ProStart l Exam Questions and Answers Graded A+
For a server taking guests' orders, which question would demonstrate the most professional approach?
"What may I get for you?"
What is the most important factor in a customer's decision to return to an establishment?
Customer service
Humm...
ProStart l Exam Questions and Answers
Graded A+
For a server taking guests' orders, which question would demonstrate the most professional
approach?
"What may I get for you?"
What is the most important factor in a customer's decision to return to an establishment?
Customer service
Hummus is a dip made of what?
chick peas
The primary reason for providing good customer service is to
attract and keep customers
Guests who arrive at a restaurant just before closing should be
served as other guests would be since they are entitled to the same service as everyone else
When developing a service plan, the mission statement
describes an operation's business goals
The primary function of OSHA is to
create and enforce safety-related standards in the workplace
What class fire is a grease fire?
Class B
The PASS system is a procedure for
using an extinguisher to put out a fire
Which is listed first in a standardized recipe?
Ingredients
A 2-quart pitcher is used to measure
liquid ingredients
Sautéing is considered what type of cooking method?
Dry-heat
Pots and pans should be cleaned and sanitized
after every use
No more than ___% of an individual's total calories should come from fat.
, 30
On a nutrition label, the percent-daily value is based on a diet of ______calories a day.
2000
The club sandwich is an example of what type of sandwich?
Multidecker
Which is an unripened cheese?
Mozzarella
The type of training most similar to high school learning, that encourages group discussion and
problem solving, is called
group training
A negative feeling toward people of a particular ethnic group that is not based on fact is called a
prejudice
When making vinaigrette dressing, the ratio of oil to vinegar is
3:1
How many total ounces result when 7.28 ounces are added to 3.45 ounces?
10.73 oz
The total variable cost for last month was $22,890 and 1000 customers were served. Calculate
average cover.
$22.89
Which formula is used to calculate food cost percentage?
Cost/sales
Last week, 642 customers ate at the restaurant. Sales for the week totaled $18,690. Calculate the
average sale per customer.
$29.11
At the end of the day the register reads $1394.76 in gross receipts, contains $624.80 in change, and
has paid out $316.42. Actual receipts will be
$1703.14
A case of canned corn costs $38.00 and there are 48 cans in a case. What is the cost per can?
$0.79
After washing dishes in a three-compartment sink, they should be dried by
letting them air dry in a rack
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