Intro. to Hospitality & Tourism Chapter 5 Review

The job of the expediter is to _____________.

• answer the phones

• check the orders before they are packed up

• serve as the 2nd in command in the kitchen

• handle payments for the meals and report receipts

The host/hostess have to keep track of ________________.

• which tables are broken and need to be replaced

• which tables are dirty and need to be cleaned

• which tables are occupied, ready, and almost ready

• which tables have loud customers

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

• executive chef

• host/host

• server

• steward

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

• sous chef

• cashier

• busser

• steward

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

• executive chef

• line cook

• sous chef

• dishwasher

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

• expediter

• busser

• steward

• sous chef

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

• appetizer

• meal

• side dish

• entree'

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

• appetizers

• entrees

• salads

• desserts

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

• True

• False

The 7 parts of a menu are _______________.

• appetizers, soup, salad, crab legs, side dish, dessert, beverages

• appetizers, soup, salad, entree, side cars, dessert, beverages

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

• appetizers, soup, salad, entree, side dish, pies, beverages