Foundations 1 Chapter 21 Mark I

The _________________ is responsible for the overall management of service?

• host

• captain

• maitre d hotel

• mascot

The _________________ is responsible for service in a particular area, such as a banquet room or dining room?

• host

• mascot

• captain

• headwaiter

The _________________ is responsible for a server area of about 15 to 25 guests?

• mascot

• captain

• host

• headwaiter

Suggestive selling involves?

• discussing every item on the menu with the guest

• recommending additional or different items to a guest

• answering guest questions only

• exchanging digets

What knife is serrated and used to cut beef?

• fish

• steak

• butter

• dinner

A charger is defined as?

• a large decorative entree plate used to serve three entrees at once

• another name for a finger bowl

• a soup bowl used in russian service

• a larger plate used during full-course dinners or to dress up special events

A corkscrew, mamba, pen, order pad, lighter, crumber, and change are all considered to be what in the service industry?

• service tools

• a burden

• things that are lost in ones car

• items that weigh down an apron

This area on an operation keeps additional items such as napkins, silverware, cups, saucers, condiments, menus, ramekins, and pitchers that might be used and needed during a meal service?

• service station

• dry storage

• restroom

• basement

The term "flagging" when taking an order means to?

• they are vegetarians

• the guest looks like a celebrity

• call special attention to a guest because they have cool shoes on

• call attention to and communicate first time guests, birthdays, and special requests like food allergies

When taking a reservation, the following information is important to record- contact information, date and time of arrival, number of people in the party, special needs or requests, and........

• phone number

• email address

• favorite sports team (Go Blue)

• name