Summative Assessment

Multiple Choice

What is the primary function of a restaurant? a) To provide a venue for live

music

b) To provide food and beverage, served attractively fulfilling customer

expectation

c) To sell cooking equipment

d) To offer hotel accommodations

Answer: b

Which type of restaurant emphasizes speed of service and low cost? a)

Casual Dining

b) Fine Dining

c) Fast-Food

d) Family Style

Answer: c

What term refers to a preparation method involving putting things into place
before service? a) Online Reservation

b) Station

c) Manual Reservation

d) Mise en Place

Answer: d

In which type of restaurant would you typically find a communal table and a
fixed menu? a) Casual Dining

b) Family Style
c) Fast-Food

d) Specialty

Answer: b

What is the main advantage of using an Online Reservation System? a) It

eliminates the need for staff

b) It allows guests to input reservation details themselves

c) It guarantees a higher quality of food

d) It replaces the need for a physical restaurant

Answer: b

Which type of glass is used to serve champagne? a) Red Wine Glass

b) Water Goblet

c) Champagne Flute

d) Margarita Glass

Answer: c

What is the role of a sommelier in a restaurant? a) To manage the restaurant

staff

b) To serve and recommend alcoholic drinks

c) To greet guests at the door

d) To prepare appetizers

Answer: b

Which type of tableware is used as an under liner for formal dinners but is
not used for serving food? a) Dinner Plate

b) Bread and Butter Plate

c) Place Plate
d) Cereal Bowl

Answer: c

What is a key characteristic of a fast-food restaurant's service? a) Table

service

b) Fixed menu

c) Self-service or counter service

d) Expensive décor

Answer: c

Which utensil is typically used to serve pasta like spaghetti and noodles? a)
Soup Ladle

b) Pasta Server

c) Sauce Spoon

d) Dinner Knife

Answer: b

True/False

A walk-in guest is someone who has made a reservation in advance.

Answer: False

A family style restaurant usually offers a la carte menu options.

Answer: False

A trainee/apprentice in a restaurant is typically an experienced employee.

Answer: False
The function of a restaurant includes making a profit.

Answer: True

A butter spreader is used for cutting meat.

Answer: False

The red wine glass has a narrow mouth to help the wine breathe.

Answer: False

A beverage that is served in a Pilsner Glass is typically a type of beer.

Answer: True

A water goblet is used for serving cocktails.

Answer: False

A silver food cover or cloche is used to keep food warm.

Answer: True

An online reservation system involves recording reservations manually by

phone.

Answer: False

Matching

Match the glassware to its description:

a) Margarita Glass

b) Collins Glass
c) Brandy Snifter

d) Lowball Glass

e) Champagne Flute

Descriptions:

Used for serving whisky or cocktails with few ingredients

Used for serving champagne or sparkling wines

Used for brandy, cognac, or fine champagne

Used for serving cocktails like margaritas

Used for long drinks, fizzes, and fresh fruit juices

Answer:

a-4, b-5, c-3, d-1, e-2

Match the staffing role to its responsibility:

a) Captain

b) Waiter

c) Sommelier

d) Host/Hostess

e) Trainee/Apprentice

Responsibilities:

Manages beverage service and wine recommendations

Ensures pre-preparation for service and oversees the service team

Greets and seats guests, ensuring they are satisfied

Assists with sideboard and cleaning tasks during pre-preparation

Carries out food service duties and relieves the station headwaiter
Answer:

a-2, b-5, c-1, d-3, e-4

Short Answer

Explain the purpose of a tablecloth in a restaurant setting.

Answer: A tablecloth is used to cover the dining table, providing a clean,

aesthetically pleasing surface and protecting the table from spills and
damage.

What is the function of a mise en place in food service?

Answer: Mise en place involves preparing and organizing all the necessary
ingredients and tools before starting food service, ensuring efficiency and
smooth operation during service.

Describe the typical characteristics of a casual dining restaurant.

Answer: Casual dining restaurants serve moderately-priced food in a relaxed

atmosphere, typically offering table service and a menu that includes a
variety of options.

What is the significance of a reservation system in managing a restaurant?

Answer: Reservation systems help manage guest flow, ensure table

availability, reduce wait times, and improve overall customer service by
allowing for advanced planning and organization.

How does a family style restaurant differ from a specialty restaurant?

Answer: Family style restaurants typically have a fixed menu and communal
seating, often with a focus on affordability and a casual atmosphere, while
specialty restaurants focus on particular cuisines or themes, and may offer a
broader range of dining experiences.
Why is teamwork important in restaurant staffing and management?

Answer: Teamwork ensures that all staff members collaborate effectively to

provide high-quality service, handle busy periods efficiently, and maintain a
positive work environment, ultimately contributing to the restaurant's
success.

What is the use of a Pilsner glass?

Answer: A Pilsner glass is used to serve light beers, particularly pilsners,

showcasing the color, clarity, and maintaining a nice head for the beer.

What is the primary purpose of a bread and butter plate?

Answer: A bread and butter plate is used for serving bread, molded salads, or
small portions of food, and is generally smaller than other plates used in
dining.

Fill in the Blanks

A ____________ is a fixed menu restaurant where diners are typically seated at

communal tables.

Answer: Family Style

In a ____________ restaurant, guests order and pay at the counter, often using
a coupon system.

Answer: Fast-Food

A ____________ system involves guests using the internet to make and

manage reservations.

