Restaurant Staff Quiz

Develop budget details for all divisions under his supervision, formulate regulations that make employees comfortable, and being a bridge to communicate between employees at the lower level and the highest leadership are the duties of.........

• Supervisor

• Manager

• Executive Chef

• Bartender

The department responsible for food and beverage services at the hotel, which includes restaurants, cafes, bars, and room service, is called......

• Food and Beverage Department

• Culinary Department

• Hospitality Department
• Housekeeping Department

The following are the etiquette of a restaurant staff, except...

• Friendly service

• Good handling of complaints

• Always maintain cleanliness and hygiene

• Wearing casual clothes

Tags

CCSS.RI.11-12.5

CCSS.RI.9-10.5

CCSS.RI.11-12.3

CCSS.RI.8.3

CCSS.RI.9-10.3

She has responsibility for assisting in managing the kitchen operations. Sous chief also supervise food preparation, coordinating kitchen staff, ensure the cleanliness of the kitchen, filling in for the Executive Sous Chef, and assist in menu planning. Who is she?

• Waiter

• Assistant F&B Manager

• Hostess
• Sous Chef

Tags

CCSS.RI.11-12.5

CCSS.RI.9-10.5

CCSS.RI.6.5

CCSS.RI.7.5

CCSS.RI.8.5

What is the section that is behind the scenes or out of direct view of the guest?

• Back of house

• Front Office

• Front of House

• Room