Service Test Quiz
The service industry is arguably the biggest in the entire world – whether that involves a barista making your morning coffee or a plumber making sure your pipes are good to go. What can you tell us about the industry?
- 1.
The economies of the world's most advanced nations are based largely on the production of goods.
- A.
True
- B.
False
Correct Answer
B. False -
- 2.
Sanitary standards, followed by service are the number one and two factors in the selection of a restaurant by consumers.
- A.
True
- B.
False
Correct Answer
A. True -
- 3.
Though it is hard work, serving is not a profession.
- A.
True
- B.
False
Correct Answer
B. False -
- 4.
The Irish custom of offering guests a pinch of salt and small glass of wine sprang from a desire to preserve food, banish bacteria, and promote good health.
- A.
True
- B.
False
Correct Answer
B. False -
- 5.
Street vending is a recent development in the world of food service.
- A.
True
- B.
False
Correct Answer
B. False -
- 6.
The food service industry will
- A.
Remain stable as a modest part of the economy
- B.
Decline as the Cooking Channel and Food Network piques consumer interest in eating at home.
- C.
Will continue to grow, probably at a greater rate than many other service industries
- D.
Will rise and fall in terms of demand, depending on competition from groceries, service stations, and vending
Correct Answer
C. Will continue to grow, probably at a greater rate than many other service industries -
- 7.
The meaning of service is:
- A.
Taking orders, placing down food and clearing up after
- B.
The act of waiting on the customer
- C.
A sometimes demeaning state of affairs whereby the server is at the beck and call of the sometimes unreasonable customer in order to receive pay in the form of gratuity. This pay may or may not occur as it is at the whim of the customer.
- D.
The act of providing customers with a wide range of meal-related benefits and experiences.
Correct Answer
D. The act of providing customers with a wide range of meal-related benefits and experiences. -
- 8.
Anticipation of needs refers to:
- A.
The notion that the guest always wants something
- B.
The appetite of the guest which allows for suggestive selling
- C.
The knowledge that the kitchen wants the servers to pick up food from the and keep special requests from guests to a minimum
- D.
Watching and listening carefully for clues, doing whatever is reasonably possible to please and thinking creatively when serving customers
Correct Answer
D. Watching and listening carefully for clues, doing whatever is reasonably possible to please and thinking creatively when serving customers -
- 9.
Which of the following was probably the FIRST to be developed in relation to historical food service?
- A.
Glazed ceramic cookware
- B.
The discovery of fire
- C.
Chopsticks
- D.
Knife, fork, spoon
Correct Answer
B. The discovery of fire -
- 10.
The vessels used in ancient Greek times for keeping food warm were called:
- A.
Thermopoliums
- B.
Taberna Vinaria
- C.
Mensa Primara
- D.
Apicius
Correct Answer
A. Thermopoliums -
- 11.
The customs which have evolved around Well-Being and food service involve:
- A.
Health and social relationships
- B.
The good feeling of being full after feeling hungry
- C.
The enjoyment of sharing food with friends
- D.
Having nutritional needs met by food that tastes good
Correct Answer
A. Health and social relationships -
- 12.
The relationships between food and religion may be characterized as:
- A.
The custom of many of praying before a meal
- B.
Using food practices to symbolize belief systems through rules, customs and rituals
- C.
Little importance to our industry, particularly in institutional food service where church and state are restricted from interfering in the affairs of the other.
- D.
Both represent ancient needs which humans have fought bloody battles over to obtain domination
Correct Answer
B. Using food practices to symbolize belief systems through rules, customs and rituals -
- 13.
What contribution did Catherine de Medici make to the foodservice industry?
- A.
She introduced flaming desserts, Caesar Salad, and other tableside preparation methods using the gueridon.
- B.
She inspired the use of food to promote health and well-being through the development of an understanding of nutrition
- C.
Shocked at the appalling state of French food and manners, she introduced fine food and flatware to the nobility.
- D.
She invented the appetizer as a way of tiding over her lover, Count Florence, until the dinner hour in order to keep him in her chamber.
Correct Answer
C. Shocked at the appalling state of French food and manners, she introduced fine food and flatware to the nobility. -
- 14.
Partner to hotelier, Cesar Ritz, he adapted and simplified the elaborate classic menus of his time to highlight top-quality cuisine and service:
- A.
Boulanger
- B.
Marie-Antoine Careme
- C.
Auguste Escoffier
- D.
Prajapati
Correct Answer
C. Auguste Escoffier -
- 15.
The first recorded restaurant in the United States was:
- A.
The Exchange Buffet
- B.
White Castle
- C.
Boston's Union Oyster House
- D.
Boulanger's
Correct Answer
A. The Exchange Buffet -
- 16.
The key to conducting an effective interview is to remain loose and open to the direction the conversation is heading.
- A.
True
- B.
False
Correct Answer
B. False -
- 17.
Candidates who do not answer interview questions spontaneously, but rather need time to think, have probably got something to hide.
- A.
True
- B.
False
Correct Answer
B. False -
- 18.
