PSL1CH2ExamPrep

  The first impression of an operation that guests receive is usually from the

• general manager

• server

• host/hostess.

• general manager.

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?

• Sous Chef

• Station chef

• Dietician

• Banquet Chef

Who is responsible for the overall planning, direction, and coordinating of a restaurant or foodservice operation?

• Owner

• Sous Chef

• Executive chef

• General manager

The execution of processes and the use of tools that increase a person's efficiency and productivity are called

• time management

• stress management

• career management

• situation management

  Which skill is most essential for long-term success in a foodservice career?

• Math skill

• Physical strength

• Programming ability

• Hand eye coordination

Participating in online forums, attending local events, and taking a class are all potential ways to

• manage stress

• volunteer

• network

• set goals

Which position is considered

entry-level?

• Sous chef

• Expediter

• Sommelier

• Hostess

  Which position is in the back of the house?

• chef

• server

• buser

• host

  What is delegating?

 

• Identifying the importance of tasks and then choosing their order of completion

• Documenting what needs to happen during a certain period of time

• Assigning tasks to someone else and ensuring their completion

• Postponing the completion of tasks to a later date

Which is NOT a skill needed for effective time management?

 

• planning

• setting priorities

• procrastination

• delegating