Restaurant Name-Results

A, fill in the blanks 40 points (65438+ 0 point for each question)

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

2. The set temperature of the frying furnace: 170~ 180 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: Current catering; Step 6 thank customers

4. The curing ratio of roasted chicken leg meat: 1000g meat: 160ml: 15g spicy rouge powder: 75g BBQ powder.

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

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

7. Reasons for sticking bread: the temperature of the heating plate is too high, the heating plate has too much carbohydrate, the bread has too much moisture, the heating plate is damaged, and the baking time is too long.

8. Four conditions for determining the goal: 1, clarity 2, measurability 3, singleness 4 and reality.

1, 9, salt spraying method of French fries: hammer dropping time: 5- 10 second, French fries storage time: 7 minutes.

10, how to judge whether the product is completely thawed: If there is no bone product, just press the product by hand to see if it is still frozen. Products with bones need to check whether the bones are frozen.

1 1. Poor food hygiene leads to: customer complaints, food waste, food poisoning, suspension of business due to fines, loss of reputation and unemployment.

12, why do you want a cradle for French fries? Are there any precautions? The function of the cradle is to prevent French fries from sticking. Don't let the frying basket leave the oil surface when using the cradle.

13. The purpose of baking bread: 1) Heating the bread to make it more crisp and soft; 2) caramelization treatment, which forms a layer of burnt surface on the bread surface, which makes the sauce difficult to penetrate into the bread and affects the taste.

The focal plane area accounts for 75%-85% of the bread embryo.

14. When manual maintenance is adopted, the maintenance time is 6 hours. After curing, the shelf life of the product is 48 hours.

15. During powder spraying, the filtered water should be replaced at least every 2 hours. Why use filtered water with ice? Semi-finished products are not easy to fall off after soaking in filtered water with ice and can form good scales.

16, bread storage time: _4 days (2~4℃), bread diameter: _ 95±5mm, section thickness: 16- 18mm, height: _ 63±2mm Sesame distribution: 5-8 cm2, and the number of roasted sesame seeds in one batch is the largest.

17, promotion purpose: increase turnover and AC.

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

19, the advantages of adding ice-cold drink: good taste, inhibition of carbon dioxide bubbles, not easy to burp.

20, affect the quality of oil? Water, high temperature, detergent, air, salt, carbohydrate, metal.

2 1. Why subcontract before baking? _ Prevent the bread embryo from sticking after baking, avoid the bread from tearing and affect the appearance of the product.

22.80% of the customer experience depends on our attitude.

23. What happens when the chicken roll cake is heated for too long? The cake will dry and harden, which will affect the taste.

24. Traits of trainers: sense of responsibility, sensitivity and leadership.

25. Why do we order again and again? Avoid customers missing less.

26. The order of meal preparation at the front desk: cold drink, hot drink, steamed stuffed bun, French fries and dessert.

27. Definition of output: A certain amount of semi-finished products produce a quantitative product.

28. How to understand customer complaints: direct complaints, leftover food, body language and soliloquy.

29. Why can't I clean the powder-coated utensils with hot water? Avoid flour caking with hot water to block the sewer.

30. The restaurant's requirements for smiling are: enthusiasm, kindness, heartfelt, "three meters and six teeth"

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

1, the set temperature of the incubator is ()

a、60-65℃ B、50-60℃ C、55-65℃ D、60-70℃

2, the best temperature of the oil filter ()

a、 1 15℃ B、 120℃ C、 1 10℃ D、 125℃

3, the standard yield of corn ()

A, 9~ 10 cups of B, 9~ 1 1 0 ~110/2 cups.

4, bathroom non-business peak hours () check once.

A 25 minutes, b 20 minutes, c 30 minutes and d 45 minutes

5. Weight of small package of French fries ()

a、b 80 5g，c 75 5g，d 85 5g，c 78 5g。

C, short answer 45 points, (9 points for each small question)

1. Definition of food safety:

Food safety includes food quantity safety and food material safety. 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 potential hazards and controlling them.

2. How to handle customer complaints?

First of all, we should receive customers politely, listen to their needs, and deal with them immediately within the scope of authority to satisfy customers; And thank the customer feedback for letting us see the existing problems and correct them in time; So we must report what happened and the result to the superior.

3. Good interpersonal skills?

Greet others; Address others by their first 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 what you don't want to do to others; Treat others the way they want them to.

4. Responsibilities of the trainer:

1) often shows a high standard in the work. 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 regional patrol about 30 minutes before duty;

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

Simulation test 2

Restaurant name score

A. Fill in the blanks with 45 points, with one point for each blank.

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

2. Decision-making mode: Observation-Prioritization-Decision-making-Communication.

3. The calculation method of thousand yuan consumption is: actual usage ÷ actual turnover * 1000.

4. The reasons why the gas explosion furnace can't catch fire are: _ 1) The gas valve didn't open 2) There was no gas 3) The spark switch was damaged.

