Wallace simulation test a simulation test 1 (91 minutes)

restaurant-name-grade

A, fill in the blanks with 41 points, (1 points for each question)

1. Conditions for bacterial growth: time and temperature. Humidity, air and food

2. Setting temperature of frying oven: 171~181 degrees Celsius

3. What is the six-step counter service: 1. Welcome customers with a smile; 2: record the order; 3: Suggest sales; 4: cashier, change; 5: present catering; 6. thank customers

4. marinating ratio of plate-roasted chicken leg meat: 1111g meat: 161ml: 15g spicy rouge powder: 75g BBQ powder

5. 3. What does it mean: caring, careful and caring QSC&; V is: quality, service, cleanliness and value

6. The seven enemies of oil are: water, high temperature, detergent, air, salt, carbohydrate, metal (sugar)

7. Reasons for sticking: the heating plate is too hot, the heating plate contains too much carbohydrate, the bread contains too much water, and the heating plate is damaged. The baking time is too long

8. Four conditions to determine the target are: 1, definite 2, measurable 3, single 4, actual

1, 9. The method of sprinkling salt on French fries is: hammer dripping time: 5-11 seconds. The storage time of French fries is: 7 minutes

11. How to judge whether the product is completely thawed? If there is no bone product, just press the product by hand. For products with bones, it is necessary to check whether the skeleton is frozen

11. Poor food hygiene leads to customer complaints, food waste, food poisoning, suspension of business due to fines, loss of credibility and unemployment

12. Why do you want to cradle French fries? And precautions? The purpose of the cradle is to prevent the French fries from sticking, and the frying basket should not be separated from the oil surface during the cradle

13. The purpose of baking the bread is: 1) heating the bread to make it more crispy and soft; 2) caramelization treatment, which forms a layer of burnt noodles on the bread surface, so that the sauce is not easy to penetrate into the bread and affect the taste < P > The burnt noodles account for 75%-85% of the bread embryo < P > 14. When manual curing is adopted, Pickling time is 6 hours. After pickling, the shelf life of the product is 48 hours

15, and the filtered water is changed at least once every _ __2 hours during the flour wrapping process. Why use the filtered water with ice? The semi-finished product is not easy to fall off and can form better scales after being soaked in the filtered water with ice. The bread preservation time is _4 days (2~4℃). Height: _ 63±2mm Sesame distribution: 5-8 cm2. The maximum quantity of a batch is: 9 pieces

17. The purpose of promotion is to increase the turnover and AC.

18. The finished product features of boneless chicken fillet: the skin is golden yellow, covered with bread crumbs, the outer layer is crisp, and the inner layer is juicy

19. The benefits of cold drinks and ice cubes: the taste. : water, high temperature, detergent, air, salt, carbohydrate, metal

21. Why should we subcontract before baking? _ To prevent the bread embryo from sticking after baking, avoid bread tearing and affect the appearance of the product.

22. 81% of the customer experience in hospitality depends on our attitude.

23. heat the chicken rolls, If the heating time is too long, what will be the consequences: the bread will dry and harden, which will affect the taste

24. The characteristics of the trainer: sense of responsibility, sensitivity and leadership

25. Why do we order food repeatedly? Avoid customers from missing less points

26. The order of preparing meals at the front desk: cold drinks, hot drinks, buns, French fries and desserts

27. Avoid flour caking in hot water and blocking the sewer

31. The restaurant's requirements for smiling are: warm, cordial and heartfelt. "three meters and six teeth"

B, multiple-choice question 15 points (3 points for each small question)

1, and the set temperature of the heat preservation cabinet is ()

A, 61-65℃ B, 51-61℃ C, 55-65℃ D and 61-71℃

2. The standard yield of corn ()

A, 9-11 cups of B, 9-11 cups of C, 11-11 cups of D, 11-12 cups of

4. Check the bathroom at non-operating peak intervals () once

A, 25 minutes of B, 21 minutes of C, 31 minutes of D and 45 minutes. 81±5g b, 75±5g c, 85±5g d, 78±5g c, 45 points for short answer questions (9 points for each item)

1. Definition of food safety:

Food safety includes two aspects: the safety of food quantity and the safety of food substances. Food quality and safety is the process of bringing products from suppliers to us, providing food that will not cause customers to get sick, and carefully predicting the potential hazards and controlling them.

2. How to handle customer complaints?

first, we should receive customers politely, listen to their needs, and deal with them immediately within the scope of our authority to make them satisfied; And thank the customer feedback for letting us see the existing problems and correct them in time; So we have to report what happened and the results to our superiors.

3. Good interpersonal skills?

greet others; Address others by their names; Keep eye contact; Use words such as "please" and "thank you"; Requests rather than commands; Pay attention to the feelings of others; If you have no distractions, don't do to others what you don't want; Treat others the way they want them to.

4. Trainer's responsibilities:

1) At work, he often shows a high standard. 2) Effectively train employees. 3) Complete the scheduled employee training side by side according to each step in the employee training plan. 4) Communicate with the manager in view of the above situation.

