Boh Amp Remote Printer Test
(320).webp "Boh Amp Remote Printer Test - Quiz")
Questions and Answers
- 1.
Which 2 people will stand on the FOH side of the expo line?
- A.
Food Control Manager
- B.
Manager on Duty
- C.
Expo
- D.
Broil Cook
Correct Answer(s)
A. Food Control Manager
C. ExpoExplanation
The Food Control Manager and Expo will stand on the FOH side of the expo line. FOH stands for Front of House, which refers to the area of a restaurant that is visible to customers. The Food Control Manager is responsible for ensuring food safety and quality, which is typically done in the front of the house. The Expo is responsible for coordinating the flow of food from the kitchen to the dining area, also typically done in the front of the house.Rate this question:
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- 2.
Who is permitted to communicate with the BOH?
- A.
Expo Only
- B.
FCM and Expo
- C.
Servers
- D.
Anyone
Correct Answer
B. FCM and ExpoExplanation
FCM and Expo are the only ones permitted to communicate with the BOH. This means that only the Firebase Cloud Messaging (FCM) service and the Expo service are allowed to establish communication with the BOH (Back of House). Other parties, such as Expo Only or anyone else, are not authorized to communicate with the BOH.Rate this question:
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- 3.
When a ticket prints on the expo side of the line, who grabs it?
- A.
Food Control Manager
- B.
Expo
- C.
Line cook
- D.
Servers
Correct Answer
A. Food Control ManagerExplanation
The Food Control Manager is responsible for managing the overall food control and quality in the kitchen. When a ticket prints on the expo side of the line, it is their role to grab it and ensure that the order is prepared and served correctly. They coordinate with the line cooks and servers to ensure that the food is prepared according to the ticket and meets the required standards.Rate this question:
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- 4.
If there is a "call item" on a ticket, how is that denoted?
- A.
With a front dot
- B.
With a back dot
- C.
By circling it
Correct Answer
A. With a front dotExplanation
A "call item" on a ticket is denoted by using a front dot.Rate this question:
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- 5.
Once the item has been called, how is that denoted?
- A.
There is no denotion
- B.
By circling the item
- C.
With a C in front of the back dot
- D.
With a C in front of the front dot
Correct Answer
D. With a C in front of the front dotExplanation
When an item has been called, it is denoted with a "C" in front of the front dot.Rate this question:
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- 6.
Who is responsible for ensuring food has been started by the line?
- A.
FCM
- B.
Expo
- C.
The server for that table
- D.
A FOH manager
Correct Answer
B. ExpoExplanation
The expo is responsible for ensuring that food has been started by the line. The expo is typically a position in a restaurant that acts as a liaison between the kitchen and the front of house staff. They are responsible for checking the tickets, organizing the flow of food, and ensuring that each dish is prepared and plated correctly before it is brought out to the customers. Therefore, the expo is the one who ensures that the food has been started by the line before it is served.Rate this question:
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- 7.
How do we denote that food has been started?
- A.
Front date
- B.
Circle food
- C.
Back dot
- D.
Slash after food
Correct Answer
C. Back dotExplanation
To denote that food has been started, a back dot is used. This is a common symbol used to indicate that a task or activity has begun or is in progress. In the context of food, placing a back dot next to the item or dish indicates that it has been started or partially consumed.Rate this question:
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- 8.
When food is identified in the window, how is that denoted on the ticket?
- A.
Front dot
- B.
Circle food
- C.
Back dot
- D.
Slash after food
Correct Answer
D. Slash after foodExplanation
When food is identified in the window, it is denoted on the ticket by a slash after the name of the food.Rate this question:
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- 9.
Check items that the Expo is responsible for marking in the following situations?
- A.
Call item
- B.
Item up
- C.
Item dragging
- D.
Item started
Correct Answer(s)
B. Item up
C. Item dragging
D. Item startedExplanation
The Expo is responsible for marking the items that are up, dragging, and started. This means that when an item is lifted or raised, the Expo marks it. Similarly, when an item is being dragged or moved, the Expo marks it. Additionally, when an item is started or initiated, the Expo also marks it.Rate this question:
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- 10.
What food items should be hung on the top rail?
- A.
Re-fires
- B.
Appetizers
- C.
