Host 154 Food And Beverage: Questions With Solutions
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - All of the above
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.
More food and beverage operations are reducing their energy consumption.
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - knowing self
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
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
How do managers contribute to positive, memorable dining experiences for
guests? 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.
Which of the following staff members is likely to have the greatest influence
on a restaurant guest's overall experience? Right Ans - server
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.
, Serving fresh food made by local products from local sources and farms is
known as the concept of Right Ans - farm to table
When it comes to elevator courtesy, in-room dining attendants and other
hotel staff should be the: Right Ans - last ones on the elevator; guests are
allowed to get on first.
last ones off the elevator; guests are allowed to get off first.
Banquet servers should place the dinner knife to the __________ of the space left
open for the dinner plate,
with the __________ edge toward the plate space. Right Ans - right; sharp
Guest checks for in-room dining are usually settled: Right Ans - as a room
charge or by cash.
Banquet courses are typically served in the following order: Right Ans -
appetizers, soup, salads, entrées.
Whenever possible, at banquets food is served from the guest's __________ side
with the banquet server's __________ hand. Right Ans - left; left
When concierges have food and beverage duties at their hotels, these duties
commonly include: Right Ans - preparing food for banquets.
The document that tells banquet servers what the banquet is and what needs
to be done for it is called the: Right Ans - banquet event order (BEO).
In general, __________ wines go best with white meats and seafood, __________
wines go best with red
meats and game. Right Ans - white; red
When banquet servers are refilling beverage glasses for guests seated at
banquet tables, the servers should: Right Ans - leave the glasses on the
table.
What is "pantry prep"? Right Ans - It is the process of gathering the
uncooked or precooked food needed to complete an in-room dining order.
Which of the following statements about the philosophy of thinking and acting
like an owner is true? Right Ans - All of the above
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.
More food and beverage operations are reducing their energy consumption.
Determining a life mission is part of which of the five practices of know-lead
leadership? Right Ans - knowing self
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
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
How do managers contribute to positive, memorable dining experiences for
guests? 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.
Which of the following staff members is likely to have the greatest influence
on a restaurant guest's overall experience? Right Ans - server
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.
, Serving fresh food made by local products from local sources and farms is
known as the concept of Right Ans - farm to table
When it comes to elevator courtesy, in-room dining attendants and other
hotel staff should be the: Right Ans - last ones on the elevator; guests are
allowed to get on first.
last ones off the elevator; guests are allowed to get off first.
Banquet servers should place the dinner knife to the __________ of the space left
open for the dinner plate,
with the __________ edge toward the plate space. Right Ans - right; sharp
Guest checks for in-room dining are usually settled: Right Ans - as a room
charge or by cash.
Banquet courses are typically served in the following order: Right Ans -
appetizers, soup, salads, entrées.
Whenever possible, at banquets food is served from the guest's __________ side
with the banquet server's __________ hand. Right Ans - left; left
When concierges have food and beverage duties at their hotels, these duties
commonly include: Right Ans - preparing food for banquets.
The document that tells banquet servers what the banquet is and what needs
to be done for it is called the: Right Ans - banquet event order (BEO).
In general, __________ wines go best with white meats and seafood, __________
wines go best with red
meats and game. Right Ans - white; red
When banquet servers are refilling beverage glasses for guests seated at
banquet tables, the servers should: Right Ans - leave the glasses on the
table.
What is "pantry prep"? Right Ans - It is the process of gathering the
uncooked or precooked food needed to complete an in-room dining order.
