Food Service Operations -Objective 5

Which system for placing orders is the most efficient and future oriented?

• A. reading the orders aloud

• B. calling orders over an intercom

• C. putting written orders on a spindle

• D. entering orders into a computerized device

Which duty is least likely required of a foodservice employee?

• A. making change

• B. ordering supplies

• C. serving customers

• D. computing the check

Shaniya used a tablet to record a customer’s order, automatically send it to the kitchen staff, and calculate the bill. What is this system called?

• A. amenities

• B. point of sale

• C. cash transaction

• D. video technology

Many of Angel’s food orders were prepared incorrectly because the cooks were unable to accurately read her orders. What skill should Angel practice?

• A. human relations

• B. listening abilities

• C. verbal communication

• D. written communication

Jesse is the headwaiter at a fine dining restaurant. What is his responsibility?

• A. Jesse is responsible for assisting the captain.

• B. Jesse is responsible for an area of about 5 to 10 guests.

• C. Jesse is responsible for the service in the banquet room.

• D. Jesse is responsible for the overall management of service.

Who is the first contact for guests in full-service restaurants?

• A. chef

• B. manager

• C. wait person

• D. host or hostess

When serving a table full of guests, who should be served first?

• A. men

• B. women

• C. children

• D. host of the meal

The kitchen has finished Erica's order and is ready for Becky to deliver it to the table. What is the correct order and method that Becky should use to serve food and tea to Erica?

• A. refill her tea from the left, and serve the plate to the left of Erica by sliding it into place

• B. refill her tea from the right, and serve the plate to the right of Erica by sliding it into place

• C. serve the plate to the right of Erica by sliding it into place, and then refill her tea from the left

• D. serve the plate to the left of Erica by sliding it into place, and then refill her tea from the right

Jamie and Jesse decided that for their wedding they would like the entrée to be served using modern American plated service. This means food is:

• A. portioned, prepared, plated, and garnished tableside.

• B. portioned, prepared, plated, and garnished in the kitchen.

• C. prepared, arranged on platters, and garnished in the kitchen, and then portioned by servers tableside.

• D. prepared, arranged in dishes, and garnished in the kitchen, and then placed on a table for guests to portion themselves.

What type of spoon is used for clear soups and broths?

• A. coffee spoon

• B. dessert spoon

• C. bouillon spoon

• D. espresso spoon