Answer: Online Reservation

The ____________ is responsible for overseeing the restaurant’s service

standards and staff training.
Answer: Restaurant Manager

A ____________ is a type of glass used for serving white wines.

Answer: White Wine Glass

A ____________ spoon is used for eating soup.

Answer: Soup

The ____________ waiter is responsible for serving alcoholic beverages and

having knowledge of wine pairings.

Answer: Sommelier

A ____________ is used to serve multiple portions of food and comes in various

diameters.

Answer: Platter

The ____________ is a utensil used to spread butter and is approximately 5 to

6 inches long.

Answer: Butter Spreader

A ____________ bucket is used to keep white wine chilled on ice in a restaurant

setting.

Answer: Ice

This assessment aims to test the understanding of key concepts related to

restaurant operations, staffing roles, and tableware.
You said:

make a simplyfied for slow learners a 40 item summative assessment with

answer key from this material "Ambiance the mood or feeling in particular
place

Cafeterias A restaurant serving mostly cooked or ready

to eat food arranged behind a food-serving

counter

Manual reservation System Usually a hostess to answer the

phone,record the details of the said

reservation and taking their credit card

information as a guarantee.

Misen place a French Term which mean “ put into place”

pre service preparations

Online Reservation System Make use of internet through a website,

where all necessary information needed for

reservation is keyed in by the guest.

Reservations an advance arrangement to secure

accommodations in restaurant or hotel

Restaurant A retail establishment that serves prepared

food to customers.

Station Mis en place the preparation of a waiters station in the

food service

Table Reservation An arrangement made in advance to have

table at a restaurant.

Walk in Guest A guest who walks into a place e.g. a

restaurant, without any prior seat

reservations

Restaurant

A restaurant is a retail establishment that serves prepared food to

customers. Service is generally for eating on premises, though the term has
been

used to include take-out establishments and food delivery services. The term

covers many types of venues , diversity of styles of cuisine and service.

Restaurants are sometimes a feature of a larger complex, typically a hotel,

where the dining amenities are provided for the convenience of the residents
and

for the hotel with a singular objective to maximize their potential revenue.
Such

restaurants are often also open to non-residents. It range from modest lunch
or

dining places catering to people working nearby, with simple food and fixed
menu

served in simple settings at low prices, or expensive establishments serving

expensive specialty food and wines in a formal setting.

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer

expectation.

2. To provide a nice environment where guests can enjoy the food and drinks.

3. To make a profit.

Types of Restaurants

Cafeterias

Cafeterias are restaurant serving mostly cooked or ready to eat food

arranged behind a food-serving counter. A patron takes a tray and pushes it

along
a track in front of the counter. Depending on the establishment, servings
may be

ordered from attendants, selected as ready-made portions already on plates,

or

self-serve of food of their own choice.

Fast-Food Restaurants

Fast-food restaurants emphasize speed of service and low cost over all other

considerations.

Following are the characteristics of various fast food outlets:

1. Guest has to pay at the counter and collect food from the server at the
counter-

Food counter service.

2. Guest collects food from containers / trays, and pays at the counter as per
menu

selected or per weight of the food selected.

3. Coupon service: guest pays for desired menu and counter issues a
coupon.

Guest consequently gets food in exchange of coupon.

4. Guest orders at the counter; once food is ready, it is served at the table.

5. Drive-through: guest drives through assigned lane, orders food and

collects

them. There is no space allocated for eating.

Casual Dining Restaurants

A casual dining restaurant is a restaurant that serves moderately-priced

food in a casual atmosphere. Except for buffet- style restaurants, casual

dining

restaurants typically provide table service. Casual dining comprises of a

market
segment between fast food establishments and fine dining restaurants.

Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price,

usually with diners seated at a communal table such as on bench seats.

Often

these restaurants provide children play area.

Specialty Restaurants

They range from quick service to upscale. Menus usually include ethnic

dishes and/or authentic ethnic foods. They specialize in a particular

multicultural

cuisine not specifically accommodated by any other listed categories.

Example:

Asian Cuisine, Chinese cuisine, Indian Cuisine, American Cuisine etc.

Staffing and Management

The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus

longterm

goals of the restaurant. Restaurant staffing depends on size, covers, style,

,type of the food and extent of the operation. But remember, the key for
effective

management and service delivery is teamwork. Following personnel shows a

structure of medium size casual dining restaurant.

Restaurant Manager

This person has overall responsibility for the restaurant and other food and

beverage service areas. The restaurant manager sets the standards for
service

and is responsible for any staff training that may have to be carried out, on
or off
the job. He or she may make out duty rosters, holiday schedules, and hours
on

and off duty, so that all the service areas and outlets run efficiently and
smoothly.

Captain

This person has overall charge of the service staff/ team. He is responsible

for ensuring that all the duties necessary for the pre-preparation for service
are

efficiently carried out and that nothing is forgotten. The captain helps with
the

compilation of duty rosters and holiday schedules, and may relieve the
restaurant

manager, on their days off.

Waiter

The waiter must be able to carry out the same work as the station

headwaiter and relieve him on days off. The waiter will normally have less

experience than the station headwaiter. Both the waiter and the station
headwaiter

must work together as a team, to provide efficient and speedy service.

