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Food & Beverage Management FSS2251 Exam Study Guide Questions and Answers
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Food & Beverage Management FSS2251 Exam Study Guide Questions and Answers
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Food & Beverage Management FSS2251Exam Study Guide Questions and
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Baker - Answer-Responsible for foodservice establishment's bakeshop. Ensures
products produced in the pastry shop meet quality standards established by the pastry
chef and executive chef. In smaller establishments, the baker also might be responsible
for pasta items.
Banquet manager - Answer-Plans and oversees parties, banquets, conventions and
other special events hosted or catered by the restaurant. Responsible for soliciting
banquet business and ensuring customer satisfaction with all booked events.
Coordinates and supervises the execution of all banquet functions to ensure the
restaurant adheres to client specifications and that the function runs smoothly and
efficiently. Possesses knowledge of food production and service and is able to perform
all positions in banquet operations to supervise, direct and train banquet personnel.
Bartender - Answer-Responsible for setup, maintenance and operation of the bar.
Takes drink orders from patrons or servers and prepares and serves alcoholic and non-
alcoholic drinks according to standard recipes. Mixes ingredients for cocktails and
serves wine and bottled or draught beer. Rings drink orders into register, collects
payment and makes change. May also wash and sterilize glassware, prepare garnishes
for drinks and prepare and replenish appetizers.
Beverage manager - Answer-Oversees management and profitability of bars, lounges
and other beverage-related outlets.
Broiler cook - Answer-Responsible for grilled, broiled or roasted items prepared in the
kitchen of a foodservice establishment. Portions food items prior to cooking, such as
steaks or fish fillets. Other duties include carving and portioning roasts, plating and
garnishing cooked items, and preparing appropriate garnishes for broiled or roasted
foods. Responsible for maintaining a sanitary kitchen work station.
Bus person - Answer-Serves water, bread and butter to guests and refills glasses as
needed. Removes dirty dishes between courses. Clears, cleans and resets tables after
customers leave.
Catering manager - Answer-Responsible for all catered functions from origination to
execution, including delegation of responsibilities. Works on a consistent basis with
sales personnel to generate new business and maintains contact with clients.
Responsible for handling customer complaints and rectifying problems. Responsible for
planning rental of tables, video/audio equipment, game equipment and linen. May book
, or recommend entertainment bands, speakers or specialty acts. Responsible for
decorations, flowers and photographs.
Counter server - Answer-Responsible for providing quick and efficient service to
customers. Greets customers, takes their food and beverage orders, rings orders into
register, and prepares and serves hot and cold drinks.
Dining room manager - Answer-Supervises dining room operation and coordinates
foodservice activities. Supervises and trains employees, confers with food preparation
employees and other personnel to plan menus and related activities.
Executive chef - Answer-The department head responsible for a foodservice
establishment's kitchen/kitchens. Ensures kitchens provide nutritious, safe, eye-
appealing, properly flavored food. Maintains a safe and sanitary work environment for
all employees.
Expediter - Answer-Functions as the communications link between and among the
various food production areas in the kitchen, coordinates production and assembly so
servers can deliver meal orders to dining room patrons in a timely manner.
Food and beverage manager/director - Answer-Oversees management, budget and
operation of the foodservice outlet, catering services and kitchen, and maintains liaison
with sales department to ensure maximum profitability.
Foodservice director (health care) - Answer-Directs the delivery of professional food
services that will be a material factor in producing cost effectiveness, positive financial
results, customer satisfaction and a positive public image.
Fry/sauté cook - Answer-Responsible for all fried or sautéed items prepared in the
kitchen of a foodservice establishment. Portions and prepares food items prior to
cooking, such as fish fillets, shrimp or veal.
General manager/unit manager (fullservice) - Answer-Coordinates foodservice activities
of restaurant or other similar establishment. Estimates food and beverage costs and
requisitions or purchases supplies, equipment, and food and beverages
General manager/unit manager (quickservice) - Answer-Maintains overall management
responsibilities for the foodservice unit/establishment. Directs, coordinates, and
participates in preparation, cooking, wrapping or packing food serviced or prepared by
establishment, collects payment from in-house or take-out customers, and assembles
food orders.
Human resources manager - Answer-Recruits and hires qualified employees, creates
in-house job-training programs, and assists employees with their career needs.
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