4、

5. Affect employees' enthusiasm: _ Poor treatment, bad environment, poor training and poor communication.

6. The frequency of building patrol during peak hours: 15 minutes.

7. Four ways to cultivate trust: 1, keeping promises 2, being honest with each other 3, being competent for your own responsibilities 4, being considerate of others.

8. 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 speech speed 4, use familiar terms 5, make clear requirements.

10, common causes of food poisoning: 1, storage temperature is not low enough, cooking temperature is not high enough, 5-63 degrees Celsius, 3, cross-contamination: mixing raw and cooked food, etc.

1 1. Pay attention to: 1 when storing refrigerated raw materials. Temperature setting (2-5 degrees Celsius) 2. Check the temperature 3 frequently. Separate raw food from ready-to-eat food Keep the air circulating (don't fill it with air) 5. Don't open the door when picking up the goods.

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 crisis.

13. What will happen if the order is insufficient? 1. Increasing funding will waste time and money. 2. Not all products on the menu can be provided.

14. Advantages of analyzing the training needs of employees: 1. Collect information about the training needs of restaurants. 2. Cooperate to determine the priority of training.

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

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

17, the principle of floor cleaning is _ sweep the floor first, and then mop the floor in a _ _ _ z _ _ shape to avoid affecting customers.

18, the definition of output: a certain amount of semi-finished products produce a quantitative product.

19, bread storage time: 4 days (2-4℃), bread diameter: _ 95 5 ㎜ _ section thickness: _ 16- 18㎜_ height: _ 63 2 ㎜ sesame distribution: 5-8 square centimeters _ bread machine set temperature.

20. The Chinese interpretation of AC is: _ Average consumption amount of customers _ Sales volume _TC: _ Total number of customers received QSCV: clean value of excellent service _

2 1. The product coating should follow the principle of _ three pressing, three throwing and three shaking. The optimum temperature for oil filtration is 120℃.

22. Five ways to win respect: 1. Show your knowledge and skills. 2. Maintain a positive working attitude, especially when facing challenges. 3. Have confidence in your ability. 4. Be sympathetic to others. 5. Show professional image.

23. The way to sprinkle salt on French fries is _ hammer _ French fries storage time: 7 minutes.

24. Conditions for bacterial growth: time, temperature, air, humidity and food.

25. What are the 5W2H for training? What, what, where, when, why, who, how much, how to do it?

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

27. The length ratio of finished French fries in the package: 55% > 5cm 30% ≈ 7.5cm15% ≥ 3.5cm..

28. How to refuel the frying stove in use? Cut the frying oil into small pieces and gently slide it into the frying pan from the edge of the pan (don't throw explosives directly to avoid spilling hot oil).

29. Factors affecting turnover: The trend of promoting restaurants is remarkable, with new competitors and products, introducing local architecture, weather, operation and holidays.

30. Notes for tracking: 1. Just talk about behavior, not personality. 2. encourage. 3. Make it clear what the waiter did right or wrong.

3 1. Why can't I clean the powder-coated utensils with hot water? Flour tends to agglomerate and block the sewer when it meets hot water.

32. Among the three indicator lights above the dryer, when the green light is on, it should indicate that the dryer is in a constant temperature standby state.

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

1. Key factors for the success of employee and management team planning:

Answer: 1. Make use of accurate turnover and transaction forecast to make shift plan, improve work efficiency and ensure customer satisfaction. 2. Arrange employees' work and rest time according to job skills and working hours. 3. Plan and arrange the manager's weekly work. 4. Post the approved curriculum in time. 5. Apply the appropriate workplace arrangement guidelines to determine the working time requirements. 6. Comply with labor regulations and scheduling policies. 7. Arrange the appropriate monthly salary management team to be on duty according to the turnover.

2, the role of pre-job plan:

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

How do you increase your turnover?

A: 1. Formulate corresponding single-store promotion; 2. Community development and order; 3. Improve QSC；; ; 4. Issue corresponding coupons to competitors; 5. Issue VIP cards and student cards; 6. Cooperate with the new promotion of headquarters; 7. Implement the suggested sales.

4. How to choose a trainer:

A: Trainers should be experienced employees and always follow the correct procedures. The fastest employees are usually not the best trainers, but trainers are candidates for backup management.

5, how to deal with power failure:

Answer: 1, broadcast it 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 the relevant departments of the competent company immediately.

6. How should you deal with the media?

Answer: 1, polite, providing drinks and food; 2. Politely consult the media contact information (media name, column, reporter's name) for interview purposes, and thank the media for their attention to Wallace; 3. Fill in the media interview contact list; 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. Hospitality created a golden moment; 4. The management agency acts as a hospitality ambassador; 5. Accuracy of ordering food