PDMC Entrance Exam Set 1

[Eng] What are the components of Restaurant Department Management [RDM]?

[BM] Apakah komponen di dalam Pengurusan Jabatan Restoran[RDM]?

• BM : Struktur, rutin dan alatan & kurikulum

  ENG : Structure, routine and tools & curriculum

• BM : Struktur, tanggungjawab & sistem

  ENG :Structure, responsibilities & system

• BM : Struktur,rutin dan alatan & sistem

  ENG : Structure, routine and tools & system

• BM : sistem & kurikulum

  ENG :Structure, system & curriculum

BM : Apakah struktur untuk Pengurusan Jabatan Restoran [RDM]?

ENG : What are the structure for Restaurant Department Management [RDM]?

• BM : Restoran, Pengurus Jabatan & Penolong Pengurus

  ENG : Restaurant Manager, Department Manager & Assistant Manager

• BM : Pengurus Besar Restoran, 3 Pengurus Jabatan[CM/FQM/PM] & Penolong Pengurus

  ENG : Restaurant General Manager, 3 Department Manager[CM/FQM/PM] & Assistant Manager

• BM : Pengurus Besar Restoran, Pengurus Jabatan, Jurulatih Kru & Kru

  ENG : Restaurant General Manager, Department Manager, Crew Trainer & Crew

• BM : Penolong Pengurus 1, Penolong Pengurus 2 & Pengurus Syif

  ENG : 1st Assistant, 2nd Assistant & Shift Manager

BM : Di antara berikut yang mana satukah bukan tanggungjawab utama seorang Pengurus Pekerja?

ENG: Which of these element is not People Manager’s responsibility?

• BM : Pusing Ganti Pekerja

  ENG: Crew Turnover

• BM : Latihan krew

  ENG: Crew Training

• BM : Baju seragam krew

  ENG: Crew Uniform

• BM : Pengambilan Kru

  ENG: Hiring Crew

BM : Kenyataan di bawah adalah sebahagian daripada tip-tip komunikasi, KECUALI?

ENG : Below statement are few tips on communication, EXCEPT?

• BM : Pastikan pesanan disampaikan kepada orang yang sepatutnya.

  ENG : Make sure the message goes to the right people.

• BM : Selalu libatkan semua orang di dalam activiti dan komunikasi.

  ENG : Always include everyone in activities and communication.

• BM : Orang suka email atau pesanan yang panjang.

  ENG : People likes long emails or messages.

• BM : Pastikan anda buangkan pesanan yang sudah lama dan tidak relevan.

  ENG : All old email & not relevant need to be deleted.

BM : Siapakah yang akan terlibat di dalam sesi bual bicara pengurus jabatan?

ENG : Who will involve in department manager catch-up session?

• BM : Pengurus jabatan & penolong pengurus jabatan

  ENG : Department manager & assistant department manager

• BM : Pengurus jabatan & Pengurus Besar Restoran

  ENG : Department manager & Restaurant General Manager

• BM : Pengurus jabatan & Penolong pengurus

  ENG : Department manager & Assistant manager

• BM : Pengurus jabatan & kru

  ENG : Department manager & crew

BM : Berapa kerap anda perlu membina sasaran jabatan?

ENG : How often we need to develope department target?

• BM : bila-bila masa

  ENG : Anytime

• BM : Setiap bulan

  ENG : Once a month

• BM : Setiap 3 bulan

  ENG : Every quarter

• BM : Setiap 6 bulan

  ENG : Every 6 months

BM : Apakah kekerapan melengkapkan QSC walk thru dengan RGM seperti didalam RDM tools?

ENG : What is the frequency to complete QSC walk thru with RGM as referred to RDM tools?

• BM : Setiap hari

  ENG : Every days

• BM : Setiap 2 minggu

  ENG : Every 2 week

• BM : Setiap bulan

  ENG : Every month

• BM : Setiap 3 bulan

  ENG : Every 3 months

BM : Apakah tiga sistem di mana Pengurus Pekerja mempunyai sepenuh accountabiliti?

ENG : Which three systems that the People Manager has overall accountability for?

• BM : Amalan Pekerja, Pengambilan Krew,& Jadual Krew

  ENG : People Practices, Crew Hiring & Crew Scheduling

• BM : Amalan Pekerja, Latihan & Jadual Krew

  ENG : People Practices, Training & Crew Scheduling

• BM : Amalan Pekerja, Latihan Krew & Jadual Pengurus

  ENG : People Practices, Crew Training & Management Scheduling

• BM : Amalan Pekerja, Latihan GEL & Jadual Krew

  ENG : People Practises, GEL Training & Crew Scheduling

BM : Apakah alatan yang digunakan oleh RGM dan pengurus jabatan boleh gunakan semasa melengkapkan aktiviti kebersihan jabatan?

ENG : What is the tool that RGM and department manager can used during completing Department cleanliness?

• BM : Borang Senarai Semak Penutupan

  ENG : Closing Checklist form

• BM : SMET

  ENG : SMET

• BM : Borang BSV bahagian kebersihan

  ENG : BSV Form : Cleanliness section

• BM : Peta sistem

  ENG : System map

BM : Siapakah yang bertanggungjawab menjalankan sistem Amalan Pekerja di restoran kita?

ENG : Who is responsible to execute People Practices system in our restaurant?

• BM : Pengurus Pekerja

  ENG : People Manager

• BM : Pengurus Jabatan

  ENG : Department Manager

• BM : Pengurus Besar Restoran

  ENG : Restaurant General Manager

• BM : Semua Pengurus

  ENG : All Managers