ProStart Test Review
Chapter 2: Which position is in the back of the house?
A: Chef
Chapter 3: A set of moral values that a society holds is called
A: Ethics
Chapter 1: Which operation is the noncommercial food-service segment?
A: Hospital Cafeteria
Chapter 4: What part of your communication identifies the reason for the message?
A: Introduction
Chapter 2: Who is responsible for the kitchen team in the executive chef's absence and also lends his or her cooking expertise to overall food preparation?
A: Sous Chef
Chapter 4: Which is a quality of an effective speaker?
A: Speak loudly so the entire room can hear you.
Chapter 4: Which is an exercise in effective listening?
A: Stopping what you are doing when someone is speaking to you.
Chapter 3: Why is teamwork valuable?
A: Team members can learn from each other
Chapter 2: The execution of processes and the use of tools that increase a person's efficiency and productivity are called
A: Time Management
Chapter 4: What is one way to make writing easier?
A: be brief, simple, and to the point
Chapter 3: The variety of people and their backgrounds, experiences, opinions, and abilities is know
A: diversity
Chapter 3: The helpful information that a person receives about his or her actions or performance is known as
A: feeback
Chapter 1: When did quick-service restaurants first begin to expand rapidly?
B: 1940s-1950s
Chapter 3: How much notice should a resignation letter include?
B: 2 weeks
Chapter 1: Which chef has become widely known for representing sustainable agriculture in food service?
B: Alice Waters
Chapter 4: Which part of a written message presents the content or topics of the message?
B: Body
Chapter 1: The nineteenth-century gold rush in California inspired which new food serving style.
B: Cafeteria
Chapter 4: What communication obstacle involves using buzzwords?
B: Jargon
Chapter 3: A chef's traditional uniform includes
B: Nonskid shoes
Chapter 4: Which is a form of slang in the workplace?
B: Whats up, man?
Chapter 3: What is the best way for an employee to inform an employer that he or she is resigning?
B: Write a letter of resignation listing the reasons for leaving.
Chapter 1: Which restaurant segment typically has an average per-person dinner check for $10 to $25?
C: Casual Dining full-service
Chapter 1: Who opened the first national chain of restaurants along American railroads?
C: Fred Harvey
Chapter 2: The first impression of an operation that guests receive is usually from the
C: Host/Hostess
Chapter 3: All employees of the restaurant and food service industry must bring what type of attitude to their work?
C: Positive
Chapter 2: Which is NOT a skill needed for effective time management?
C: Procrastination
Chapter 2: Which skill is most essential for long-term success in a food service career?
C: Programming ability
Chapter 4: Which is not an example of body language
C: Sneezing
Chapter 1: All the services that people use and receive when they are away from home are known as
C: Tourism
Chapter 2: What is delegating?
C: assigning tasks to someone else and ensuring their completion
Chapter 4: What email address is appropriate to use in the workplace?
Chapter 2: Participating in online forums, attending local events, and taking a class are all potential ways to
C: network
Chapter 4: The process of sending and receiving information by talking, gesturing, or writing is
D: Communication
Chapter 2: Who is responsible for the overall planning, direction, and coordinating of a restaurant or food service operation?
D: General Manager
Chapter 1: Which chef created the brigade system?
D: Georges August Escoffier
Chapter 1: The Renaissance left to the development of what type of cuisine?
D: Haute Cuisine
Chapter 1: Boulangr affected the growth of the restaurant and food-service industry by
D: Opening the first restaurant.
Chapter 3: Generalizations that individuals make about particular groups that assume all members of that group are the same are called
D: Stereotypes
Chapter 2: Which position is considered entry-level ?
D: hostess
Chapter 3: A general attitude toward a person, group, or organization on the basis of judgments unrelated to abilities is called
D: prejudice
