Unit 1.03-1.05 Test

Front

What is the primary source of profits for commercial foodservice segments?

Back

Sale of food and beverage to the public

Front

Which category do the majority of restaurants fall into? Options: Non-commercial, Commercial, Governmental, Charitable

Back

Commercial

Front

Which segment is more likely to be found in schools and hospitals? Options: Commercial, Non-commercial, Retail, Hospitality

Back

Non-commercial

Front

Which service type is designed for guests who want the most attentive service and are not in a rush?

Back

Full Service

Front

Which of the following restaurant positions is NOT part of the Back of House? Chef, General Manager, Line Cook, Steward

Back

General Manager

Front

Sally has worked as a bartender, host, waiter, and is looking to become a general manager of a restaurant. Sally has always worked in which restaurant department?

Back

Front of House

Front

What style of service is described when dishes are brought out and placed in the middle of the table for sharing?

Back

English

Front

Why has American service become the standard style of service for restaurants?

Back

It is efficient, cost effective, and does not require highly trained wait staff.

Front

The primary marketing tool in most restaurants is the...?

Back

menu

Front

When designing a menu, which menu concept should be placed in a highly visible area on the menu, because it is inexpensive for the restaurant to produce and popular with guests?

Back

Stars