Food and Beverage Service
in the process of a food service operation, the activity that comes before purchasing is...
menu planning
a guest has just ordered a martini. The bartender asks, "would you like me to make that a grey goose or belvedere martini?" The server is suggesting a ...
premium brand
the key to success in any fire safety program is:
proper staff training
which of the following types of restaurants features limited menus and affordable prices highlighting the speed of service
quick-service
all other factors in a food and beverage operation being equal a high table-turn rate has a tendency to...
reduce levels of service
in general, labor costs per hour have been ________
rising
Which of the following staff members is likely to have the greatest influence on a restaurant guest's experience? busperson server host valet parker
Server
Which of the following staff members are considered production personnel? Stewards Beverage servers Dining room managers bartenders
Stewards
which of the following is the main reason that it is generally unwise to have all food service staff members begin and end their shifts at the same time?
Work flow is rarely constant
once bus persons take soiled dishes to the kitchen or dish room they typically sort the dishes according to...
a decoy system
when a restaurant settles a check with _________, the server must get an approval code
a payment card
Bethany is responsible for overseeing food and beverage functions and supervising service personnel at the ABC catering company. Bethany is most likely
banquet/catering manager
which of the following is the most important factor that managers should consider when changing a menu?
guest demands
The main reason that food service professionals need to know about nutrition is that...
guests are becoming more health conscious
Coffee starts to deteriorate __________
immediately
"farm to fork", "farm to table" and "plow to plate" are phrases that describe ?
Local Food Movement
The William restaurant uses the moving average method to forecast sales. how many diners would be forecasted for the upcoming Friday?
c) 76 !!!!!
concierges are ________ staff members
front desk
a BAC of ______ Can cause death
0.40
the temperature danger zone is
41-140
Why should staff members smile when they are talking on the telephone with guests/potential guests?
A smile helps them sound more relaxed and pleasant to the caller
which of the following statements about checking the ID of a guest is true? a)the server, not the guest, should remove the ID from the guest's wallet b)A server should not ask to see an ID if they are certain the guest is over 21 c)a valid ID typically has a photograph, date of birth, and a signature d)even an expired ID is valid
C) a valid ID typically has a photograph, date of birth, and a signature
Two robbers enter Juanita's restaurant and demand that everyone lie down on the floor. The robbers approach Juanita who is acting as the cashier and tells her to empty the cash register into a bag they provide. What should Juanita do?
Do as the robbers say
In the United States, food safety and security falls under the jurisdiction of the:
Food and Drug Administration
these guests respond well to dining concepts that promote excitement, entertainment, and group interaction
Gen X
jack has just grabbed a scorched coffee pot off the burner that someone left unattended. He sets it aside until it cool so he can clean the residue off it. After it is cooled, he dumps in a half cup of table salt and a squeeze of lemon juice. what else does he need to clean the residue?
Ice
how does the rim of a wine glass effect the wine served in it?
It effects where the wine will land on the tounge
What is a side station?
It is a service area in the dining room where dishes, silverware, and other supplies are stored
Girard eats fish, diary products, and eggs, but not other meats or animal products. He is a
Pesco-vegeterian
Michelle, a beverage server, has just asked her guest, "would you like your martini made with our house brand vodka, or with a premium brand like grey goose?" this is an example of....
Upselling
food service operations sometimes use which of the following to inform waiting guests that their table is ready? a)electronic pocket pager b)cashier terminal c)menu board d)precheck terminal
a) electronic pocket pager
guests in hotel restaurants who are staying at the property and have approved credit may charge restaurant meals and drinks to their room. This is called a: a)house account b) city account c)guest check folder d)guest payment folder
a) house account
When banquet servers are refilling beverage glasses for guests seated at banquet tables, the servers should... a)leave the glasses on the table b) ask the guests to pick up the glasses or otherwise steady them before pouring c)pick up the glasses before pouring d)pour from the left of the guest
a) leave the glasses on the table
which of the following kind of colors tend to make a room appear to be larger? a)light colors b)violets, blues, and light greens c) dark colors d) reds, yellows, and oranges
a) light colors
Which of the following statements about current developments and trends in the food and beverage industry are TRUE a)Social media outlets include facebook, twitter, and youtube b)There is a shift taking place from quick casual dining concepts towards fine dining c)Cause marketing is a trend driven primarily by socially conscious members of the Baby Boomer generation d)LEED is an organization that strongly advocates for ethnically sourced food
a) social media outlets include facebook, twitter, and youtube
if banquet guests ask for a beverage that is not included on the banquet order, banquet servers should: a)tell the guests if there is an extra charge and what that charge is b)tell the guest that they can't have the beverage c)find their supervisor and let the supervisor handle the situation d) charge the banquet event order before serving the beverage
a) tell the guest if there is an extra charge and what they charge is
Clara has just asccepted payment from a table. When she comes back from the cash register to give the guest =s back their change, the table is deserted. what should she do?
