Worksheets{Senior} Technical F&B Entry Assessment (Jul '21)
Total questions: 29
Worksheet time: 30mins
What is meant by lead time?
The time from the arrival of stock until stock levels reach zero
The time from stock levels reaching zero to arrival of new stock
The time between ordering stock and its arrival
The time between the arrival of stock and placing the next order
The time it takes to order stock
What is another name of stock?
Shares
Inventory
Purchases
Sales
Accounts Payable
Which one is a more reliable method for Stock Issuance of food items?
LIFO
FIFO
FILO
FOFI
LILO
Which of the following is NOT a cost incurred by keeping inventory?
Ordering costs
Holding costs
Shortage costs
Operating costs
All are incurred costs
Round 24.326917 to 2 decimal points
24.32
24.33
24.00
24.34
24.30
What does the acronym COGS stand for?
Carry On Goods Sold
Calculated Order Goods Sold
Cost Of Goods Sold
Cash Of Goods Sold
Credit Of Goods Sold
What is the exchange rate used when converting AED to USD?
3.32
3.675
3.88
3.12
3.956
What do we call the difference between the gross weight and net weight of an item?
Edible Portion Quantity
As-Purchased Quantity
Waste / Loss
Average Weight
Average Height
What does FOC stand for?
Free Or Charged
Food On Cost
Free Of Charge
Free Operating Costs
Free Ordering Costs
What is the main reason of high COGS?
High Sales
High Wastage
Less Freight Charges
Less Inventory Variance
High Purchases
Which of the below controls and minimizes the Inventory Variances?
Count the stock every three months
Follow the system recipes
Purchase bulk stock of raw material
Purchase items with short expiry
Count the stock weekly
Which of the below is NOT a key responsibility of a floor supervisor / assistant manager?
Interact with guests in a friendly and positive manner
Find the appropriate solution of guest’s needs and problems
Make a table visit to check customer satisfaction
Take the customer’s order and serve it to them on the table
Ensure that the food prepared is served to the customers within the sequence of service of the brand
What is the best way to motivate your team members?
Monitor the team's break time and punish late arriving employees
Make sure to be the last person leaving the restaurant every day
Set goals for each team member and reward the people who achieve it
Encourage gossiping between the team
Treat each team member equally and avoid recognizing achievements
What is cross-selling?
Convincing the buyer that they should purchase a more expensive (higher quality) product than the one chosen
Trying to convince a customer to add another ingredient to the original order (e.g. chicken to a Caesar Salad)
Encouraging the committed customer to add a matching item to their related order (e.g. coffee with dessert)
Telling the customer that you can give them a free drink if they order a soup and salad
Forcing customers to add another product to their order
How to deal with a difficult employee?
Help them get on the right track by showing them first their positive points
Fail to discuss any concern related to them in a positive manner
Ensure that they learn from their mistakes and take appropriate actions when a negative behavior occurs in front of colleagues / customers
Let the operations manager handle difficult employees
Avoid confronting them during working hours
What to include in the Daily Briefing?
Daily target, special of the day, section allocation, tips distribution of each employee
Daily target, special of the day, recent customers’ complaints, section allocation, 86 items, new promotions
Special of the day, recent customers’ complaints, section allocation, 86 items
Daily target, recent customers’ complaints, section allocation, new team resignations, 86 items
Daily target, special of the day, new promotions
What is NOT a correct process in receiving food products?
Visually check the state of packages, check the expiry date
Immediately replace refrigerated and frozen products after inspection (within minutes of receiving them)
Check the price, packaging and quantities
Receive all the products in their carton boxes and place them on the kitchen floor for inspection
Refuse to accept damaged or soiled packages, packages without labels, dented or rusted tins
Which of the below is NOT part of the cash opening procedure?
Hand over the float cash to the cashier
Do not let the cashier count the float upon receiving and let them sign on the float papers
Make sure that the Main Reading Report is zero amount
Ensure to complete the handover before the actual opening of the store
All are part of the cash opening procedure
How to handle a customer's complaint?
Listen while planning an excuse in your head, show understanding of the complaint, apologize when appropriate, present a solution and handle it immediately
Listen without interruption, show understanding of the complaint, apologize and call the manager if the customer seems upset
Listen without interruption, show understanding of the complaint, apologize when appropriate, present a solution and handle it immediately
Listen without interruption, apologize deeply and sincerely, and ask the customer if they still want their offended dish
Ask them to send an email
What is the mandatory level of food safety and hygiene training that our restaurant colleagues must have?
Level 2: Basic Food Hygiene
Level 3: Intermediate Food Hygiene
Level 4: Advanced Food Hygiene
Level 0: Food Hygiene Fundamentals
Level 1: Food Hygiene Essentials
What do we call the measuring tool for food safety and hygiene?
Mystery Shopper Report
Mystery Diner Report
Hygiene Check Report
Hygiene Test Report
Hygiene Diner Report
What is the temperature range of the Danger Zone?
Between -4°C and 5°C
Between 5°C and 65°C
Between 8°C and 18°C
Between 10°C and 45°C
Between -25°C and -3°C
What is meant by safe food?
Food free from virus
Food free from bacteria
Food free from hair
Food free from fungus
Food free from pesticides
What is Staphylococcus?
Bacteria
Virus
Type of Food
Fungus
Pesticide
Eating in the restaurant dining area during operations is breaking which part of Azadea Code of Conduct?
General Conduct
Gifts and Gratitude
Compliance
Conflict of Interest
Whistleblower
Petty Cash is a fund of fixed amounts (per store) used to pay for small, emergency business related expenditures:
True
False
What is the term for the wastage of raw items used in the preparation of sub or main recipes?
Sales Item Wastage
Cost of Goods
Inventory Item Wastage
Purchase Item Wastage
Supplier Wastage
All of the following statements regarding Raw Materials purchase are correct EXCEPT:
As expected store sales decreases, the amount of materials to purchase decreases
As required ending raw materials inventory deceases, the amount of raw materials to purchase decreases
As beginning raw materials inventory decreases, the amount of raw materials to purchase decreases
As the amount of raw materials required per unit decreases, the amount of raw materials to purchase decreases
All statements are correct
The standard cost recipe for Fleur-De-Lys cake (18cm) shows 300gr of dark chocolate at 32.50 AED per kg. A shop produced 50 units and incurred direct materials cost of 608 AED when it purchased 16kg of chocolate. What is the Materials Price Difference?
5.5 AED / kg (unfavorable)
6.5 AED / kg (favorable)
7.5 AED / kg (unfavorable)
8.5 AED / kg (favorable)
None of the above
