HCM231

within food service operations, the level
of service in a specific operation maybe
defined as technical specification and
_________ specification

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

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

Food and beverage operations on trains
fall into the following category except
_______

allows
private individuals or companies to
purchase a small,narrowly targeted ad
for a low fee advertising a product or
service.

Advertisement is intended to effectively
persuade the target audience to arrive
at a ________ as desired by the
advertiser

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

Various methods are used to keep the
food hot or cold for patients with
prescribed food and all of the following
have such methods except ______

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

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.

is a larger
ad (can include art) that typically run in
an article section of a newspaper.

The is in
charge of the buffet in the room, its
presentation, the carving and portioning
of food and its service.

The is the
‘learner’, having just joined the food
service staff, and possibly wishing to
take up food service as a career.

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.

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.

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

The person who works on the
must be
responsible and well versed in the skills
of shaking and stirring cocktails

The acts
by instruction from the chef de rang

In order to promote the sale of
(meetings/conferences/banquets etc.)
most establishments now have
banqueting and/or meetings and
conference sales packages.

A is a term
used to cover the catering, cabin
requirements, bonded stores, cleaning
and other passenger requirements.

The division of cafeteria includes all of
the following except _______

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

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

_______ are licensed places primarily
for drinking alcoholic beverages

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

Virtually any
can be
used for advertising.

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

A service
involves the catering service rendered
in trains.

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

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

Conversation between customers and
staff override conversations between

A ________ service is a limited type of
room service provided in rail services

In service
the customer is required to help him or
herself from a buffet or counter. This
type of service can be found in
cafeterias and canteens.

Types of advertisement include all of the
following except __________
advertising

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

The has
the overall responsibility for a team of
staff serving a number of sets of tables
(which may be anything from four to
eight in number), from one sideboard.

_____________fast food is often highly
processed and prepared in an industrial
fashion

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 _____

is one of
the seven aspects of the promotional
mix.

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

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

Commercial advertisers often seek to
generate increased consumption of their
products or services through

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.

A is an
establishment that provides paid lodging
on a short-term basis

_______ hotels are designed to
accommodate the rising tide of tourists

The of
service in food service operations can
range from being very limited to
complex, with high levels of personal
attention.

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

__________ is mainly used to improve
the average spend per head of the
customer

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.