Final Exam

Question 1

What are the expected skills of a food service supervisor ? (4)

Answer 1

Technical knowhow and knowledge of serving food and wine do that you offer a good culinary experience
Ability to train and motivate staff so that they are productive and don’t cost you too much money should they make technical mistakes or they don’t slack off
Have a good customer relations to meet with the public so that you set a positive environment for the guest
To be a good administrator, so that you can Minimize costs, maximize your profits and organize work efficiently

Question 2

What are the expected qualities of a F&B Supervisor (2)

Answer 2

Needs to be punctual, arrive on time and be prepared do they you may be on top of things

Flexibility, patience, maturity, team spirit, initiative, passion, good manners, handle high pressure, good adaptability and be organized

Question 3

What are the expected tasks of a FD Supervisor (6)

Answer 3

1. To plan and coordinate work activities (reservations, designing and assigning sections)
2. To control revenues and spending
3. To maintain proper inventory level of serviable goods
4. To ensure cleanliness and disposition of the dining room
5. To assure clients relations
6. Make a schedule for staff

Question 4

What does the job descriptions has (4)

Answer 4

Describe the job short and simple and straightforward, descriptions should have all the required details for the job.

Question 5

What is the job specification including

Answer 5

Details the background knowledge, experience required, aptitudes, qualities and skills required.

Question 6

What are the 8 orientations goals

M V G P E E W W

Answer 6

Mission, values, goals, philosophy, employees know what to do, employees know who to ask, make them feel welcome, why did we choose them

Question 7

What is to do before the service ?

(8) C C P A C C S

Answer 7

1. Check reservations
2. Check supervisor logbook for any internal communications
3. Plan your teams according to reservations, to the weather, time of the year
4. Assign sections, design a floor plan, and tasks for the mise en place
5. Check with the kitchen for special requests and group menus
6. Check the availability of items in the menu
7. Staff meeting and sometimes staff meals

Question 8

What are pros for the guests if you refuse reservations ?

Answer 8

Don’t need to call ahead

Question 9

Pros for the guests if you accept reservations (3)

Answer 9

Table is available when requested, can accommodate special requests and very customized service

Question 10

Cons for the guests if refusing reservations

Answer 10

Wait for a table
Hard to plan activities
Can’t get special Requests
Drive far with no guaranteed

Question 11

Cons for the guest of accepting reservation

Answer 11

Be subject to overbooking

Tables might not come ready

Question 12

Pros for the restaurant

Answer 12

Maximization of tables, No overbooking, less planning and no revenue loss from no shows

Question 13

Pros restaurant if accepting reservations

Answer 13

Can play with revenues and occupations
Know guest names and history
Mailing lists
Process can be standardized allowing for efficient planning

Question 14

Cons for the restaurant refuse reservations

Answer 14

Some loss of revenue, difficult to forecast revenue, guest fear of not having a table

Question 15

Cons for restaurant if accepting reservations

Answer 15

No shows
Late arrivals
Hard to maximize tables
Reservations takes order wrong

Question 16

Factors when accepting multiples services

5, H T T C S

Answer 16

How long does it take to eat a full meal
Type and complexity of the service
Type and complexity of the menu
Cleaning between the services
Separate bills, one bill ?

Question 17

Factors when only taking X number of guests

Answer 17

You might have a new kitchen stafff
New FOH staff that aren’t too efficient yet
You have a new menu and need to start slow and adjust
New platting of the dishes, New presentation
Types of services

Question 18

Explain the banquet service

Answer 18

Serve very large quantity of people, you don’t require very experienced staff. Good can be presented in an appealing fashion and it can be done quickly

Question 19

French service

Answer 19

Food is fully cooked in the kitchen and put in a platter, serving guests from the left and they served themselves
8-12 guests
Élégant service, quality control is maintained, does not require much skilled.
Slow service, not used in professional establishments, more chance of spill and cold foods

Question 20

American service

Answer 20

Food is cooked and plates in the kitchen, waiters serves from the right, 18-24 guests, simple to teach and learn, lower equipment cost, faster service method, quality control can be lower, not elaborate at all

Question 21

Russian service

Answer 21

8-10 guests