Lessson 2

Question 1

Is a term used to describe the duties and responsibilities for a particular job

Answer 1

Job Description

Question 2

It is the term used to describe necessary qualities and minimun qualifications that one may possess that require the job position to perform well in his/her work area

Answer 2

Job specification

Question 3

Setting up food and beverages policies

Less likely to be involved in policy making

Answer 3

Food and Beverage Manager/ Director

Question 4

Ensures that the service team provided detailed attention to the guests and delivery quality Standard to meet the target revenue goals

Answer 4

Restaurant Manager

Question 5

Responsible for the profitability of the restaurant

Answer 5

Restaurant Manager

Question 6

On required food preparation

Answer 6

Kitchen

Question 7

For the adequate supply of clean service ware

Answer 7

Kitchen Stewarding

Question 8

For cleanliness and supply of flowers and linens

Answer 8

Housekeeping

Question 9

For budget, daily sales, and expenses report

Answer 9

Accounting

Question 10

For maintenance and safetty

Answer 10

Engineering

Question 11

For sales and promotion

Answer 11

Marketing

Question 13

For coordination with the supplier to provide adequate supply needs for the operation

Answer 13

Purchasing department

Question 14

In the French term “maître de hotel”, overseas all restaurant captain’ work and the service standard practices

Answer 14

Senior Captain (Restaurant Supervisor)

Question 15

French term of Senior Captain or Restaurant Supervisor

Answer 15

Maître de hotel

Question 17

Also known as headwaiter or “chef de rang” in French

Responsible for station or set of tables

Answer 17

Captain or Headwaiter

Question 18

French term of Captain or Headwaiter

Answer 18

Chef de rang

Question 19

Leads the staff to be held accountable for the service and sales target of a station

Organizes and supervises the assignes station

Answer 19

Captain or headwaiter

Question 20

For timely delivery of beverages

Answer 20

Bar

Question 21

For the requisition of supplies

Answer 21

Stores/purchasing

Question 22

Handles the table reservations, receives guest at the front door

Answer 22

Hostess

Question 23

For reservation mails or messages

Answer 23

F&B offfice

Question 24

For professional efficiency

Answer 24

Restaurants staff

Question 25

Also known as "sommelier" in french

Answer 25

Wine butler

Question 26

Specializes in wine and spirits

Answer 26

Wine butler

Question 27

French word of wine butler

Answer 27

Sommelier

Question 28

Responsible for presenting and serving wines and spirits

Answer 28

Wine butler

Question 29

For wine and spirits supplies

Answer 29

Barr stores/ dispensing bar

Question 30

Also known as "trancheur" in french which means slicer or chopper

Answer 30

Carver

Question 31

French term of carver

Answer 31

Trancheur

Question 32

Responsible for presenting and serving roasts

Answer 32

Carver

Question 33

For service ware crocker and cutlery supply

Answer 33

Kitchen steward

Question 34

For the guests bill

Answer 34

Cashier

Question 35

Also known as waiter or server

Answer 35

Steward/ stewardess

Question 36

French term of waiter/ server

Answer 36

Commis de rang

Question 37

Commis de rang is

Answer 37

Steward/ stewardess or waiter/servers

Question 38

Clears the tables and replenishes the supply on the sideboard

Answer 38

Busboy or Assistant waiter

Question 39

Also known as assistant waiter

Answer 39

Busboy

Question 40

Supportive staff who helps the steward

Answer 40

Busboy

Question 41

Units of people that are structured and managed

Answer 41

Organization

Question 42

Top management

Answer 42

Managerial

Question 43

Middle

Answer 43

Supervisory

Question 44

Operational staffs

Answer 44

Operation