HOST 154 MIDTERM EXAM REVIEW – QUESTIONS
WITH SOLUTIONS (100% CORRECT)
Which of the following staff members is likely to have the greatest influence
on a restaurant guest's overall experience? Right Ans - server
Serving fresh food made by local products from local sources and farms is
known as the concept of? Right Ans - farm to table
How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above.
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
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.
Which of the following is a trend within the food and beverage industry?
Right Ans - More food and beverage operations are serving ethically sourced
foods.
Which of the following is a trend within the food and beverage industry?
Right Ans - More food and beverage operations are reducing their energy
consumption.
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 statements about the philosophy of thinking and acting
like an owner is true? Right Ans - Thinking like the owner involves going
above and beyond the call of duty in performing everyday tasks.
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - Staff members who care about the food
and beverage operation as much as the owner and act accordingly should be
recognized and rewarded
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - Staff members who think like the owner
keep the big picture of what is best for the operation in mind at all times.
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.
When picking up a loaded tray, servers should: Right Ans - bend at the
knees so that their shoulder is below the tray.
Which of the following is considered a production staff position? Right Ans
- Steward
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
When a food item is cooked by direct heat from above, it is said to be: Right
Ans - broiled.
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
WITH SOLUTIONS (100% CORRECT)
Which of the following staff members is likely to have the greatest influence
on a restaurant guest's overall experience? Right Ans - server
Serving fresh food made by local products from local sources and farms is
known as the concept of? Right Ans - farm to table
How do managers contribute to positive, memorable dining experiences for
guests? Right Ans - All of the above.
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
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.
Which of the following is a trend within the food and beverage industry?
Right Ans - More food and beverage operations are serving ethically sourced
foods.
Which of the following is a trend within the food and beverage industry?
Right Ans - More food and beverage operations are reducing their energy
consumption.
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 statements about the philosophy of thinking and acting
like an owner is true? Right Ans - Thinking like the owner involves going
above and beyond the call of duty in performing everyday tasks.
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - Staff members who care about the food
and beverage operation as much as the owner and act accordingly should be
recognized and rewarded
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - Staff members who think like the owner
keep the big picture of what is best for the operation in mind at all times.
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.
When picking up a loaded tray, servers should: Right Ans - bend at the
knees so that their shoulder is below the tray.
Which of the following is considered a production staff position? Right Ans
- Steward
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
When a food item is cooked by direct heat from above, it is said to be: Right
Ans - broiled.
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
