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HOST154 Exam – Questions & Detailed Solutions (A+)
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HOST154 Exam – Questions & Detailed Solutions (A+)
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HOST154 Exam – Questions & Detailed Solutions (A+)The minimum labor required to run a food service operation, regardless of
business volume, is called the: Right Ans - fixed labor.
*Which of the following is a guideline food and beverage operations should
use to protect themselves against accepting fraudulent personal checks?
Right Ans - Accept checks only for the amount of the purchase.
*Which of the following is a guideline food and beverage operations should
use to protect themselves against accepting fraudulent personal checks?
Right Ans - Require that checks be made payable to the food and beverage
operation, not "Cash."
*Which of the following is a guideline food and beverage operations should
use to protect themselves against accepting fraudulent personal checks?
Right Ans - Make sure that checks show no signs of tampering (smudges,
erasures, etc.).
Which of the following statements is true? Right Ans - It is better to
determine productivity rates by position and shift rather than determine an
overall productivity rate for the entire operation.
Forecasting that places greater value on the most recent historical data is
called the __________ forecasting method. Right Ans - weighted time series
The two tools used to schedule staff members are: Right Ans - sales
forecasts and the staffing guide.
*Which of the following statements is false? Right Ans - Staff members who
open mail should be the ones to make the bank deposits.
Managers develop labor standards by: Right Ans - determining the amount
of time required to perform a given task.
Common guidelines that protect food service operations from accepting
fraudulent personal checks include: Right Ans - accepting checks only for
the amount of the purchase.
, Developing a staffing guide for each departmental position enables the
scheduler primarily to __________ for each position. Right Ans - plan the
number of labor hours needed
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).
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.
Concierges are often asked to set up and maintain: Right Ans - cocktail
receptions.
Whenever possible, at banquets food is served from the guest's __________ side
with the banquet server's __________ hand. Right Ans - left; left
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.
*When concierges have food and beverage duties at their hotels, these duties
commonly include: Right Ans - preparing breakfast buffets for VIPs.
*When concierges have food and beverage duties at their hotels, these duties
commonly include: Right Ans - washing dishes (in dishwashers) and
keeping track of service equipment.
Banquet courses are typically served in the following order: Right Ans -
appetizers, soup, salads, entrées.
Generally speaking, banquet servers deliver plates to guests in this order:
Right Ans - children, women, men, host.
Concierges are __________ staff members. Right Ans - front desk
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