accept the change as part of her tip
Homer is cleaning the windows of the food service facility where he works, it is a cold day and he is finding that the solution of ammonia and water he is using is freezing on the windows before he can wipe it off. What can Homer add to his solution to keep it from freezing, while keeping is effective?
alcohol
buspersons should fill water pitchers with ice using...
and ice scoop
meeting planners for _________ groups usually plan their events one or more years in advance
association
which of the following statements from a beverage server to a guest is an example of suggestive selling? a)"are you ready to order?" b)"would you like an appetizer to go with your iced tea" c) "you have a choice of a a baked potato or wild rice to go with you baked white fish-which would you prefer?"\ d)would you like your martini made with our house brand vodka, or a premium brand like grey goose?"
b)"would you like an appetizer to go with your iced tea"
which of the following statements about sustainable design is FALSE? a)LEED certification means a building is "green" that is, it is a building designed to sustain human and environmental health b)changing from compact florescent light bulbs to incandescent bulbs is a sustainable design strategy c)ENERGY STAR rated equipment saves 10-30 % on energy usage compared to non-rated equipment d)using recycled building materials is an example of a sustainable design practice
b)changing from compact florescent light bulbs to incandescent bulbs is a sustainable design strategy
Angela is selecting par levels for linen. Which of the following about selecting par levels for linen is true? a)it is impossible to have too much linen b)managers should set par levels high enough to have one set "resting" on the shelf c)managers should set linen par levels high enough to allow servers to clean equipment with some of it d) linen par levels are always lower than those for uniforms
b)managers should set par levels high enough to have one set "resting" on the shelf
which of the following statements about developing staffing guides is true? a)the staffing guide can be used to plan work schedules but not to control labor costs b)the standard labor hours of a staffing guide needs to be converted to labor costs to ensure compliance with the budget c)if a manager has transferred from an upscale to a casual dining restaurant, he or she can usually use the same staffing guide d)labor standards are irrelevant to the development of staffing guides
b)the standard labor hours of a staffing guide needs to be converted to labor costs to ensure compliance with the budget
For restaurant servers, the key to effective suggestive selling and upselling is: a) how attractive they are physically b) the meal period during which they are working c)a detailed knowledge of the menu d) an outgoing personality
c) a detailed knowledge of the menu
Which of the following statements about serving meal courses is true? a)salads should be served before appetizers b)desserts should be served before entrees c)appetizers should be served before salads d)entrees should be served before soup
c) appetizers should be served before salads
while Mia was working her shift as a bartender at the Seasons Inn Cocktail Lounge, on of the guests complained that she became ill while eating at one of the receptions held elsewhere in the hotel. Mia reported this to her supervisor, where else should she record the information? a)health department report b)banquet event order c)bar logbook d)cash voucher
c) bar logbook
which of the following drinks should be poured last if they are for an in-room dining order? a)fruit along with other juices b)milk c) drinks with ice d)hot drinks
c) drinks with ice
what is a receipt for any money that is paid out of the cash bank?
c) due back voucher
In which of the following instruction training steps is the trainee allowed to work independently? a)presentation b) trial performance' c) follow-through d) preparation
c) follow through
which of the following is considered an environmentally friendly food? a)ethnic food b)food that has been genetically modified c)food from animals that have been treated in a humane way d) all of the above
c) food from animals that have been treated in a humane way
which of the following guests is most likely to be intoxicated a) the guest who is very quiet b) the guest who complains about the strength of their drink c) the guest whose behavior changes d) the guest who is very loud
c) the guest whose behavior changes
Vitamin C that is synthesized in a laboratory and organic vitamin C from an orange are: a)different in their usefulness to food service operation b)made from different materials c)exactly the same in terms of nutrient profile d)different in the amount of energy the provide the body
c)exactly the same in terms of nutrient profile
Linen includes which of the following? a)chairs and tables b)POS terminals and menu boards c)tablecloths and napkins d) furniture, drapes, and napkins
c)tablecloths and napkins
in a large catering operation which of the following positions is typically responsible for follwing up on clients after their function?
