Principals of Hospitality Final

Front

Top manager in a restaurant or hotel kitchen.

Back

Chef

Front

Worker who has the responsibility of operating the dishwashing machine.

Back

Dishwasher

Front

Seating method in which customers are seated on a first come, first served basis. Fill in the blank: ______

Back

First come, first served

Front

Time that it takes a party to eat a meal, pay the bill, and leave the restaurant. Fill in the blank: ______

Back

Time

Front

Computerized system for recording an order at the place where the order is taken. Fill in the blank: ______

Back

Point of Sale (POS) system

Front

Worker who supervises the dishwashing, pot washing, and cleanup. Fill in the blank: ______

Back

Supervisor

Front

Regardless of style of service, quality service is the primary responsibility of the front-of-the-house staff. True or False?

Back

True

Front

The back-of-the-house staff is responsible for bussing tables, transmitting orders to the kitchen, and obtaining payment for food.

Back

True

Front

Which of the following lists only back-of-the-house staff? A. Busser, server, and expediter. B. Expediter, chef, and dishwasher. C. Hostess or host, busser, and cashier. D. Sous-chef, executive chef, and cashier.

Back

Expediter, chef, and dishwasher.

Front

Is the statement true or false?

Back

False