Catering Policies & Daily Procedures Quiz

27 Questions | Total Attempts: 14

Settings
Please wait...
Policy Quizzes & Trivia

Please take this quiz seriously. If you do not pass, you will be put on a two week probation. All questions in this quiz can be answered from work experience, the Catering Training Powerpoint, and important emails. You can save your progress and come back but the quiz must be completed by the date required.


Questions and Answers
  • 1. 
    It is OK to put a line through the checklist without indivually checking each task.
    • A. 

      True

    • B. 

      False

  • 2. 
    Refilling items items like sugar, creamer, & soda machine bags is optional.
    • A. 

      True

    • B. 

      False

  • 3. 
    Failure to complete the checklist before the end of your shift will result in:
    • A. 

      Probation

    • B. 

      Being let go from the Catering Program

    • C. 

      Loss of hours

    • D. 

      Coming in to finish the checklist

  • 4. 
    When is it OK to not put away food labels after an event?
    • A. 

      When there are too many to put away

    • B. 

      If someone else is coming in for a later shift

    • C. 

      It is never OK to leave out food labels unless you are packing them for the next shift

    • D. 

      If the labels are commonly used (ie sugar, salad dressings)

  • 5. 
    What do you do with compostable items (plates, cups, utensils) after an event?
    • A. 

      Put them in the lock-box upstairs

    • B. 

      Put them in their respective boxes (in the closet), consolidating when possible

    • C. 

      Leave them in the basket used for the event

    • D. 

      Place them on the nearest available shelf space

  • 6. 
    When is it OK to take a break?
    • A. 

      Once the event is stocked/refilled & no clients need anything

    • B. 

      Once you have completed any tasks your supervisor asked of you

    • C. 

      You have completed at least 2 items off the "To Do List When Things are Slow" checklist

    • D. 

      Your event area/kitchen is clean & space is made available for chefs to bring food

    • E. 

      All of the above must be completed before taking a break

  • 7. 
    It's OK to leave dishes in the dish rack next to the sink at the end of your shift.
    • A. 

      True

    • B. 

      False

  • 8. 
    If a food/drink sign that is on the buffet is not on you packing list, you should assume that it belongs on the buffet.
    • A. 

      True

    • B. 

      False

  • 9. 
    Besides having on your uniform & nametag, what are two items that you must have with you at all times during an event?
  • 10. 
    If an event is broken up into multiple shifts, it is your responsibility to make sure your co-workers of the following shift know which of the following? Check all that apply.
    • A. 

      What food/beverages are available for re-stocking

    • B. 

      Where event materials are located

    • C. 

      What's on the menu at the Dining Hall

    • D. 

      Any changes that aren't listed on the packing list

    • E. 

      What time you clocked in that day

    • F. 

      Any instructions left by a supervisor

  • 11. 
    According to the Training Powerpoint, what is something else you can do (besides not completing the checklist) that will result in you being let go from Catering without warning strikes?
  • 12. 
    What beverages should be put out when "Coffee Service" is listed on your packing list?
  • 13. 
    Besides the beverages themselves, what items are always included when "Coffee Service" is listed on your packing list?
  • 14. 
    Every dish brought to the an event by the chefs belongs in the downstairs closet (on the appropriate shelf) once clean.
    • A. 

      True

    • B. 

      False

  • 15. 
    If you're putting materials away on a shelf in the kitchen or closet, you should:
    • A. 

      Return the items following the current shelf organization

    • B. 

      Return the items to a spot on the shelf with the most room

    • C. 

      Put them anywhere because the shelves have no organization

  • 16. 
    The irish coffee mugs belong in the red drink racks.
    • A. 

      True

    • B. 

      False

  • 17. 
    Where can you find the microphones and computer adapters that are used in the Flatirons room?
  • 18. 
    When more employees are on a shift it means you have less work to do.
    • A. 

      True

    • B. 

      False

  • 19. 
    What 4 tasks are listed on the door to the flatirons kitchen to be completed upon entering?
  • 20. 
    What of the following must always be in the first alcove of the Flatirons Room? Check all that apply.
    • A. 

      Mints

    • B. 

      Small Trash Bin

    • C. 

      Client comments book

    • D. 

      Business Cards

    • E. 

      Back-up compostable cups

    • F. 

      No items are permanently kept here

  • 21. 
    How long before the start of the event (or before the start of the meal) should the buffet be ready to go?
  • 22. 
    How long before the start of the event (or before the start of the meal) should the sternos be lit?
  • 23. 
    When putting food labels back in the boxes, do the cards go behind or in front of their respective labels?
    • A. 

      Behind

    • B. 

      In front

  • 24. 
    Handheld coffee pots & pushpots should be wiped down before being put on the drink station.
    • A. 

      True

    • B. 

      False

  • 25. 
    You are working a 30 person lunch buffet in the Flatirons room. Your packing list does not have a buffet order listed. In what order would you put these items on the buffet: Grilled Vegetables, plates, Spinach Mimosa Salad, roll-ups, Bread Rolls, Cheesecake, Grilled Halibut, Roasted Red Potatoes
  • 26. 
    While most hot beverage ingredients can only be used once, which beverage ingredient (coffee grinds, tea bag, etc.) listed in the Training PowerPoint can be used twice before discarding?
    • A. 

      Coffee grinds

    • B. 

      Black tea bag

    • C. 

      Green tea bag

    • D. 

      Red tea bag

    • E. 

      Decaf coffee grinds