UGRD-HMS6301 Hotel and Restaurant

Business
Midterm Quiz 1

This means that planning of task in advance will

minimize problem. Answer 1
prior planning prevents poor performance

A method that most senior service people are

Answer 2
given permanent stations which are usually the
Seniority method
best stations.
Private businesses offering catering services to the Answer 3
general public. Independent Caterers

Responsible for sets-ups and service for catering Answer 4

and/or banquet operations. Waiter

One of the jobs that the service staff must attend

to filling up of the salt and pepper shakers, folding Answer 5
of napkins, and dusting, and wiping of all stainless Sidework
steel equipment.
A guest-related foodservice functions associated
with business meetings, conferences, conventions,
Answer 6
and social concerns.
In-house Catering

Designs banquet packages as well as handle Answer 7

marketing and booking of function. Catering Coordinator

Exercises overall responsibility for planning and

Answer 8
administration including establishment of policies
Catering Manager
and standards for the catering business.
A method in which staff is rotated daily among the
Answer 9
stations, this method allows the closure of poor
Rotation method
stations during slow days
Assist the service staff in setting up, serving water, Answer 10
clearing the dishes, and cleaning up. Bus Person
Most profitable way for restaurants and catering
Answer 11
services to increase revenues without increasing
Take Out Service
costs.
Supervises kitchen operations such as preparation
Answer 12
and cooking of dishes included in the menu for
Kitchen Supervisor
every function.
Responsible for the proper safekeeping and Answer 13
issuance of supplies and equipment. Property Custodian

Handles paper works, office records, and other Answer 14

pertinent reports. Secretary

A facility dedicated to private parties with an on- Answer 15

site pro- duction kitchen and staff. Catering Halls

Plans, organizes, directs, and controls the set-up Answer 16

and service for all catering functions. Catering Service Supervisor

Oversees the banquet set-up and services every Answer 17

function. Captain Waiter

Assist in the preparation of food in the kitchen and

helps in observing and maintaining cleanliness and
orderliness in the kitchen such as doing dish Answer 18
washing and housekeeping duties. Assistant Cook

Answer 19
Suggest, sell and serve wine to the guest.
Wine Steward

Responsible on preparing the station and checking

for cleanliness, greeting of customers, suggesting
menu orders, taking orders, clearing dirty dishes,
Answer 20
anticipating customer’s needs, preparing and
Sidework
collecting the bill.