ProStart Chapter 2

The first impression of an operation that guests receive is usually from the

• chef

• server

• host/hostess

• general manager

Who is responsible for the kitchen team in the executive chef's absence and also lends his or her cooking expertise to overall food preparation?

• sous chef

• station chef

• dietitian

• banquet chef

Who is responsible for the overall planning, direction, and coordination of a restaurant or foodservice operation?

• owner

• sous chef

• executive chef

• general manager

The execution of processes and the use of tools that increase a person's efficiency and productivity are called?

• time management

• stress management

• career management

• situation management

Which skill is most essential for long-term success in a foodservice career?

• math skill

• physical strength

• programming ability

• hand-eye coordination

Participation in online forums, attending local events, and taking a class are all potential ways to

• manage stress

• volunteer

• network

• set goals

Which position is considered entry-level?

• sous chef

• expediter

• sommelier

• hostess

Which position in in the back of the house?

• chef

• server

• buser

• host

What is delegating?

• identifying the importance of tasks and then choosing their order of completion

• documenting what needs to happen during a certain period of time

• assigning task to someone else and ensuring their completion

• postponing the completion of tasks to a later date

Which is NOT a skill needed for effective time management?

• planning

• setting priorities

• procrastination

• delegating