Bestellungen aufnehmen und weitergeben im Restaurant: Online-Quiz für Restaurantfachleute

Question 1

Welches Gerät wird üblicherweise verwendet, um Bestellungen an die Küche weiterzuleiten?

Accepted Answer

Kassensystem

Answer

Telefon

Answer

Faxgerät

Answer

E-Mail

Question 2

Welche Information ist bei der Weitergabe der Bestellung an die Küche besonders wichtig?

Accepted Answer

Korrektheit

Answer

Tempo

Answer

Freundlichkeit

Answer

Lautstärke

Question 3

Welche der folgenden Aussagen beschreibt die Funktion eines Restaurantfachmanns/-frau bei der Bestellaufnahme?

Accepted Answer

Bestellungen entgegennehmen und weiterleiten

Answer

Speisen und Getränke zubereiten

Answer

Rechnungen schreiben und Zahlungen abwickeln

Answer

Das Restaurant reinigen

Question 4

Wie übergibst du eine Bestellung korrekt an die Küche?

Accepted Answer

Mündlich, detailliert und mit Angabe der Tischnummer

Answer

Per E-Mail an den Küchenchef

Answer

Mittels einer Bestell-App

Answer

Schriftlich auf einem Zettel

Question 5

Was versteht man unter einem 'Sonderwunsch' im gastronomischen Kontext?

Accepted Answer

Eine gewünschte Änderung an einem Gericht auf der Speisekarte

Answer

Ein zusätzlicher Menügang, der nicht auf der Karte steht

Answer

Eine Beschwerde über ein Gericht

Answer

Eine Empfehlung des Kellners oder der Kellnerin

Question 6

Was bedeutet der Begriff 'à la carte'?

Accepted Answer

Von der Speisekarte

Answer

Besonders teuer

Answer

Vegetarisch

Answer

Hausgemacht

Question 7

Wie reagierst du auf einen unzufriedenen Gast?

Accepted Answer

Ruhig bleiben, zuhören und eine Lösung finden

Answer

Beleidigt reagieren und dem Gast die Schuld geben

Answer

Den Gast ignorieren

Answer

Den Gast an die Geschäftsleitung weiterleiten

Question 8

Was versteht man im gastronomischen Kontext unter einem "Sonderwunsch"?

Accepted Answer

Eine besondere Bitte des Gastes zur Zubereitung oder Präsentation eines Gerichts

Answer

Ein Gericht, das nicht auf der Speisekarte steht

Answer

Eine zusätzliche Zutat, die nicht im Gericht enthalten ist

Answer

Eine geänderte Servierzeit

Question 9

Wie sollten Sie reagieren, wenn ein Gast einen Sonderwunsch äußert?

Accepted Answer

Den Gast höflich informieren und sich bei der Küche rückversichern

Answer

Dem Gast sofort zustimmen, ohne die Küche zu konsultieren

Answer

Den Gast freundlich ablehnen, um die Küche nicht zu überlasten

Answer

Den Gast über mögliche Aufpreise informieren

Question 10

Welche Informationen sind für eine vollständige Bestellungsaufnahme erforderlich?

Accepted Answer

Anzahl der Personen, bestellte Gerichte und Getränke sowie Sonderwünsche

Answer

Name des Gastes, Uhrzeit der Bestellung und Tischnummer

Answer

Serviertemperatur der Getränke, Tischnummer und Zahlungsart

Answer

Allergien oder Ernährungsbeschränkungen des Gastes, Wartezeit und Lieferadresse

Question 11

Welche Kommunikationsmethode ist beim Weitergeben von Bestellungen an die Küche empfehlenswert?

Accepted Answer

Mündliche Weitergabe mit klarer Aussprache und Wiederholung wichtiger Informationen

Answer

Schriftliche Weitergabe mit detaillierter Beschreibung aller Gerichte und Sonderwünsche

Answer

Weitergabe per E-Mail mit Angabe der Bestellnummer und des Gastnamens

Answer

Weitergabe per Telefon mit Verwendung von Fachbegriffen und Abkürzungen

Question 12

Welchem Zweck dient ein Bestellblock im Restaurant?

Accepted Answer

Zur Notierung und Weitergabe von Bestellungen an die Küche

Answer

Zur Abrechnung der bestellten Speisen und Getränke

Answer

Zur Aufbewahrung der Speise- und Getränkekarte

Answer

Zur Information der Gäste über aktuelle Angebote und Aktionen

Question 13

Welche der folgenden Gesten ist im Restaurantfach unangemessen?

Accepted Answer

Zeigen mit dem Finger auf einen Gast

Answer

Freundliches Lächeln und Ansprechen des Gastes

Answer

Direkter Augenkontakt mit dem Gast

Answer

Höfliche Verabschiedung mit einer Verbeugung

Question 14

Was bedeutet der Begriff "Gangfolge" im gastronomischen Kontext?

