HTIIIB: Unit 7 Practice Quiz

When Jarrod walks into the new restaurant up the street from his home, he notices stains on the carpet, wallpaper peeling off of the walls, crumbs on the hostess stand, and several lights with burnt-out light bulbs. Overall, this immediately gives Jarrod a negative:

• taste on his palette.

• employee interaction.

• meal experience.

• first impression.

What are the three stages of dining in a fine dining establishment?

• answering menu questions, cooking the food, clearing the table

• seating the guests, clearing the table, collecting the bill

• greeting guests, taking orders, serving the guests

• setting the table, serving the table, and clearing the table

Ramon folds napkins, shines flatware, and polishes glasses at a fine dining establishment. What kind of work is Ramon doing?

• garnish work

• side work

• plating work

• texture work

How many pieces of dinnerware may be included in one person’s formal meal setting?

• 20

• 28

• 30

• 50

What kind of service is provided when food service employees recognize the customer’s demands before the customer even realizes they have these demands?

• exceptional

• mediocre

• decent

• questionable

Once a customer enters a fine dining restaurant, they are greeted by the host and shown to their table. What should the table already be equipped with?

• samples of various dishes from the menu to try

• flatware (eating utensils), napkins, and anything else diners might need for their meal

• menus and glasses filled with flat water

• nothing at all, it should be a blank slate for filling when the customer is seated

What kind of food establishments are usually found in hospitals?

• fine dining

• fast food

• cafeterias

• carry out

Marion loves eating at food establishments that provide a wide display of food which she can walk around and serve for herself. What kind of food establishment does Marion like?

• casual dining

• fast food

• fine-dining

• buffets

Kat is a host at a popular downtown Austin restaurant, and she prides herself on consistently greeting guests with an open and kind attitude. Why does Kat place such an emphasis on this initial greeting?

• because her boss threatened to fire her if she doesn’t

• because she really wants people to like her

• because it sets the tone for the entire dining experience

• because she wants as many tips as possible

In food service, a big part of business is about _____ what people want, from ingredients to menu choices to more water at the table.

• ignoring

• anticipating

• assuming

• asking