WorksheetsFoundations 1 Chapter 21 Mark I
Total questions: 10
Worksheet time: 10mins
The _________________ is responsible for the overall management of service?
host
captain
maitre d hotel
mascot
The _________________ is responsible for service in a particular area, such as a banquet room or dining room?
host
mascot
captain
headwaiter
The _________________ is responsible for a server area of about 15 to 25 guests?
mascot
captain
host
headwaiter
Suggestive selling involves?
discussing every item on the menu with the guest
recommending additional or different items to a guest
answering guest questions only
exchanging digets
What knife is serrated and used to cut beef?
fish
steak
butter
dinner
A charger is defined as?
a large decorative entree plate used to serve three entrees at once
another name for a finger bowl
a soup bowl used in russian service
a larger plate used during full-course dinners or to dress up special events
A corkscrew, mamba, pen, order pad, lighter, crumber, and change are all considered to be what in the service industry?
service tools
a burden
things that are lost in ones car
items that weigh down an apron
This area on an operation keeps additional items such as napkins, silverware, cups, saucers, condiments, menus, ramekins, and pitchers that might be used and needed during a meal service?
service station
dry storage
restroom
basement
The term "flagging" when taking an order means to?
they are vegetarians
the guest looks like a celebrity
call special attention to a guest because they have cool shoes on
call attention to and communicate first time guests, birthdays, and special requests like food allergies
When taking a reservation, the following information is important to record- contact information, date and time of arrival, number of people in the party, special needs or requests, and........
phone number
email address
favorite sports team (Go Blue)
name
