HOST 154 Final Exam (Food & Beverage) – Questions
With Complete Answers
Rick Jones, the general manager of the RedTree Restaurant, makes it a point to
meet with the owner of the restaurant as often as he can. This is a part of
which of the five practices of know-lead leadership? Right Ans - knowing
others
Which of the following staff members is likely to have the greatest influence
on a restaurant guest's overall experience? Right Ans - server
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - All of the above
Arjun is a server at the ABC Restaurant. He sees a family with a toddler sitting
down at one of his tables. Without being asked, he brings a booster seat to the
table along with crayons and a coloring book for the toddler. Arjun is
practicing: Right Ans - anticipatory service.
Cheng is passionate about the environment. He chooses to eat at a restaurant
that uses energy-saving equipment and has a recycling program. This is an
example of: Right Ans - an alignment of guest and business values.
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - knowing self
Which of the following is a trend within the food and beverage industry?
Right Ans - a and c
Serving fresh food made by local products from local sources and farms is
known as the concept of Right Ans - farm to table
Theresa Ortiz is the dining room manager of the Restful Hotel's restaurant.
She goes out of her way to get acquainted with all of the restaurant's
managers and employees because she knows that without these internal
customers, the restaurant's external customers—guests—could not be served.
Theresa is following the __________ practice of know-lead leadership. Right
Ans - knowing others
, How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above.
When a food item is cooked by direct heat from above, it is said to be: Right
Ans - broiled.
Which of the following statements about guest complaints is true? Right
Ans - a and b
Which of the following staff members are considered front of the house
personnel? Right Ans - Host
When picking up a loaded tray, servers should: Right Ans - bend at the
knees so that their shoulder is below the tray.
Samantha went to a restaurant where the food is displayed on counters and
tables, and she and the other guests can help themselves to as much of the
items as they wish to eat. Samantha is eating at a restaurant that is practicing
__________ service. Right Ans - buffet
The most common style of table service in the United States is __________
service. Right Ans - plate
Which of the following is considered a production staff position? Right Ans
- steward
These guests were born between the early 1980s and the turn of the century.
They tend to be adventurous eaters who enjoy various cuisines and intense
flavors. These guests belong to the __________ market. Right Ans - Generation
Y
Which level of management is most concerned with long-term plans and
goals? Right Ans - top managers
These guests are already in or are about to enter the mature market. They are
youth-oriented and generally physically active, prefer light and healthy food
options, and choose sodas, coffee, and iced tea more so than other
With Complete Answers
Rick Jones, the general manager of the RedTree Restaurant, makes it a point to
meet with the owner of the restaurant as often as he can. This is a part of
which of the five practices of know-lead leadership? Right Ans - knowing
others
Which of the following staff members is likely to have the greatest influence
on a restaurant guest's overall experience? Right Ans - server
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - All of the above
Arjun is a server at the ABC Restaurant. He sees a family with a toddler sitting
down at one of his tables. Without being asked, he brings a booster seat to the
table along with crayons and a coloring book for the toddler. Arjun is
practicing: Right Ans - anticipatory service.
Cheng is passionate about the environment. He chooses to eat at a restaurant
that uses energy-saving equipment and has a recycling program. This is an
example of: Right Ans - an alignment of guest and business values.
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - knowing self
Which of the following is a trend within the food and beverage industry?
Right Ans - a and c
Serving fresh food made by local products from local sources and farms is
known as the concept of Right Ans - farm to table
Theresa Ortiz is the dining room manager of the Restful Hotel's restaurant.
She goes out of her way to get acquainted with all of the restaurant's
managers and employees because she knows that without these internal
customers, the restaurant's external customers—guests—could not be served.
Theresa is following the __________ practice of know-lead leadership. Right
Ans - knowing others
, How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above.
When a food item is cooked by direct heat from above, it is said to be: Right
Ans - broiled.
Which of the following statements about guest complaints is true? Right
Ans - a and b
Which of the following staff members are considered front of the house
personnel? Right Ans - Host
When picking up a loaded tray, servers should: Right Ans - bend at the
knees so that their shoulder is below the tray.
Samantha went to a restaurant where the food is displayed on counters and
tables, and she and the other guests can help themselves to as much of the
items as they wish to eat. Samantha is eating at a restaurant that is practicing
__________ service. Right Ans - buffet
The most common style of table service in the United States is __________
service. Right Ans - plate
Which of the following is considered a production staff position? Right Ans
- steward
These guests were born between the early 1980s and the turn of the century.
They tend to be adventurous eaters who enjoy various cuisines and intense
flavors. These guests belong to the __________ market. Right Ans - Generation
Y
Which level of management is most concerned with long-term plans and
goals? Right Ans - top managers
These guests are already in or are about to enter the mature market. They are
youth-oriented and generally physically active, prefer light and healthy food
options, and choose sodas, coffee, and iced tea more so than other
