Self-examination questions and answers for catering internship foreman to full-time job

Catering internship foreman service test questions

1. Multiple choice questions (this major question has 25 questions, each question is 1 point, ***25 points)

1. Politeness, etiquette, and etiquette are how people show respect and friendship to each other in interactions. The specific expression of politeness is ( )

A. Manners B. Etiquette C. Etiquette D. Appearance

2. In Western dining etiquette, when people sit down ( )

A. Always sit on the left side of the chair

B. Always sit on the right side of the chair

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

D. Men sit on the right side of the chair, and women sit on the left side of the chair

3. Usually used to mean " The gesture of "guiding the way and indicating the direction" is ( )

A. Straight-arm style B. Horizontal swing style C. Inclined swing style D. Crank-arm style

4. Arrange for 14 people to dine , the diameter of the round table selected is generally ( )

A.180 cm B.200 cm C.220 cm D.240 cm

5. If an infrared disinfection box is used for tableware disinfection, If it takes 30 minutes, the temperature requirement is ( )

A.95℃ B.100℃ C.110℃ D.120℃

6. The diameter of the appetizer plate is 20 cm A round flat plate, used to hold appetizers, also called ( )

A. Large dinner plate B. Chinese dinner plate C. Small dinner plate D. Soup plate

7 .When dividing each dish, in order to show that the dishes are generous, after the first portion, there should be ( ) left on the plate

A. B. C. D.

8. Open the bottle directly with your hands The wine that is easy to break when twisting the cork and makes it difficult to pull out is ( )

A. Yellow wine B. Champagne C. Wine D. Spirits

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

A. Host position B. Guest position C. Deputy host position D. Deputy guest position

10. If the male waiter accidentally places The wrong thing to do if wine or vegetable juice is spilled on a female guest is ( )

A. The male waiter immediately wipes the female guest himself B. Ask the female waiter to wipe the guest

C. Bring a clean towel and ask the female guest to wipe it herself D. Apologize politely to the female guest

11. Western food service originated from ( )

A. European aristocratic families B. Roman aristocratic families

C. French aristocratic family D. British aristocratic family

12. A very popular service method in Western restaurants and cafes is ( )

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

13. The most basic napkin folding technique is ( )

A. Folding B. Push folding C. Volume D. Pinch

14. People gradually became accustomed to eating out starting in ( )

A.18th century B.19th century C.20th century D.21st century

15. "Restaurant" became a special noun for restaurants and first appeared in ( )

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

16. Responsible for the kitchen The responsibility of coordinating and ensuring that dishes are served on time and with quality belongs to ( )

A. Duty clerk B. Restaurant assistant manager C. Restaurant foreman D. Waiter

17. Japan Taboos for guests ( )

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

18. People who like to eat cereal, sandwiches and pastries in the morning are ( )

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

19. People who must wash their hands before eating are ( )

A. Hui people B.Tibetans C.Hans D.Miaos

20. People who pay attention to tea ceremony and must drink a cup of tea before and after meals are ( )

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

21. What is not part of the pre-dinner meeting is ( )

A. Check the attendance status B. Check the appearance of the staff

C. Check the tables, chairs, menus, and restaurant environment D. Emphasize the business precautions of the day

22. During the a la carte restaurant service, After a warm welcome, you should ( )

A. Take the menu B. Pull out a chair and take a seat C. Pour tea D. Loosen the cloth and remove the chopstick covers

23. Applicable to accommodation The billing method for guests who dine in the hotel, those who dine at conferences, and those who have signed a contract with the hotel is ( )

A. Cash payment B. Accounting C. Credit card D. Discount

24. When delivering fruit baskets to VIP guests in room catering services, you should not ( )

A. Put water in the hand basin and add lemon slices

B .Send the fruit basket to the room 30 minutes in advance

C. Place a hand wash basin under the fruit basket

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

25. During the catering service process, hotels usually put forward the slogan "The guest is always right", the purpose of which is ( )

A. To give "right" to the guest B. To be afraid of offending the guest

C. Believe that the guest is always right D. Remind the service staff that they cannot make mistakes

2. Multiple choice questions (this major question has 5 sub-questions, each sub-question is 1 points, ***5 points)

26. In the European rectangular table arrangement, 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 has his back to the door. D. The male host faces the door, and the female host has her back to the door.

E. The male and female hosts Each person faces the door

27. Non-alcoholic beverages include ( )

A. Coca-Cola B. Coffee C. Milk

D. Tea E. Cocoa

28. Wines suitable for drinking at a temperature of 3°C to 6°C include ( )

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

D. Champagne E. Japanese sake

29. The "Four Diligences" of personal hygiene include frequent hand washing and ( )

A. Frequent manicure B. Frequent haircut C. Frequent bathing

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D. Wash bedding frequently E. Change work clothes frequently

30. During the room service process, the staff can call to ask if the meal can be collected after the guest has eaten. ( )

A. 30 minutes after breakfast B. 60 minutes after lunch C. 30 minutes after dinner

D. 60 minutes after dinner E. 30 minutes after lunch

3. Noun explanation questions (this major question has 5 sub-questions, each sub-question is worth 2 points, max 10 points)

31. Politeness

32. Light care

33. Dishes-style service

34. Catering service

35. Temperament

4. Short answer questions (this university ***5 questions, each question is worth 6 points, ***30 points)

36. What is the general principle of polite hospitality for catering waiters?

37. What are the main characteristics of Western dishes?

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