FOH AMP Managing The Host Stand

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1/14 Questions

It is critical to handle any guest dissatisfactions immediately.
- True
- False

About This Quiz

This quiz titled 'FOH AMP Managing The Host Stand' assesses key skills in managing a restaurant's host stand. It covers phases of guest management, time estimates per table, and the impact of external factors like weather on operations. Ideal for learners in hospitality management.

2.

Does using the closing checklist set up the next shift manager for sucess?
- True
- False
Correct Answer

A. True

Explanation

Using the closing checklist can set up the next shift manager for success because it ensures that all necessary tasks are completed before the end of the shift. By following the checklist, the closing manager can ensure that everything is properly cleaned, organized, and prepared for the next shift. This allows the next shift manager to start their shift with a clean and organized workspace, making it easier for them to focus on their responsibilities and provide a positive experience for customers.

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3.

The Manger figure eight should start at the host stand.
- True
- False
Correct Answer

A. True

Explanation

The Manger figure eight should start at the host stand because it is a common practice in the restaurant industry to begin the figure eight pattern from the host stand. This allows the manager to have a central location from where they can oversee the entire restaurant and easily access different sections. Starting at the host stand also ensures that the manager can greet and interact with guests as they enter the restaurant, setting a positive tone for their dining experience.

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4.

What phase is from the completion of the meal until they leave GCFB?
- Phase 1
- Phase 2
- Phase 3
Correct Answer

A. Phase 3

Explanation

The correct answer is Phase 3 because it is stated in the question that this phase occurs "from the completion of the meal until they leave GCFB." This suggests that Phase 3 is the final phase in the sequence, as it encompasses the entire duration of the meal until the customers leave the establishment.

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5.

From the time the guests are seated until the entrees hit the table is what phase?
- Phase 1
- Phase 2
- Phase 3
Correct Answer

A. Phase 1

Explanation

The correct answer is Phase 1 because it refers to the period of time starting from when the guests are seated until the entrees are served. This phase typically includes taking orders, preparing drinks, and serving appetizers.

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6.

ART stands for what?
- Actual ring in time
- Actual running time
- Actual running target
Correct Answer

A. Actual running time

Explanation

The correct answer is "Actual running time". This is because the acronym "ART" is commonly used in various fields, such as project management and computing, to refer to the actual amount of time taken to complete a task or process. It is a measure of the real or elapsed time, rather than an estimated or planned time. Therefore, "Actual running time" is the most appropriate interpretation for the acronym ART.

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7.

Does weather influence your quote?
- True
- False
Correct Answer

A. True

Explanation

Weather can indeed influence your quote. Different weather conditions can affect people's moods and emotions, which in turn can impact their thoughts and perspectives. For example, a gloomy and rainy day may make someone feel more introspective and melancholic, leading to a more thoughtful and reflective quote. On the other hand, a sunny and cheerful day may inspire someone to be more positive and optimistic, resulting in a more uplifting and motivational quote. Therefore, weather can play a role in shaping the content and tone of a person's quote.

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8.

From the time the guests get their entrees to the time we remove the plates is what phase?
- Phase 1
- Phase 2
- Phase 3
Correct Answer

A. Phase 2

Explanation

Phase 2 refers to the phase in which the guests receive their entrees and the time it takes to remove the plates after they have finished eating. This phase is typically known as the main course or the dining phase, where the guests are served their main dishes and enjoy their meal.

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9.

Restrooms should be checked how often (by the host stand staff)?
- Every 60 minutes
- Every 45 minutes
- Every 30 minutes
Correct Answer

A. Every 30 minutes

Explanation

Restrooms should be checked every 30 minutes by the host stand staff to ensure cleanliness and hygiene. This regular monitoring allows for timely restocking of supplies, cleaning of any mess, and addressing any maintenance issues that may arise. Frequent checks also help in maintaining a positive impression on customers and ensuring their comfort during their visit.

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10.

Each table, with the number of guests ranging from 1-6, will be equivalent to how many minutes?
- 1 minute
- 1 1/2 minutes
- 2 minutes
Correct Answer

A. 1 1/2 minutes

Explanation

Each table, with the number of guests ranging from 1-6, will take 1 1/2 minutes. This means that regardless of the number of guests at the table, it will still take 1 1/2 minutes.

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11.

Once a guest leaves the table, how long should it remain open before we reseat it?
- 1 minutes
- 2 minutes
- 3 minutes
Correct Answer

A. 2 minutes

Explanation

After a guest leaves the table, it is important to wait for a certain amount of time before reseating it to ensure that the previous guest has completely left the area and to allow the staff to clean and prepare the table for the next guest. Waiting for 2 minutes allows for a reasonable amount of time for these tasks to be completed.

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12.

A key component of running the host stand is setting, maintaining and declining and accurate________?
- ART
- Audit
- Quote
- Labor
Correct Answer

A. Quote

Explanation

A key component of running the host stand is setting, maintaining and declining an accurate quote. This means that the host stand is responsible for providing accurate estimates of wait times for customers, keeping track of reservations, and ensuring that the seating arrangements are done correctly. By having an accurate quote, the host stand can effectively manage the flow of customers and provide a smooth dining experience.

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13.

What does “controlling the ambience” entail?
- Lighting
- TV
- Music
- Temperature
- Blinds
- Volume levels
Correct Answer(s)

A. Lighting
A. TV
A. Music
A. Temperature
A. Blinds
A. Volume levels

Explanation

Controlling the ambience entails managing various factors that contribute to the overall atmosphere of a space. This includes adjusting the lighting, TV settings, music selection, temperature, blinds position, and volume levels. By controlling these elements, one can create a desired mood or environment in a room.

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14.

Times during your shift that guests tend to "camp" a bit longer than they typically would is Desination Time ?
- True
- False
Correct Answer

A. True

Explanation

During a shift, there are times when guests tend to "camp" or stay longer than they normally would. This is referred to as Destination Time.

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Quiz Review Timeline (Updated): Mar 19, 2023 +

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Current Version
Mar 19, 2023

Quiz Edited by
ProProfs Editorial Team
Feb 04, 2011

Quiz Created by
Granite City

Foh Amp Managing The Host Stand

It is critical to handle any guest dissatisfactions immediately.

Quiz Preview

Does using the closing checklist set up the next shift manager for sucess?

The Manger figure eight should start at the host stand.

What phase is from the completion of the meal until they leave GCFB?

From the time the guests are seated until the entrees hit the table is what phase?

ART stands for what?

Does weather influence your quote?

From the time the guests get their entrees to the time we remove the plates is what phase?

Restrooms should be checked how often (by the host stand staff)?

Each table, with the number of guests ranging from 1-6, will be equivalent to how many minutes?

Once a guest leaves the table, how long should it remain open before we reseat it?

A key component of running the host stand is setting, maintaining and declining and accurate________?

What does “controlling the ambience” entail?

Times during your shift that guests tend to "camp" a bit longer than they typically would is Desination Time ?