Accepted Answer

Die festgelegte Reihenfolge, in der Gerichte serviert werden

Answer

Die Anzahl der Gänge in einem Menü

Answer

Die Zeitspanne zwischen den einzelnen Gängen

Answer

Die Art des verwendeten Geschirrs für die einzelnen Gänge

Question 15

Wie sollten Sie reagieren, wenn ein Gast eine Beschwerde über sein Essen äußert?

Accepted Answer

Dem Gast ruhig zuhören, sich entschuldigen und nach einer Lösung suchen

Answer

Dem Gast sofort widersprechen und die Beschwerde zurückweisen

Answer

Den Gast an die Geschäftsleitung verweisen

Answer

Dem Gast eine kostenlose Nachspeise anbieten

Question 16

A guest mentions a food allergy while ordering. What's the best way to handle this as a restaurant employee?

Accepted Answer

Ask the guest for details about their allergy and check the ingredients of the requested dishes.

Answer

Ignore the allergy and take the order as usual.

Answer

Tell the guest the restaurant isn't responsible for allergic reactions.

Question 17

Wie wirken sich kulturelle Unterschiede auf unser Essverhalten aus?

Accepted Answer

Kulturelle Unterschiede beeinflussen alle Aspekte unseres Essverhaltens, von der Auswahl der Speisen bis hin zur Art und Weise, wie wir sie verzehren.

Answer

Kulturelle Unterschiede haben keinen Einfluss auf unser Essverhalten.

Answer

Kulturelle Unterschiede beeinflussen hauptsächlich die Art und Weise, wie wir Speisen zubereiten.

Question 18

How should restaurant staff handle guests with specific dietary needs or food allergies?

Accepted Answer

Be aware of common allergens and dietary restrictions

Answer

Ignore special requests and serve the standard menu

Answer

Ask guests to provide proof of their allergies or restrictions

Question 19

In the restaurant industry, which legal requirement must staff adhere to when handling food?

Accepted Answer

HACCP

Answer

ISO 9001

Answer

QM-System

Question 20

Welcher Schritt ist der erste bei der Aufnahme einer Bestellung?

Accepted Answer

Den Gast begrüßen und nach seinen Wünschen fragen

Answer

Das Menü überreichen und auf die Spezialitäten hinweisen

Answer

Bestellungen an die Küche weitergeben

Answer

Sonderwünsche entgegennehmen

Question 21

Welches Gericht ist ein typisches Hauptgericht?

Accepted Answer

Entrecôte

Answer

Salat Nicoise

Answer

Crème brûlée

Answer

Bruschetta

Question 22

Was ist die Besonderheit eines "à la carte"-Menüs?

Accepted Answer

Es ermöglicht die individuelle Zusammenstellung der Mahlzeit.

Answer

Es bietet eine begrenzte Auswahl an Gerichten an.

Answer

Es enthält vorgegebene Speisenfolgen.

Answer

Es listet die Spezialitäten des Restaurants auf.

Question 23

Wie sollte man mit unzufriedenen Gästen umgehen?

Accepted Answer

Sich entschuldigen und versuchen, das Problem zu lösen

Answer

Auf die Hausordnung verweisen

Answer

Den Vorgesetzten hinzuziehen

Answer

Den Gast ignorieren

Question 24

Welche Eigenschaften sind für einen guten Restaurantfachmann/-frau unerlässlich?

Accepted Answer

Alle genannten Eigenschaften

Answer

Freundlichkeit und Hilfsbereitschaft

Answer

Fachkenntnisse und Sprachgewandtheit

Answer

Teamfähigkeit und Belastbarkeit

Question 25

Was bedeutet der Begriff "Mise en place"?

Accepted Answer

Die Vorbereitung aller notwendigen Zutaten und Geräte vor dem Service

Answer

Die Reinigung des Arbeitsplatzes nach dem Service

Answer

Die Dekoration des Tisches mit Blumen und Kerzen

Answer

Die Begrüßung der Gäste am Eingang

Question 26

Welche Farbe hat ein "rosé"-Wein?

Accepted Answer

Rosa

Answer

Rot

Answer

Weiß

Answer

Orange

Question 27

Welche Nachteile hat die Verwendung digitaler Geräte bei der Bestellungsaufnahme?

Accepted Answer

Erhöhte Arbeitskosten

Answer

Erhöhte Kundenzufriedenheit

Answer

Höhere Genauigkeit

Answer

Schnellere Kommunikation mit der Küche

Question 28

Which of the following is a key element of active listening when taking an order?

Accepted Answer

Paying attention to both verbal and nonverbal cues

Answer

Avoiding eye contact

Answer

Ignoring the customer's body language

Answer

Interrupting the customer frequently

Question 29

When confirming a special request, it is important to...