In order to maintain sanitary standards, server's hands or fingers should not touch the inside of cups, glasses, silverware, or dishes where food or liquid or lips will touch.
- A.
True
- B.
False
Correct Answer
A. True -
- 19.
Most servers lose their jobs because they lack the necessary skills.
- A.
True
- B.
False
Correct Answer
B. False -
- 20.
Dram shop laws hold anyone serving alcohol liable if an intoxicated person injures or kills a third party.
- A.
True
- B.
False
Correct Answer
A. True -
- 21.
Which of the following is NOT a reason for a restaurant manager to hold interviews for server positions?
- A.
In order to gather applications to keep on file for the next time that there ARE openings
- B.
To gather information about skills, personality, and job knowledge
- C.
To gather specific information about the particular candidate being interviewed based on data in the application
- D.
When an individual is being seriously considered for the position
Correct Answer
A. In order to gather applications to keep on file for the next time that there ARE openings -
- 22.
The purpose of asking open ended interview questions, rather than closed end, is to:
- A.
Keep the time required to conduct interviews to a minimum
- B.
Gather interesting personal information about interviewees in case you would like to get to know them "outside" of the job
- C.
Get much more helpful information in estimating a candidate's suitability for the position.
- D.
Establish from the start that employees need to listen carefully and think before they speak
Correct Answer
C. Get much more helpful information in estimating a candidate's suitability for the position. -
- 23.
Why is it recommended to sit next to the candidate during an interview rather than having a desk or table in between?
- A.
It is NOT recommended to sit next to candidates. The desk serves as a way to provide an area of boundary and comfort between the boss and potential hire
- B.
In order to help put the candidate at ease
- C.
So that the potential employer may be able to gauge any hygiene issues that the candidate may have
- D.
In case the employer needs to jump up and answer the door or attend to problems
Correct Answer
B. In order to help put the candidate at ease -
- 24.
Which of the following questions is a legal and acceptable question to ask of job candidates for the position of server?
- A.
What country did that name come from?
- B.
Do you own a car?
- C.
Have you been convicted of a crime?
- D.
How tall are you?
Correct Answer
C. Have you been convicted of a crime? -
- 25.
Which one of the following is a recommended practice regarding employee uniforms?
- A.
Providing one uniform to each employee
- B.
Having pocketed shirts in which to carry pens and corkscrews.
- C.
Have workers change into their uniforms at work if possible
- D.
Require uniforms that emphasize the appealing physical features of the server
Correct Answer
C. Have workers change into their uniforms at work if possible -
- 26.
One of the most important traits a server can possess is:
- A.
A positive attitude
- B.
A strong back and arms for carrying trays
- C.
The ability to talk about themselves to guests
- D.
The ability to carry plates on their arm and pour hot and cold beverages from great distances
Correct Answer
A. A positive attitude -
- 27.
Servers who make mistakes should:
- A.
Cover them up
- B.
Blame others
- C.
Force a smile and find a comforting platitude to say to the affected guest
- D.
Admit the mistake and correct it as quickly as possible
Correct Answer
D. Admit the mistake and correct it as quickly as possible -
- 28.
Which of the following forbids employers from asking non-job-related questions that might discriminate against a group of qualified job applicants?
- A.
Family and medical leave act (FMLA)
- B.
Fair Labor Standards Act
- C.
Privacy Act
- D.
Civil Rights Act
Correct Answer
C. Privacy Act -
- 29.
Which of the following requires employers with 50 or more employees to offer up to twelve weeks of unpaid leave in any twelve month period for birth, adoption, care of spouse, or own serious health condition?
- A.
Family and medical leave act (FMLA)
- B.
Fair Labor Standards Act
- C.
Privacy Act
- D.
Civil Rights Act
Correct Answer
A. Family and medical leave act (FMLA) -
- 30.
Which of the following protects workers between the ages of 40 and 70 from discharge because of age?
- A.
Family and medical leave act (FMLA)
- B.
Fair Labor Standards Act
- C.
Privacy Act
- D.
Civil Rights Act
Correct Answer
B. Fair Labor Standards Act -
- 31.
In order to keep guests from waiting too long for a table, guests who are already seated may need to be rushed to finish and allow others the chance to be seated.
- A.
True
- B.
False
Correct Answer
B. False -
- 32.
Complaints are often attacks on the operation and scams designed to elicit an offer of free food. These sorts of guests are the kind most restaurants are better off without.
- A.
True
- B.
False
Correct Answer
B. False -
- 33.
Emotions are closely mixed with our food. Eating provides comfort.
- A.
True
- B.
False
Correct Answer
A. True -
- 34.
Animals, even guide dogs, are never allowed in food service establishments due to sanitation concerns.
- A.
True
- B.
False
Correct Answer
B. False -
- 35.
Food service establishments are subject to special requests from guests wishing to meet special dietary needs due to the aging of the population and a concern with health consciousness.
- A.
True
- B.
False
Correct Answer
A. True -
- 36.
