1. Service operation should achieve three points, namely,,,.
2. Features of Sichuan cuisine: it is mainly based on food and is famous for its good use.
3. The order of pouring wine is:,, direction.
The waiter should know, know, know, know, know after receiving the banquet notice. Know, know, know.
If there are no more cigarette butts in the ashtray, it must be replaced.
6. When the banquet table is set to adjust the cup distance, only the red wine glasses can be adjusted.
7. From the beginning, put an ashtray every other seat.
8. Our service tenet is: take this as our own responsibility; Pursuit, pursuit; Service.
9. According to the purpose of the banquet:,,,.
10. Catering service personnel should have the following qualities:,,,.
1 1. Service personnel pay attention to their gfd in their work, which is a kind of performance for guests and also an external performance of a person.
12. Sichuan cuisine has a good reputation.
13. Liquor is divided into,, and.
14. The three major drinks in the world are.
15. China tea can be divided into five types, such as,, and so on.
16. The three major drinks in the world are.
17. Menus can basically be divided into two categories: one is Yes and the other is Yes.
18. The steps of pallet end support are basically divided into,, and.
19. The functions of napkin flowers are:,,.
20. Place dishes, hand-held trays and hand-held, and put them in order from the beginning. The edge of the plate is 10 cm from the edge of the table.
Moutai is an aromatic wine.
22. Hui people avoid eating guests from coastal cities.
23. The eight major cuisines are,,,,,
、 。
Second, multiple-choice questions: (fill in the correct answers in brackets)
1. The price of Xuehuatao puree is: ()
A.8 yuan B. 10 yuan C. 12 yuan D. 15 yuan.
2. The main ingredients of pot chicken are: ()
A. Black chicken Nanchuan square bamboo shoots and green peppers B. Chicken Huangshan square bamboo shoots and green peppers
C. Wuji Nanchuan square bamboo shoots and green peppers D. Chicken Huangshan square bamboo shoots and green peppers
3. For guests who are eager to leave, provide them with ()
A. dishes with higher prices B. dishes with short preparation time C. dishes with short preparation time and few dishes.
D. high-priced dishes
4. The basic requirements for setting dishes in Chinese food are: paying attention to modeling, (), respecting the host and guest, and being convenient for eating.
A. Pay attention to manners B. Pay attention to hygiene C. Pay attention to safety D. Pay attention to location
The waiter can only touch the () part of the plate with his thumb.
A. inner wall B. outer wall C. edge D. inner wall and edge
6. It's best to wait for the guest () to clean the countertop to show respect for the guest.
A. After eating, leave the restaurant and leave your seat.
7. When serving dishes, put the pot on the stage ().
A. Light the alcohol stove on the workbench, serve it on the table, and then serve it on the pot.
B put the alcohol stove on the dining table, light it, and then serve it.
C. Light the alcohol stove on the workbench and bring it to the table with a pot.
8. Glassware is one of the utensils commonly used in restaurants, such as various ().
A. wine glasses, teacups and fruit bowls B. wine glasses, ice cream cups and fruit bowls
C. Tea cups, fruit bowls and ice cream cups D. Wine cups, tea cups and ice cream cups
9. The correct order of Chinese food is ()
A. the guest of honor and the host, and then send them clockwise in turn.
B. the guest of honor, the deputy guest of honor and the host, and then send them clockwise.
C, master, and then send it clockwise in turn.
D, the guest of honor and the deputy guest of honor are transmitted clockwise in turn.
10. Waiters should try their best to sell ().
A. Dishes with high price and cost B. Dishes with high price and cost
C. Dishes with low price and high cost
1 1. The promotion of restaurants refers to ()
A. let the guests come to the restaurant again. Everything that attracts customers to restaurants.
C. encourage guests to spend as much as possible.
12. A good image of the waiter means ()
A. Wide uniform, heavy make-up, long shawl.
B. Appropriate make-up, free hairstyle and well-fitting uniform.
C. Neat and well-fitted uniforms, decent makeup and standard hairstyles.
13. The excellent service of the waiter is ()
A. Accompany guests throughout the meal.
B. it should be completed when the guest orders.
14. Tea is divided into scented tea, () black tea and pressed tea.
A. Green tea oolong tea B. Bamboo tea Tieguanyin C. Longjing tea oolong tea
D. green tea tieguanyin
15. In order to reflect the standardized hygienic operation of waiters, () was applied when serving food for guests.
A. Tray B. Unarmed C. Fork
16. In order to safeguard the interests and reputation of the enterprise, the waiter ().
A. You should accept valuable suggestions from guests with an open mind. B.you don't have to listen to the guest's criticism.
