Fast Food Restaurant - IELTS Listening Answers & Explanations
From Road to IELTS Academic Listening Test 6 · Part 2 · Questions 11–20
Audio
Questions
Questions 11–13 Multiple Choice (One Answer)
Choose the correct letter, A, B or C.
Questions 14–15 Multiple Choice (Two Answers)
Choose TWO letters, A—E
Questions 16–20 Sentence Completion
Complete the sentences below.
Write NO MORE THAN TWO WORDS AND/OR A NUMBER for each answer.
- There is a 16 on the back of the paper tray covers.
- Exact servings are important for stock checking, for 17 and, most importantly, for providing correct food values.
- Customers in cars account for 18 of the total sales.
- Paid orders are sent to 19, for both cooks and servers.
- The order is finished when the 20 arrives.
Answers & Explanations Summary
| # | Answer | Evidence | Explanation |
|---|---|---|---|
| Q11 | C | First, I want to emphasise the importance of kitchen hygiene. It’s crucial for our business reputation. On the wall here we have a dispenser of plastic shower caps. Forget about fashion statements; everyone who goes into the kitchen must wear one, to protect against stray hairs getting into the food. Please take one and put it on now. Alongside it is the sanitiser – again, you all need to use this and scrub your hands thoroughly before we go in. Also, please be aware that this is a working kitchen, so many of the counter surfaces inside could be hot. It’s best not to touch anything as you go through, just in case. It’s just basic safety and common sense | Excerpt/Transcript Explanation: The transcript explains that kitchen hygiene (cleanliness) requires everyone to wear hair caps and scrub their hands with sanitiser. It also notes that not touching the counter surfaces is a rule for safety because they might be hot, not because of cleanliness. Answer Explanation: The answer means that touching the surfaces where food is prepared is not a rule for cleanliness; rather, it is a safety warning to prevent people from getting burned. Reason For Correctness: The correct answer is C because the speaker mentions shower caps (hair covers) and hand sanitiser (hand wash) as parts of 'kitchen hygiene' to keep the food clean. In contrast, the speaker warns people not to touch 'counter surfaces' because they could be 'hot,' which is described as 'basic safety' rather than a method for keeping the kitchen clean. |
| Q12 | A | Now that most people pay with a bankcard rather than cash, there’s no great concern about robbery; again, it’s our reputation that we are protecting here. We restrict access mainly because we need to be certain that our food cannot be contaminated, and that our workers can get on with the job without interference from unauthorised people | Excerpt/Transcript Explanation: The transcript explains that since customers use cards, stealing cash is not a big problem. Instead, the kitchen is locked to keep the food clean and to make sure people who do not work there do not get in the way. Answer Explanation: The answer means that the primary reason for having a locked door on the kitchen is not to prevent people from stealing money. Reason For Correctness: The correct answer is A because the speaker explicitly states that stealing money (robbery) is not a major worry because most customers use bankcards instead of cash. The speaker clarifies that the real reasons for the locked door are to prevent food contamination and to stop people who are not supposed to be there from bothering the workers. Therefore, while the door protects against food damage and unwanted visitors, it is not primarily used to stop the theft of money. |
| Q13 | C | For example, 20 mls of our famous home brand mayonnaise is dispensed in our most popular burger. So, at the end of the day, when I check how many burgers have been sold or binned, I know if the mayonnaise stocks are running low and I can order more | Excerpt/Transcript Explanation: The transcript explains that because each burger uses a set amount of mayonnaise (20 mls), the manager can look at the sales to figure out exactly how much has been used. This information helps them know if they are running out of sauce and need to buy more. Answer Explanation: The answer means that the mayonnaise is measured so the restaurant can track the amount they have used and know when they need to buy more supplies. Reason For Correctness: The correct answer is C because the speaker explains that a specific, exact amount of mayonnaise is put into each burger. By doing this, the manager can look at the number of burgers sold and calculate how much sauce has been consumed. This helps them monitor their "stocks" (the amount of food they have stored in the kitchen) and decide when to "order more" because they are "running low." |
| Q14 | — | — | |
| Q15 | B / D | We don’t like wastage, so we analyse our sales statistics to predict the demand for each day, and even the times of day when there is most need We have some full time staff, of course, but part-time staff will do maybe two hours at noon and another two at six and other casual staff are on call at peak times. This really helps us with efficiency of service and the economy of the operation |
