I.
IDENTIFICATION
___________1. He/ She makes all cakes, cookies, pies, pastries, and other dessert items,
including ice cream, mousses, and flans.
___________2. These are usually conducted after a probationary period and annually thereafter.
___________3. He/ She is the front-of-the-house sommelier in charge of inventorying, ordering,
and serving wine and alcoholic beverages in the dining area.
___________4. Characteristic of a model employee which exhibits a good personal hygiene.
___________5. He/ She sources quality products from purveyors, handles the ordering, then
checks the original order against the invoice to ensure the delivered goods are correct and of
good quality.
___________6. Waitperson in charge of a section of the dining room. Carries out the orders of
the maître d’hôtel.
___________7. Characteristic of a model employee which are always ready to work at the
assigned time, not merely arriving at that time.
___________8. He/ She plans menus, develops and tests recipes, creates recipe manual,
orders foods and sometimes beverages, trains kitchen staff, and interacts with event planner.
___________9. This periods for new employees are an effective way to determine if an employee
will work out in the long term.
___________10. Characteristic of a model employee which exhibits a Nonjudgmental of others
before getting all the facts.
II.
TRUE OR FALSE.
___________1. . The quantity of a catering company’s staff can determine whether the business
will survive and grow or fail.
___________2. Event-planning personnel sell and plan events while banquet managers make
sure that banquets run smoothly.
___________3. Finding and managing staff can be the greatest challenge of running a catering
business.
___________4. Bus persons must be trained in a variety of serving styles, from American and
Russian to English and butler style.
___________5. Proactive is a characteristic of a model employee which able to find new and
valuable ways to implement the business’s mission and vision.
___________6. Catering sales representative sells the events and may also function as the event
planner.
___________7. Many caterers have an employee handbook that details the job descriptions for
each position and the expectations the employer has for all
employees.
___________8.Compassionate is a characteristic of a model employee which able to express
and articulate ideas and feelings well.
___________9. The objective of formal training is to give employees information and tools to be
successful at assigned tasks before they are given the actual responsibilities, in hopes of
preventing costly mistakes.
___________10. The front of the house consists of kitchen personnel and those in purchasing
and receiving. The back of the house consists of the dining room, planning, and administrative
staff.
III.
MODIFIED TRUE OR FALSE.
___________1. TRUSTWORTHY characteristic of a model employee is hungry for a challenge,
ready to be promoted to positions slightly beyond current capabilities.
___________2. BARTENDERS assist in setting up the dining room; serve water, clear, and clean
up.
___________3. PREP COOKS are responsible for the physical condition of the kitchen.
Supervises kitchen personnel. And reports to the executive chef.
___________4. MAÎTRE D’HÔTEL is the head waitperson in charge of service in all dining
areas.
___________5. Many caterers claim that the hardest part of running their business
is TRAINING their staff.