C. You can listen to the right one or ignore the wrong one. Except for service work, you can ignore the suggestions of the guests.
17. In order to be familiar with their own business, waiters should be good at learning and understanding ()
A. the host's work and social experience B. the guest's privacy C. things unrelated to his job
18. During the service, the waiter should wait patiently ().
A. take care of the guest's face. This is for the convenience of guests. C. it is to leave room for yourself.
D. it is to maintain corporate image.
19. The waiter's job is to provide various services for the guests.
A. Direct B. Indirect C. Pour wine D. Send food
20. In the à la carte service, when opening the coffee table, the waiter should () and consciously promote the appropriate varieties.
A. take the initiative to introduce dishes. Pass the menu to the guest.
C. wait for the guests to order. D. check out quickly.
2 1. The usher's job is to serve the guests.
A. Introduce the restaurant B. Guide the way C. Introduce the dishes D. Arrange the seats
22. When the guests leave, the waiter should immediately clean the table and ().
A. send the used tableware to the laundry room. Check whether the guest left anything behind.
C. Replace the used tablecloth
23. After using electrical appliances, you should ().
A. Unplug the plug B. Cut off the electrical switch C. Unplug the main switch.
24. The waiter pours wine from the guest's ().
A. left or right
25. When serving after ordering, guests should ().
A: Cold first, then hot, then soup. B: Cold first, then hot, with snacks in the middle and soup at last.
C. First soup, then cold dishes, then hot dishes, and finally snacks.
True or false: (Mark the correct answer with V or X and fill in the brackets)
1. When talking with guests, be sincere and amiable, and turn up the volume. ( )
When talking with guests, be practical and realistic, and don't just reply unclear or don't understand.
Know things. ( )
3. The waitress should stand up straight, hold her chest and abdomen, and put her hands in front of her abdomen. ( )
4. The need to be respected means that the guests want the service staff to respect, care for and value them. ( )
In order to maintain the dignity of the restaurant, you can respond to the guests in the same way when they say rude things. ( )
Because the soup cup is hot, the waiter can touch the inner wall of the soup cup when serving it to the guests. ( )
7. Find the items left by the guests, keep them properly, and then hand them over when the guests come back to find them. ( )
8. The principle of serving Chinese food at the banquet is: first cold and then hot, first dish and then order, first salty and then sweet, first fried and then burned.
First light, then thick, first high quality, then average. ( )
9. A la carte meal service has the characteristics of uniform meal opening time, diverse dishes and different demand standards. ( )
10. The responsibility of the food delivery staff is to strengthen the connection between the restaurant and the front and back of the kitchen and deliver food. ( )
1 1. Polite service is what catering service personnel should do when providing services to guests. ( )
12. The waiter's job is to pour and serve tea to the guests. ( )
13. When guests leave their seats, remind them to take their belongings with them. ( )
14. Tea is divided into scented tea, green tea, black tea, oolong tea, pressed tea and white tea. ( )
15. When talking with guests, keep the original posture and continue to work. ( )
16. Respect for needs means that guests want service personnel to respect, care for and value them. ( )
17. The waiter doesn't need to share soup with the guests. ( )
18. In order to maintain the dignity of the restaurant, you can ignore the guest's request when he speaks disrespectfully. ( )
19. In order to maintain the dignity of the restaurant, you should keep calm when the guests say rude things. ( )
20. When a guest complains that the food is light, you can say to the guest, "Eating light food is better for the kidneys." ( )
2 1. When a guest complains about the quality of the food, you immediately say, "Sorry, it's all our fault. I'll give it right away. "
You've changed. " ( )
Sichuan cuisine is characterized by its spiciness. ( )
Four. Comprehensive analysis problem
1. What should you do when guests complain about the quality of food?
What should you do when the foreman arranges your work beyond your scope?
3. What does our logo mean?
Please give five guests a 300 yuan menu (excluding drinks).
8 guests in coastal cities please open the menu of 600 yuan (excluding drinks).
6. What should you do when a guest speaks ill of you?
7. What should you do when a bad mood affects your work?
8. What if the guests deliberately pester you to chat?
9. What should I do if I meet a drunk guest in a restaurant?
10. What should I do if the guest's bill is in doubt and refuses to pay?
1 1. What should I do if I find that the guest has damaged the restaurant items?
12. The restaurant is closing, but what if the guests want to eat in the restaurant?
13. What should I do if the guests don't want to order after ordering, or if they order too many dishes and wait too long?
14. What should a guest do when he orders something that is not on the menu?
15. When serving, there are dishes on the table. What if there is not enough space?
16. What should I do when a guest complains about your service?
17. Please write down the specific address and ordering phone number of your branch.
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