5. The most effective way to make a plan is:

(1) Conduct a regional patrol about 31 minutes before duty;

(2) When inspecting the area, collect as much relevant information as possible. Your primary goal is not to solve the problem as soon as you find it, but to make a decision after you fully understand the problem.

mock exam 2

restaurant name score

A, fill in the blanks with 45 points, One point per room

1. Hygienic causes of bad food: _ customer complaints, food waste, food poisoning, suspension of business due to fines, loss of credibility, suspension of business

2. Decision-making mode: observation-prioritizing-making decisions-communication

3. The calculation method of thousand yuan consumption is: actual usage ÷ actual turnover *. The gas valve is not turned on 2) There is no gas 3) The spark switch is damaged

4,

5, which affects the enthusiasm of employees: _ Bad treatment, bad environment, bad training, and bad communication

6. How often do you have a building patrol during busy hours: 15 minutes

7. Four ways to cultivate trust: 1. Keep your promise 2. How to know customer complaints: 1) direct complaints 2) body language 3) leftover food 4) talking to yourself

9. What are communication skills: 1. Accurate expression 2. Appropriate tone 3. Appropriate speaking speed 4. Use familiar terms 5. Make clear requirements

11. Common causes of food poisoning: 1. Insufficient storage temperature 2. Insufficient cooking temperature 5. When storing refrigerated raw materials, we should pay attention to the following: 1. Set the temperature (2-5 degrees Celsius) 2. Check the temperature frequently 3. Separate raw food from ready-to-eat food 4. Keep the air circulating (don't be full) 5. When picking up goods, don't open the door

12. Definition of crisis: Any event that has an unpredictable negative impact on Wallace's personnel safety, reputation, company supply and financial income and needs to be dealt with immediately is called. 2. Not being able to provide all the products on the menu

14. Benefits of analyzing employees' training needs: 1. Collecting information about the training needs of restaurants; 2. Collaborate to determine the training priorities

15. What are the two methods of SOC identification: notification and non-notification

16. Causes of cross-contamination: 1. Do not wash your hands and touch food; 2. Do not distinguish between raw and cooked food

17.

18, the definition of yield: a certain amount of semi-finished products produce quantitative products

19, the storage time of bread is: 4 days (2-4℃), Bread diameter: _ 95 5 ㎜ _ Cutting surface thickness: _16-18㎜_ Height: 63 2 ㎜ Sesame distribution: 5-8 square centimeters _ Setting temperature of baking chartered flight: _214℃_

21. The Chinese interpretation of AC is: _ Average consumption of customers _SALE: turnover _TC: _ The principle of "three shakes", the best temperature for oil concern is: 121℃

22. Five ways to win respect: 1. Show your knowledge and skills 2. Maintain a positive working attitude. Especially in the face of challenges. 3. Be confident in your own ability. 4. Treat others with compassion. 5. Show a professional image.

23. Sprinkle salt on French fries: _ hammer _ French fries storage time: 7 minutes

24. Bacteria breeding conditions: time, temperature, air, humidity and food

25. WHAT are the 5W2H used in training? What? WHERE? WHEN? WHY? WHO? HOW MUCH? HOW TO DO?

26. Key points of employee scheduling: The scheduling of employee schedules is mainly based on your estimated weekly turnover and transaction times. You should increase or decrease the number of employees who go to work according to the estimated value

27. The length ratio of finished French fries when packaged: 55% > 5cm 31% ≈ 7.5cm 15% ≥ 3.5cm < P > 28. How to refuel the frying oven in use? Cut the frying oil into small pieces, and gently slide it into the frying pan from the edge of the boiler (do not directly throw explosives to avoid splashing hot oil)

29. Factors affecting the turnover: the trend of promoting restaurants is significant, new competitors and new products are launched, and the number of days of holidays for local building operation is

31. Matters needing attention in tracking: 1. Only talk about behavior, not personality; 2. Tell clearly what the waiter did right or wrong. Flour is easy to agglomerate and block the sewer when it meets hot water

32. When the green light is on in the three indicator lights above the baking chartered flight, it should indicate that the baking chartered flight is in a constant temperature standby state

B, the short answer is 42 points, and each small question is 6 points

1. The key factors for the success of staff and management team scheduling:

A: 1. Using accurate turnover and transaction estimates, draw up the class schedule to improve work efficiency and ensure customers. 2, according to the job skills and working hours to schedule the staff schedule. 3. Plan and schedule the manager's work every week. 4. Post the approved class schedule in time. 5. Apply the appropriate working location arrangement guide to determine the working hours requirements. 6. Abide by labor regulations and scheduling policies. 7. Arrange the appropriate monthly salary management team to be on duty according to the turnover.

2. The function of pre-shift planning:

A: It can help you coordinate personnel, equipment and products to maximize work efficiency and enable you and your employees to achieve the best work performance. It can help you find out the problems of insufficient inventory, shortage of manpower and equipment failure before the start of duty, so as to make up for them in time and prevent the problems from happening

3. How can you achieve the increase of turnover: < P > A: 1. Formulate corresponding single-store promotion; 2. Community development and ordering; 3. Improve QSC；; 4. Issue corresponding coupons to competitors; 5. Issue VIP cards and student cards; 6. Cooperate with the new promotion of the headquarters; 7. Implement suggested sales.

4. How to select trainers:

A: Trainers should be experienced employees who follow the correct procedures consistently. Employees who work fastest are usually not the best trainers, and trainers are the candidates for backup managers

5. How to deal with power failure:

A: 1. Broadcast to customers in time or in the form of posters, apologize and explain the reasons; 2. Evacuate customers and employees when necessary; 3. Turn off relevant equipment and power supply in time; 4. Inform relevant departments of the competent company immediately.

6. How should you deal with the media?

A: 1. Be polite and provide drinks and food; 2. Politely consult the contact information of the media (media name, column, reporter's name) for the purpose of the interview, and thank the media for their attention to Wallace; 3. Fill in the contact list for media interviews; 4. Immediately report to the superior supervisor and public relations department for guidance; 5, if necessary, by the public relations department to the restaurant.

7. The five basic hospitality standards are:

A: 1. Sincere welcome and thanks; 2, clean; 3. A hospitable attitude to create a golden moment; 4. The management organization acts as an ambassador for hospitality; 5. Accuracy of ordering meals