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NRAEF EXAM 2024 QUESTIONS 7 ANSWERS SOLVED 100% CORRECT!!
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NRAEF EXAM 2024 QUESTIONS 7 ANSWERS SOLVED 100% CORRECT!!
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Name: Score:169 Multiple choice questions
Term 1 of 169
Braised
An alcoholic beverage produced by distilling, or removing water from, a liquid that contains
alcohol
Involves cooking items, which have first been seared, in a covered pan containing small
amounts of flavored liquids, such as stock or wine
A staff member specially designated and trained to greet guests, make table assignments,
and manage the operations entire service staff
Defined as the difference between what customers get when they buy a product or service
and what they pay to get it
Term 2 of 169
Directing
Developing marketing strategies
Handling administrative tasks
A management function related to the leadership of others
Setting organizational goals
,Term 3 of 169
Sommelier
Restaurant or foodservice staff member who is highly trained to assist customers in
selecting the wines that could go well with the customer's menu choices
Anyone inside an operation who receives products, services, or information from someone
else to complete his or her work
Guests who arrive at an operation without having made a reservation in advace
Sales divided by guests served
Definition 4 of 169
Slight impairment of balance, speech, vision, reaction time, and hearing. Judgement and self-
control are reduced, and caution, reason and memory are impaired. A BAC of 0.08 means the
drinker is legally impaired; it is illegal in all states to operate a motor vehicle at this level.
0.3-0.09 Bac
0.13-0.19 Bac
0.4-0.09 Bac
0.07-0.09 BAC
Definition 5 of 169
Refers to the reusable plates, cups, and bowls used to serve menu items
Tableware
Microwave
Kitchen
Dishware
,Term 6 of 169
Steps to handle guests' complaints:
-Determine the type of feedback wanted.
-Determine the method of collection.
-Determine the type of measurement to use.
-Design the feedback tool.
-Produce program materials.
-Review guest feedback data
-Recognize employees for good work and compliments
-Identify operational changes or enhancements that may address specific issues
-Develop a plan to address needed changes or improvements
-Retrain employees as needed
-Implement operational changes
-Define hospitality expectations
-Observe staff
-Identify deficiencies
-Identify solutions to deficiencies
-Provide solutions to deficiencies
-Monitor effectiveness of solutions
-Revise solutions as needed
-Review the guest feedback program
-Train employees
-Distribute program materials
-Collect data from guest
-Analyze the data
-Summarize the information and distribute it to key stakeholders
-Revise the guest feedback program as needed
, Definition 7 of 169
The operation serving the alcohol
Second party
Third party
Action plan
First party
Term 8 of 169
Variety of materials for dishware:
-Plastic
-Metal
-Ceraminc: Bone china, Clay, Porcelain, Stoneware
-Glass
Looks at the activities in an operation as a group of different processes
The placement of guests at specific tables and seats in an operation
-Clearing
-Cleaning
-Rinsing
-Sanitizing
-Resetting
Definition 9 of 169
An industry term for an operation's heating, ventilating, and air-conditioning system
HVAC
SAFETY AUDIT
DISHWARE
HEAT
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