HT Unit 3 Topic 2 Quiz Review

Match the following terms to the description.

• 
  

  Natural Beverage

• 
  

  Beverage made from naturally derived ingredients.

• 
  

  Carbonated beverage

• 
  

  Made by dissolving carbon dioxide in syrup or water which produces bubbles.

• Synthetic Beverage

• 
  

  Beverage that is manufactured artificially and is flavored and colored using artificial ingredients.

If there are 2 covers at a table in a restaurant, how many guests can be seated at that table?

• 2

• 1

• 4

• 6

Servers use a tray to carry food to customers and a dome-shaped lid to cover the food. What is this equipment called?

• 
  a plate and cloche

• 
  a salver and cloche

• 
  a salver and cap

• 
  a tray and cover

Categorize the following statements about restaurant ambience into true or false.

Groups:

(a) True

,

(b) False

• The use of natural lighting or artificial lighting in a restaurant has no significance at all.

• The type of furniture used influences the restaurant ambience and customer experience.

• Restaurants focus on the food they serve because it is the only thing that influences customers

• Music is part of the ambience and contributes to set the mood of the customers.

Match the job position to the description.

• Captain/Station Waiter

• 
  

  Attend to customers' needs by taking their orders, serving their food, listening to their inquiries or complaints, and settling their bills.

• 
  

  Steward/Server

• 
  

  Oversees all food and beverage areas. Set service standards and plan the work schedules for the service staff. Coordinates with the executive chef to plan the menu.

• 
  

  Maitre d'hotel/Head Captain

• 
  

  Responsible for overseeing a set of tables in a specific area of the restaurant. Assist the stewards and ensure a smooth flow of service.

• 
  

  Food and Beverage Services Manager

• 
  

  A restaurant manager who supervises the stewards and station waiters. Ensures customers have a good dining experience, and is notified whenever a customer makes a complaint.

Match the standard operating procedure with the image that represents it.

• offer the menu to the customer to place

• 
• 
  

  serve order with professionalism

• 
• 
  

  extend a warm welcome to the customer

• 
• 
  

  check and repeat the order back

• 

Which of the following is NOT a SOP (Standard Operating Procedure) for talking to customers in a food and beverage outlet?

• 
  Be polite and remember to smile.

• 
  Listen to details.

• 
  Give them a free meal if they are unsatisfied.

• 
  Thank the customer.