WorksheetsWJEC Hospitality and Catering- Front of House Operations
Total questions: 10
Worksheet time: 5mins
Which of the following is NOT a front of house operation?
Bar
Restaurant
Reception
Kitchen
Front of house workflow.....
is always the same
can have very busy periods and then be very quiet
is always quiet
is always busy
Which of these comes first in the front of house workflow?
Clear tables and take away used plates and cutlery
Take payment for the meal
Seat customers at a table and give them the menu
Serve desserts
Which of these is NOT an example of front of house equipment?
Coffee machine
Salamander grill
Cutlery
Ice bucket
Click on ALL the items which are front of house equipment.
Serviettes
Crockery
Salt and pepper pots (cruet sets)
Dining chairs
Dress code for front of house is important because.. (tick all the answers that are correct)
It creates an important first impression
Employees don't want to ruin their own clothes
It gives employees pride in their work
It makes employees easy to identify
Which of the following is true? There may be more than one correct answer.
Uniform should be changed daily
Uniform should only be dry cleaned not washed
Staff should only put their uniform on once they arrive at work
Jewellery should not be worn as it can collect food residue
Good lighting is important front of house because... Click all that apply.
It allows customers to see what they are eating
It contributes to the atmosphere of the restaurant
It helps staff and customers to move about safely
It makes it easier to read the menu
How many doors should there be between toilets and the restaurant areas?
0
1
2
3
Why is it important to display a menu so that it can be seen outside the restaurant? Click all that apply
To allow customers to see what foods are available before the choose to go
So the chef knows what he is cooking
To help with stock control
So that customers can check the prices before they come in