Entrees
- D.
Big Cookie
Correct Answer(s)
A. Re-fires
C. EntreesExplanation
The food items that should be hung on the top rail are re-fires and entrees. This suggests that these items require special attention or are ready to be served immediately. Hanging them on the top rail ensures that they are easily accessible and can be quickly served to customers.Rate this question:
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- 11.
Concerning "traffic", re-fires are top priority and should be placed in front of all traffic.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Re-fires, or fires that have reignited after being extinguished, are considered top priority in terms of traffic management. They should be given precedence over all other traffic. This means that any other traffic, such as vehicles or pedestrians, should be halted or redirected to allow emergency responders to quickly and safely address the re-fire. This ensures that the situation is dealt with promptly and efficiently, reducing the risk of further damage or harm.Rate this question:
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- 12.
Check the 3 zones of Ticket Traffic.
- A.
First 5 tickets
- B.
Middle tickets
- C.
First 7 tickets
- D.
Last 7 tickets
- E.
Last 5 tickets
Correct Answer(s)
A. First 5 tickets
B. Middle tickets
E. Last 5 ticketsExplanation
The given answer includes the three zones of Ticket Traffic: the first 5 tickets, the middle tickets, and the last 5 tickets. This suggests that when checking the Ticket Traffic, one should review the first 5 tickets, the middle tickets, and the last 5 tickets to get a comprehensive understanding of the overall ticket activity.Rate this question:
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- 13.
When selling food, what must the expo ensure?
- A.
The ticket is complete
- B.
All items being sold belong to that ticket
- C.
Hot food Hot and cold food Cold
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
The expo must ensure that all of the mentioned conditions are met when selling food. This includes making sure that the ticket is complete, all items being sold belong to that ticket, and that hot food is served hot and cold food is served cold. By ensuring all of these factors, the expo can provide a satisfactory food-selling experience to customers.Rate this question:
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- 14.
Should the expo sell and incomplete ticket to a table?
- A.
Yes
- B.
No
- C.
In certain circumstances
Correct Answer
B. NoExplanation
The correct answer is No because selling an incomplete ticket to a table would be unfair to the customers who expect a complete experience. It is important for the expo to provide a complete and satisfactory experience to its customers.Rate this question:
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- 15.
Who must validate that all food is down?
- A.
Food Control Manager
- B.
Expo
- C.
All of the above
Correct Answer
B. ExpoExplanation
Expo is the correct answer because it refers to a specific event or exhibition where food is being served. In this context, it is the responsibility of the organizers or management of the expo to ensure that all food is safe and meets the necessary standards. The Food Control Manager may be a part of the expo's team, but the ultimate responsibility lies with the expo itself. Therefore, "Expo" is the most appropriate choice for validating all food at the event.Rate this question:
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- 16.
In what section of traffic is a call item started?
- A.
First 5 tickets
- B.
Last 5 tickets
- C.
Refire tickets
- D.
Middle tickets
Correct Answer
D. Middle ticketsExplanation
A call item is started in the section of traffic called "Middle tickets".Rate this question:
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- 17.
The expo should ONLY sell tickets in the first 5 ticket zone of traffic.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The explanation for the correct answer, which is False, is that the statement is stating that the expo should ONLY sell tickets in the first 5 ticket zone of traffic. However, this is not necessarily true as the expo may choose to sell tickets in other ticket zones as well. Therefore, the statement is false.Rate this question:
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- 18.
What is the greatest concern for food quality?
- A.
Food being sold in Middle traffic zone
- B.
Food in window for more than 3-5 minutes
- C.
Food being too hot
- D.
Sloppy plate presentation
Correct Answer
B. Food in window for more than 3-5 minutesExplanation
The greatest concern for food quality is when it is left in the window for more than 3-5 minutes. This is because food that sits out for too long can become cold, dry, and lose its freshness. It can also be a potential breeding ground for bacteria and other contaminants. Therefore, it is important for food to be served promptly to ensure its quality and safety.Rate this question:
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- 19.
Within how long of a ticket printing should an item be started?
- A.
Immediately
- B.
2 minutes
- C.