Trainee/Apprentice

The trainee is the 'learner', having just joined the food service staff, and

possibly wishing to take up food service as a career. During service, this

person

will keep the sideboard well filled with equipment, and may help to fetch and
carry

items, as required. The trainee carries out certain cleaning tasks during the
prepreparation

period. He may be given the responsibility of looking after and serving

some appetizers or smaller courses, from the appropriate trolleys.

Wine Waiter/Sommelier
The sommelier is responsible for the service of all alcoholic drinks, during

the service of meals. He must also be a sales person. This employee must
have a

good knowledge of all beverages available, the best wines to accompany

certain

foods and the liquor licensing laws applicable to the particular establishment
and

area.

Host/Hostess

The role of a restaurant host is to attend to guest’s needs, particularly, on

arrival at the restaurant. The host should "meet, greet and seat" the guest.
The

host/hostess should make sure that; guests leaving the restaurant have
enjoyed

their meal. The host is usually the final contact point for the guest and this is
a

"sales" opportunity

Barman

This person must have a good knowledge about the ingredients and methods

needed to make alcoholic and non alcoholic drinks. Basic Types of Tableware

Bar supplies contain everything needed for your beverage service except

the drinks and the furniture. These bar accessories include beverage
accessories

and display coolers.

Flatwares

Dinner spoon – for main course; equal to 3

teaspoons

Dinner knife – a straight for serrated cutting

edge that is broad with a rounded tip, used

for entrées. It is used to cut and push food

and is laid on the table at all meats, except

when soup is served.

Pasta server-use for serving pasta like

spaghetti and noodles

Teaspoon – the average teaspoon measure

approximately 5 ½ to 6 ¼ inches in length; is

used only for informal dining to stir hot

beverages (coffee), and eat solid food.

Cup and Saucer- hallow bowl that supports

a cup , it used to serve coffee or tea.

Bouillon Cup- made for serving broth-based

soups (or bouillon). The bowl of the cup is

narrower and deeper than that of the cream

soup bowl, the purpose being to better retain

the heat of the bouillon by limiting the

surface area exposed to the cooler air.

Margarita Glass- For champagne cocktails,

Margaritas.It has curve between the mouth

and the stem

Champagne Saucer- for serving sparkling

wines and selected cocktail drinks.

Red Wine Glass- also burgundy glass, for

serving red wine in general, specifically

burgundy, Pinot Noir and Merlot. It is

characterized by its rounder, the mouth is

wider which gives the wine a chance to

breathe.

Lowball glass Lowball glass/Rock

glass/Old fashioned glass – is a short

tumbler used for serving liquor “on the

rock”, meaning over ice, or cocktails

having few ingredients. It is named after

the old fashioned cocktail, White Russian

that is traditionally served in such glass.

Water goblet– used for serving water

Champagne flute – for serving

champagnes or sparkling wines. It is

characterized by a long stem with a tall,

narrow bowl on top; the shape keeps the

sparkling wine attractive and inviting

during its consumption

. Cocktail/martini glass –For Martini,

Manhattan, Rob Roy, Grasshopper, Pink

Gin, Gin Sling, Rusty Nail, Gibson and

Negroni. It has a cone shaped bowl on a

stem above a flat base used to serve

cocktail.

High ball glass – It is a glass tumbler

which holds same volume of liquid as

Collins glass but stouter in shape and is

used to serve highball cocktails (spirits

mixed with water, tonic, soda, and ginger

ale) and other mixed drinks like juices and

soft drinks.

Pilsner glass – It is used to serve various

types of light beers, but is intended for

pilsner; made to showcase the color,

clarity and to maintain a nice head for the

pilsner.

Silver food cover/dome/cloche – a cover

for a dish easily removed when it is about

to served.

Water pitcher – commonly used for

serving service water

II

ce bucket – a basic bar tool commonly

used for serving ice cubes. However, it is

used a stand or container for white wine

in restaurant service on a bed of ice

water to keep it under chilled

temperature.

Additional Common Bar Supplies/ Accessories

DINNERWARES

1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9’’in diameter. It comes in
round and

oval shapes that is used to hold several portions of food.

2. Place plate/show plate – a 12’’ plate, used as under liner for formal sit-
down

dinners and not used to serve neither food nor used for eating.

3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main
course.

4. Fish plate – an 8-9’’ plate.

5.Luncheon or breakfast plate – a 9’’ plate used for multiple purposes, like
informal

daily dining, breakfast, or under plate for soup bowls.

6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or
dessert.

Usually this goes with an under liner plate

7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be
used

as under liner for stemmed beverages ware, cereal or soup bowl.

8. Bread and butter plate – a 6’’ plate used for serving breads, moulded
salads,

rice or desserts.

9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.

Sometimes for salads with dipping sauce or dressing.

FLATWARES

1. Serving spoon and fork – for serving main dish and vegetables.

2. Butter Spreader –.a small broad spatula-like knife, used to spread butter
and

marmalades. It is approximately 5 to 6 inches long with a rounded or slightly

wide

tip.

3.Soup ladle – for soup from a soup tureen

4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out
of
casseroles.

6.Snail tongs – for holding in the shell so the snail fork can extract them.

7. Pastry tongs - for picking up and serving pastries.

8. Dinner spoon – for main course; equal to 3 teaspoons

9. Soup Spoon– it is a large or rounded bowl, used mainly for soup.

10. Dessert spoon and fork – an elongated oval spoon used for dessert.

12. Demitasse spoon– half the size of the regular teaspoon, used together
with

demitasse cup for after dinner coffee or hot chocolate, at an average length
of 3 to

4 inches.

