Exam (elaborations)
Culinary Chapter 2 & 3 Test questions well answered to pass
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Culinary Chapter 2 & 3 Test questions well answered to pass
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Culinary Chapter 2 & 3 Test questionswell answered to pass
what are front-of-the-house employees? - correct answer ✔✔employees serve guests directly
what are back-of-the-house employees? - correct answer ✔✔employees work outside the public space
what is an exhibit kitchen? - correct answer ✔✔tables that allow guests a closer view of the operation's
inner workings
define entry-level jobs - correct answer ✔✔job that requires little or no previous experience
what are some host-hostess responsibilities? - correct answer ✔✔provide a first impression of the
operation to guests, assist guests with coats or other items to be stored while eating, take reservations,
take guests to their table, offer farewells and thanks to exiting guests, and answer phone questions
cashier responsibilities - correct answer ✔✔process payments and offer farewells and thanks to exiting
guests
server responsibilities - correct answer ✔✔greet guests at tables, take and serve orders, check on guests
throughout dining experience, and deliver the bill or check to guests at the end of their meal
quick-service counter server responsibilities - correct answer ✔✔greet guests, take orders, process
payments, and offer thanks to guests
buser responsibilities - correct answer ✔✔clear plates, clean tables, and set tables for new guests
prep cook responsibilities - correct answer ✔✔help the more experienced cooks and chefs to prepare
the orders, portion out food, precook food, and prepare ingredients ahead of time
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