Font size
WorksheetsBistro 101 Exam
Total questions: 30
Worksheet time: 23mins
1. What is Bistro Group of Restaurant Concepts all about?
a. A group of company that handles casual dining concepts
b. Guests experience doesn’t exceed Team Members experience
c. People is the backbone of success
d. All of the above
TGI Friday’s is the very 1st American Casual Dining Restaurant chain in the Philippines which Bistro opened in what year?
a. 1992
b. 1990
c. 1996
d. 1994
How many restaurant concepts does Bistro have
a. 17
b. 14
c. 28
d. 16
What does C.R.C.I stands for
a. Creative Restaurants Company Inc.
b. Creative Restaurant Concepts Intl.
c. Creative Restaurant Concept Incorporated
d. Creative Restaurant Concept Intercontinental
Who is the one who manages the entire restaurant’s operations?
a. Restaurant Managers
b. General Manager
c. Restaurant Chef
d. All of the above
This officer manages the quality, safety, cleanliness, sanitation and organization of the Back of the House
a. Restaurant Manager
b. General Manager
c. Restaurant Chef
d. BOH Team Members
This are the tasks that we need to perform during the shift
a. Running Duties
b. Side Duties
c. OTLE
d. All of the above
It is the amount spent by each guest. We can increase this through suggesting additional items or offering dishes with higher valued or volume.
a. Transaction count
b. Sales
c. Average check
d. Profit
Mr. Jean Paul Manuud is responsible for the overall sales and profitability of The Bistro Group.
He is our:
a. President
b. Chairman
c. Chief People and Culture Officer
d. Chief Operating Officer
What is QSACV?
a. Quality, Social, Atmosphere, Cleanliness, Value for Money
b. Quantity, Service, Atmosphere, Cleanliness, Value for Money
c. Quality, Service, Ambiance, Cleanliness, Value for Money
d. Quality, Service, Ambiance, Caring, Value for Money
A. What is our GOAL? (5 pts)
(a)
What is your JOB? (5 pts)
(a)
CEO and Chairman
(a)
President
(a)
Chief Operating Officer
(a)
Vice Chairman
(a)
Director
(a)
Treasurer
(a)
Chief People and Culture Officer
(a)
VP for Marketing
(a)
Chief Finance Officer
(a)
VP for Training
(a)
Bistro Executive Chef
(a)
Bistro Head R&D Chef
(a)
Training Director
(a)
Concept Director for Operations
(a)
What are the type of guests?
Internal and External Guests
International and Local Guests
Internal and Local Guests
Local and External Guests
It is doing whatever it takes, legally and morally just to grand each guest's requests.
Alertness and Attentiveness
Anticipating Guest's needs
Applying G.R.A.N.D
Attitude
It exceeds and manages guests expectations by keeping extra mile and adding flair to its dining experience.
(a)
What is G.R.A.N.D
(a)
