Hotel Maid Assessment Questions

Food and beverage foreman promotion exam mock test questions

1. Fill in the blanks (each question is 2 points ***50 points)

1. Due to the standard requirements of guests’ dining , specifications and methods are different, so restaurants are divided into the following types, , .

2. The hotel’s behavior toward waiters refers to: , , .

3. The pallet can be divided into two types according to its operation mode.

4. No matter whether it is light or heavy, you should try your best to do , , , during operation.

5. The general formal dining table is composed of , , , , , .

6. The methods of laying tablecloth for a round table include , , and .

7. If an employee is subject to disciplinary action, he or she will receive a verbal warning and % of the variable salary will be deducted. A written warning and a deduction of % of variable salary. A serious warning, and the floating salary will be deducted %.

8. Check the pressure gauge pointer of the fire extinguisher. If the pointer is in the colored area, it means that the pressure in the fire extinguisher barrel is normal and within the specified value.

2. Short answer questions (10 points each, maximum 50 points)

1. What are the eight major cuisines in China?

2. Please briefly describe the characteristics of zero-hour service?

3. What are the basic specifications for setting up a table?

4. Briefly describe the dining characteristics of group meetings?

5. How does the waiter check before serving the food?

6. What are the "four diligences" for personal hygiene in public places when engaged in food production and operation?

7. What is the purpose of the state promulgating the "Regulations on Health Management of Public Places"?

8. What are the methods and procedures for cleaning and disinfecting tableware?

9. What are the five specialties in food hygiene?

10. What should I do if there is a sudden power outage during the meal?