Food Service Operations -Objective 5

Food Service Operations -Objective 5

KG

38 Qs

quiz-placeholder

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Food Service Operations -Objective 5

Food Service Operations -Objective 5

Assessment

Quiz

Other

KG

Medium

Created by

Angela Burgess

Used 3+ times

FREE Resource

38 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which system for placing orders is the most efficient and future oriented?

A. reading the orders aloud

B. calling orders over an intercom

C. putting written orders on a spindle

D. entering orders into a computerized device

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which duty is least likely required of a foodservice employee?

A. making change

B. ordering supplies

C. serving customers

D. computing the check

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Shaniya used a tablet to record a customer’s order, automatically send it to the kitchen staff, and calculate the bill. What is this system called?

A. amenities

B. point of sale

C. cash transaction

D. video technology

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Many of Angel’s food orders were prepared incorrectly because the cooks were unable to accurately read her orders. What skill should Angel practice?

A. human relations

B. listening abilities

C. verbal communication

D. written communication

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Jesse is the headwaiter at a fine dining restaurant. What is his responsibility?

A. Jesse is responsible for assisting the captain.

B. Jesse is responsible for an area of about 5 to 10 guests.

C. Jesse is responsible for the service in the banquet room.

D. Jesse is responsible for the overall management of service.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Who is the first contact for guests in full-service restaurants?

A. chef

B. manager

C. wait person

D. host or hostess

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When serving a table full of guests, who should be served first?

A. men

B. women

C. children

D. host of the meal

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