Intro. to Hospitality & Tourism Chapter 5 Review

Front

The job of the expediter is to _____________.

Back

check the orders before they are packed up

Front

The host/hostess have to keep track of ________________.

Back

which tables are occupied, ready, and almost ready

Front

Selling and delivering the dining experience to the customers is the job of the _________.

Back

server

Front

The person responsible for the general cleanliness of the kitchen is the _________.

Back

steward

Front

The _________ serves as the second-in-command in the kitchen.

Back

sous chef

Front

The _________ is responsible for setting up, clearing, and resetting the tables.

Back

busser

Front

Another name for the "main course" is an _________.

Back

entree'

Front

Caesar, macaroni, tossed, cobb, greek, fruit, chicken, seafood, pasta, potato, etc. are all types of ___________.

Back

salads

Front

Any liquid that is potable or drinkable (other than water) is a beverage. True or False?

Back

True

Front

The 7 parts of a menu are _______________.

Back

appetizers, soup, salad, entree, side dish, desserts, beverages