HCM231

describes
advertising in a printed medium such as
a newspaper, magazine, or trade
journal.

Some sale promotions, particularly ones
with unusual methods, are considered
by many.

refers
specifically to the ability of the staff in a
food and beverage operation to
contribute to the promotion of sales

For economy and tourist flights all
meals tend to be of the same size, with
portions

The ________ terminals can be
interfaced with computer systems for
dietary recipe analysis

The acts
by instruction from the chef de rang

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.

Sales promotions can be directed at the
following except

The ________ is to promote the
function facilities of any establishment
and to make initial approaches and
contact

The is the
person next in seniority to the chef de
rang and assists where necessary.

are large
structures located in public places which
display advertisements to passing
pedestrians and motorists.

_________ refers to the extent to which
alternatives are available and to which
there can be variations in the standard
product offered

the resources used in food service
operations include all of the following
except _________

s any
advertisement placed in a retail store. It
includes placement of a product in
visible locations in a store, such as at
eye level, at the ends of aisles and near
checkout counters.

________ 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.

Sales promotions targeted at the
consumer are called

Types of advertisement include all of the
following except __________
advertising

is any
advertisement placed upon a coffee cup
that is distributed out of an office, café,
or drive-through coffee shop.

__________ is a form of communication
used to encourage or persuade an
audience to continue or take some new
actions

The ________ staff contributes to the
customers perception of value for
money, hygiene and cleanliness, the
level of service and the perception of
atmosphere that the customer
experiences

_______ hotels are designed to
accommodate the rising tide of tourists

_________ is responsible for accepting
bookings and for keeping the bookings
diary up to date

tray service
represents the catering service
rendered to patients in the hospital.

Conversation between customers and
staff override conversations between

In service
the customer orders, pays and receives
the food and beverages, for instance at
a counter, at a bar in licensed premises

____________involves directories,
guides, business publications, journals
and other magazines

The division of cafeteria includes all of
the following except _______

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

_______ is a term used to describe
service at a counter where customers
receive a complete meal or dish in
exchange for cash

Special product sales can be used to
increase sales by
promoting____________

The main role of the
manager is
to promote the function facilities of an
establishment and, where necessary, to
make the initial approaches and
contacts.

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 _____

a complete description of the lost child
report includes all of the following
except _________

A ________ is a term used to cover the
cateering cabin requirements, bonded
stores, cleaning and other passenger
requirement

________ hotels are built to meet
housing needs of families

How you look and the
impressions you create are more often
than not seen as a reflection of the
hygiene standards of your
establishment and the quality of service
to come.

The division of cafeteria includes all of
the following except _______

refers to
two aspects: first, the procedures for
service and second, the way in which
the procedures are carried out

Virtually any
can be
used for advertising.

Business and first class passengers will
often receive a food and beverage
service equivalent to that of a first class
hotel or restaurant and there is little
control.

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

A service
involves the catering service rendered
in trains.

________ is any initiative undertaken by
an organisation to promote an increase
in sales, usage or trial of a product or
service

interpersonal skills related to specific
points of service includes all of the
following except _________

skills in
food and beverage service centre on
the interactions between the customer
and the food and beverage service staff.

In service
the customer is served part of the meal
at a table and is required to obtain part
through self-service from one form of
display or buffet.

A person who holds a management
occupation within a hotel establishment
is a ________

the basic information that should be
found in recording incidents report
includes all the following except
_________

The is
responsible for the service of all
alcoholic drinks during the service of
meals.

can be
found in seating areas where the
service is not waiter service. These
people are responsible for clearing table
using trolleys specially designed for the
stacking of crockery, glassware, cutlery
etc.