MODULE 2:
LESSON 2: Prepare restaurant for service.
Embedded Files
PRE-TEST
DIRECTION: Choose the letter of the correct answer and write it in your answer sheet.1. What is the first step in preparing a restaurant for service?A. Take customer ordersB. Clean and sanitize the dining areaC. Serve the drinksD. Check the weather
2. Why is it important to check table settings before service?A. To change the tableclothB. To make the table look fullC. To ensure each table is correctly and completely setD. To impress the manager
3. What item is essential to include in a basic table setup?A. Cleaning clothB. Cooking potC. NapkinD. Measuring cup
4. How should chairs be arranged before customers arrive?A. Randomly around the tableB. Neatly pushed under the tableC. Placed in the middle of the roomD. Stacked in the corner
5. Why is it important to inspect lighting and ventilation before service?A. To reduce electricity costsB. To create a comfortable dining environmentC. To clean the ceilingD. To decorate the area
6. What should be done if a table is wobbly or damaged?A. Ignore itB. Use it as isC. Report and replace it before serviceD. Cover it with a cloth
7. What should be checked in the restroom before opening the restaurant?A. Menu availabilityB. Mirror brightnessC. Cleanliness and suppliesD. Number of tiles
8. Why should you check the availability of menu items before service?A. To avoid cooking mistakesB. To keep the menu shortC. To ensure customers can be served what they orderD. To decorate the menu board
9. Who is responsible for briefing the service staff before opening?A. Security guardB. Head chefC. Dining supervisor or managerD. Dishwasher
10. What is the purpose of mise en place in restaurant service preparation?A. To check the price of itemsB. To put everything in place and ready for serviceC. To decorate the restaurantD. To count the guests
Information Sheet
Learning Objectives:
Trainee will prepare restaurant for service.
Cover
One of the terms very often used in the hospitality industry is a cover. There are two definitions of a cover used in a restaurant service environment: A la carte setting In a la carte dining, you don’t not 1‹noiv what the customers will order and therefore a standard setting (cover ) is used and adjusted once the customer’s order is taken. When a restaurant is busy the tables have to be reset as they are vacated.
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