13. Fish knife – a pointed hook like tip used for fish appetizer like smoked
salmon,

pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches
long. It

features a wide blade with a dull edge and a tip made with a notched point.

14.. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼
–7

¾ inches in length.

15. Salad knife – for salad like chef’s salad and Caesars salad.

28

16. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It
is

approximately 8 ¼ to 9 inches long.

GLASSWARES

1. White wine glass- for serving white wines in general. It is generally narrow
but

not as narrow as champagne flute, with somewhat straight or tulip shaped

sides,
allowing the chilled wine to retain its temperature. It has a smaller mouth to
prolong

the coolness of chilled wine

2. Whisky sour glass – for whisky sour drinks, rum or brandy sours

3 .Brandy snifter – for brandy, cognac, Armagnac, and fine champagne

(Remy

martin) to capture its aroma

4..Collins –It is usually used for long drinks, fizzes and fresh fruit juices like
fruit

punch, Tom Collins, Singapore sling, and Tequila Sunrise.

FURNITURES

1.Tables – generally comes in three shapes: round, square and rectangle.

Some

shapes are trapezoids, serpentine (arch shape) and half rounds

2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large

enough to seat guests comfortably and clean. Chairs should also be checked
for

rough edges of legs that can snag on guest clothing. It includes tiffany,
straight

backed padded chairs, stacking chair, folding chair, cantilevered chair, and

moulded chair.

3. Other furniture –Include flambé trolley, used by restaurants with table side

preparation. In French Service or captain, prepares dishes in the cart,it is

positioned beside the guests table.

4. Table Service Utensils and Linens

Table Cloth- It is used to cover dining table and it should be large enough to
cover

the top as well as portion of the legs of table.

Table Napkin- A piece of cloth used to wipe lips or finger or to protect our
cloth.

Top Cloth-This is designed to be laid over the table cloth to protect it from
spillage

and provide it a longer life.

Other Items

Salt and Vinegar Shaker Bill Folder

Pepper Mill Guest Caddy

Toothpick holder Trays

Bill Folder Menu Card

Table Cloth Table Napkin"

ChatGPT said:

ChatGPT

Here's a simplified 40-item summative assessment based on the provided

material. I've included straightforward questions and a simple answer key for
slow learners.

Summative Assessment

Multiple Choice

What is "Ambiance"?

A) A type of food

B) The mood or feeling in a place

C) A kind of restaurant

D) A beverage

What does a Cafeteria serve?

A) Raw food
B) Cooked or ready-to-eat food

C) Only drinks

D) Desserts

What is a Manual Reservation System?

A) Making reservations online

B) Using a phone to book a table

C) Booking through a mobile app

D) Arranging a reservation via text message

What does “Misen place” mean?

A) To cook food

B) To put things into place

C) To clean dishes

D) To serve food

How does an Online Reservation System work?

A) Using a phone

B) In-person at the restaurant

C) Through a website

D) Via email

What is a Reservation?

A) A payment method

B) An advance arrangement to secure a spot

C) A type of food

D) A guest who walks in

What is a Walk-in Guest?

A) A guest with a reservation

B) A guest who arrives without a reservation

C) A guest who orders food to go

D) A guest who calls to book

What does a Casual Dining Restaurant provide?

A) Expensive food

B) Moderately priced food in a casual setting

C) Only fast food

D) Fine dining experience

What is the role of a Restaurant Manager?

A) To serve food

B) To manage the restaurant and staff

C) To clean tables

D) To cook meals

What is a Family Style Restaurant?

A) A place with a buffet

B) A restaurant with a fixed menu and communal seating

C) A place that only serves drinks

D) A fast-food outlet

What is a Specialty Restaurant?

A) A restaurant with a wide variety of food

B) A place that serves a specific ethnic cuisine

C) A casual dining spot

D) A fast-food place

What does a Waiter do?

A) Manage the restaurant

B) Serve food and drinks to customers

C) Clean the kitchen

D) Handle reservations

What is the purpose of a Wine Waiter/Sommelier?

A) To clean glasses

B) To serve and recommend alcoholic beverages

C) To cook food

D) To handle reservations

What is a Barman responsible for?

A) Serving food

B) Making and serving drinks

C) Seating guests

D) Cleaning tables

What does a Host/Hostess do?

A) Cook meals

B) Greet and seat guests

C) Handle reservations

D) Clean the restaurant

What is a Cafeteria?

A) A restaurant with a food-serving counter

B) A fine dining restaurant

C) A place for take-out food

D) A type of fast-food restaurant

What is the purpose of a Tablecloth?

A) To decorate the table

B) To cover and protect the dining table

C) To serve food

D) To hold drinks

What is a Margarita Glass used for?

A) Wine

B) Cocktails like Margaritas

C) Water

D) Juice

What does a Fast-Food Restaurant focus on?

A) Speed and low cost

B) Fine dining

C) Ethnic cuisine

D) Casual dining

What is a Pasta Server used for?

A) Serving soups
B) Serving pasta like spaghetti

C) Serving desserts

D) Serving drinks

True or False

A Fast-Food Restaurant serves food quickly and cheaply.

True

False

A Specialty Restaurant offers a variety of cuisines.

True

False

A Reservation ensures a guest has a spot at a restaurant in advance.

