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WorksheetsARM2 LEEmpics
Total questions: 30
Worksheet time: 10mins
Why is searing done / When do we do it?
To ensure the patties are flat / 30 secs after laying
To ensure proper transfer of heat to the patties / 20 secs after laying
To maintain the shape of the patties / 20 secs before pulling
It is dinner time and a senior citizen had fallen in line with big bags in tow. As the Manager on duty what will you do?
Assist the Senior Citizen and get her order while in line
Assist the Senior Citizen with her bags to a nearby table and get her orders
Have dining crew assist with the bags of the customer to a table, and have her still fall in line to place her orders.
In cooking of Spag Noodles, correct ratio of noodles, water and salt must be followed. Which of the following ratio is correct?
1kg Spag Noodles: 6liters water : 2tsp iodized salt
2kg Spag Noodles: 12liters water : 4 tsp iodized salt
3kg Spag Noodles:
18liters water :
6tsp iodized salt
None of the above
A customer ordered 5 orders of Spaghetti for dine-in but was given 5 orders of Palabok placed in Spaghetti containers. The customer complained and returned the wrong products served. What will you do?
Give the palabok to the customer and serve the 5 spaghetti orders.
Replaced order and ask cashier to suggest the returned wrong product to other customers
Use returned product as crew meal
When should you start using the hand dryer?
When the LGU permits and verbally says so
When the LGU permits and have a written ordinance on the permission
When the LGU responded in writing that they allow the store's request to use hand dryer
When the other establishments are already using it
In answering customer queries, which of the following statements should be avoided?
Feeling ko
Siguro
I think
All of the above
Which of the following show competency and confidence?
This is what I can do
This is what I know
All of the above
None of the above
A crew stored the newly received stocks of cleaning and sanitizing agents inside the dry storage room together with the food packaging materials. What should the crew have done differently?
Stored the cleaning and sanitizing agents away from the packaging and raw materials for food
Stored the cleaning and sanitizing agents near the food preparation area for easy access
Stored the cleaning and sanitizing agents near the dining area visible to the customers.
None of the above
Part of the Food Safety requirement is the sanitizing of vegetables prior to use. Chlorinex is now the Standard Vegetable Sanitizer, 100ppm: For Vegetable Sanitizing- Lettuce, Tomato, Calamansi. What is the correct dilution for 100ppm CHLORINEX?
30mL CHLORINEX : 15 Liters water
33.2mL CHLORINEX
: 20 Liters water
33.5mL CHLORINEX
: 15 Liters water
Under People Service Image, part of the Professional presence and good service image are the following except:
Complete and correct uniform
Store personnel practice good hygiene
Attentive and alert to customer's needs
Good behaviours and refined manners.
Under Cleanliness and Condition, all are MAJOR deviation except for:
No foul smell in any part of the store.
Restrooms and Handwashing amenities are clean and well maintained.
The store is free from potential safety risks.
Customer area interior is clean and well maintained.
Under Service Audit on Accuracy.
Correct change is given/Not short changing is considered_______.
Minor
Major
Critical
Under dining experience, this ONE is Major deviation
Seating and dining facilities are cleaned and well maintained
Temperature in the store is comfortable
Menuboard is clear, updated and well lighted. Price board is available and updated
POS including terminals are functional. Receipt print is clear and available
None of the above
APS SUPPRA is used for EOD Disinfection by dissolving____ sachet in______L of water to come up with 5000ppm
2 sachet and 10L of water
10 sachet and 10L of water
25 sachet and 10L of water
To avoid noodles from sticking together and sticking into the pot, we ensure to stir it approximately every_____minutes.
5
4
3
2
Based on our Branded Customer Experience Model, what must be distinctive about our people?
Cheerful, Sincere, and Responsible
Happy, Energetic, and Hardworking
Cheerful, Friendly, and Accommodating
This people factor heart set is where a happy experience almost always starts with a smile and the choice is to feel good
Sincere
Responsible
Cheerful
Accommodating
Is it mandatory to check customer's temperature prior entry to stores?
Yes
No
Which of the following is not a way to build rapport?
Remember a person's name
Become genuinely interested in other people
Speak about yourself all the time
Listen attentively
This people factor's mindser is to truly understand the customer. Acknowledging their emotion and identity how to respond
Sincerely helpful and empathic
Understand and listening intently
Listen and act accordingly
There were a group of 10 students that had entered the store to eat lunch, as the Service Manager on duty, what will you do?
Have the students line properly at the counter area
Ask dining crew to assist the group of students in finding a table and take their orders
Ignore the students and continue with your duty
How often should we clean and sanitize our dining chairs?
Every after use
Every 1 hour
Every 30mins
What will you use if in case you do not have cutlery sleeves in the store
Issue reusable utensils from the cutlery warmer with the use of paper tissue
Show the customer to the cutlery warmer in the dining area
Issue disposable utensils
Non posting of hand washing poster to all handwash sink. Noted under
Food Safety-C10 Effective handwashing practices
Food safety personnel Health Protection
Food Safety control process
The following are the causes of Soggy Noodles except one:
Prolonged cooking time
Over soaking/double soaking in hot water
Insufficient quantity of water used in cooking
Noodles are not cooled immediately
Under Food Safety-Covid 19 Audit form. Incomplete Handwashing and sanitizing amenities. What level of non-conformity?
Minor
Major
Critical
These are the possible causes of uneven color of Patty except:
Patties are placed in cold zone
Excessive carbon deposit on griddle plate
Patties are not properly seared
All of the above
For Chickenjoy sifting process, what tool is used for pressing primary dough balls in the strainer
Long fork
Soup spoon
Basting spoon
None of the above
Smile and greet means....
Attending to the guest right away
Greeting the customers sincerely
Personalized greetings
All of the above
For Chickenjoy pre-washing procedure, what tool is used for scooping filtered water on chicken cut-up
gravy ladle
gourmet ladle
soup spoon
none of the above
