Worksheets6_Front & Back of the House
Total questions: 20
Worksheet time: 14mins
Call-ahead seating is also known as booking a reservation.
True
False
The sales function occurs when the server seats the customer.
True
False
Servers use a process called suggestive selling—recommending menu items that the customer might like.
True
False
A critical part of the restaurant business is getting the customers’ orders to the kitchen and then getting the correct orders back to the correct customers.
True
False
A POS system is a pager given to customers to tell them when their table is ready.
True
False
Regardless of style of service, quality service is the primary responsibility of the front-of-the-house staff.
True
False
The restaurant manager is responsible for everything that happens in the back-of-the-house.
True
False
The back-of-the-house staff is responsible for bussing tables, transmitting orders to the kitchen, and obtaining payment for food.
True
False
The general name for various chefs is station chefs or line cooks.
True
False
The steward and the dishwashing crew are just as essential to a restaurant as the chefs and cooks.
True
False
The ____ is responsible for the overall operation of the entire restaurant, including the front-of-the-house and the back-of-the-house employees.
executive chef
restaurant manager
general manager
kitchen manager
Which of the following lists only front-of-the-house staff?
Busser, steward, and expediter.
Cook, expediter, and sous-chef.
Executive chef, sous-chef, and steward.
Host or hostess, server, and busser.
The major responsibility of the host or hostess is to ____.
sell the dining experience to the customer
keep the area under and around the table clean
manage the flow of customers in the dining room
take the payment from the guest and bring it to the cashier
In chain restaurants, the ____ works at the corporate headquarters and is responsible for the menu.
corporate executive chef
kitchen manager
corporate restaurant manager
sous-chef
In chain restaurants, the ____ manages the kitchen of one unit of the chain.
executive chef
kitchen manager
line cook
sous-chef
The two general areas that need to be managed in the kitchen are ____.
employee communications and customer service
staff schedules and guest relations
servers and payments
menus and operations
Match the following
Process of taking a reservation
booking
Practice of making more reservations than there are tables
overbooking
Seating method in which customers phone the restaurant & have their names added to the waiting list
call-ahead seating
Worker who is responsible for setup, clearing, and resetting of tables
busser
Worker who gets orders from the servers, gives them to the station chefs or line cooks, & checks
the orders before they are picked up
expediter
Match the following
Top manager in a restaurant or hotel kitchen
executive chef
Top manager in the kitchen of a unit of a chain restaurant
kitchen manager
Worker who has the responsibility of operating the dishwashing machine
dishwasher
Professional cook
chef
Person who prepares food for eating
cook
Match the following
Related to kitchens and cooking
culinary
Process of finding seats for customers in a restaurant
seating
Promise to hold something for a customer until the customer needs it
reservation
Seating method in which customers are seated on a first come, first served basis
open seating
Customers who arrive at a restaurant, but have not made a reservation
walk-ins
Match the following
Computerized system for recording an order at the place where the order is taken
point-of-sales (POS) system
Special area equipped with heat lamps to keep the food hot until served
pass-through
Worker responsible for everything that happens in the front-of-the-house
restaurant manager
Worker who is the second-in-command in the kitchen
sous-chef
Worker who supervises the dishwashing, pot washing, and cleanup
steward