It depends
Correct Answer
B. 2 minutesExplanation
The correct answer is 2 minutes. This suggests that there is a specific time frame within which an item should be started after the ticket is printed. It implies that there is a small window of opportunity, and if the item is not started within 2 minutes, it may result in a delay or missed deadline.Rate this question:
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- 20.
Generally appetizer tickets will not be call items, if there is a pizza on the ticket, that is an exception.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement suggests that appetizer tickets are not typically considered call items, meaning they are not usually the main focus of the order. However, if there is a pizza on the ticket, it is considered an exception to this rule. Therefore, the statement is true as it highlights the exception to the general rule regarding appetizer tickets.Rate this question:
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- 21.
Who is responsible for ensuring tickets fall within the alloted amount of time?
- A.
FCM
- B.
Expo
- C.
Both
Correct Answer
A. FCMExplanation
FCM is responsible for ensuring tickets fall within the allotted amount of time.Rate this question:
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- 22.
Who is responsible for giving all day and first few ticket calls?
- A.
FCM
- B.
Expo
- C.
Both
Correct Answer
A. FCMExplanation
FCM is responsible for giving all day and first few ticket calls.Rate this question:
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- 23.
Who is responsible for making sure every plate leaves the kitchen perfectly?
- A.
FCM
- B.
Expo
- C.
Both
Correct Answer
A. FCMExplanation
FCM is responsible for making sure every plate leaves the kitchen perfectly.Rate this question:
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- 24.
Who decides when a ticket is ready to be sold?
- A.
FCM
- B.
Expo
- C.
Both
Correct Answer
A. FCMExplanation
FCM decides when a ticket is ready to be sold.Rate this question:
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- 25.
The Food Control Manager will call the prep room for replenishment of products when how many portions are left?
- A.
No portions
- B.
1 to 2 portions
- C.
3 to 4 portions
- D.
5 portions
Correct Answer
C. 3 to 4 portionsExplanation
The Food Control Manager will call the prep room for replenishment of products when there are 3 to 4 portions left. This indicates that the manager wants to ensure that there is enough stock available to meet the demand and avoid running out of products. By calling for replenishment at this point, the manager can maintain a steady supply of food and prevent any disruptions in service.Rate this question:
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- 26.
Is the manner of how tickets are being sold changing?
- A.
Yes
- B.
No
- C.
Possibly
Correct Answer
B. NoExplanation
The given answer "No" suggests that the manner of how tickets are being sold is not changing. This implies that the process of selling tickets is remaining the same and there are no significant changes or advancements in the ticket-selling methods.Rate this question:
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- 27.
Before asking for hands, all plates must have correct BOH setups.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
This statement is true because it states that before asking for hands, all plates must have correct BOH (back of house) setups. This implies that there is a specific procedure or requirement for the plates to be set up correctly in the back of the house before they can be handed out. Therefore, it is necessary for all plates to have the correct BOH setups before asking for hands.Rate this question:
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- 28.
Servers and Managers are responsible for running food.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The statement is stating that servers and managers are responsible for running food. This implies that servers and managers have the duty of delivering food to customers or ensuring that food is served properly. Therefore, the correct answer is true, as it aligns with the information provided in the statement.Rate this question:
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- 29.
Who is responsible for presets?
- A.
Servers
- B.
Expo
- C.
FCM
Correct Answer
A. ServersExplanation
Presets are preconfigured settings or values that are set in advance. In this context, servers are responsible for presets because they can store and manage preconfigured settings for various applications or services. Servers can store presets for things like network configurations, software settings, or user preferences. By managing presets, servers can ensure consistency and efficiency across multiple systems or applications.Rate this question:
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- 30.
A floor manager needs to be called to validate a to-go order.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The statement is false because a floor manager is not required to validate a to-go order. The responsibility of validating a to-go order usually lies with the cashier or the person taking the order. The floor manager's role is typically to oversee the operations of the restaurant and ensure everything is running smoothly, rather than being involved in individual order validations.Rate this question:
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- 31.
How many ticket stabbers will be on the production line (FOH and BOH sides)?
- A.
2
- B.
3
- C.
4
Correct Answer
C. 4Explanation
The correct answer is 4 because the question asks for the total number of ticket stabbers on both the FOH (front of house) and BOH (back of house) sides of the production line. Since there are no specific numbers given for each side, we can assume that there are 4 ticket stabbers in total.Rate this question:
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- 32.
