Host 154 Final Exam – Questions And Accurate
Answers (Solved)
Which of the following statements is a trend within the food and beverage
industry? Right Ans - More food and beverage operations are serving
ethically sourced food
Rick Jones, the General Manager of the Red Tree 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
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 servicce
How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above
A.Greet guests personally
B.hire the best staff members available
C.act as a role member
Which of the following statements about philosophy of thinking and acting
like a owner is true? Right Ans - All of the above
A.thinking like the owner
B.staff members who care about others
C.staff members who think like te owner
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - Knowing-self
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
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
Which of the following statements about guest feedback is true? Right Ans -
There are many ways for an operation to seek and obtain guest feedback.
These guests were born between the late 1970's and the early twenty-first
century. They tend to be adventurous eaters who enjoy various cuisines and
intense flavors. These guests belong to the __________market. Right Ans -
Millennial
When a food item is cooked by direct heat from above, it is said to be: Right
Ans - broiled
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
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
generations. These guests belong to the ___________ market. Right Ans - Baby
Boomer
Conducting background checks on prospective staff members and asking them
to undergo drug testing is typically part of the __________ process. Right Ans -
Selection
When handling silverware, bus persons should: Right Ans - Should never
touch the eating surfaces of silverware
Thomas, a restaurant server, always asks his guests if they would like an
appetizer after he takes their food orders. What Thomas is doing is called:
Right Ans - suggestive selling
Answers (Solved)
Which of the following statements is a trend within the food and beverage
industry? Right Ans - More food and beverage operations are serving
ethically sourced food
Rick Jones, the General Manager of the Red Tree 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
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 servicce
How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above
A.Greet guests personally
B.hire the best staff members available
C.act as a role member
Which of the following statements about philosophy of thinking and acting
like a owner is true? Right Ans - All of the above
A.thinking like the owner
B.staff members who care about others
C.staff members who think like te owner
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - Knowing-self
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
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
Which of the following statements about guest feedback is true? Right Ans -
There are many ways for an operation to seek and obtain guest feedback.
These guests were born between the late 1970's and the early twenty-first
century. They tend to be adventurous eaters who enjoy various cuisines and
intense flavors. These guests belong to the __________market. Right Ans -
Millennial
When a food item is cooked by direct heat from above, it is said to be: Right
Ans - broiled
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
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
generations. These guests belong to the ___________ market. Right Ans - Baby
Boomer
Conducting background checks on prospective staff members and asking them
to undergo drug testing is typically part of the __________ process. Right Ans -
Selection
When handling silverware, bus persons should: Right Ans - Should never
touch the eating surfaces of silverware
Thomas, a restaurant server, always asks his guests if they would like an
appetizer after he takes their food orders. What Thomas is doing is called:
Right Ans - suggestive selling
