Level 1 Chapter 2

Question 1

Describes a job that requires little or no experience.

Answer 1

Entry level

Question 2

Person in the front-of-the-house that involves greeting guests at their tables, taking their orders, and checking on them throughout the dining experience.

Answer 2

Server

Question 3

Works the front-of-the-house and provides the first impression of the operation to guests and takes guests to their table.

Answer 3

Quick-service Counter Server

Question 4

Works the front of the house job clears and cleans tables.

Answer 4

Buser

Question 5

Method of connecting with several people to build relationships that may result in career advancement, industry updates, and knowledge or create enhancements.

Answer 5

Networking

Question 6

An entry-level position helps the more experienced cooks and chefs prepare and cook guest orders.

Answer 6

Prep cook

Question 7

Responsible for the overall planning, direction, and coordination of the operation.

Answer 7

General manager

Question 8

A member of a restaurant or food service operation oversees the kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items.

Answer 8

Executive chef

Question 9

An important skill for building a career that involves the use of tools to increase a persons efficiency and productivity.

Answer 9

Time management

Question 10

A type of management use as a process for people to identify what causes them tension and pressure in the workplace and in your personal life, and then applies where are you strategies to minimize the effects.

Answer 10

Stress

Question 11

Someone who advises, offers insight, and provides feedback on career development plans and progress.

Answer 11

Mentor

Question 12

Is responsible for the kitchen team in the exclusive chefs absence

Answer 12

Sous chef

Question 13

A professional work in a particular field that individuals choose for themselves

Answer 13

Career

Question 14

Is responsible for catered parties and functions

Answer 14

Banquet chef

Question 15

Helps The more experienced cooks and chefs to prepare orders

Answer 15

Prep cook

Question 16

A condition where, or feeling that, demand exceeds the resources available

Answer 16

Stress

Question 17

An indicator of stress

Answer 17

Headaches

Question 18

Americans get their first job in the restaurant and foodservice industry, ratio.

Answer 18

One in three ratio

Question 19

Is not a front of the house employee

Answer 19

Bookkeeper

Question 20

is not a back of the house employee

Answer 20

Buser

Question 21

Is a back of the house employee that cleans and sanitizing dishes, utensils, and cooking equipment.

Answer 21

Dishwasher

Question 22

Is the front of the house employee that answers the phone and answer his questions about the operation.

Answer 22

Host/hostess

Question 23

Sets tables for new guests

Answer 23

Buser

Question 24

Portions out food, pre-cooks food, and prepares ingredients of time.

Answer 24

Prep cook

Question 25

Back of the house and play who replenishes areas to insure staff has what is needed to service guests

Answer 25

Dishwasher

Question 26

The type of skills that uses writing, speaking, and reading.

Answer 26

Communication

Question 27

A key attributes of any employee is to maintain

Answer 27

A positive attitude

Question 28

The skills are essential for an employee who works with percentages and quantities

Answer 28

Math

Question 29

A skill that helps produce high-quality food consistency in the back of the house.

Answer 29

Product knowledge

Question 30

Is focused on your personal fulfillment and supportive of your professional growth

Answer 30

Person mentor

Question 31

Is the person whom you typically work with and who is focus on your professional growth and supportive of your personal goals

Answer 31

Professional mentor

Question 32

Is responsible for multiple operations in a particular region

Answer 32

District manager

Question 33

Is responsible for hiring and supervising employees in an operation

Answer 33

manager

Question 34

Is responsible for baking production and an operation

Answer 34

Pastry chef

Question 35

Is responsible for the cold food and buffet arrangement in an operation

Answer 35

Garde manger

Question 36

Is an indicator of stress

Answer 36

Indigestion

Question 37

A skill needed for effective time management

Answer 37

Goal setting

Question 38

When you delay or postpone doing something

Answer 38

Procrastinating

Question 39

To stay healthy as an industry employee

Answer 39

Exercise

Question 40

A front of the house and play that delivers the check to guests at the end of the meal

Answer 40

Server