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WorksheetsHRTE Test 2 Review
Total questions: 25
Worksheet time: 25mins
From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
True
False
When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
True
False
Which of the following lists the four categories of commercial foodservice?
Cafeteria, fast food, full service, and catering.
Contract, health care, retail, and transportation.
Fine dining, retail, cafeteria, and nursing home.
Quick service, full service, catering, and hotel and club.
Noncommercial foodservice can be organized into which of the following categories?
Employers, health care facilities, and schools.
Preparation, packaging, and serving.
Quick service, full service, and catering.
Contract, catering, and cafeteria.
The purpose of customer feedback is to ____.
allow managers to hire their friends as mystery diners
give managers a reason to walk around the restaurant and talk with customers
provide managers with ideas of how to improve customer satisfaction
help managers identify their target market
Consists of food and beverage businesses that compete for customers.
commercial foodservice
noncommercial foodservice
Provision of food and service for a special event.
buffet
catering
carryout
fastfood
Provides customers with convenience, speed, and basic service at low prices.
quick-service restaurant
fine-dining restaurant
The theme of a restaurant influences decisions about servers' uniforms, restaurant décor, the look of the menu, and they type of food served.
True
False
Match the following phrases to their correct identifying term.
Food displayed on tables
buffet
Emphasizes the highest quality in service, ingredients, décor and atmosphere
fine-dining
Foodservice in which the food is displayed along a counter called a serving line
cafeteria
Specializes in preparing food for customers to take with them to eat at home
carryout restaurant
Customers sit at a table and give their orders to a server
full-service restaurant
Match the following terms to their correct identifying phrases.
Feeling or mood associated with a particular place
ambiance
Functions held away from a caterer's place of business
off-premise catering
Whole idea of the restaurant or restaurant chain
restaurant concept
All the people who could potentially buy what a business is selling
market
Market segment whose needs businesses strive to meet
target market
Charisma, Montra, and Priscilla are bartenders, which is located in which part of the restaurant?
Front-of-the-house
Back-of-the-house
Top-of-the-house
Neighbors-house
If Walter and Tracy are responsible for the overall operation of Red Lobster restaurant, he is a ____.
General Manager
Store Manager
Executive Chef
Headache Supervisor
Richel and Heavenly's restaurant uses a _____ system, which involves the use of tablets and innovative technology for transmitting orders to the back-of-the-house.
Point-of-Sale System
Paper System
Remote System
Make It Rain System
The ________________ handles the payments at the end of a meal.
general manager
cashier
host/hostess
executive chef
Cleaning dirty dishes from the table is the job of the _________________.
expediter
host/hostess
dish washer
busser
The ____________________ is responsible for hiring, training, and supervising front-of-the-house staff.
executive chef
general manager
restaurant manager
sous chef
The _________________ welcomes and seats guests.
executive chef
host/hostess
general manager
server
The ___________________ is the 2nd in command in the kitchen.
executive chef
cook
sous chef
general manager
The 7 parts of a menu are appetizers, entrees, beverages, salads, soups, desserts, and side cars.
True
False
Food production is a(n) ________ function.
front-of-house
back-of-house
Who supervises kitchen cleanup?
the manager
the steward
the dishwasher
expeditor
From an industry perspective, two basic types of foodservice operations are commercial and noncommercial.
True
False
When dining at a buffet, customers take trays and walk along the serving line, where servers are stationed.
True
False
Business of making and serving prepared food and drink.
foodservice
hospitality
food prep
sous chef