catering salesperson
Herpes simplex Virus can be contracted through
contact between mucus membranes and the virus
Restaurant guests considered to be in the "mature" market are those guests: a) in their thirties b) aged 40-60 c) in their fifties d) fifty years or older
d) fifty years or older
after arriving at the guestroom with the in-room dining order, Terrell knocked firmly three times and announced, "in-room dining". Receiving no answer, Terrell knocked on the door again and announced, "in-room dining" again, no answer. What should Terrell do now? a)he should return to the in-room dining kitchen with the cart and properly dispose food b)he should leave the cart in the hallway next to the room c)he should check the room number again, and if correct, use a passkey to enter room
d) he should check the room number again, and if correct, inform manager or supervisor of the situation
A proven strategy for strengthening a food and beverage staff team is to a) give more pay b) immediately fire any team member for a poor work performance c) assign one supervisor to every team member d) hold regular meetings to discuss service issues
d) hold regular meeting to discuss service issues
The first and best marketing tool a restaurant has is its a)reputation b)staff c)owner/management team d) menu
d) menu
which of the following statements about menus and menu designs is true? a)the back panel of a menu is the best location for food items you wish to promote b)prices are sometimes omitted from quick-service menus because of seasonal fluctuations in the cost of some items c)the restaurant address and telephone number should never appear on a menu d) menu designers must begin with the needs and expectations of the guests
d) menu designers must begin with the needs and expectations of the guests
Heinrich accidentally sets a curtain on fire while trying to flame a duck for guests. HE should put out the fire using what kind of fire extinguisher? a)extinguishers for class B fires b) extinguishers for class D fires c)extinguishers for class Z fires d) water-based or general purpose extinguisher
d) water-based or general purpose extinguisher
the document that tells banquet servers what the banquet is and what needs to be done to prepare for and execute it is called a: a)special events form b)reception record c)preparation sheet d)banquet event order
d)banquet event order
Russel is a member of a restaurant management team. He relays orders that servers give him to the appropriate kitchen stations, and he provides leadership during hectic rush periods. Russel is most likely a....
expediter
Bret needs more candles from the supply room of the banquet hall he manages. Bret should
fill out a requisition form
The Cedarville Restaurant uses a California style menu; guests may order any item at any time while the operation is open 24 hours a day. Managers at this restaurant should list items on the menu according to:
food category
norene wants to know how many candelabras to set for the upcoming banquet she should find this information by looking at the __________
function sheet
An elegantly designed menu with extensive menu listing printed on an expensive paper and featuring an elaborate over sized cover would be found in a _____________ restaurant
gourmet
Minerals and water are similar in that they are both _____________ yet critical to human nutitrion
inorganic
Niama is the manager of the Roseton Restaurant. She is trying to get in touch with her personal values, strengths, dreams, and area that need improvement. Niama is engaged in which of the 6 entrepreneurial practices?
intrapersonal communication
Determining a life mission is part of which practice of Know-lead leadership? a)leading change b)leading others c)knowing self d)knowing others
knowing self
when in-room dining attendants are using an elevator along with hotel guests, the attendants should always be the _______ one on the elevator and the ______ one off.
last; last
every day and every week the manager of the Rawhide chow wagon restaurant compares the actual hours each staff member worded with what they were scheduled. Manager should do this to:
monitor and evaluate the scheduling process
in terms of alcohol content, a mixed drink with one once of alcohol is about equal to __________ glass(es) of wine?
one glass
once an order has been entered in a POS guest check system, it becomes part of the ___________
open check file
Immediately after a staff member removed the cork from a bottle of wine, he or she should:
place the cork by the person who ordered the wine
Theresa cooks breakfast for her restaurant staff once a week so she can discuss important restaurant issues with them in a relaxed setting. She also hosts an annual picnic for her staff members. These activities can be best described as,
retention activities
banquet servers should place the dinner knife the the ______ of the left open space for dinner plate, with the _______ edge towards the plate
right; sharp
A two-top table in a food service establishment is a table that...
seats two people
at Rinaldo's steakhouse servers use their own banks of money to collect payment from guests and retain the collected revenue until they check out at the end of their shift. This operation uses a ___________________ banking system
server
in banquet operations hosts, captains, food servers, buspersons are _________ personnel
service
The primary job of a bus person is to
set and clear tables and help restaurant servers
Veronica is a manager at a large casual/theme restaurant. She spends most her days concerned with short term goals, like preparing staff schedules and helping staff members through busy times of the day. Veronica is most likely a
supervisor
The menu at a certain upscale restaurant is very simple; it lists in an entire meal at one price. Guests have little choice regarding individual courses. This menu is best described as:
table d'hote
why do beverage servers place a beverage napkin in front of each guest after they've ordered?
to keep track of who has ordered
Coffee strength layers as water passes through the ground coffee. The first and last layer will be too weak, what will the middle layer be?
too strong
The first beverage served to the guest is typically,
water
in general, _________ wines go best with white meats and seafood, ________ wines go best with red meats
white; red
the main difference between server banking systems and cashier banking systems is in:
who guests pay for food and beverages
