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% FOOD AND BEVERAGE MANAGEMENT, HTM 4414 2
WN\ Lab Quiz, Fall 1999 /
LISTING: 7 QUESTIONS AT 3 POINTS EACH
Answer each question in the space provided.
LL Name the three desserts offered on the Old Guard menu.
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2. When initially approaching a table to begin service, list the four things you should
do (not counting SMILING and removing extra place settings) prior to departing
the table to go to the service station.
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@) hu order
4) Tell oboe + spcts|
SKETCH: POTENTIAL OF 15 POINTS
Draw a diagram of the standard table arrangement for The Old Guard — be sure to
indicate the servery door and front door to the restaurant. Number each table and select
one table to number the seats.
Lab Quiz, page 2
MATCHING: 8 QUESTIONS AT 2 POINTS EACH
Match the task with the manager who is responsible. Write GM (General Manager). 5M
(Service Manager), or PM (Production Manager) in the blank preceding each statement.
Gr4 i. Assembles staff for Line-up to begin promptly at 4:15 p.m.
fH 2. Completes Summary of Production Labor Cost Worksheet.
aa x Gives comment cards to guests.
* Completes Menu Pre-cost Worksheet.
a MK Prepares and distributes Task Assignment Sheets.
6 om 6. Develops MBOs and distributes one week in advance of lab.
Tk 7. Assigns tables per the reservation sheet.
DM 8. Sets up podium with menus, comment cards, reservation sheet,
and table assignment form.
TRUE/FALSE: 10 QUESTIONS AT 2 POINTS EACH
Circle T or F preceding each question.
1 1. A server should always begin taking dinner orders with seat #1.
TH 2. For guests eating red meat, the steak knife is served on the platter with the
steak.
0 F 3. Orders for the starter course and the entrée should be taken at the same time.
Té) 4. The cover for each guest should be 18 inches from side to side (outside fork to
outside spoon).
( F 5. Beverages are served and removed from the guest’s right side.
Af) 6. Food is served and removed from the guest’s left side.
T 6 7. The Service Manager must give the Forecasted Menu Mix Form to the
Production Manager 24 hours prior to the scheduled lab.
