CA1 - Obj. 5

Front

What is the system called that Shaniya used to record a customer’s order, automatically send it to the kitchen staff, and calculate the bill?

Back

point of sale

Front

Which system for placing orders is the most efficient and future oriented? Options: reading the orders aloud, calling orders over an intercom, putting written orders on a spindle, entering orders into a computerized device

Back

entering orders into a computerized device

Front

The kitchen has finished Erica's order and is ready for Becky to deliver it to the table. What is the correct order and method that Becky should use to serve food and tea to Erica?

Back

serve the plate to the left of Erica by sliding it into place, and then refill her tea from the right

Front

Which duty is least likely required of a foodservice employee? Options: making change, serving customers, computing the check

Back

ordering supplies

Front

When clearing a beverage, on which side of the guest should the server stand, and which hand should be used?

Back

right side with right hand

Front

Jesse is the headwaiter at a fine dining restaurant. What is his responsibility?

Back

Jesse is responsible for the overall management of service.

Front

Who is the first contact for guests in full-service restaurants?

Back

host or hostess

Front

Which suggestion is best for a customer who ordered 12 pieces of fried chicken and a gallon of iced tea? Options: to add more chicken, to order nongreasy food, to add side dishes and dessert, to go to another restaurant for dessert

Back

to add side dishes and dessert

Front

An average gratuity left for service is:

Back

15–20% of the check total.

Front

Many of Angel’s food orders were prepared incorrectly because the cooks were unable to accurately read her orders. What skill should Angel practice?

Back

written communication