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26. The three styles of seated service are: A. a la carte, table d'hote, and combination B. American, French, and Russian C. buffet, over the counter, and cafeteria D. standardization, buffet, carryout OD OA OB OC27. The menu expresses the concept and theme through: A. a la carte, cycle menu, Russian B. choices of food, prices, menu design C. fixed, cycle, and hybrid menus D. recipes, portions, designs OB OD O A OC28. The three ways of pricing menu items are: A. a la carte, table d'hote, and combination B. consistency, estimating, market price C. combination, price fixe, chef de choice D. French, Russian, American OC O A OD OB29. Which of the following lists only front-of-the-house staff? A. Bussers, steward, and expediter B. Cook, expediter, and sous-chef C. Executive chef, sous chef, & steward D. Host or hostess, servers, and bussers OA OD OC OB30. In chain restaurants, the manages the kitchen of one unit of the chain. A. executive chef B. kitchen manager C. line cook D. sous-chef OD OC OB OA