Fundamentals of Food Service Operation- PRELIM EXAM

What is a restaurant's primary function?

• To provide a venue for entertainment

• To provide a place for social gatherings

• To provide food and beverage, served attractively to customers

• To provide free Wi-Fi and comfortable seating

Which type of restaurant emphasizes speed of service and low cost?

• Casual Dining Restaurant

• Family Style Restaurant

• Specialty Restaurant

• Fast-Food Restaurant

What is the basic function of a Busboy?

• To mix alcoholic and non-alcoholic beverages

• To welcome and greet customers

• To take and serve food orders

• To act as a dining room helper and runner

Which historical figure is considered the 'father of twentieth-century cooking'?

• Fernand Point

• Monsieur Boulanger

• Marie-Antoine Carême

• Georges-Auguste Escoffier

What is the main characteristic of a cafeteria?

• It has a fixed menu and fixed price.

• It specializes in ethnic dishes.

• It serves food from a food-serving counter with little or no table service.

• It serves moderately priced food in a casual atmosphere.

Which position in a small restaurant's organizational chart is typically responsible for preparing alcoholic and non-alcoholic beverages?

• Cook

• Bartender

• F & B server

• Host/Cashier

According to the documents, what is the role of a 'Staff Manager'?

• To have authority over revenue-generating departments

• To provide support and advice to line managers

• To plan and price events

• To directly serve goods or services to guests

The term 'restaurants' is derived from the French word 'restaurer,' which means what?

• To cook or fortify

• To restore or fortify

• To serve or prepare

• To eat or dine

What is the brigade system?

• A style of cooking called 'nouvelle cuisine'

• A method of vacuum-sealing food

• A streamlined system for organizing a kitchen

• A way to transport food from central commissaries

What is the basic function of the Food and Beverage Service Manager?

• To take and serve food and beverage orders

• To oversee operations in a specific outlet

• To plan, organize, and control the delivery of services in all outlets

• To welcome and greet customers at the entrance