HFT Exam 4 questions well answers
graded A+
FOH and BOH - correct answer ✔✔Front of the house or the dining room and all non kitchen
areas.
Back of the house: kitchen operations.
-staffing system is largely based on the brigade system developed by escoffier
Brigade system - correct answer ✔✔general manager--> assistant managers--> executive chef:
sous chef:chef de partie: pastry chef: garde manager: saucier: tournant: dishwasher orr
maitre d hotel: head waiter: captains: front waiters: back waiters
or
maitre d hotel: sommelier
FOH: Maitre d - correct answer ✔✔Greets guests upon arrival
Handles reservations
Trains service personnel
Works with sommelier selecting wine
May work with chef developing menu
During service, he/she is the liaison between front and back of house
FOH sommelier - correct answer ✔✔is to assist guests with choosing wine; may serve it also
Other wine duties include:
Selects
, Purchases
Receives
Handles storage
May also be in charge of all alcoholic beverage purchasing for the establishment
FOH: SERVICE STAFF - correct answer ✔✔Captain runs one area of the dining room
Explains menu and any specials to guests
Takes their orders
Captain does any tableside cooking
Oversees the front and back waiters
Front waiters
Provide utensils, plates, and bring the food
Back waiters
Fill waters, bring bread/butter, clear dirty dishes
BOH: executive chef - correct answer ✔✔In charge of all kitchen operations
Specific duties include:
Designs menu
Hires and trains kitchen staff
Purchasing
Cost controls for the kitchen
Sets presentation, safety, and sanitation standards
Often the 'star attraction' for property
May make appearances in dining room
Chef's reputation alone is often enough to draw customers to sample their creations
graded A+
FOH and BOH - correct answer ✔✔Front of the house or the dining room and all non kitchen
areas.
Back of the house: kitchen operations.
-staffing system is largely based on the brigade system developed by escoffier
Brigade system - correct answer ✔✔general manager--> assistant managers--> executive chef:
sous chef:chef de partie: pastry chef: garde manager: saucier: tournant: dishwasher orr
maitre d hotel: head waiter: captains: front waiters: back waiters
or
maitre d hotel: sommelier
FOH: Maitre d - correct answer ✔✔Greets guests upon arrival
Handles reservations
Trains service personnel
Works with sommelier selecting wine
May work with chef developing menu
During service, he/she is the liaison between front and back of house
FOH sommelier - correct answer ✔✔is to assist guests with choosing wine; may serve it also
Other wine duties include:
Selects
, Purchases
Receives
Handles storage
May also be in charge of all alcoholic beverage purchasing for the establishment
FOH: SERVICE STAFF - correct answer ✔✔Captain runs one area of the dining room
Explains menu and any specials to guests
Takes their orders
Captain does any tableside cooking
Oversees the front and back waiters
Front waiters
Provide utensils, plates, and bring the food
Back waiters
Fill waters, bring bread/butter, clear dirty dishes
BOH: executive chef - correct answer ✔✔In charge of all kitchen operations
Specific duties include:
Designs menu
Hires and trains kitchen staff
Purchasing
Cost controls for the kitchen
Sets presentation, safety, and sanitation standards
Often the 'star attraction' for property
May make appearances in dining room
Chef's reputation alone is often enough to draw customers to sample their creations
