how many table settings/covers you have in a year