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HTIIB: Unit 6 Practice Quiz

Total questions: 7

Worksheet time: 4mins

Name
Class
Date
1.

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?

a)

occupancy levels and load management

b)

employees on hand and occupancy levels

c)

restaurant square footage and employees on hand

d)

average online rating and load management

2.

Which restaurant employees are responsible for prepping, cooking, and creating the meals served to guests?

a)

cooks

b)

wait staff

c)

host

d)

manager

3.

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?

a)

unpreserved

b)

perishables

c)

non-perishables

d)

fragile

4.

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?

a)

manager

b)

sous chef

c)

busser

d)

cashier

5.

Which restaurant employee is responsible for greeting guests and choosing their table?

a)

wait staff

b)

chef

c)

sous chef

d)

host

6.

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?

a)

café/bistro

b)

fast casual

c)

casual dining

d)

fine dining

7.

What term describes extra money left by a guest in addition to their bill?

a)

tip

b)

perk

c)

freebie

d)

ROI