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- 1. Multiple Choice
Person responsible for service throughout the dining room or a section of it.
backwaiter
headwaiter
lead waiter
front waiter
- 2. Multiple Choice
which is NOT the job description for Maitre d'hotel
responsible for the organization and administration of f&b service
overall charge og=f ground staff
aid the captain during the service
responsible for seeing all the duties for the mise en place service
- 3. Multiple Choice
he/she are responsible for billing and taking payments and making the account for food & beverage operation. Who is this person?
restaurant manager
maitre d'hotel
captain
cashier
- 4. Multiple Choice
what is the definition of brigade
is a system of hierarchy for the restaurant and hotels employees
is a system of storing food
is a system of ordering food
is a system in preparing food
- 5. Multiple Choice
what is the task of steward
wash all equipment and arrange the storage room properly
preparing a variety of drinks and mocktails
making the account for food & beverage operation
taking orders and clear tables after each course
- 6. Multiple ChoiceThis service position is responsible for making baked items and are very skilled in making things such as breads, desserts, pies, etc.Sous ChefPastry ChefExecutive ChefSous Chef
- 7. Multiple ChoiceThis service position includes managing all kitchen operations, decisions, ordering supplies, scheduling, etc.Executive ChefPastry ChefRestaurant ManagerDining Room Supervisor
- 8. Multiple ChoiceThis service position includes manages the entire restaurant including the kitchen and dining room, hires, and works with budget.Kitchen ManagerFood service directorRestaurant ManagerExecutive Chef
- Answer choicesTagsAnswer choicesTags