TEST-BANK for
The Professional Server: A Training Manual
3rd Edition
Author(s): Sanders, Giannasio
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Sample Questions
  • Restaurant websites are expensive to develop but pay off if an effective kitchen management display ...
  • A recipe calls for 4 Tbsp of chopped parsley. A kitchen test reveals that 1 bunch of parsley yields ...
  • If a room is 40 by 60 and traditional seating (individual or round tables) is planned, what is the ...
  • A recipe calls for 36 oz of diced onions. Onions cost 39/50 lb. If diced onions have a yield ...
  • To accommodate lactose intolerant guests, a restaurant simply needs to have one or more dishes that ...
  • Exceptional customer service can be summed up as "________" in a professional, competent, and timely manner.
  • Items on a dollar menu at a fast food operation are likely priced using the base price method. ...
  • When a chef uses the scraps from one dish in another dish, it is called ________. A) Waste ...
  • Carrots weighing 24 oz are peeled, trimmed, and sliced down to 19 oz. The yield percentage for these ...
  • Servers are typically assigned ________ to ________ guests to serve, depending upon the menu and the ...
  • A restaurant gives guests a choice of salad that comes with their entre. No other freebies come with ...
  • If a recipe serves 24 portions and the total preliminary recipe cost is 57.30, the preliminary cost ...
  • A kitchen production screen may consist of a graphical order display, ________, ________, and a ...
  • Which of the following is not true about hors d'oeuvres? A) They should not be messy to eat B) ...
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