MODULE2:

LESSON 3: Carry out closing tasks.

PRE-TEST

DIRECTION: Choose the letter of the correct answer and write it in your answer sheet.
1. What is the main purpose of performing closing tasks in a restaurant?A. To impress customersB. To prepare for inspectionsC. To maintain cleanliness and readiness for the next serviceD. To avoid paying overtime
2. Which of the following should be done with leftover food at the end of service?A. Leave it on the tableB. Throw everything away immediatelyC. Store it properly following food safety standardsD. Mix it with new food
3. What should be done with unused condiments after service?A. Refill and store them properlyB. Dispose of them immediatelyC. Give them to the next customerD. Leave them on the table

4. What is the correct step after wiping down tables and chairs during closing?A. Rearranging decorationsB. Sweeping and mopping the floorC. Turning on all lightsD. Checking the day’s sales

5.Why is it important to turn off and clean equipment after service?A. To save electricity and avoid damageB. To avoid using it againC. To keep it warm for the next shiftD. To make room in the kitchen

6. What task should be done to help with pest control at closing?A. Open all windowsB. Store food in sealed containersC. Leave garbage overnightD. Keep lights on
7. _ What should be done with garbage at the end of the day?A. Leave it for the morning staffB. Sort and dispose of it properlyC. Burn it in the kitchenD. Store it inside the pantry

8. Who is responsible for signing off that closing tasks have been completed?A. The head chefB. The customerC. The closing supervisor or managerD. The cashier

9. What must be checked and restocked before ending the shift?A. DecorationsB. Menu boardsC. Supplies like tissue, soap, and condimentsD. Chairs and tables

10. What should be done with sales and receipts after closing?A. Throw them awayB. Leave them at the tableC. Secure and submit them to managementD. Post them on social media

Information Sheet

Learning Objectives: Trainee will carry out closing tasks.

SELF-CHECK
Answer the following in 3-5 sentences.

Steps to maintaining a clear and clean restaurant?
What are the stages of cleaning crockery and cutlery
What are the points to remember when washing glasses?

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