6 Questions
The expediter is responsible for a foodservice establishment's kitchen/kitchens.
True
The wine steward is responsible for menu planning and budget preparation.
False
The foodservice director directs the delivery of professional food services to ensure cost effectiveness and positive financial results.
True
The executive chef is responsible for recruiting and hiring qualified employees.
False
Setting priorities involves identifying the importance of tasks and then choosing their order of completion.
True
Time management as a leader involves assigning tasks to someone else and ensuring their completion.
True
Study Notes
Foodservice Roles and Responsibilities
- The expediter is responsible for overseeing the kitchen operations in a foodservice establishment.
- The wine steward is responsible for planning menus and preparing budgets.
- The foodservice director is responsible for directing the delivery of professional food services to achieve cost-effectiveness and positive financial results.
Leadership and Management
- The executive chef is responsible for recruiting and hiring qualified employees.
Time and Priority Management
- Setting priorities involves identifying the importance of tasks and choosing their order of completion.
- Time management as a leader involves assigning tasks to others and ensuring their completion.
Test your knowledge of various staff roles in a restaurant with this quiz. From sous chef to wine steward, expediter, and foodservice director, this quiz covers the responsibilities and duties of each position.
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