WorksheetsHTIIB: Unit 6 Practice Quiz
Total questions: 7
Worksheet time: 4mins
Dallas is trying to figure out how much salmon he needs to keep in stock at his fine dining restaurant. What numbers should he review?
occupancy levels and load management
employees on hand and occupancy levels
restaurant square footage and employees on hand
average online rating and load management
Which restaurant employees are responsible for prepping, cooking, and creating the meals served to guests?
cooks
wait staff
host
manager
Rachel is ordering kitchen items she’ll use to prep, cook, and serve that will last for a good while without going bad. What is Rachel ordering?
unpreserved
perishables
non-perishables
fragile
Cliff is planning to open a fast-food restaurant. He will not likely need to have a wait staff or a host, but he might want to expand his staff to include someone who will work at the front counter taking orders and collecting payment. What role is he considering?
manager
sous chef
busser
cashier
Which restaurant employee is responsible for greeting guests and choosing their table?
wait staff
chef
sous chef
host
Jada owns a restaurant that is generally considered one of the highest quality eateries in Phoenix, requiring a reservation and dress code. What kind of restaurant does Jada MOST likely own?
café/bistro
fast casual
casual dining
fine dining
What term describes extra money left by a guest in addition to their bill?
tip
perk
freebie
ROI