Excerpt/Transcript Explanation: The transcript explains that the manager uses sales numbers to guess when customers will come in. It also mentions that using extra workers during the busiest lunch and dinner times helps make the service better and the business more successful. Answer Explanation: The answer means that the restaurant stays efficient by figuring out when they will have the most customers and by bringing in extra workers to help only during those busy hours. Reason For Correctness: The correct answer is based on how the restaurant plans its work. To avoid wasting time or money, they look at past sales data to find out which days and hours are the busiest. They also hire part-time and casual workers to come in specifically during these 'peak times' (the hours with the most customers). This specific scheduling helps the business run smoothly and save money, which makes the whole operation 'efficient.' |
| Q16 | food analysis | If you look on the reverse side, you’ll see a food analysis of all our products, the grams of fat, the carbohydrates and so on | Excerpt/Transcript Explanation: The transcript explains that the back part of the paper used to cover the food trays has a list showing details about the food, like how much fat and carbs it has. Answer Explanation: The answer is the information about what is inside the food, such as how much fat or sugar it contains. Reason For Correctness: The correct answer is 'food analysis' because the speaker specifically says that if you look at the back (the reverse side) of the paper tray covers, you will find a breakdown of the nutritional content of the products. Keywords like 'reverse side' and 'back' are synonyms in this context. |
| Q17 | reliability | This allows us to oversee our stocks for reordering, and also gives reliability. The key aspect for us, though, is that we are being accurate about nutritional information | Excerpt/Transcript Explanation: The transcript says that measuring food helps the restaurant manage their supplies and stay consistent. It also says that being truthful about food health facts is the most important part. Answer Explanation: The answer 'reliability' means that the restaurant provides the same service every time so that customers can trust what they receive. Reason For Correctness: The correct answer is 'reliability' because the speaker lists three reasons why they measure food exactly. First, it helps them know when to buy more supplies (oversee stocks). Second, it makes the service consistent (reliability). Third, it ensures the health information they give to customers is correct (nutritional information). |
| Q18 | a third / one third | The drive-through that they’re servicing is a very important part of our business; in fact, it generates one third of our revenue | Excerpt/Transcript Explanation: The transcript explains that the service provided to customers who stay in their cars (the drive-through) is a major part of the business, as it produces 1/3 of the total money they make. Answer Explanation: The answer means that people who buy food from their cars (the drive-through) make up 1/3 of the restaurant's total money earned. Reason For Correctness: The correct answer is 'one third' because the speaker mentions that the 'drive-through' service, which is for customers in cars, is responsible for one-third of the restaurant's total revenue (income or sales). Keywords like 'drive-through' refer to 'customers in cars', and 'revenue' refers to 'sales'. |
| Q19 | two screens / 2 screens | As soon as the order is confirmed by cash or card payment, it appears on two screens; one above the cooking areas and one behind the servers | Excerpt/Transcript Explanation: The transcript explains that once someone pays for their food, the order is displayed on two computer screens. This helps both the people cooking and the people serving know exactly what they need to do for that specific customer. Answer Explanation: The answer means that when a customer pays, the order information shows up on two different electronic displays or monitors. Reason For Correctness: The correct answer is "two screens" because the text describes how the ordering system works after a customer pays. When a payment is "confirmed" (which means it is complete or paid), the order details are shown on "two screens." These screens are specifically for the staff who prepare the food ("above the cooking areas") and the staff who give the food to the customers ("behind the servers"). |
| Q20 | hot food | When the hot food is delivered, the order is complete, so they delete the entry on that screen | Excerpt/Transcript Explanation: The transcript says that once the warm, cooked food is brought out, the order is finished. This allows the workers to remove the order from their computer list. Answer Explanation: The answer means food that has been cooked and is served warm, like burgers or fries. Reason For Correctness: The correct answer is 'hot food' because the speaker says that receiving this food marks the end of the process. In English, when something is 'complete', it means it is finished. The speaker explains that once this cooked food is brought to the counter, the staff can stop looking at that specific order on their screens. |
Transcript
SPEAKER:
Good afternoon, everyone. Can you all hear me? … Good. Let’s go through to the kitchen now so you can see the full operation of the restaurant.