True

False

A Soup Ladle is used for serving pasta.

True

False

The role of a Waiter is to manage the restaurant.

True

False

The role of a Host/Hostess is to handle guest reservations.

True
False

A Red Wine Glass is used for serving white wine.

True

False

The function of a restaurant is to provide food, a nice environment, and make

a profit.

True

False

A Bouillon Cup is used for serving coffee.

True

False

A Serving Spoon is used for serving main dishes and vegetables.

True

False

Matching

Match the following items with their uses:

A) Soup Spoon

B) Margarita Glass

C) Pasta Server
D) Dessert Fork

Serving pasta

Eating soup

Drinking Margaritas

Eating dessert

Match the following types of restaurants with their descriptions:

A) Casual Dining

B) Fast-Food

C) Specialty

D) Family Style

Moderately priced food in a casual atmosphere

Quick and low-cost food service

Fixed menu with communal seating

Focuses on specific ethnic cuisine

Match the following tableware with their types:

A) Dinner Plate

B) Bread and Butter Plate

C) Soup Bowl
D) Salad Plate

Used for serving salads or desserts

Used for bread or small portions

Used for main courses

Used for soups

Match the following staff roles with their responsibilities:

A) Captain

B) Trainee

C) Barman

D) Sommelier

Prepares drinks

Learns and assists with service tasks

Oversees service staff and pre-service preparation

Specializes in alcoholic beverages

Match the following types of glassware with their uses:

A) Highball Glass

B) Champagne Flute
C) Red Wine Glass

D) Water Goblet

Used for water

Used for champagne or sparkling wines

Used for mixed drinks

Used for red wine

Fill in the Blanks

A _________ is a cover for a dish used before serving.

Answer: Cloche

A __________ is a tool used to keep ice cubes.

Answer: Ice Bucket

A ___________ is used to serve broth-based soups.

Answer: Bouillon Cup

A ___________ is used to stir hot beverages like coffee.

Answer: Teaspoon

A ___________ helps to "meet, greet, and seat" guests at a restaurant.

Answer: Host/Hostess

Answer Key

B
B

True

False

True

False

False

False

False

True

False
True

A-2, B-3, C-1, D-4

A-1, B-2, C-4, D-3

A-3, B-2, C-4, D-1

A-3, B-2, C-1, D-4

A-3, B-2, C-4, D-1

Cloche

Ice Bucket

Bouillon Cup

You said:

make a 40 with 30 items multiple choice and 10 items for fill in the blank
item summative assessment with answer key from this material "Ambiance
the mood or feeling in particular place

Cafeterias A restaurant serving mostly cooked or ready

to eat food arranged behind a food-serving

counter

Manual reservation System Usually a hostess to answer the

phone,record the details of the said

reservation and taking their credit card

information as a guarantee.

Misen place a French Term which mean “ put into place”

pre service preparations

Online Reservation System Make use of internet through a website,

where all necessary information needed for

reservation is keyed in by the guest.

Reservations an advance arrangement to secure

accommodations in restaurant or hotel

Restaurant A retail establishment that serves prepared

food to customers.

Station Mis en place the preparation of a waiters station in the

food service

Table Reservation An arrangement made in advance to have

table at a restaurant.

Walk in Guest A guest who walks into a place e.g. a

restaurant, without any prior seat

reservations

Restaurant

A restaurant is a retail establishment that serves prepared food to

customers. Service is generally for eating on premises, though the term has
been

used to include take-out establishments and food delivery services. The term

covers many types of venues , diversity of styles of cuisine and service.

Restaurants are sometimes a feature of a larger complex, typically a hotel,

where the dining amenities are provided for the convenience of the residents
and

for the hotel with a singular objective to maximize their potential revenue.
Such

restaurants are often also open to non-residents. It range from modest lunch
or

dining places catering to people working nearby, with simple food and fixed
menu

served in simple settings at low prices, or expensive establishments serving

expensive specialty food and wines in a formal setting.

The Function of a Restaurant

The function of any restaurant and bar may be summarized as follows:

1. To provide food and beverage, served attractively fulfilling customer

expectation.

2. To provide a nice environment where guests can enjoy the food and drinks.

3. To make a profit.

Types of Restaurants

Cafeterias

Cafeterias are restaurant serving mostly cooked or ready to eat food

arranged behind a food-serving counter. A patron takes a tray and pushes it

along

a track in front of the counter. Depending on the establishment, servings

may be

ordered from attendants, selected as ready-made portions already on plates,

or

self-serve of food of their own choice.

Fast-Food Restaurants

Fast-food restaurants emphasize speed of service and low cost over all other

considerations.

Following are the characteristics of various fast food outlets:

1. Guest has to pay at the counter and collect food from the server at the
counter-

Food counter service.

2. Guest collects food from containers / trays, and pays at the counter as per
menu

selected or per weight of the food selected.

3. Coupon service: guest pays for desired menu and counter issues a
coupon.

Guest consequently gets food in exchange of coupon.

8

4. Guest orders at the counter; once food is ready, it is served at the table.

5. Drive-through: guest drives through assigned lane, orders food and

collects

them. There is no space allocated for eating.

Casual Dining Restaurants

A casual dining restaurant is a restaurant that serves moderately-priced

food in a casual atmosphere. Except for buffet- style restaurants, casual

dining

restaurants typically provide table service. Casual dining comprises of a

market

segment between fast food establishments and fine dining restaurants.