Accepted Answer

Repeat the customer's exact words or use a polite paraphrase

Answer

Use a shortened version of the request

Answer

Avoid repeating the request altogether

Answer

Nod your head to indicate understanding only

Question 30

Which of the following is a benefit of repeating the order back to the customer?

Accepted Answer

Verifies accuracy and minimizes the risk of errors

Answer

Makes the customer feel valued and appreciated

Answer

Saves time in the ordering process

Answer

Demonstrates your exceptional memory skills

Question 31

When passing on an order to the kitchen, it is essential to...

Accepted Answer

Communicate clearly using precise and concise language

Answer

Shout the order to ensure it is heard

Answer

Use slang or abbreviations that may not be understood

Answer

Write the order down on a small piece of paper

Question 32

Which of the following pieces of information is NOT necessary to include when taking an order?

Accepted Answer

The customer's phone number

Answer

The table number or location

Answer

The quantity of each item ordered

Answer

Any special requests or modifications

Question 33

When dealing with an irate customer, the best approach is to...

Accepted Answer

Remain calm, professional, and empathetic

Answer

Ignore the customer's concerns

Answer

Argue with the customer and try to prove them wrong

Question 34

Which of the following is a common mistake to avoid when taking orders?

Accepted Answer

Assuming the customer knows exactly what they want without asking clarifying questions

Answer

Upselling items that the customer may not need

Answer

Being too friendly and chatty

Question 35

When taking an order over the phone, it is crucial to...

Accepted Answer

Speak clearly and use active listening techniques, such as repeating and clarifying

Answer

Multitask and take other orders simultaneously

Answer

Avoid asking the customer's name or contact information

Answer

Use a loud and noisy environment

Question 36

Which of the following is a sign that a customer is likely satisfied with their experience?

Accepted Answer

Positive body language, such as smiling and making eye contact

Answer

Complaining about the service or food

Answer

Leaving without paying the bill

Answer

Avoiding the server or asking for assistance

Question 37

When taking an order for a large group, it is recommended to...

Accepted Answer

Use a written order pad or electronic device to keep track of items and avoid errors

Answer

Delegate the task to another server or staff member

Answer

Rely solely on your memory to recall the entire order

Question 38

Which of the following is NOT a step involved in the order taking process?

Accepted Answer

Preparing the order

Answer

Asking for the order

Answer

Greeting the customer

Answer

Repeating the order to confirm

Question 39

When taking an order, it is important to:

Accepted Answer

Use clear, concise, and respectful language

Answer

Interrupt the customer frequently to ask questions

Answer

Speak quickly to save time

Answer

Use slang or colloquialisms that may not be understood by all customers

Question 40

Which of the following is NOT a type of special request that customers may make?

Accepted Answer

Asking for a discount

Answer

Substituting an ingredient for another

Answer

Requesting a food allergy modification

Answer

Asking for extra sauce

Question 41

When repeating an order to a customer, you should:

Accepted Answer

Use the same language as the customer and repeat any special requests

Answer

Only repeat the main items of the order, omitting any side dishes or modifiers

Answer

Paraphrase the order using different words that may lead to confusion

Answer

Skip any special requests to save time

Question 42

Which of the following is a proper way to transmit an order to the kitchen?

Accepted Answer

Write it clearly and legibly on a ticket

Answer

Call out the order to the kitchen staff, which may lead to errors or misunderstandings

Answer

Send the customer to the kitchen to place the order directly, bypassing proper protocol

Answer

Use sign language to convey the order, which may not be understood by all kitchen staff

Question 43

When taking an order over the phone, it is important to:

Accepted Answer

Get the customer's name, contact information, and any special requests

Answer

Speak very quickly to save time, even if the customer has difficulty understanding

Answer

Use a lot of abbreviations that may not be understood by the customer

Answer

Assume the customer knows the menu and skip asking for details

Question 44

Which of the following is a benefit of using an electronic ordering system?

Accepted Answer

Reduces order errors by providing a clear and standardized record

Answer

Makes it difficult to track orders, as the information is stored digitally and may not be easily accessible

Answer

Increases the time it takes to take an order due to the need for data entry

Answer

Eliminates the need for communication skills, as the system automates the process

Question 45

When dealing with a difficult customer, it is important to:

Accepted Answer

Stay calm, professional, and empathetic

Answer

Ignore the customer's concerns and dismiss their complaints

Answer

Argue with the customer and escalate the situation

Question 46

Which of the following is a sign that a customer is satisfied with their order?

