Hotel foreman test questions

Simulated examination questions for the promotion examination of catering foreman

Fill in the blanks (2 points for each question, 50 points in total)

1. Due to the different dining standards, specifications and methods, restaurants are divided into the following categories:,,.

2. The courtesy of the hotel to the waiter means:,,.

3. According to the operation mode, trays can be divided into two types: and.

4, no matter light or heavy, should try to do when operating,,.

5. Generally, the formal dining table consists of,,,, and.

6. The ways to spread the tablecloth on the round table are as follows.

7. Employees who violate discipline will be given a verbal warning once, and the floating salary will be deducted by%. Give a written warning once and deduct% of the floating salary. Give a serious warning once and deduct% of the floating salary.

8. Check the pressure gauge pointer of the fire extinguisher. If the pointer is in the color area, it indicates that the pressure in the fire extinguisher cylinder is normal and reaches the specified value.

2. Short answer questions (score 10 for each question, 50 points in total)

1. What are the eight Chinese cuisines?

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

3. What are the basic specifications for setting the stage?

4. Briefly describe the dining characteristics of the group meeting?

5. How to check the waiter before serving?

6. What are the "Four Diligences" for food production and operation and personal hygiene service in public places?

7. What is the purpose of the State's promulgation of the Regulations on Hygiene Management in Public Places?

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

9. What are the five majors of food hygiene?

10, what if there is a sudden power failure during dinner?