Training Restaurant Practice Test 2
Training Restaurant Practice Test 2 assesses knowledge in management training, food safety, and operational standards at a restaurant. It tests understanding of role-specific materials, training procedures, and compliance with food temperature regulations, enhancing managerial skills in a restaurant setting.
- 1.
Where can all Role Specific materials be located?
- A.
Bhub>Field Resource Center>Learning Tab>Manager Training Camp
- B.
The U
- C.
They can be ordered from Tandem
Correct Answer
A. Bhub>Field Resource Center>Learning Tab>Manager Training CampExplanation
Role Specific materials can be located in the Bhub, specifically in the Field Resource Center. From there, they can be accessed through the Learning Tab, specifically in the Manager Training Camp section.Rate this question:
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- 2.
What does S.T.A.R. stand for?
- A.
Set 'em up! Talk about it! Apply It! Review It.
- B.
Set 'em up! Teach It/Teach it Back! Apply It! Review It.
- C.
Set 'em up! Teach It/Teach it Back! Apply It! Redo it!
- D.
Set 'em up! Teach It/Teach it Back! Apply It! Research it!
Correct Answer
B. Set 'em up! Teach It/Teach it Back! Apply It! Review It. -
- 3.
Who is the trainer when an MIT is in Role Specific Training at a Certified Training Center?
- A.
The training center's manager counterpart
- B.
The MOD
- C.
The TGM
Correct Answer
A. The training center's manager counterpartExplanation
The correct answer is the training center's manager counterpart. This person is responsible for overseeing the training center and its operations. In the context of an MIT (Management Internship Training) being in Role Specific Training at a Certified Training Center, it makes sense that the trainer would be someone who holds a position equivalent to the manager at the training center. This person would have the necessary knowledge and experience to provide training specific to the role the MIT is preparing for.Rate this question:
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- 4.
What is the proper internal temperature for cooked burgers?
- A.
145
- B.
155 (158 in New York)
- C.
165
- D.
150
Correct Answer
B. 155 (158 in New York)Explanation
The proper internal temperature for cooked burgers is 155 degrees Fahrenheit (or 158 degrees Fahrenheit in New York). This temperature ensures that the burgers are cooked thoroughly and eliminates any potential risk of foodborne illnesses. Cooking burgers to this temperature also helps to retain their juiciness and flavor.Rate this question:
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- 5.
Which of the following E-learnings is not to be completed during Manager Basics?
- A.
Equipment Ready
- B.
Guest Experience Leadership Course
- C.
Beer Master 301
- D.
Aloha for Managers Course Overview
Correct Answer
B. Guest Experience Leadership CourseExplanation
The Guest Experience Leadership Course is not to be completed during Manager Basics. The other options, Equipment Ready, Beer Master 301, and Aloha for Managers Course Overview, are all e-learnings that are expected to be completed during Manager Basics.Rate this question:
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- 6.
What are the characteristics of a Lager?
- A.
Clean, refreshing, typically light aroma and flavor
- B.
Sweet, full-bodied, fruity, robust, hearty with complex flavors
- C.
Full-bodies, dark, and malty
- D.
Hoppy, bitter, light-bodied, full flavor
Correct Answer
A. Clean, refreshing, typically light aroma and flavorExplanation
Lagers are known for their clean and refreshing characteristics, with a typically light aroma and flavor. This means that they have a crisp and smooth taste, without any overpowering or heavy flavors. Lagers are often light in color and have a subtle, subtle aroma. They are a popular choice for those who prefer a lighter and more easy-drinking beer.Rate this question:
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- 7.
When assisting a Guest with a complaint we use a method called L.I.F.T. For what does this stand?
- A.
Listen, Insist, Follow, Thank
- B.
Listen, Inform, Fix, Thank
- C.
Listen, Introduce, Finalize, Thank
- D.
Listen, Inform, Finish, Thanks
Correct Answer
B. Listen, Inform, Fix, ThankExplanation
The method called L.I.F.T stands for Listen, Inform, Fix, Thank. When assisting a guest with a complaint, it is important to first listen to their concerns, then inform them about the steps that will be taken to address the issue, fix the problem to the best of one's ability, and finally, thank the guest for bringing the matter to their attention. This method ensures effective communication, problem-solving, and a positive guest experience.Rate this question:
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- 8.
Recipe - Top Shelf Margarita: 2 Lime Wedges (squeezed and dropped in), _____ oz Avion Reposado, .5 oz Grand Marnier, .5 oz Orange Juice, _____oz Finest Call Lime Sour
- A.
1.5 / 3
- B.
2 / 2
- C.
1.5 / 2.5
- D.
2 / 2.5
Correct Answer
C. 1.5 / 2.5Explanation
The correct answer is 1.5 / 2.5. The recipe calls for 1.5 oz of Avion Reposado and 2.5 oz of Finest Call Lime Sour.Rate this question:
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- 9.
5ft/10ft Rule: What does this mean?
- A.
5ft: Get a Manager / 10ft: Let the Greet know open tables
- B.
5ft: Ignore the Guest / 10ft: Wave Down
- C.
5ft: Verbal Acknowledgement / 10ft: Non-Verbal Acknowledgement
- D.
5ft: wave at Guest / 10ft: Walk Away
Correct Answer
C. 5ft: Verbal Acknowledgement / 10ft: Non-Verbal AcknowledgementExplanation
The 5ft/10ft rule refers to the appropriate actions that should be taken when interacting with guests. When a guest is within 5ft, it is important to provide a verbal acknowledgement, such as greeting them or asking if they need assistance. When a guest is within 10ft, a non-verbal acknowledgement is sufficient, such as making eye contact or nodding to let them know you are aware of their presence. This rule helps ensure that guests feel acknowledged and attended to, while also allowing staff to efficiently manage their tasks.Rate this question:
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Current Version
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Mar 19, 2023Quiz Edited by
ProProfs Editorial Team -
Oct 24, 2014Quiz Created by
Foceye
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