HFT 1000 EXAM 2 FSU QUESTIONS WITH
ACCURATE ANSWERS
Fine Dining are organized how? - ANSWER Back of House, Front of House
Back of House - ANSWER Kitchen
Front of House - ANSWER Dining Room
Auguste Escoffier - ANSWER French chef, worked at Savoy, developed kitchen staffing,
culinary writer
Maitre d' - ANSWER FOH.Greet guests, handles reservations, trains the perceive
personnel, works with sommelier, may work with chef on the menu, liaison between
front and back of the house
Sommelier - ANSWER FOH.Assists guests of choosing a wine, may serve. Selects, buys,
receives, and store the wine
Service Staff - ANSWER FOH. Captain, Front Waiters, Back Waiters
Captain - ANSWER Explains the menu to guests, takes their orders, may do table side
cooking, oversees the front and back waiters
Front Waiter - ANSWER Provide the utensils, plates, and bring the food
Back Waiter - ANSWER Fill waters, bring bread and butter, clear the dishes
, Executive Chef - ANSWER BOH. Designs the menu, hires and trains the kitchen staff,
purchasing, cost controls the kitchen, sets the presentation, safety, and sanitation
standards. "Star Attraction" may make an appearance
Key Personnel - ANSWER BOH. Sous Chef and Aboyeur(expeditor)
Sous Chef - ANSWER Prepares food during service, organizes/supervises operations of
kitchen
Aboyeur - ANSWER Calls orders to other cooks, coordinates FOH/BOH and brings it all
together to go out
Dish Persons - ANSWER BOH. Clean cookware for chefs, clean all china, silver and
glassware, clean the kitchen and floors, remove garbage
Management Priorities - ANSWER *Financial matters-restaurants usually have a
low-profit
*Maintaining quality standards-in service and food
*Anticipate trends and stay current- markets change quickly, failure to do this means
losing a customer base
Management Responsibilities - ANSWER Day-to-day operations, decision making,
contact vendors, work for owners goals, work the most hours, accountable for
everything, develop a budget, cost control, track all sales, keeps records, analyze
performance of menu items, human resources functions
Careers - ANSWER Not for everyone, long hours and difficult job, relies on consumer
trends and preferences
Requires - ANSWER Happy to serve others, work well with employees and public,
organized, can coordinate many activities simultaneously
ACCURATE ANSWERS
Fine Dining are organized how? - ANSWER Back of House, Front of House
Back of House - ANSWER Kitchen
Front of House - ANSWER Dining Room
Auguste Escoffier - ANSWER French chef, worked at Savoy, developed kitchen staffing,
culinary writer
Maitre d' - ANSWER FOH.Greet guests, handles reservations, trains the perceive
personnel, works with sommelier, may work with chef on the menu, liaison between
front and back of the house
Sommelier - ANSWER FOH.Assists guests of choosing a wine, may serve. Selects, buys,
receives, and store the wine
Service Staff - ANSWER FOH. Captain, Front Waiters, Back Waiters
Captain - ANSWER Explains the menu to guests, takes their orders, may do table side
cooking, oversees the front and back waiters
Front Waiter - ANSWER Provide the utensils, plates, and bring the food
Back Waiter - ANSWER Fill waters, bring bread and butter, clear the dishes
, Executive Chef - ANSWER BOH. Designs the menu, hires and trains the kitchen staff,
purchasing, cost controls the kitchen, sets the presentation, safety, and sanitation
standards. "Star Attraction" may make an appearance
Key Personnel - ANSWER BOH. Sous Chef and Aboyeur(expeditor)
Sous Chef - ANSWER Prepares food during service, organizes/supervises operations of
kitchen
Aboyeur - ANSWER Calls orders to other cooks, coordinates FOH/BOH and brings it all
together to go out
Dish Persons - ANSWER BOH. Clean cookware for chefs, clean all china, silver and
glassware, clean the kitchen and floors, remove garbage
Management Priorities - ANSWER *Financial matters-restaurants usually have a
low-profit
*Maintaining quality standards-in service and food
*Anticipate trends and stay current- markets change quickly, failure to do this means
losing a customer base
Management Responsibilities - ANSWER Day-to-day operations, decision making,
contact vendors, work for owners goals, work the most hours, accountable for
everything, develop a budget, cost control, track all sales, keeps records, analyze
performance of menu items, human resources functions
Careers - ANSWER Not for everyone, long hours and difficult job, relies on consumer
trends and preferences
Requires - ANSWER Happy to serve others, work well with employees and public,
organized, can coordinate many activities simultaneously
