Systems of the Food Service Industry Final Assessment

Select the correct answer from the choices provided in the underlined section. Back-of-the-house / Front-of-the-house refers to restaurant operations which directly serve guests.

• Back-of-the-house

• Front-of-the-house

Which of the following is a characteristic of quick-service restaurants?

• Do not offer table service

• Food may be ordered through a drive-through window

• Include table service

• Offer budget-friendly food

Select all of the following which are duties typically performed by restaurant counter workers.

• Call customers to counter or deliver food to table

• Greet customers

• Prepare food

• Take orders

Which of the following best describes a fine dining restaurant?

• Menus with quality food and beverages

• Menus with high-quality cuisine prepared by expert chefs

• Customers view and select food at a counter of options

• Customers serve themselves

Manuel works as a general manager for a local full-service casual dining restaurant. He is responsible for leading the entire management team and staff.

• True

• False

Which of the following best describes the restaurant staff position of a cashier?

• Take payments for orders

• Deliver food to tables

• Are cross-trained and can perform the functions of each staff role

Select all of the following which are staff a dining room manager oversees.

• Food preparation workers

• Hosts

• Servers

• Table bussers

Which of the following tasks would commonly be assigned to a food preparation worker?

• Developing menus

• Clearing and setting dining room tables

• Maintaining clean stock of dishes

• Slicing meats

Which of the following best describes the duties of a cocktail server?

• Take reservations

• Restock the salad ingredients

• Serve guests in the bar

• Seat guests in the dining room

Select all of the following staff members who may carry out the duties of a kitchen manager.

• Executive chef

• Head chef

• Kitchen manager

• Line cook