Family Style Restaurants

Family style restaurant are restaurants with a fixed menu and fixed price,

usually with diners seated at a communal table such as on bench seats.

Often

these restaurants provide children play area.

Specialty Restaurants

They range from quick service to upscale. Menus usually include ethnic

dishes and/or authentic ethnic foods. They specialize in a particular

multicultural

cuisine not specifically accommodated by any other listed categories.

Example:

Asian Cuisine, Chinese cuisine, Indian Cuisine, American Cuisine etc.

Staffing and Management

The focus of recruiting service personnel and management staff should be

effective delivery of services and proper management on daily basis, plus

longterm

goals of the restaurant. Restaurant staffing depends on size, covers, style,

,type of the food and extent of the operation. But remember, the key for
effective

management and service delivery is teamwork. Following personnel shows a

structure of medium size casual dining restaurant.

Restaurant Manager

This person has overall responsibility for the restaurant and other food and

beverage service areas. The restaurant manager sets the standards for
service

and is responsible for any staff training that may have to be carried out, on
or off

the job. He or she may make out duty rosters, holiday schedules, and hours
on

and off duty, so that all the service areas and outlets run efficiently and
smoothly.

Captain

This person has overall charge of the service staff/ team. He is responsible

for ensuring that all the duties necessary for the pre-preparation for service
are

efficiently carried out and that nothing is forgotten. The captain helps with
the

compilation of duty rosters and holiday schedules, and may relieve the
restaurant

manager, on their days off.

Waiter

The waiter must be able to carry out the same work as the station

headwaiter and relieve him on days off. The waiter will normally have less

experience than the station headwaiter. Both the waiter and the station
headwaiter

must work together as a team, to provide efficient and speedy service.

Trainee/Apprentice
The trainee is the 'learner', having just joined the food service staff, and

possibly wishing to take up food service as a career. During service, this

person

will keep the sideboard well filled with equipment, and may help to fetch and
carry

items, as required. The trainee carries out certain cleaning tasks during the
prepreparation

period. He may be given the responsibility of looking after and serving

some appetizers or smaller courses, from the appropriate trolleys.

Wine Waiter/Sommelier

The sommelier is responsible for the service of all alcoholic drinks, during

the service of meals. He must also be a sales person. This employee must
have a

good knowledge of all beverages available, the best wines to accompany

certain

foods and the liquor licensing laws applicable to the particular establishment
and

area.

Host/Hostess

The role of a restaurant host is to attend to guest’s needs, particularly, on

arrival at the restaurant. The host should "meet, greet and seat" the guest.
The

host/hostess should make sure that; guests leaving the restaurant have
enjoyed

their meal. The host is usually the final contact point for the guest and this is
a

"sales" opportunity

Barman

This person must have a good knowledge about the ingredients and methods

needed to make alcoholic and non alcoholic drinks. Basic Types of Tableware
Bar supplies contain everything needed for your beverage service except

the drinks and the furniture. These bar accessories include beverage
accessories

and display coolers.

Flatwares

Dinner spoon – for main course; equal to 3

teaspoons

Dinner knife – a straight for serrated cutting

edge that is broad with a rounded tip, used

for entrées. It is used to cut and push food

and is laid on the table at all meats, except

when soup is served.

Pasta server-use for serving pasta like

spaghetti and noodles

Teaspoon – the average teaspoon measure

approximately 5 ½ to 6 ¼ inches in length; is

used only for informal dining to stir hot

beverages (coffee), and eat solid food.

Cup and Saucer- hallow bowl that supports

a cup , it used to serve coffee or tea.

Bouillon Cup- made for serving broth-based

soups (or bouillon). The bowl of the cup is

narrower and deeper than that of the cream

soup bowl, the purpose being to better retain

the heat of the bouillon by limiting the

surface area exposed to the cooler air.

Margarita Glass- For champagne cocktails,

Margaritas.It has curve between the mouth

and the stem

Champagne Saucer- for serving sparkling

wines and selected cocktail drinks.

Red Wine Glass- also burgundy glass, for

serving red wine in general, specifically

burgundy, Pinot Noir and Merlot. It is

characterized by its rounder, the mouth is

wider which gives the wine a chance to

breathe.

Lowball glass Lowball glass/Rock

glass/Old fashioned glass – is a short

tumbler used for serving liquor “on the

rock”, meaning over ice, or cocktails

having few ingredients. It is named after

the old fashioned cocktail, White Russian

that is traditionally served in such glass.

Water goblet– used for serving water

Champagne flute – for serving

champagnes or sparkling wines. It is

characterized by a long stem with a tall,

narrow bowl on top; the shape keeps the

sparkling wine attractive and inviting

during its consumption

. Cocktail/martini glass –For Martini,

Manhattan, Rob Roy, Grasshopper, Pink

Gin, Gin Sling, Rusty Nail, Gibson and

Negroni. It has a cone shaped bowl on a

stem above a flat base used to serve

cocktail.

High ball glass – It is a glass tumbler

which holds same volume of liquid as

Collins glass but stouter in shape and is

used to serve highball cocktails (spirits

mixed with water, tonic, soda, and ginger

ale) and other mixed drinks like juices and

soft drinks.

Pilsner glass – It is used to serve various

types of light beers, but is intended for

pilsner; made to showcase the color,

clarity and to maintain a nice head for the

pilsner.

