HOST 154 FINAL EXAM Food & Beverage Questions With Verified Answers.
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HOST 154 FINAL EXAM Food & Beverage
Questions With Verified Answers.
Rick Jones, the general manager of the RedTree Restaurant, makes it a point to meet with the
owner of the restaurant as often as he can. This is a part of which of the five practices of know-
lead leadership? - answerknowing o...
HOST 154 FINAL EXAM Food & Beverage
Questions With Verified Answers.
Rick Jones, the general manager of the RedTree Restaurant, makes it a point to meet with the
owner of the restaurant as often as he can. This is a part of which of the five practices of know-
lead leadership? - answer✔knowing others
Which of the following staff members is likely to have the greatest influence on a restaurant
guest's overall experience? - answer✔server
Which of the following statements about the philosophy of thinking and acting like an owner is
true? - answer✔All of the above
Arjun is a server at the ABC Restaurant. He sees a family with a toddler sitting down at one of
his tables. Without being asked, he brings a booster seat to the table along with crayons and a
coloring book for the toddler. Arjun is practicing: - answer✔anticipatory service.
Cheng is passionate about the environment. He chooses to eat at a restaurant that uses energy-
saving equipment and has a recycling program. This is an example of: - answer✔an alignment of
guest and business values.
Determining a life mission is part of which of the five practices of know-lead leadership? -
answer✔knowing self
Which of the following is a trend within the food and beverage industry? - answer✔a and c
Serving fresh food made by local products from local sources and farms is known as the concept
of - answer✔farm to table
Theresa Ortiz is the dining room manager of the Restful Hotel's restaurant. She goes out of her
way to get acquainted with all of the restaurant's managers and employees because she knows
that without these internal customers, the restaurant's external customers—guests—could not be
served. Theresa is following the __________ practice of know-lead leadership. -
answer✔knowing others
How do managers contribute to positive, memorable dining experiences for guests? -
answer✔All of the above.
When a food item is cooked by direct heat from above, it is said to be: - answer✔broiled.
Which of the following statements about guest complaints is true? - answer✔a and b
Which of the following staff members are considered front of the house personnel? -
answer✔Host
When picking up a loaded tray, servers should: - answer✔bend at the knees so that their shoulder
is below the tray.
Samantha went to a restaurant where the food is displayed on counters and tables, and she and
the other guests can help themselves to as much of the items as they wish to eat. Samantha is
eating at a restaurant that is practicing __________ service. - answer✔buffet
The most common style of table service in the United States is __________ service. -
answer✔plate
Which of the following is considered a production staff position? - answer✔steward
These guests were born between the early 1980s and the turn of the century. They tend to be
adventurous eaters who enjoy various cuisines and intense flavors. These guests belong to the
__________ market. - answer✔Generation Y
Which level of management is most concerned with long-term plans and goals? - answer✔top
managers
These guests are already in or are about to enter the mature market. They are youth-oriented and
generally physically active, prefer light and healthy food options, and choose sodas, coffee, and
iced tea more so than other generations. These guests belong to the __________ market. -
answer✔Baby Boomer
Thomas, a restaurant server, always asks his guests if they would like an appetizer after he takes
their food orders. What Thomas is doing is called: - answer✔suggestive selling.
The first beverage served to guests is typically: - answer✔water.
Before they do any food preparation of any kind, buspersons must thoroughly wash their hands
with warm water and soap for at least: - answer✔20 seconds.
Most restaurants serve courses in the following order: - answer✔appetizers, soup, salads, entrées.
When handling silverware, buspersons should: - answer✔never touch the eating surfaces of the
silverware.
Once buspersons take soiled dishes to the kitchen or dish room, they typically sort the dishes
according to: - answer✔a decoy system.
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