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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
Flashcards
45 cards
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Practice quiz
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Host live
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Questions
45
Answers
1
objectives of Pre-shift meeting/ Briefing are:
To motivate, inform, listen and recognize
To motivate, inspire, listen and recognize
To motivate, introduce, listen and recognize
To motivate, Inform, listen and rectify
2
A chain of theme restaurants foundednin 1971 by Isaac Tigrett and Peter Morton in London
Red Lobster
Hard rock cafe
Randy's Donuts
Bruxie
3
Those people who are bringing the business in our company.
Internal guests
External guests
4
Ensures that the item is ordered in the correct quantity so that there is no waste
Don't let it die in the window
Store it well
Receive it well
Order it well
5
Bistro Executive Chef:
Joshua Botwood
Joshua Boutwood
Greg Natividad
Josh Gregorio
6
VP for Ops. Italiannis, Savage, Baker and Cook
Rechele Tiongson
Guia Abuel
Diorella Oledan
7
What are the 2 Types of guests?
New and Repeat Customers
Internal and External Guest
First time and Regular Guest
Hard Guest and Good Guest
8
In order for the business to operate, The owner hires?
New hires
Skilled people
New people
9
Bistro Head R&;D Chef:
William Abuel
Joshua Boutwood
Werlito Ragot
Gregorio Natividad
10
Identification
Business Cycle
Essential Elements
Philosophies and Theories
Q. S. A. C. V.
11
Identification
GRAND
Request
Attentiveness
A-plus
12
5BOHControls is what we use in providing safe&quality food. Which does NOT belong to the group?
Order it well
Receive it well
Inspect it well
Make it to recipe
13
Who provides the capital to run the business that offers products and services?
Owner
Team Members
Manager
14
Friday’s chain opened in what year?
1996
1992
1990
1994
15
Director of Operations for Hardrock and Hukad
William Abuel
Javier Infante
Clint Brian Peck
William Stelton
16
Chief People and Culture Officer
Maria Luisa Rivera
Divine Ingente
Lisa Ronquillo
17
VP for Ops: VT, KG, BB, TRH,Watami
Guia Abuel
Rechele Tiongson
Eric Deang
18
An American sports bar that is well known for their wide selection of beers, wings & sports
Denny's
Texas Roadhouse
Buffalo Wild wings
Hard rock Cafe
19
An authenticKoreanBarbequeRestaurantthat offershighqualitytasteand servicetakenfrom SouthKorea
Bulggogi Brothers
Bulgogi Bros
Bulgogi Brothers
20
Manages the quality, safety, cleanliness, sanitation and organization of the Back of the House.
Restaurant Chef
Restaurant Manager
General Manager
BOH Team Members
21
Chief Finance Officer
RC Tiongson
Patricia Joaquin Publico
April Sy
Maphet De Alca
22
VP for Ops Fridays
Rechele Tiongson
Diorella Oledan
Guia Abuel
23
Identify the following concept
Bruxie
Hard Rock Cafe
Denny's
Village Tavern
24
VP for Ops. BWW, MS, Denny's, Fish&Co, Hukad
Jay Balancio
William Abuel
Rommel Turbanos
25
CEO AND CHAIRMAN
Wilson A. Stelton
Will A. Stelts
William A. Stelton
William A Steton
26
Quality Assurance Manager
Zoilo Caparros
Richmond Nombre
Eric Deang
Raul Bolledo
27
Training Director:
Richmond Nombre
Jam Olaes
Zoilo Caparros
28
How many restaurant concepts does Bistro have?
14
20
19
16
29
Vice Chairman
Jason Makalintal
Bob Guinto
Honorio Poblador IV
Javier Infante
30
Providewatchfulattentionorcare for a guest for they are our # 1 priority & our longterm partner
Attentiveness
GRAND
Anticipating Guests Needs
Alertness
31
What does C.R.C.I stands for?
Creative Restaurant Concept Intercontinental
Creative Restaurants Company Inc.
Creative Restaurant Concept Incorporated
Creative Restaurant Concepts Intl.
32
Exceed and manage guest’s expectations by keeping extramile&addingflairtoits dining experience.
Attitude
Alertness/Attentiveness
A Plus
GRAND
33
COO and President
John Paul Manuod
Jean Paul Manuud
John Paul Manuud
Jean Paul Manuod
34
VP for Business and Dev’t Planning:
Amalia Palisoc
Amy Agun
Patricia Joaquin
Lisa Ronquillo
35
Identify the following concept
Denny's
Test Kitchen
Buffalo Wild Wings
Bruxie
36
Being mentally responsive and perceptive to every guests needs.
Attitude
Attentiveness
Alertness
Anticipating Guests Needs
37
What is QSACV?
Quality, Service, Ambiance, Cleanliness, Value for Money
Quality, Service, Ambiance, Caring, Value for Money
Quality, Social, Atmosphere, Cleanliness, Value for Money
Quantity, Service, Atmosphere, Cleanliness, Value for Money
38
VP for Marketing:
Anne Oledan
Lisa Ronquillo
Chi Sicat
Jewel Moquite
39
It is the amount spent by each guest.
Transaction count
Average check
Sales
Profit
40
Who is the one who manages the entire restaurant’s operations?
All of the above
General Manager
Restaurant Chef
Restaurant Managers
41
What is Bistro Group of Restaurant Concepts all about?
All of the above
A group of company that handles casual dining concepts
People is the backbone of success
Guests experience doesn’t exceed Team Members experience
42
To gain profitability means to gain more sales. To gain more sales needs two things:
Transaction count and Average Check
Sales and Cost
New Guests and Repeat Guests
Additional Items ans Bigger Value or Volume
43
Uplifting the transaction count means we have
to gain and maintain more guests
to become?
New guests
Repeat Clients
Repeat Customers
Walk out guests
44
Identify the following concept
El Pollo Loco
Watami
Modern Shanghai
Fish&co.
45
AVP for Training:
Zoilo Caparos
Zoilo Capparross
Zoilo Caparros
Richmond Nombre
