HPC6 Quiz 2 Food & Beverage Organization

Who is responsible for overseeing the purchase of materials and equipment for the food and beverage service department?

• Restaurant Manager
• Executive Chef
• Department Manager
• Head Waitstaff

What is the role of a Waitstaff?

• Taking food and beverage orders
• Preparing the menu
• Supervising the kitchen
• Clearing dishes and beverage items

What is the main responsibility of a Head Waitstaff or Team Leader?

• Controls department expenses
• Preparing reports about staff and sales
• Assisting the restaurant manager
• Supervising the kitchen

Who is in charge of planning, organizing, and supervising the work of the kitchen?

• Executive Chef
• Bar Staff
• Sous Chef
• Line Cook

What is the role of a Bar Staff?

• Taking room service orders
• Preparing beverages
• Welcoming guests
• Clearing dishes and beverage items

What is the main responsibility of a Receptionist in the food and beverage service department?

• Taking food and beverage orders
• Escorting guests to their tables
• Supervising the kitchen
• Preparing reports about staff and sales

Who is responsible for supervising the preparation of food in the kitchen?

• Executive Chef
• Sous Chef
• Waitstaff
• Line Cook

What is the role of a Room Service Staff

• Delivers room service orders and serves room service orders
• Preparing the menu
• Supervising the kitchen
• Clearing dishes and beverage items

What is the main responsibility of a Line Cook - Potager?

• Preparing sauces and sautéing
• Making soups
• Grilling or sautéing savory dishes
• Roasting meats

What is the main responsibility of a Commis?

• Preparing ingredients and equipment
• Clearing dishes and beverage items
• Taking food and beverage orders
• Supervising the kitchen