PHT 2nd 9 weeks review

The menu expresses the concept and theme through _____.

• á la carte pricing, cycle menus, and Russian service
• choice of foods on the menu, prices, and design of the menu
• fixed menus, cycle menus, and hybrid menus
• recipes, standardization, and portion size

The three ways of pricing menu items are _____.

• á la carte, table d’hôte, and combination
• consistency, hors d’oeuvre, and market price
• customer preference, market price, and chef choice
• hors d’oeuvre, French, and Russian

Standardized recipes are important because they create _____.

• tasty menu items
• good revenues for the restaurant
• portion sizes sure to please the customers
• the same results every time, including quality and quantity

The three aspects of food presentation are _____

• flatware, glassware, and plateware
• beverages, salad or soup, and entree
• art, plating, and portion control
• serve from the left, remove from the right, and timing

The three styles of seated service are _____.

• á la carte, table d’hôte, and combination
• American, French, and Russian
• buffet, over-the-counter, and cafeteria
• standardized, buffet, and table d’hôte

Which of the following lists the four types of commercial foodservice?

• Cafeteria, fast food, full service, and catering.
• Contract, health care, retail, and transportation.
• Fine dining, retail, cafeteria, and nursing home.
• Quick service, full service, catering, and hotel and club.

Institutional foodservice can be organized into which of the following categories?

• Business, health, and school.
• Preparation, packaging, and serving.
• Quick service, full service, and catering.
• Contract, catering, and cafeteria.

The purpose of customer feedback is to _____.

• allow managers to hire their friends to be mystery diners
• give managers a reason to walk around the restaurant and talk with customers
• provide managers with ideas of how to improve customer satisfaction
• help managers know who their target market is

Which of the following is an example of a restaurant theme?

• Institutional foodservice such as contract, in-house, or school.
• Market information such as segment, target, or concept.
• Foodservice on transportation such as trains, planes, or cruise ships.
• Caribbean decorations with island music, colorful shirts, and beach atmosphere.

The general manager is responsible for _____.

• communicating with corporate headquarters only
• managing only front-of-the-house operations
• overall operation of the restaurant
• transmitting and retrieving orders