service examination questions for the foreman of catering practice

1. Multiple choice questions (this big question is ***25 small questions, with 1 point for each small question, ***25 points)

1. Politeness, etiquette and etiquette are people's mutual respect and friendship in communication, among which the specific expression of politeness is ()

A. Manner B. Etiquette C. When people sit ()

A. Always sit from the left side of the chair

B. Always sit from the right side of the chair

C. Men sit from the left side of the chair and women sit from the right side of the chair

D. Men sit from the right side of the chair

3. The gesture commonly used to indicate "leading the way and indicating the direction" is ()

The diameter of the selected round table is generally ()

A.181 cm B.211 cm C.221 cm D.241 cm

5. If the tableware is disinfected by infrared disinfection box, which takes 31 minutes, the temperature requirement is ()

A.95℃ B.111℃ C.111℃ D. Also known as ()

A. Big plate B. Middle plate C. Small plate D. Soup plate

7. When dividing each dish, in order to show the abundance of the dish, after the first time, There should be ()

A. B. C. D.

8. When opening a bottle, twist the cork directly by hand, which will easily cause it to twist off and make it difficult to pull out. The wine is () < P > A. Yellow wine B. Champagne C. Wine D. Spirits

9. The main flower of a Chinese banquet should be placed in ().

a. host position B. guest position C. deputy host position D. deputy guest position

11. if the waiter accidentally spills wine or vegetable juice on the female guest, The wrong way is ()

A. The waiter immediately wipes the female guests personally. B. Ask the waitress to wipe the guests.

C. Bring clean towels and ask the female guests to wipe them themselves. D. Be polite to the female guests.

11. Western food service originated from ()

A. European aristocratic families B. Roman aristocratic families

C. French aristocratic families D. British nobles. A very popular service mode in coffee shops is ()

A. French service B. Russian service C. British service D. American service

13. The most basic method of folding napkins is ()

A. Folding B. Pushing C. Rolling D. Pinching

14. People gradually get used to eating out.

a.18th century B.19th century C.21th century D.21th century

15. "restaurant" became a special term for restaurants, which first appeared in ()

A. Britain B. France C. Italy D. Germany

16. Responsible for coordinating with the kitchen. The responsibility of ensuring timely and quality dishes belongs to ()

A. Desk clerk B. Assistant manager C. Head waiter D. Attendant

17. Japanese guests are taboo ()

A. Green B. Yellow C. Red D. Blue

18. Those who like to eat cereals, sandwiches and cream snacks in the morning are (?

A. German B. French C. American D. British

19. It is ()

A. Hui B. Tibetan C. Han D. Miao

21. Pay attention to tea ceremony. Those who must drink a cup of tea before and after meals are ()

A. Germans B. Frenchmen C. Americans D. Japanese

21. What does not belong to the pre-meal short meeting is ()

A. Check attendance B. Check staff gfd

C. Check desks and chairs, menus and restaurant environment D. Emphasize business precautions for the day. Immediately after the warm welcome, you should ()

A. Take the menu B. Pull up the chair and sit down C. Pour the tea D. Loosen the cloth and remove the chopsticks cover

23. The checkout method applicable to guests staying in the hotel and dining at the hotel, conference dining and units signing a contract with the hotel is ()

A. Pay now B. Keep an account C. Credit card D. Discount

. You shouldn't ()

A. Put the water in the hand-washing cup with lemon slices

B. Send the fruit basket to the room 31 minutes in advance

C. Place the hand-washing cup under the fruit basket

D. Place the general manager's business card and welcome card on the fruit basket

25. In the process of catering service, hotels usually put forward ". Its intention is ()

A. Give the "right" to the guest B. Be afraid of offending the guest

C. Make sure that the guest is always right D. Remind the service staff not to make mistakes

2. Multiple choice questions (this big question is ***5 small questions, each small question is 1 points, ***5 points)

26. Europe. The host's position is ()

a. The host sits in the middle of the long side of the dining table. B. The host sits in the middle of the short side of the dining table.

C. The hostess faces the door, and the male host faces the door. D. The male host faces the door and the female host faces the door.

E. Both male and female hosts face the door.

27. There are () non-alcoholic drinks.

A. Coca-Cola B. Coffee C. Milk

D. Tea E. Cocoa

28. The wines suitable for drinking at 3℃ ~ 6℃ are ()

A. Red wine B. Taiwan beer C. White wine

D. Champagne E. Japanese sake

29.

A. Diligent manicure B. Diligent haircut C. Diligent bathing

D. Diligent bedding E. Diligent change of work clothes

31. During the room service, after the guests have eaten, You can call to ask if you can take a meal ()

A. After breakfast for 31 minutes, B. After lunch for 61 minutes, C. After dinner for 31 minutes,

D. After dinner for 61 minutes, E. After lunch for 31 minutes,

III. Noun explanation questions (this big question ***5 small questions, each with 2 points, ***11 points)

31. Politeness

32. Kindness

33. Dish service

34. Catering service

35. Temperament

4. Short answer questions (this big question ***5 small questions, 6 points for each small question, * * * 33.

37. what are the main features of western food?

38. Briefly describe the advantages and disadvantages of turntable service in Chinese food service.