HTIIB: Unit 6 Practice Quiz

Dallas is trying to figure out how much salmon he needs to keep in stock at his fine dining restaurant. What numbers should he review?

• occupancy levels and load management

• employees on hand and occupancy levels

• restaurant square footage and employees on hand

• average online rating and load management

Which restaurant employees are responsible for prepping, cooking, and creating the meals served to guests?

• cooks

• wait staff

• host

• manager

Rachel is ordering kitchen items she’ll use to prep, cook, and serve that will last for a good while without going bad. What is Rachel ordering?

• unpreserved

• perishables

• non-perishables

• fragile

Cliff is planning to open a fast-food restaurant. He will not likely need to have a wait staff or a host, but he might want to expand his staff to include someone who will work at the front counter taking orders and collecting payment. What role is he considering?

• manager

• sous chef

• busser

• cashier

Which restaurant employee is responsible for greeting guests and choosing their table?

• wait staff

• chef

• sous chef

• host

Jada owns a restaurant that is generally considered one of the highest quality eateries in Phoenix, requiring a reservation and dress code. What kind of restaurant does Jada MOST likely own?

• café/bistro

• fast casual

• casual dining

• fine dining

What term describes extra money left by a guest in addition to their bill?

• tip

• perk

• freebie

• ROI