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Professional Hostess Course

MODULE 1: PROFESSIONAL PRESENCE AND CONDUCT

MODULE 1 QUIZ (EN)

MODULE 2: HOSTESS STATION AND PREPARATION

MODULE 2 QUIZ (EN)

MODULE 3: WELCOMING AND INTERACTING WITH GUESTS

MODULE 3 QUIZ (EN)

MODULE 4: TYPES OF HOSTESSES

MODULE 4 QUIZ (EN)

MODULE 5: COMMUNICATION AND NON-VERBAL SKILLS

MODULE 5 QUIZ (EN)

MODULE 6: KEY RESPONSIBILITIES OF A HOSTESS

MODULE 6 QUIZ (EN)

MODULE 7: ENHANCING GUEST EXPERIENCE AND CONFLICT RESOLUTION

MODULE 7 QUIZ (EN)

Hostess Course – Final Quiz (EN)

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MODULE 2 QUIZ (EN)

Professional Hostess Course
MODULE 2: HOSTESS STATION AND PREPARATION
MODULE 2 QUIZ (EN)

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Question 1 of 6

1. Question

What is the primary reason for keeping the hostess station well organized?

Because it creates the first impression of the restaurant or event and serves as the main coordination hub.
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Because it is evaluated during internal audits.
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Because it helps control the space and limits unauthorized access.
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Because it's where food is stored
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Question 2 of 6

2. Question

Which tool allows you to efficiently view the day’s reservations?

Phone address book
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Reservation book or system
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Digital calculator
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Social media apps
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Question 3 of 6

3. Question

Which of the following items is NOT essential at the hostess station according to the module?

Kitchen utensils
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Tissues and hand sanitizer
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Clean and updated menus
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Promotional flyers
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Question 4 of 6

4. Question

What should be avoided when given directions inside the restaurant?

Escorting the guest to their table
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Giving direction by pointing with the finger
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Pointing with the finger
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Knowing where the restrooms are
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Question 5 of 6

5. Question

Why is it important to have pens and notepads at the hostess station?

To give items as gifts to customers.
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To write messages or take important notes from guests.
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To decorate space.
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To do crossword puzzles during the shift.
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Question 6 of 6

6. Question

Which action helps guests feel comfortable while waiting?

Stepping away briefly without informing anyone, trusting everything will be fine.
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Avoiding conversation to prevent overwhelming the guests.
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Offering reservation updates, menus, or promotional materials.
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Mentioning that the wait might be long and asking if they would rather leave.
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