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When Jarrod walks into the new restaurant up the street from his home, he notices stains on the carpet, wallpaper peeling off of the walls, crumbs on the hostess stand, and several lights with burnt-out light bulbs. Overall, this immediately gives Jarrod a negative:
Group of answer choices
first impression.
meal experience.
employee interaction.
taste on his palette.
Flag question: Question 2
Question 21 pts
Ramon folds napkins, shines flatware, and polishes glasses at a fine dining establishment. What kind of work is Ramon doing?
Group of answer choices
texture work
garnish work
side work
plating work
Flag question: Question 3
Question 31 pts
What kind of service is provided when food service employees recognize the customer’s demands before the customer even realizes they have these demands?
Group of answer choices
decent
questionable
exceptional
mediocre
Flag question: Question 4
Question 41 pts
What kind of food establishments are usually found in hospitals?
Group of answer choices
carry out
cafeterias
fine dining
fast food
Flag question: Question 5
Question 51 pts
Marion loves eating at food establishments that provide a wide display of food which she can walk around and serve for herself. What kind of food establishment does Marion like?
Group of answer choices
buffets
fine-dining
fast food
casual dining
Flag question: Question 6
Question 61 pts
Kat is a host at a popular downtown Austin restaurant, and she prides herself on consistently greeting guests with an open and kind attitude. Why does Kat place such an emphasis on this initial greeting?
Group of answer choices
because she wants as many tips as possible
because she really wants people to like her
because her boss threatened to fire her if she doesn’t
because it sets the tone for the entire dining experience
Flag question: Question 7
Question 71 pts
In food service, a big part of business is about _____ what people want, from ingredients to menu choices to more water at the table.
Group of answer choices
anticipating
assuming
asking
ignoring
Flag question: Question 8
Question 81 pts
When dining out at a fancy restaurant last night, Jannah found herself frustrated that her server continued to bring out the various courses too close together. What skill does Jannah’s server need to work on improving?
Group of answer choices
her attitude
her balance
her timing
her memory
Flag question: Question 9
Question 91 pts
What type of establishment can be described as a place where customers are seated at a table and assigned a specific server who will take their order and deliver the meal?
Group of answer choices
cafeteria
fast food
full-service
buffet
Flag question: Question 10
Question 101 pts
When a diner steps foot in a restaurant, they have already assigned their _____ in the fact that the kitchen is sanitary, the servers are competent, and the food is delicious.
Group of answer choices
expectations
trust
disbelief
personal standards
Flag question: Question 11
Question 111 pts
What is the first rule to remember with flatware in a fine dining establishment?
Group of answer choices
Diners always work from the outside in when selecting their silverware.
Diners always work from the inside out when selecting their silverware.
Diners will choose the largest silverware first.
Diners will choose the smallest silverware first.
Flag question: Question 12
Question 121 pts
What is an example of a meal that includes all three primary elements of a dish?
Group of answer choices
a cheeseburger with French fries
a Caesar salad
spaghetti with red sauce
filet mignon with creamy mashed potato and roasted broccolini
Flag question: Question 13
Question 131 pts
Before sending his dishes out to the diners, Cristo always makes sure to add a little extra, edible element to give the dish a little glamor. Based on this, what element does Cristo pay close attention to?
Group of answer choices
texture
hollowware
garnish
quality
Flag question: Question 14
Question 141 pts
What does a restaurant have to have in terms of food quality, choices, and service that will cause people to return over and over to the same restaurant?
Group of answer choices
fluctuation
consistency
social media
mediocrity
Flag question: Question 15
Question 151 pts
Marco asks his mentor chef to critique the dish he just plated: a baked chicken breast, creamy mashed potatoes, steamed cauliflower, and a drizzle of creamy alfredo sauce. What design principle will the chef likely tell Marco needs improvement?
Group of answer choices
color
position
nutrition
texture
1. Jarrod immediately has a negative first impression of the restaurant.
2. Ramon is doing side work at the fine dining establishment.
3. Exceptional service is provided when food service employees recognize the customer’s demands before the customer even realizes they have these demands.
4. Cafeterias are usually found in hospitals.
5. Marion likes buffets where she can serve herself a wide variety of food.
6. Kat emphasizes the importance of the initial greeting because it sets the tone for the entire dining experience.
7. In food service, a big part of business is about anticipating what people want, from ingredients to menu choices to more water at the table.
8. Jannah's server needs to work on improving her timing as she brought out the various courses too close together.
9. A full-service establishment is a place where customers are seated at a table and assigned a specific server who will take their order and deliver the meal.
10. When a diner steps foot in a restaurant, they have already assigned their expectations in the fact that the kitchen is sanitary, the servers are competent, and the food is delicious.
11. The first rule to remember with flatware in a fine dining establishment is that diners always work from the outside in when selecting their silverware.
12. Filet mignon with creamy mashed potato and roasted broccolini is an example of a meal that includes all three primary elements of a dish.
13. Cristo pays close attention to garnish before sending his dishes out to the diners to give the dish a little glamor.
14. A restaurant needs consistency in terms of food quality, choices, and service to cause people to return over and over.
15. The chef will likely tell Marco that the color of the dish needs improvement.