32)
Offering a guest something from the dessert tray, upselling, and table tents are known as
________.
32)
Answer:
suggestive selling
Explanation:
33)
A ________ is a trolley like cart with a burner used for cooking foods tableside.
33)
Answer:
gueridon
Explanation:
34)
The average guest check is determined by ________.
34)
Answer:
dividing total sales by total number of guests served
Explanation:
35)
The document that identifies the proper amount of food product to be prepared for a given
meal period is the ________ sheet.
35)
Answer:
production control
Explanation:
36)
Placing food on an individual plate in the kitchen with decorative garnishes and then
serving the customer is known as ________ service.
36)
Answer:
American
Explanation:
37)
________ is the amount of product/inventory that must be on hand at all times.
37)
Answer:
Par stock
Explanation:
38)
Formulating budgets that project sales and costs for a year on a weekly and monthly basis
is known as ________.
38)
Answer:
forecasting
Explanation:
39)
________ service is when the food is placed on platters and then finished tableside in an
elegant fashion.
39)
Answer:
French
Explanation:
40)
Great service adds tremendous ________ to the dining experience, something most guests
are willing to pay for.
40)
Answer:
value
Explanation:
7
MATCHING. Choose the item in column 2 that best matches each item in column 1.
Match the term with its definition
41)
Back of the house
Answer:
42)
Product Specification
Answer:
43)
Average guest check
Answer:
44)
Suggestive selling
Answer:
45)
Guest covers
Answer:
46)
Curb appeal
Answer:
47)
Par stock
Answer:
48)
American service
Answer:
49)
French service
Answer:
50)
Production control sheet
Answer:
A)
Food is prepared and decoratively placed
onto plates in the kitchen, then served
B)
The areas of a restaurant that guests do not
normally come in contact with
C)
Offering a variety of beverages and
specials and guiding customers through
their dining experience
D)
Total sales divided by the number of
guests
E)
Keeping a business looking attractive and
welcoming
F)
Establishing specific standards for each
product on the menu
G)
A planning tool that assists in preparing
the appropriate amount of food for a given
time or meal period
H)
Food is attractively arranged on platters
and finished tableside on a gueridon
I)
The number of guests patronizing the
restaurant over a period of time
J)
A pre–established stock level that must be
on hand at all times
41)
42)
43)
44)
45)
46)
47)
48)
49)
50)
ESSAY. Write your answer in the space provided or on a separate sheet of paper.
51)
Who manages the Back–of–the–House operations and describe their primary duties. How does the
Back–of–the–House support the Front–of–the–House?
Answer:
The B.O.T.H. is run by the kitchen manager. Important considerations are staffing, scheduling, training,
food cost analysis, production, etc. The layout in the B.O.T.H. is important so that all staff works
efficiently.
52)
Identify three front–of–the–house staff positions and describe their duties.
Answer:
General Manager runs the front of the house operations. Greeter or host greets guests, seats them
appropriately while evenly distributing the tables among the servers. Servers are also “suggestive sellers“
and are there to take care of the guests needs. Bussers clean tables and reset them for new guests. Bussers
are often known as server assistants. Bartenders and cocktail servers service guests in the bar area.
8
53)
What are five reasons for setting up a purchasing system?
Answer:
1. to develop standards for each item; product specifications
2. to minimize effort and maximize control of loss (theft, pilferage or spoilage) and losses from other
sources
3. to determine the amount of each item that should be on hand (par stock and reorder point)
4. to determine who will do the buying and keep the purchasing system in motion
5. to determine who will do the receiving, storage and issuing of items
54)
Forecasting restaurant sales has two components, what are they and describe each of them.
Answer:
1. guest counts or covers-the number of guests patronizing the restaurant over a given period of time
2. average guest check; determined by dividing total sales for a time period by number of guests served
in the same period
55)
List and describe four management functions necessary to be successful in the restaurant industry.
Answer:
This answer will include Human Resource Management, Financial Management, Administrative
Management, and Operations Management.
56)
What are the seven suggested steps to take in table service?
Answer:
1. greet the guests
2. introduce and suggestively sell beverages
3. suggest appetizers
4. take orders
5. check to see that everything is to the guests liking within two bites of the entrees
6. ask if the guest would like another drink
7. bring out dessert tray/cart and suggest after dinner drinks and coffee
57)
Why is teamwork so important in the back–of–the–house? Describe how teamwork is accomplished.
Answer:
Answers may vary. Teamwork is accomplished by creating a well–trained staff for front and back
operations. Organization and performance standards are essential.
58)
Discuss the importance of training and staff development. What might it help eliminate and why?
Answer:
implementing a comprehensive training program is vital due to high turnover rates in the industry.
Qualified trainers should develop new hires on the job as well as with written and practical testing. If
employees are properly trained when they begin their employment, little time and money will need to be
spent on correcting errors and employee turnover rates will be lower. For existing employees
professional development enriches their jobs and keeps the business competitive by keeping up with
trends and being trendsetters.
9
Answer Key
Testname: C8
1)
D
2)
A
3)
B
4)
A
5)
A
6)
C
7)
D
8)
D
9)
B
10)
B
11)
C
12)
C
13)
C
14)
B
15)
C
16)
A
17)
A
18)
C
19)
A
20)
D
21)
D
22)
A
23)
A
24)
B
25)
C
26)
D
27)
A
28)
A
29)
B
30)
B
31)
front of the house
32)
suggestive selling
33)
gueridon
34)
dividing total sales by total number of guests served
35)
production control
36)
American
37)
Par stock
38)
forecasting
39)
French
40)
value
41)
B
42)
F
43)
D
44)
C
45)
I
46)
E
47)
J
48)
A
49)
H
50)
G
Answer Key
Testname: C8
51)
The B.O.T.H. is run by the kitchen manager. Important considerations are staffing, scheduling, training, food cost
analysis, production, etc. The layout in the B.O.T.H. is important so that all staff works efficiently.
52)
General Manager runs the front of the house operations. Greeter or host greets guests, seats them appropriately while
evenly distributing the tables among the servers. Servers are also “suggestive sellers” and are there to take care of the
guests needs. Bussers clean tables and reset them for new guests. Bussers are often known as server assistants.
Bartenders and cocktail servers service guests in the bar area.
53)
1. to develop standards for each item; product specifications
2. to minimize effort and maximize control of loss (theft, pilferage or spoilage) and losses from other sources
3. to determine the amount of each item that should be on hand (par stock and reorder point)
4. to determine who will do the buying and keep the purchasing system in motion
5. to determine who will do the receiving, storage and issuing of items
54)
1. guest counts or covers-the number of guests patronizing the restaurant over a given period of time
2. average guest check; determined by dividing total sales for a time period by number of guests served in the same
period
55)
This answer will include Human Resource Management, Financial Management, Administrative Management, and
Operations Management.
56)
1. greet the guests
2. introduce and suggestively sell beverages
3. suggest appetizers
4. take orders
5. check to see that everything is to the guests liking within two bites of the entrees
6. ask if the guest would like another drink
7. bring out dessert tray/cart and suggest after dinner drinks and coffee
57)
Answers may vary. Teamwork is accomplished by creating a well–trained staff for front and back operations.
Organization and performance standards are essential.
58)
implementing a comprehensive training program is vital due to high turnover rates in the industry. Qualified trainers
should develop new hires on the job as well as with written and practical testing. If employees are properly trained
when they begin their employment, little time and money will need to be spent on correcting errors and employee
turnover rates will be lower. For existing employees professional development enriches their jobs and keeps the
business competitive by keeping up with trends and being trendsetters.