Certified Dietary Manager (CDM) Practice Exam 2025 - Free CDM Practice Questions and Study Guide

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In buffet-style service, who serves the food?

Dedicated kitchen staff

Clients who serve themselves

In buffet-style service, the typical expectation is that clients serve themselves, which aligns with the nature of a buffet. This format is designed to allow diners the freedom to choose from a variety of dishes and quantities they desire, creating a more personalized dining experience. The self-service aspect facilitates interaction and encourages guests to explore different options available.

While it is possible for dedicated kitchen staff or outside catering staff to assist with serving or maintaining the buffet area, the defining characteristic of buffet service is that it empowers clients to help themselves rather than relying on a server to present and portion the food. This approach is often intended to enhance the social aspect of dining as well as allow for greater efficiency in situations where there are many guests.

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A combination of both

Outside catering staff

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