An operation's vision statement serves to communicate

what the organization wants to be in the future

Guests should be served in what order?

Children first, then women, then men, then the host

What does a POS machine do?

Automatically sends orders to the kitchen and bar from service stations

Suggestive selling involves

recommending additional or different items to a guest

Which task would a server perform from a guest's left side?

Serving solid foods, including salad and bread

A charger is defined as

larger plate used during full-course dinners or to dress up special event

The floor manager in a traditional restaurant setting

supervises a team of servers and is in charge of the shift

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F1 exam prep 3

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Questions 20

Answers

1
Which service style is considered simple and inexpensive, but is not as frequently used as the others?
French
American
English
Russian
2
An operation's vision statement serves to communicate
what the organization wants to be in the future
whom the organization is serving
when the organization was created
what the organization wants to do now
3
A specific description of what a manager wants to achieve is known as
a mission
a vision
an objective
a goal
4
Guests should be served in what order?
Children first, then women, then men, then the host
The host, then men, then women, then children
Women, children, men, and then the host
The host, then women, then children, and then men
5
A good leader
motivates others
fosters working alone
leads inconsistently
reacts passively to change
6
What is the action or situation that initiates a problem?
Root cause
Fight
Argument
Disagreement
7
The first step in solving a problem is to
determine the root cause
develop an action plan
define the problem
document the problem
8
When checking to see whether a guest is of legal age to drink alcohol, which is an acceptable form of identification?
Credit card with signature
Passport
Birth Certificate
College ID
9
Which is not considered a cold beverage?
Soft drink (pop)
Coffee
Lemonade
Iced tea
10
One of a manager's responsibilities is
developing recipes
food prep
food costing
conducting inventory
11
What is an important tool for managers to use to communicate specific task standards and responsibilities to employees?
Ethics
Employee handbooks
Science
Job description
12
What is one way managers can manage diversity in the workplace?
Discourage use of other languages
Model appropriate behavior
Use single-language materials
Create workplace policies that block cultural dicussion
13
The R in SMART goals stands for
reversible
retainable
relevant
responsible
14
What knife is serrated and used to cut beef?
Fish
Steak
Butter
Dinner
15
What does a POS machine do?
Creates weekly shift and cleaning schedules
Lists acceptable substitutions for menu items
Compiles feedback from comment cards
Automatically sends orders to the kitchen and bar from service stations
16
Suggestive selling involves
recommending additional or different items to a guest
a tactic to upsell every menu item in a restaurant
answering guest questions only
discussing every item that is on the menu with the guests
17
A mission statement describes what a company wants to do
in 10 years
in 5 years
historically
right now
18
Which task would a server perform from a guest's left side?
Serving solid foods, including salad and bread
Changing flatware
Clearing plates
Serving soup and beverages
19
A charger is defined as
another name for a finer bowl, used to wash your fingers after some courses
a large soup bowl that is used in Russian service to ladle soup table-side
larger plate used during full-course dinners or to dress up special event
a large, decorative entrée plate the main entrée and sides are served on
20
The floor manager in a traditional restaurant setting
supervises a team of servers and also acts as expediter during a shift
supervises a team of servers and is in charge of the shift
acts as a server during service
supervises both the front and the back-of-the-house operations during shift

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