PRSTL1-CHAPTER 2 -Career Opportunities

Which position is in the back of house?

• Chef

• Server

• Buser

• Host

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

• host/hostess.

• chef.

• server.

• general manager.

•Process payments

•Offer farewells and thanks

• Hosts/Hostesses

• Cashiers

• Servers

• Busers

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 is 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

Participating in online forums, attending local events, and taking a class are all potential way to ____

• manage stress.

• volunteer.

• network.

• set goals.

Which position is considered entry-level?

• Sous chef

• Expediter

• Sommelier

• Hostess

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 tasks to someone else ensuring their completion

• Postponing the completion of tasks to a later date