ATTENTION:
Kindly note that you will be presented with 50 questions randomized from the NOUN question bank. Make sure to take the quiz multiple times so you can get familiar with the questions and answers, as new questions are randomized in each attempt.
Good luck!
HCM231
1 / 50
The following are parts of promotional mix except _________
2 / 50
Advertising messages are usually paid for by and viewed via various media
3 / 50
A person who holds a management occupation within a hotel establishment is a ________
4 / 50
The size and magnitude of a hotel management structure varies significantly depending on the size and of the hotel.
5 / 50
A ________ is a term used to cover the cateering cabin requirements, bonded stores, cleaning and other passenger requirement
6 / 50
is a term originally used to describe service at a counter or hatch where customers receive a complete meal or dish in exchange for cash or ticket, commonly used nowadays to describe type of establishment offering limited range menu, fast service with dining area, and take – away facility.
7 / 50
Advertisement is intended to effectively persuade the target audience to arrive at a ________ as desired by the advertiser
8 / 50
__________ is a form of communication used to encourage or persuade an audience to continue or take some new actions
9 / 50
The sequence is essentially the bridge between the production system, beverage provision and the ‘customer process’ (or experience).
10 / 50
In order to promote the sale of (meetings/conferences/banquets etc.) most establishments now have banqueting and/or meetings and conference sales packages.
11 / 50
_______ hotels are designed to accommodate the rising tide of tourists
12 / 50
The main objective in an infomercial is to create an
13 / 50
skills in food and beverage service centre on the interactions between the customer and the food and beverage service staff.
14 / 50
is one of the seven aspects of the promotional mix.
15 / 50
__________ advertising is a long formal television commercial typically five minutes or longer
16 / 50
Essentially, a enters a food service area, orders or selects his/her choice and then is served.
17 / 50
a complete description of the lost child report includes all of the following except _________
18 / 50
The staff are responsible for the service of morning coffee, afternoon teas, aperitifs and liqueurs before and after both lunch and dinner, and any coffee required after meals.
19 / 50
The is responsible for the service of all alcoholic drinks during the service of meals.
20 / 50
refers to two aspects: first, the procedures for service and second, the way in which the procedures are carried out
21 / 50
are found in cafeterias where they would stock the counter and sometimes serve or portion food for customers. Duties may also include some cooking of call order items.
22 / 50
A ________ service is a limited type of room service provided in rail services
23 / 50
A series of autonomous counters where customers may either order and eat or buy from a number of counters and eat in separate take away is _____
24 / 50
Sales promotions targeted at the consumer are called
25 / 50
________ is an establishment that provides paid lodging on a short-term basis
26 / 50
The person who works on the must be responsible and well versed in the skills of shaking and stirring cocktails
27 / 50
within food service operations, the level of service in a specific operation maybe defined as technical specification and _________ specification
28 / 50
_______ is a term used to describe service at a counter where customers receive a complete meal or dish in exchange for cash
29 / 50
________ refers to the food and beverage items on offer, the portion size of measure, the cooking method, the degree of cooking, method of presentation e.t.c.
30 / 50
refers to the food and beverage items on offer, the portion size or measure, the cooking method, the degree of cooking, the method of presentation, the cover,etc
31 / 50
__________ is mainly used to improve the average spend per head of the customer
32 / 50
Patients in hospital often have special and their likes and dislikes are also of importance.
33 / 50
A is an establishment that provides paid lodging on a short-term basis
34 / 50
Conversation between customers and staff override conversations between
35 / 50
The is the ‘learner’, having just joined the food service staff, and possibly wishing to take up food service as a career.
36 / 50
s a form of promotion that uses the Internet and World Wide Web for the expressed purpose of delivering marketing messages to attract customers.
37 / 50
is any advertisement placed upon a coffee cup that is distributed out of an office, café, or drive-through coffee shop.
38 / 50
____________involves directories, guides, business publications, journals and other magazines
39 / 50
interpersonal skills related to specific points of service includes all of the following except _________
40 / 50
The division of cafeteria includes all of the following except _______
41 / 50
refers specifically to the ability of the staff in a food and beverage operation to contribute to the promotion of sales
42 / 50
The is responsible for billing and taking payments, or making ledger account entries for a food and beverage operation.
43 / 50
In service (or service in situ) the food and drink is taken to where the customer is. This includes tray service in hospitals and aircraft, trolley service, etc
44 / 50
A food service operation can be seen as comprising three operating systems except _________
45 / 50
Virtually any can be used for advertising.
46 / 50
Sales promotion through ________ is concerned with contacting and informing the existing market of a business and providing information on products available
47 / 50
Sales promotions targeted at retailers and wholesalers are called
48 / 50
For economy and tourist flights all meals tend to be of the same size, with portions
49 / 50
The commercial is generally considered the most effective mass-market advertising format.
50 / 50
is a larger ad (can include art) that typically run in an article section of a newspaper.
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