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Bistro Training - Bistro 101 EXAM Flashcards | StudBud
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Bistro Training - Bistro 101 EXAM
Bistro Training - Bistro 101 EXAM
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#BistroTraining #dennysph
Flashcards
40 cards
F
Practice quiz
P
Host live
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Questions
40
Answers
1
Chief People and Culture Officer
Divine Ingente
Lisa Ronquillo
Maria Luisa Rivera
2
To gain profitability means to gain more sales. To gain more sales needs two things:
New Guests and Repeat Guests
Additional Items ans Bigger Value or Volume
Sales and Cost
Transaction count and Average Check
3
Manages the quality, safety, cleanliness, sanitation and organization of the Back of the House.
General Manager
BOH Team Members
Restaurant Chef
Restaurant Manager
4
Identification
Request
A-plus
Attentiveness
GRAND
5
An authenticKoreanBarbequeRestaurantthat offershighqualitytasteand servicetakenfrom SouthKorea
Bulggogi Brothers
Bulgogi Brothers
Bulgogi Bros
6
It is the amount spent by each guest.
Sales
Average check
Profit
Transaction count
7
Identification
Q. S. A. C. V.
Essential Elements
Business Cycle
Philosophies and Theories
8
VP for Ops. Italiannis, Savage, Baker and Cook
Guia Abuel
Rechele Tiongson
Diorella Oledan
9
Who provides the capital to run the business that offers products and services?
Team Members
Owner
Manager
10
In order for the business to operate, The owner hires?
Skilled people
New people
New hires
11
CEO AND CHAIRMAN
William A. Stelton
Wilson A. Stelton
Will A. Stelts
William A Steton
12
Who is the one who manages the entire restaurant’s operations?
General Manager
All of the above
Restaurant Managers
Restaurant Chef
13
Identify the following concept
Denny's
Bruxie
Buffalo Wild Wings
Test Kitchen
14
What is QSACV?
Quantity, Service, Atmosphere, Cleanliness, Value for Money
Quality, Service, Ambiance, Cleanliness, Value for Money
Quality, Social, Atmosphere, Cleanliness, Value for Money
Quality, Service, Ambiance, Caring, Value for Money
15
VP for Ops Fridays
Guia Abuel
Rechele Tiongson
Diorella Oledan
16
AVP for Training:
Richmond Nombre
Zoilo Caparros
Zoilo Caparos
Zoilo Capparross
17
5BOHControls is what we use in providing safe&quality food. Which does NOT belong to the group?
Receive it well
Inspect it well
Order it well
Make it to recipe
18
Training Director:
Richmond Nombre
Jam Olaes
Zoilo Caparros
19
VP for Marketing:
Chi Sicat
Lisa Ronquillo
Anne Oledan
Jewel Moquite
20
Being mentally responsive and perceptive to every guests needs.
Attentiveness
Attitude
Alertness
Anticipating Guests Needs
21
Identify the following concept
Denny's
Bruxie
Village Tavern
Hard Rock Cafe
22
Bistro Head R&;D Chef:
William Abuel
Joshua Boutwood
Gregorio Natividad
Werlito Ragot
23
VP for Ops. BWW, MS, Denny's, Fish&Co, Hukad
William Abuel
Rommel Turbanos
Jay Balancio
24
Friday’s chain opened in what year?
1996
1994
1990
1992
25
What does C.R.C.I stands for?
Creative Restaurants Company Inc.
Creative Restaurant Concept Incorporated
Creative Restaurant Concept Intercontinental
Creative Restaurant Concepts Intl.
26
Provide watchful attention or care for a guest for they are our # 1 priority
Anticipating Guests Needs
Alertness
Attentiveness
GRAND
27
Vice Chairman
Jason Makalintal
Honorio Poblador IV
Bob Guinto
Javier Infante
28
Bistro Executive Chef:
Joshua Botwood
Greg Natividad
Josh Gregorio
Joshua Boutwood
29
Identify the following concept
Fish&co.
Watami
El Pollo Loco
Modern Shanghai
30
Chief Finance Officer
Patricia Joaquin Publico
Maphet De Alca
RC Tiongson
April Sy
31
VP for Business and Dev’t Planning:
Amy Agun
Patricia Joaquin
Lisa Ronquillo
Amalia Palisoc
32
Ensures that the item is ordered in the correct quantity so that there is no waste
Receive it well
Order it well
Don't let it die in the window
Store it well
33
How many restaurant concepts does Bistro have by 2018?
19
14
20
16
34
objectives of Pre-shift meeting/ Briefing are:
To motivate, introduce, listen and recognize
To motivate, inform, listen and recognize
To motivate, inspire, listen and recognize
To motivate, Inform, listen and rectify
35
VP for Ops: VT, KG, BB, TRH,Watami
Guia Abuel
Eric Deang
Rechele Tiongson
36
Exceed and manage guest’s expectations by keeping extramile&addingflairtoits dining experience.
Alertness/Attentiveness
Attitude
GRAND
A Plus
37
COO and President
Jean Paul Manuod
John Paul Manuod
Jean Paul Manuud
John Paul Manuud
38
Uplifting the transaction count means we have
to gain and maintain more guests
to become?
Repeat Customers
New guests
Repeat Clients
Walk out guests
39
What is Bistro Group of Restaurant Concepts all about?
A group of company that handles casual dining concepts
All of the above
People is the backbone of success
Guests experience doesn’t exceed Team Members experience
40
What are the 2 Types of guests?
Hard Guest and Good Guest
Internal and External Guest
First time and Regular Guest
New and Repeat Customers
