Foh Amp Managing The Host Stand
14 Questions
| Attempts: 193
Managing the host stand
Questions and Answers
- 1.A key component of running the host stand is setting, maintaining and declining and accurate________?
- A.
ART
- B.
Audit
- C.
Quote
- D.
Labor
- 2.Does weather influence your quote?
- A.
True
- B.
False
- 3.Each table, with the number of guests ranging from 1-6, will be equivalent to how many minutes?
- A.
1 minute
- B.
1 1/2 minutes
- C.
2 minutes
- 4.From the time the guests get their entrees to the time we remove the plates is what phase?
- A.
Phase 1
- B.
Phase 2
- C.
Phase 3
- 5.From the time the guests are seated until the entrees hit the table is what phase?
- A.
Phase 1
- B.
Phase 2
- C.
Phase 3
- 6.What phase is from the completion of the meal until they leave GCFB?
- A.
Phase 1
- B.
Phase 2
- C.
Phase 3
- 7.ART stands for what?
- A.
Actual ring in time
- B.
Actual running time
- C.
Actual running target
- 8.Times during your shift that guests tend to "camp" a bit longer than they typically would is Desination Time ?
- A.
True
- B.
False
- 9.Once a guest leaves the table, how long should it remain open before we reseat it?
- A.
1 minutes
- B.
2 minutes
- C.
3 minutes
- 10.It is critical to handle any guest dissatisfactions immediately.
- A.
True
- B.
False
- 11.Restrooms should be checked how often (by the host stand staff)?
- A.
Every 60 minutes
- B.
Every 45 minutes
- C.
Every 30 minutes
- 12.What does “controlling the ambience” entail?
- A.
Lighting
- B.
TV
- C.
Music
- D.
Temperature
- E.
Blinds
- F.
Volume levels
- 13.Does using the closing checklist set up the next shift manager for sucess?
- A.
True
- B.
False
- 14.The Manger figure eight should start at the host stand.
- A.
True
- B.
False
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