Restaurant Manager

1. Define Hygiene.
2. Define cleanliness
3. What is personal hygiene
4. What is personal grooming
5. Write down the points of personal grooming
6. What is sanitization?
7. What are the CCP’s in HACCP for a food service organization?
8. What is the temperature danger zone?
9. What is the recommended temperature for storage the meat items
10. What is the ideal food holding temperature?
11. What is the bain– marie dishes?
12. Why should we always confirm reservation?
13. What is meant by NO Show?
14. What is the seating Plan?
15. How reservation do affects staff duties?
16. What is the benefits of using opening and closing checklist?
17. What is meant by spot check?
18. What is handling taking over of shift?
19. List benefit of timely feedback.
20. What are the type of feedback?
21. Why do manager use log book
22. What information is typically found in a log book?
23. What is duty roaster?
24. What is JD?
25. Describes the difference between JD and Job Specification?
26. What are the factors to consider in polishing glass ware?
27. Where should you hold the glass?
28. Write down the name and draw at lest 5 kind of glasses.
29. How would you check if glass ware polished correctly?
30. What should be done with chip and crack glasses?
31. How should a manager prevent breakage of glass?
32. What is meant by china ware?
33. Write down the steps to polish china ware.
34. What is center setup?
35. Write down the name of 5 items which are used in center setup of the dining table.
36. What is Par Level?
37. What is the difference between perpetual inventory and periodic inventory?
38. What are the duties of a Host / Hostess?
39. Can we serve only half filled condiment bottles? Explain your answer.
40. What sequence should be you follow when taking order?
41. What the difference is between granted and expected Pax?
42. What is cut off time?
43. Draw the meeting setup for 10 PAX.
44. Draw the Round table setup and crescent table setup.
45. Half-moon table setup are used which type of function?
46. Describe the style of service
47. What style of service would be suit for Chines Cuisine and Italian Cuisine?
48. Write the name of 6 type of Fork.
49. Write the name of 6 type of knife.
50. Write the name of 6 type of spoon.
51. What is chafing dishes
52. Hot food should be server ___________ and cold food should be served ____________
53. Mc Donald,s is the best expel of which type of service .
54. Explain the complaint handling process generally abbreviated to LEARN.
55. What is food cost?
56. What is difference between KOT & BOT?
57. What is function sheet?
58. Difference between petty cash, change and cash float?
59. Describe the mode of payment
60. Describe the hotel organization chart
61. HACCP stand for?
62. Describe three type of Hazards.
63. What is FIFO?
64. What is required cooking temperature for whole chicken?
65. Describe the following Reports
CR, SR, HSR, DSR, DR, WR, ACR, CCR,
66. What is AVG check? Describe the formula?
67. What is Gueridon?
68. What is Check Folder?
69. Describe the sequence of service
70. Describe the type of services
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