First, I want to emphasise the importance of kitchen hygiene. It’s crucial for our business reputation. On the wall here we have a dispenser of plastic shower caps. Forget about fashion statements; everyone who goes into the kitchen must wear one, to protect against stray hairs getting into the food. Please take one and put it on now. Alongside it is the sanitiser – again, you all need to use this and scrub your hands thoroughly before we go in. Also, please be aware that this is a working kitchen, so many of the counter surfaces inside could be hot. It’s best not to touch anything as you go through, just in case. It’s just basic safety and common sense.
You’ll notice the number pad on the door here. We have full security in the kitchen. Now that most people pay with a bankcard rather than cash, there’s no great concern about robbery; again, it’s our reputation that we are protecting here. We restrict access mainly because we need to be certain that our food cannot be contaminated, and that our workers can get on with the job without interference from unauthorised people.
Right, come on in. First, here’s the storeroom. Our ordering systems are very efficient. The quantities in each burger must be exact, and this is ensured by the various food dispensers we use. For example, 20 mls of our famous home brand mayonnaise is dispensed in our most popular burger. So, at the end of the day, when I check how many burgers have been sold or binned, I know if the mayonnaise stocks are running low and I can order more.
OK, now on to the operational side of things. Consistency is the key here. Every burger in any of the brand’s restaurants should have the same quantities of the same ingredients, so that all our customers are sure of what they’re ordering. Our delivery standard is to keep the customer waiting no longer than two minutes for their burger – that’s truly fast food! We don’t like wastage, so we analyse our sales statistics to predict the demand for each day, and even the times of day when there is most need. However, to make sure that we can meet the production targets, we can’t avoid some waste. At busy times sometimes there’ll be a stack of six burgers in the warming rack. We know these won’t stay at their best for long, so after ten minutes they must go into the bin. Another key area is efficient staffing. We have some full time staff, of course, but part-time staff will do maybe two hours at noon and another two at six and other casual staff are on call at peak times. This really helps us with efficiency of service and the economy of the operation. We train all our staff at all the different stations, but when we’re busy, each member of staff works at one particular station; grilling the buns, cooking the meat, adding salad, cheese and sauces, or packaging.
I’m sure you’ve all seen our famous paper tray covers. They’re an important part of our marketing strategy. If you look on the reverse side, you’ll see a food analysis of all our products, the grams of fat, the carbohydrates and so on. You may be asking yourself, how can we be sure these are accurate? Well, quantities are a key issue here. With the ice cream, for example, we train our staff to serve exactly 150 grams of ice cream into a cone, and 200 grams into the plastic cups. This allows us to oversee our stocks for reordering, and also gives reliability. The key aspect for us, though, is that we are being accurate about nutritional information. This is so important that head office sends us secret customers. They will take an order back to a table and weigh and measure the ingredients!
OK, now on to sales. On our left you can see the two women wearing headphones. They communicate with each other, with the public, and with the food preparation team. The drive-through that they’re servicing is a very important part of our business; in fact, it generates one third of our revenue. The other two thirds comes from restaurant visitors, and about 20 per cent of that comes from our themed children’s parties.
Now we’ll look at another aspect of our service – just cluster around this till. The till is the point of sale and, as you see, our products are pictured on the keyboard as well as named. The till operator just taps in the client’s order by choosing the correct picture. As soon as the order is confirmed by cash or card payment, it appears on two screens; one above the cooking areas and one behind the servers. This dual system means that the staff at the cooking stations get good notice of any build-up in demand, and the servers have an onscreen reminder of the earlier orders they’ve taken. They can also use this to prepare any drinks or ice-creams that customers have ordered. When the hot food is delivered, the order is complete, so they delete the entry on that screen. That keeps everything instantly up-to-date. Now…