Accepted Answer

They finish their meal without complaint and express positive feedback

Answer

They don't return to the restaurant, which could be due to various reasons unrelated to their satisfaction

Answer

They leave a small tip, which may not necessarily indicate satisfaction

Answer

They ask for a free dessert, which could be a sign of dissatisfaction

Question 47

The primary goal of order taking is to:

Accepted Answer

Ensure the customer's needs and expectations are met, leading to their satisfaction

Answer

Avoid making mistakes at all costs, even if it means compromising the customer's experience

Answer

Generate revenue for the restaurant, regardless of customer satisfaction

Answer

Impress the customer with your knowledge of the menu and industry jargon

Question 48

When a customer requests a glass of water with their meal, the most appropriate professional response is:

Accepted Answer

Certainly, I'll bring you a glass of water right away.

Answer

Sure, no problem.

Answer

Okay, I'll get you some water.

Question 49

A customer asks for a meal without a specific ingredient due to an allergy. The most important step to take is to:

Accepted Answer

Clarify the allergy and inform the kitchen staff of the request.

Answer

Suggest a substitute ingredient.

Answer

Apologize and offer a different dish.

Question 50

When presenting the 'daily special' to a customer, the most efficient way to communicate the information is to:

Accepted Answer

Describe the special verbally, highlighting its key features and ingredients.

Answer

Show the customer the entire menu.

Answer

Offer a brief description without mentioning ingredients.

Question 51

Upon receiving an order for an unavailable dish, the most appropriate course of action is to:

Accepted Answer

Politely inform the customer, offer an alternative dish, or explain the reason for unavailability.

Answer

Ignore the request and hope they don't notice.

Question 52

When writing an order slip for the kitchen, the correct order of information is:

Accepted Answer

Table number, dish name, quantity, any special requests.

Answer

Dish name, quantity, table number, special requests.

Answer

Special requests, dish name, quantity, table number.

Question 53

When communicating a customer's preference for a steak 'medium-rare' to the kitchen, the clearest and most concise way to express it is:

Accepted Answer

Steak medium-rare, please.

Answer

The customer wants a medium-rare steak.

Answer

Steak well-done.

Answer

A rare steak, but not too rare.

Question 54

When taking orders for a large group, the most efficient strategy is to:

Accepted Answer

Provide a separate order slip for each person, clearly marking their table number.

Answer

Take all orders verbally and try to remember everything.

Answer

Ask them to order one at a time.

Question 55

Which of the following is NOT considered a key element of effective communication with customers during order taking?

Accepted Answer

Using technical jargon to describe dishes.

Answer

Being polite and attentive throughout the process.

Answer

Active listening to understand customer requests.

Answer

Confirming orders before sending them to the kitchen.

Question 56

The first step in taking an order for drinks is to:

Accepted Answer

Ask the customer if they would like anything to drink.

Answer

Present the wine list.

Answer

Recommend the most popular drink.

Question 57

After confirming an order and sending it to the kitchen, the next appropriate step is to:

Accepted Answer

Inform the customer about the estimated waiting time for their food.

Answer

Bring the drinks immediately.

Answer

Start taking orders for the next table.

Question 58

A customer asks for a glass of water with their meal. What is the most professional and polite way to respond?

Accepted Answer

Certainly, I'll bring you a glass of water.

Answer

Water, right?

Answer

Sure, I'll get you some water.

Answer

Okay, I'll give you water.

Question 59

A customer orders a steak 'medium-rare'. What does this mean in terms of how the steak should be cooked?

Accepted Answer

The steak should be cooked to a temperature where the inside is still red and slightly cool.

Answer

The steak should be cooked until it is completely brown and cooked through.

Answer

The steak should be cooked until it is brown on the outside and slightly pink inside.

Question 60

A customer requests their meal 'without onions'. How should you write this on the order slip to ensure the kitchen understands?

Accepted Answer

Steak - no onions

Answer

Steak - without onions

Answer

Steak - onions removed

Question 61

You are taking an order and the customer is speaking very quickly. What is the most appropriate way to handle this?

Accepted Answer

Ask the customer to repeat themselves.

Answer

Tell the customer to slow down.

Answer

Pretend you understand and write down what you think they said.

Answer

Ignore the customer and wait for them to finish speaking.

Question 62

A customer informs you they have a nut allergy. How should you handle this information when preparing their order?

Accepted Answer

Write 'nut allergy' clearly on the order slip and inform the chef verbally.

Answer

Just write 'no nuts' on the order slip.

Answer

Tell the kitchen staff to be careful with the customer's meal.

Question 63

A customer asks for a dessert recommendation. What is the best approach to provide helpful guidance?

Accepted Answer

Suggest a popular dessert or offer options based on their preferences.

Answer

Tell them to look at the dessert menu.

Answer

Suggest the cheapest dessert.

Question 64

What is the most crucial aspect of taking an order?

Accepted Answer

Listen carefully and accurately record the order.

Answer

Offer suggestions for dishes.

Answer

Make sure the customer is happy.

Answer

Be friendly and welcoming.