State Qualifying Exam Preparation Guide

Restaurant Service

(RS)

Exams developed in partnership with Cengage Learning.

Book Information

Dining Room and Banquet Management Author: Anthony J. Strianese ISBN-13: 9781418053697 4th Edition ©2008 Published

Exam Topics

I. The Importance of Service

II. The Importance of Sanitation and Appearance

III. Styles of service and Place Settings

IV. Proper Guidelines for Service

V. The Styles of Service

VI. Training the Service Staff to Serve the Meal

VII. Organizing the Dining Room to Accept Guests

VIII. Planning reservations and Blocking Tables

IX. Managing the Dining Experience

X. The Banquet Business and the Banquet Manager

XI. How to Book Functions

SQE Preparation Guide Restaurant Service

SkillsUSA Illinois Page 2

XII. The Banquet Functions Sheet

XIII. Managing the Function Sample Questions

1. According to Jim Sullivan, writing in Nation’s Restaurant News, “Customers will forgive mistakes in bad service more than mistakes in the kitchen.”

a. True b. False

2. In Paris, France, from 1765 until 1800, the number of restaurants increased from 1 to

50. a. True b. False

3. What type of system is designed to make restaurants more efficient by allowing

service people to transmit the order directly to the kitchen with a hand-held electronic order pad or terminals throughout the dining room?

a. Point of Sale b. Point of Origin c. Point of Reference d. Point of Table Number

4. Which type of meal is beneficial for the client who wants the guests to mingle with

each other? a. cocktail reception b. sit-down meal c. buffet meal d. cocktail reception and buffet meal

5. Explain why staffing a banquet house has an advantage over staffing an à la carte

restaurant.