When line cooks are preparing food, who will give them all day calls?
- A.
FCM
- B.
Broil Cook
- C.
Expo
Correct Answer
A. FCM -
- 33.
When a line cook sells food, what do they do with their tickets?
- A.
Put the ticket in the wondow
- B.
Stab the ticket
- C.
Give it to the expo
Correct Answer
B. Stab the ticketExplanation
When a line cook sells food, they typically stab the ticket. This is a common practice in kitchens, where tickets are often hung or placed on a spike or rail. Stabbing the ticket serves as a visual indicator that the order has been completed and is ready to be served. It helps to keep track of the orders and ensures that the kitchen staff and servers are synchronized in their workflow.Rate this question:
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- 34.
How are tickets arranged on each Line Station?
- A.
However they are placed
- B.
However the FCM calls them
- C.
However the particular Line Cook prefers
- D.
Oldest to newest
Correct Answer
D. Oldest to newestExplanation
The tickets are arranged on each Line Station from oldest to newest.Rate this question:
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- 35.
Who will support the Line Cooks preparing food and plates?
- A.
Saute assist Broil with plate set-ups
- B.
Prep Manager
- C.
Sandwich assist Broil with buns
- D.
Prep Cook
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
All of the above options will support the Line Cooks in preparing food and plates. The Saute assist Broil with plate set-ups, the Sandwich assist Broil with buns, and the Prep Manager and Prep Cook will all contribute to the preparation process.Rate this question:
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- 36.
FOH Managers executing their Figure Eights need to communicate the flow of the restaurant to:
- A.
FCM
- B.
Expo
- C.
Both
Correct Answer
C. BothExplanation
FOH Managers executing their Figure Eights need to communicate the flow of the restaurant to both the FCM and Expo. This is because both the FCM (Front of House Manager) and Expo (Expeditor) play important roles in managing the flow of the restaurant. The FCM is responsible for overseeing the overall operations of the front of the house, including managing the staff and ensuring a smooth flow of service. The Expo, on the other hand, is responsible for coordinating the timing and flow of food orders between the kitchen and the servers. By communicating with both the FCM and Expo, FOH Managers can ensure that the restaurant runs efficiently and that customers receive their orders in a timely manner.Rate this question:
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- 37.
FOH Managers need to communicate the "phase" of the restaurant, size of the turn, and length of the wait time.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
FOH Managers need to communicate the "phase" of the restaurant, size of the turn, and length of the wait time. This statement is true because FOH (Front of House) Managers are responsible for overseeing the operations and customer service in the dining area of a restaurant. It is important for them to communicate the current phase or status of the restaurant, such as whether it is busy or slow, the size of the turn or number of customers, and the length of the wait time for tables. This information helps the staff manage customer expectations and provide efficient service.Rate this question:
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- 38.
If there is a lack of back dotting on tickets, who will the FOH manager inquire to?
- A.
FCM
- B.
Expo
- C.
Both
Correct Answer
A. FCMExplanation
The FOH manager will inquire to FCM if there is a lack of back dotting on tickets.Rate this question:
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- 39.
Which of the following situations will trigger a table visit by a FOH manager?
- A.
Long ticket time
- B.
Food delivery delay
- C.
Incomplete Ticket
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
The FOH manager will visit the table in all of the given situations. A long ticket time indicates that the customers have been waiting for their food for a significant amount of time, which may require the manager's attention to ensure customer satisfaction. A food delivery delay suggests that there may be an issue with the kitchen or waitstaff, and the manager needs to intervene to resolve the problem. An incomplete ticket means that the order is not properly recorded or there may be missing items, which requires the manager to address the issue and ensure a smooth dining experience.Rate this question:
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- 40.
FOH Managers must validate every plate they encounter as it leaves the kitchen.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
FOH (Front of House) Managers are responsible for ensuring the quality and accuracy of food and service in a restaurant. Validating every plate that leaves the kitchen means that they need to check each dish to ensure it matches the order and meets the restaurant's standards. This could involve verifying the correct ingredients, presentation, portion size, and overall quality of the dish. By doing so, FOH Managers can ensure that customers receive the correct and satisfactory meals, leading to customer satisfaction and maintaining the restaurant's reputation. Therefore, the statement "FOH Managers must validate every plate they encounter as it leaves the kitchen" is true.Rate this question:
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- 41.