In a food service establishment, the focus should be on:
- A.
Satisfying the kitchen crew. it is hot in the kitchen and they are working too hard to suffer nonsense from customers or servers.
- B.
Satisfying the owner. The business belongs to them and what they want is of primary importance.
- C.
Satisfying the bank or lenders that are making it possible to have a food service operation.
- D.
Satisfying and pleasing guests from the moment they enter until the time they leave.
Correct Answer
D. Satisfying and pleasing guests from the moment they enter until the time they leave. -
- 37.
To avoid customer service problems, servers should always:
- A.
Keep customers waiting without acknowledgement and explanation- it will simply sound like an excuse
- B.
Serve guests in the most efficient and effective way possible
- C.
Allow guests to sit at a dirty table so they feel they are being seated as quickly as it was possible to seat them.
- D.
Rush customers who are lingering beyond the time management wishes them to stay. This makes way for more paying guests or allows servers and cooks to head home.
Correct Answer
B. Serve guests in the most efficient and effective way possible -
- 38.
Complaints should be looked upon as:
- A.
Attacks on the operation. loyal managers and servers should defend the operation and its policies to ungrateful guests.
- B.
Scams designed to get something free from the operation.
- C.
Part of doing business. Some people are never happy, no matter how hard you try.
- D.
Opportunities to improve by pinpointing problems that can now be solved.
Correct Answer
D. Opportunities to improve by pinpointing problems that can now be solved. -
- 39.
All but one of the following are "Don'ts" in dealing with Angry Guests:
- A.
Don't give in to guests who want something free
- B.
Don't be defensive
- C.
Don't assign blame
- D.
Don't keep the guests on hold
Correct Answer
A. Don't give in to guests who want something free -
- 40.
It is preferable to have:
- A.
A silent dissatisfied guest who simply does not come back
- B.
A complaining guest
- C.
Guests who are taking a bad day or mood out on the server
- D.
Any kind of word-of-mouth
Correct Answer
B. A complaining guest -
- 41.
Which of the following is NOT a sign of an unhappy guest?
- A.
Looking irritated
- B.
Not eating or drinking after being served
- C.
Being so engrossed in conversation that they ignore the servers attempt to check back.
- D.
Asking suddenly for the check
Correct Answer
C. Being so engrossed in conversation that they ignore the servers attempt to check back. -
- 42.
The best way to communicate with a guest who seems to be having issues being understood is to:
- A.
Speak loudly
- B.
Pay careful attention and follow cues as to how to best assist
- C.
Ignore them to save embarrassment and have their companions do the talking
- D.
Give them a Braille menu
Correct Answer
B. Pay careful attention and follow cues as to how to best assist -
- 43.
The best way to deal with guests in wheelchairs is to:
- A.
Lift them carefully out of the chair and into their seat before they need toask
- B.
Remove the regular chair so that the guest can remain in the wheelchair unless they ask for assistance being seated
- C.
Find an out of the way place to seat the guest, preferably away from the door and restroom
- D.
Provide a chair with arms so they can raise and lower themselves
Correct Answer
B. Remove the regular chair so that the guest can remain in the wheelchair unless they ask for assistance being seated -
- 44.
All but one of the following are recommended for serving guests with vision impairment:
- A.
Greet him or her each time you approach the table
- B.
Offer to lead them to the table but take your cue from the guest
- C.
Welcome the guide dog with a dish of food and water
- D.
State individual prices when presenting the check
Correct Answer
C. Welcome the guide dog with a dish of food and water -
- 45.
Which of the following is NOT true when addressing the issue of people with dietary needs?
- A.
Servers should know enough about common dietary needs to be able to make suggestions and answer questions
- B.
A good working relationship with the chef and cooks is essential an dealing with guests who have special dietary needs
- C.
Having a "no substitutions" policy is a good way to head off special requests that slow production and service
- D.
As a person's age increases, special dietary needs increase.
Correct Answer
C. Having a "no substitutions" policy is a good way to head off special requests that slow production and service -
- 46.
A banquet can encompass any meal period and can be a special celebration or professional meeting. It may be preceded by a reception with beverages and hors d'oervres.
- A.
True
- B.
False
Correct Answer
A. True -
- 47.
Flying service refers to the English custom of serving guests from platters at a long table whereby the host carves the meat and the hostess passes plates to guests.
- A.
True
- B.
False
Correct Answer
B. False -
- 48.
Showroom service offer a meal and entertainment at a normal fee in order to attract patrons to the facility where gambling often occurs.
- A.
True
- B.
False
Correct Answer
A. True -
- 49.
People who dine out to celebrate an occasion may want a bit more elaborate meal than they normally consume.
- A.
True
- B.
False
Correct Answer
A. True -
- 50.
An action station refers to counter service and all the functions that must be performed by the server to ensure speedy efficient service for guests in hurry.
- A.
True
- B.
False
Correct Answer
B. False -
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Current Version
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Oct 04, 2017Quiz Edited by
ProProfs Editorial Team -
Mar 06, 2015Quiz Created by
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