Silver food cover/dome/cloche – a cover

for a dish easily removed when it is about

to served.

Water pitcher – commonly used for

serving service water

II

ce bucket – a basic bar tool commonly

used for serving ice cubes. However, it is

used a stand or container for white wine

in restaurant service on a bed of ice

water to keep it under chilled

temperature.

Additional Common Bar Supplies/ Accessories

DINNERWARES

1. Platter – comes in 16’’, 14’’, 12’’, 10’’, and 9’’in diameter. It comes in
round and

oval shapes that is used to hold several portions of food.

2. Place plate/show plate – a 12’’ plate, used as under liner for formal sit-
down

dinners and not used to serve neither food nor used for eating.

3. Dinner plate – a 10’’ plate used to serve the entrée dish or the main
course.

4. Fish plate – an 8-9’’ plate.

5.Luncheon or breakfast plate – a 9’’ plate used for multiple purposes, like
informal

daily dining, breakfast, or under plate for soup bowls.

6. Soup bowl/Soup plate – a 9’’ plate intended for soup, cereal, salad or
dessert.

Usually this goes with an under liner plate

7. Salad plate – a 7-8’’ plate intended for serving salads, desserts or may be
used

as under liner for stemmed beverages ware, cereal or soup bowl.

8. Bread and butter plate – a 6’’ plate used for serving breads, moulded
salads,

rice or desserts.

9. Cereal bowl – a 6’’ dip dish used for serving cereals, desserts, or rice.

Sometimes for salads with dipping sauce or dressing.

FLATWARES

1. Serving spoon and fork – for serving main dish and vegetables.

2. Butter Spreader –.a small broad spatula-like knife, used to spread butter
and

marmalades. It is approximately 5 to 6 inches long with a rounded or slightly

wide

tip.

3.Soup ladle – for soup from a soup tureen

4. Sauce spoon – a wide, shallow spoon used for sauces and lifting foods out
of

casseroles.

6.Snail tongs – for holding in the shell so the snail fork can extract them.

7. Pastry tongs - for picking up and serving pastries.

8. Dinner spoon – for main course; equal to 3 teaspoons

9. Soup Spoon– it is a large or rounded bowl, used mainly for soup.

10. Dessert spoon and fork – an elongated oval spoon used for dessert.

12. Demitasse spoon– half the size of the regular teaspoon, used together
with

demitasse cup for after dinner coffee or hot chocolate, at an average length
of 3 to

4 inches.

13. Fish knife – a pointed hook like tip used for fish appetizer like smoked
salmon,

pates and deboning fish. It varies in sizes though the usual is 8 ¾ inches
long. It

features a wide blade with a dull edge and a tip made with a notched point.

14.. Fork – used for fish and sometimes seafood dishes; is approximately 7 ¼
–7

¾ inches in length.
15. Salad knife – for salad like chef’s salad and Caesars salad.

28

16. Steak knife – a serrated cutting edge with a pointed tip used for steaks. It
is

approximately 8 ¼ to 9 inches long.

GLASSWARES

1. White wine glass- for serving white wines in general. It is generally narrow
but

not as narrow as champagne flute, with somewhat straight or tulip shaped

sides,

allowing the chilled wine to retain its temperature. It has a smaller mouth to
prolong

the coolness of chilled wine

2. Whisky sour glass – for whisky sour drinks, rum or brandy sours

3 .Brandy snifter – for brandy, cognac, Armagnac, and fine champagne

(Remy

martin) to capture its aroma

4..Collins –It is usually used for long drinks, fizzes and fresh fruit juices like
fruit

punch, Tom Collins, Singapore sling, and Tequila Sunrise.

FURNITURES

1.Tables – generally comes in three shapes: round, square and rectangle.

Some

shapes are trapezoids, serpentine (arch shape) and half rounds

2. Chairs – sizes and shapes of chairs will vary but all should be sturdy, large

enough to seat guests comfortably and clean. Chairs should also be checked
for

rough edges of legs that can snag on guest clothing. It includes tiffany,
straight

backed padded chairs, stacking chair, folding chair, cantilevered chair, and
moulded chair.

3. Other furniture –Include flambé trolley, used by restaurants with table side

preparation. In French Service or captain, prepares dishes in the cart,it is

positioned beside the guests table.

4. Table Service Utensils and Linens

Table Cloth- It is used to cover dining table and it should be large enough to
cover

the top as well as portion of the legs of table.

Table Napkin- A piece of cloth used to wipe lips or finger or to protect our
cloth.

Top Cloth-This is designed to be laid over the table cloth to protect it from
spillage

and provide it a longer life.

Other Items

Salt and Vinegar Shaker Bill Folder

Pepper Mill Guest Caddy

Toothpick holder Trays

Bill Folder Menu Card

Table Cloth Table Napkin"

ChatGPT said:

ChatGPT

Summative Assessment: Restaurant Service and Tableware

Multiple Choice (30 Items)

What does the term "ambiance" refer to in a restaurant setting?

A. The menu selection

B. The mood or feeling in a place

C. The price range of the dishes

D. The type of cuisine served

What is a cafeteria?

A. A restaurant with table service

B. A restaurant serving mostly cooked or ready-to-eat food arranged behind

a counter

C. A fine dining establishment

D. A fast-food restaurant

What does "mise en place" mean?

A. Setting the table

B. A French term meaning “put into place”

C. Preparing food in advance

D. Cleaning the dining area

Which of the following describes a manual reservation system?