If an item is dragging, how is that denoted on the ticket?
- A.
Circle around dragging item
- B.
A back dot by dragging item
- C.
A front dot by dragging item
Correct Answer
A. Circle around dragging itemExplanation
When an item is dragging, it is denoted on the ticket by circling around the dragging item.Rate this question:
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- 42.
How many items can be denoted as dragging on a ticket?
- A.
0
- B.
1
- C.
2
Correct Answer
B. 1Explanation
Only one item can be denoted as dragging on a ticket. This implies that the dragging feature is applicable to a single item at a time on the ticket.Rate this question:
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- 43.
For using the hold button, in what increments of time can an item be placed on hold?
- A.
1 minute
- B.
5 minutes
- C.
2 minutes
- D.
8 minutes
Correct Answer
A. 1 minuteExplanation
An item can be placed on hold in increments of 1 minute. This means that if someone wants to temporarily pause or delay an item, they can do so for a minimum of 1 minute before resuming it.Rate this question:
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- 44.
When you place an item on hold, are you placing the item that needs to come before the meal, or the main entrees?
- A.
Item before the Meal
- B.
Main entree
- C.
Neither
Correct Answer
B. Main entreeExplanation
When you place an item on hold, you are referring to the main entree. This means that you are requesting for the main course of the meal to be prepared and served before any other items or dishes.Rate this question:
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- 45.
What is our standard amount of hold time for an entree with a soup before the meal?
- A.
2 minutes
- B.
4 minutes
- C.
5 minutes
Correct Answer
C. 5 minutesExplanation
The standard amount of hold time for an entree with a soup before the meal is 5 minutes. This means that once the entree and soup are prepared, they should be held for a maximum of 5 minutes before being served to the customer. This ensures that the food is served at the optimal temperature and maintains its quality. Holding the food for too long may result in it becoming cold or losing its desired texture and taste.Rate this question:
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- 46.
What is the standard amount of hold time for an entree with Buffalo Wings before the meal?
- A.
6 minutes
- B.
8 minutes
- C.
10 minutes
Correct Answer
B. 8 minutesExplanation
The standard amount of hold time for an entree with Buffalo Wings before the meal is 8 minutes.Rate this question:
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- 47.
When an item is on hold the POS shows at what time that item will be automatically ordered. Where is that shown?
- A.
To the left of that item
- B.
To the right of that item
- C.
Under that item
Correct Answer
A. To the left of that itemExplanation
The correct answer is "To the left of that item". When an item is on hold, the POS system displays the time at which the item will be automatically ordered. This information is shown to the left of the item on the POS interface.Rate this question:
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- 48.
What is the standard amount of hold time for an entree with a Flatbread Pizza ordred before the meal?
- A.
6 minutes
- B.
8 minutes
- C.
10 minutes
Correct Answer
B. 8 minutesExplanation
The standard amount of hold time for an entree with a Flatbread Pizza ordered before the meal is 8 minutes. This means that once the Flatbread Pizza is prepared, it should be held for a maximum of 8 minutes before being served to the customer. This ensures that the pizza is still hot and fresh when it is served, providing the best dining experience for the customer.Rate this question:
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- 49.
It is lunch. A guest is unsure of their entree choice, but would like to begin with a soup, which you ring in. The guest then decides to enjoy one of our Lunch Combos. The Lunch Combo must be rang in ***soup out***
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The correct answer is true because the guest initially ordered a soup but then changed their mind and decided to have a Lunch Combo instead. Therefore, the soup needs to be removed from the order.Rate this question:
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- 50.
Should the soup referenced in the previous question be rang in at full price or at the add on price?
- A.
Full price
- B.
Add on price
Correct Answer
B. Add on priceExplanation
The soup referenced in the previous question should be rang in at the add-on price. This suggests that the soup is not a standalone item but rather an additional option that can be added to another dish. Therefore, it should be charged at the add-on price, which is typically lower than the full price of a standalone item.Rate this question:
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Current Version
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Jun 24, 2024Quiz Edited by
ProProfs Editorial Team -
Mar 14, 2011Quiz Created by
Granite City
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