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Chapter 21- FOH

Chapter 21- FOH

Assessment

Presentation

•

Hospitality and Catering

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11th Grade

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Practice Problem

•

Easy

Created by

Courtney Post

Used 5+ times

FREE Resource

70 Slides • 18 Questions

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Multiple Choice

Which role in a formal service organization is responsible for the overall management of service?

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Headwaiter

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Captain

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Maître d’hôtel

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Front waiter

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Multiple Choice

Which role in a less formal service structure is responsible for running the dining room and supervising a team of servers?

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Floor manager

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Server

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Food runner

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Buser

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Multiple Choice

Who is primarily responsible for seating customers in a contemporary full-service operation?

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Manager

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Host/ess

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Server

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Captain

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Multiple Choice

Which of the following is an example of a front-of-the-house employee?

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Maitre d'

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Bookkeeper

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Pastry chef

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Menu planner

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Multiple Select

Which of the following are considered service tools in a restaurant setting?

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Corkscrew

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Order pad

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Pastry tongs

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Crumber

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Multiple Choice

What is the primary function of pastry tongs in restaurant service?

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Serve casseroles

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Serve individual pastries

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Serve drinks

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Serve bread

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Multiple Choice

Which of the following is NOT a key aspect of an effective reservation system in a restaurant?

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Accurate system

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Record reservations

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Special requests

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Serve food immediately

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Multiple Select

What are two benefits of confirming reservations and flagging special requests for restaurant management?

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Improves customer service

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Reduces food waste

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Helps management plan labor and food

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Ensures guests feel important

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Multiple Choice

Which of the following is a responsibility of the server when taking guest orders?

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Assign tables

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Note orders on guest checks

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Track reservations

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Manage kitchen staff

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Multiple Choice

Which of the following is NOT a step in taking a table-side order?

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Use grid to write down delivery sequence

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Note temperature requests

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Repeat order back

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Ignore seat and table numbers

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Multiple Select

Which of the following are important skills for successful suggestive selling?

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Product knowledge

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Effective communication skills

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Sales training

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Ignoring guest preferences

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Multiple Choice

What is one way servers can make their suggestions more appealing to guests?

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Use active and descriptive words

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Speak quietly

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Avoid making recommendations

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Ignore guest suggestions

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Multiple Choice

Why is it important for servers to be familiar with local laws regarding alcohol service?

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To increase tips

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To ensure professional and safe service

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To serve alcohol to minors

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To avoid using standardized abbreviations

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Multiple Choice

Which of the following is NOT a responsibility of the liquor board/authority?

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Develops and enforces regulations

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Issues and monitors liquor licenses

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Oversees sale and service of alcohol

4

Holds hearings for violators

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Multiple Select

Select all situations that can lead to criminal charges in alcohol service.

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Serving alcohol to minors

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Serving intoxicated guests

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Allowing minors to sell alcohol

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Offering discounts on alcohol

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Multiple Choice

Serving alcohol to minors can result in which of the following consequences?

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Criminal charges

2

License renewal

3

Tax deduction

4

Award recognition

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Fill in the Blank

A BAC of ___ or higher means a person cannot operate a motor vehicle.

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Multiple Choice

Which of the following service styles is the simplest?

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English

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American

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French

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Russian

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