A. Online booking through a website

B. A system where a hostess records reservation details over the phone

C. A self-service kiosk for reservations

D. A mobile app for booking

What is the primary function of a restaurant?

A. To provide food and beverage in an attractive manner

B. To sell kitchen equipment

C. To offer entertainment services

D. To sell grocery items

How does a fast-food restaurant typically serve its customers?

A. With table service

B. Through a self-service counter or drive-through

C. With a buffet

D. With a prix fixe menu

What is a "walk-in guest"?

A. A guest who has made a reservation in advance

B. A guest who arrives without a prior reservation

C. A guest who arrives in a wheelchair

D. A guest who is accompanied by a host

What is a family-style restaurant?

A. A restaurant where diners are served individually

B. A restaurant with a fixed menu and communal seating

C. A restaurant that specializes in ethnic cuisine

D. A high-end restaurant with formal service

What is the role of a restaurant manager?

A. To train staff and oversee the overall operation of the restaurant

B. To serve drinks to customers

C. To manage the kitchen and cooking staff

D. To handle customer complaints only

What is the primary purpose of a wine waiter or sommelier?

A. To serve and recommend alcoholic beverages

B. To manage the restaurant’s finances

C. To clean the dining area

D. To greet and seat guests

What is a "bouillon cup" used for?

A. Serving coffee

B. Serving broth-based soups

C. Serving desserts

D. Serving pasta

What type of glass is characterized by its tall, narrow bowl and is used for
champagne?

A. Champagne flute

B. Margarita glass

C. Red wine glass

D. Water goblet

Which plate is typically used for serving the main course?

A. Dinner plate

B. Salad plate

C. Bread and butter plate

D. Soup bowl

What is a "platter" used for in dining?

A. Holding several portions of food

B. Serving soup

C. Holding a single serving of dessert

D. Holding bread
What type of fork is used for fish dishes?

A. Salad fork

B. Dessert fork

C. Fish fork

D. Steak fork

Which glass is used for serving whisky sour drinks?

A. Collins glass

B. Whisky sour glass

C. Brandy snifter

D. Lowball glass

What does the term "mise en place" specifically refer to in a waiter’s station?

A. Table setting

B. The preparation of the service area

C. Food plating

D. Menu creation

What type of restaurant typically provides moderately-priced food in a casual

atmosphere?

A. Fast-food restaurant

B. Casual dining restaurant

C. Fine dining restaurant

D. Specialty restaurant

What is the function of a "silver food cover" or "cloche"?

A. To cover a dish until it is served

B. To store utensils

C. To keep food warm in the kitchen

D. To serve drinks

What is a "demitasse spoon" used for?

A. Stirring soup

B. Eating desserts

C. Serving appetizers

D. Drinking coffee from a demitasse cup

What does a "highball glass" typically hold?

A. Juice

B. Liquor “on the rocks” or mixed drinks

C. Wine

D. Water

What is a "family-style restaurant" known for?

A. A la carte menu

B. Fixed menu and communal seating

C. Ethnic cuisine

D. Fast food

What type of glass is used for serving light beers, particularly pilsner?

A. Pilsner glass

B. Red wine glass

C. Cocktail glass
D. Martini glass

What is a "table napkin" used for in dining?

A. Covering the table

B. Wiping lips or fingers

C. Holding utensils

D. Protecting the tablecloth

Which utensil is used for serving main dishes and vegetables?

A. Soup ladle

B. Serving spoon and fork

C. Pastry tongs

D. Dessert spoon

What type of chair is used for restaurant dining that needs to be easily
stored?

A. Tiffany chair

B. Folding chair

C. Cantilevered chair

D. Straight-backed chair

What is the purpose of a "top cloth" in table service?

A. To protect the tablecloth from spills

B. To cover the dining table

C. To serve food

D. To hold utensils

What is a "margarita glass" typically used for?

A. Serving red wine

B. Serving cocktails like margaritas

C. Serving water

D. Serving whiskey

What is the primary difference between a "soup spoon" and a "dessert

spoon"?

A. The size and shape

B. The material

C. The color

D. The use of the spoon

What type of dining experience does a "fast-food restaurant" emphasize?

A. Speed of service and low cost

B. Formal dining and high cost

C. Ethnic cuisine and fine wines

D. Casual dining with a fixed menu

Fill in the Blanks (10 Items)

A __________ is a restaurant where patrons serve themselves from a counter

or a food-serving area.

The __________ involves setting up a waiter's station with all necessary tools
and equipment before service begins.

The __________ system allows guests to book reservations through a website

or mobile app.
A __________ is a type of glass specifically designed for serving sparkling
wines and champagnes.

The __________ is a plate used primarily for serving the main course of a
meal.

In a restaurant, the __________ is responsible for managing the overall

operation and ensuring standards are met.

A __________ glass is used to serve mixed drinks and cocktails, such as a

martini or Manhattan.

The __________ fork is used for eating fish and seafood dishes.

A __________ is a piece of cloth used on the dining table to protect it from

spills and to provide a clean surface.

The __________ spoon is specifically used for serving soups from a tureen.

Answer Key

Multiple Choice

B
B

Fill in the Blanks

Cafeteria

Mise en place

Online reservation
Champagne flute

Dinner plate

Restaurant manager

Cocktail

Fish

Top cloth

Soup