WorksheetsIntro. to Hospitality & Tourism Chapter 5 Review
Total questions: 10
Worksheet time: 5mins
The job of the expediter is to _____________.
answer the phones
check the orders before they are packed up
serve as the 2nd in command in the kitchen
handle payments for the meals and report receipts
The host/hostess have to keep track of ________________.
which tables are broken and need to be replaced
which tables are dirty and need to be cleaned
which tables are occupied, ready, and almost ready
which tables have loud customers
Selling and delivering the dining experience to the customers is the job of the _________.
executive chef
host/host
server
steward
The person responsible for the general cleanliness of the kitchen is the _________.
sous chef
cashier
busser
steward
The _________ serves as the second-in-command in the kitchen.
executive chef
line cook
sous chef
dishwasher
The _________ is responsible for setting up, clearing, and resetting the tables.
expediter
busser
steward
sous chef
Another name for the "main course" is an _________.
appetizer
meal
side dish
entree'
Caesar, macaroni, tossed, cobb, greek, fruit, chicken, seafood, pasta, potato, etc. are all types of ___________.
appetizers
entrees
salads
desserts
Any liquid that is potable or drinkable (other than water) is a beverage.
True
False
The 7 parts of a menu are _______________.
appetizers, soup, salad, crab legs, side dish, dessert, beverages
appetizers, soup, salad, entree, side cars, dessert, beverages
appetizers, soup, salad, entree, side dish, desserts, beverages
appetizers, soup, salad, entree, side dish, pies, beverages
