FRMCA Level1 Chapter 2 Quiz

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

• General Manager
• Host/Hostess
• chef
• server

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?

• Dietician

• Banquet Chef

• Sous Chef

• Station Chef

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

• Executive chef

• General manager

• Sous chef

• Owner

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

• stress management.

• situation management.

• time management.

• career management.

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

• Programming ability

• Math skill

• Hand-eye coordination

• Physical strength

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

• volunteer

• network

• set goals

• manage stress

Which position is considered entry-level?

• Sommelier

• Hostess

• Expediter

• Sous chef

Which position is in the back of the house?

• Server

• Buser

• Host

• Chef

What is delegating?

• Assigning tasks to someone else and ensuring their completion

• Postponing the completion of tasks to a later date

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

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

Which is NOT a skill needed for effective time management?

• Procrastination

• Delegating

• Setting priorities

• Planning