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 is responsible for billing and taking payments, or making ledger account entries for a food and beverage operation.
2 / 50
__________ is mainly used to improve the average spend per head of the customer
3 / 50
The is responsible for the service of all alcoholic drinks during the service of meals.
4 / 50
For economy and tourist flights all meals tend to be of the same size, with portions
5 / 50
The business strategy that is aimed at maximising turnover is ________
6 / 50
The prominent forms of communications are advertisement and ________
7 / 50
The division of cafeteria includes all of the following except _______
8 / 50
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 ______
9 / 50
Conversation between customers and staff override conversations between
10 / 50
Sales promotions targeted at the consumer are called
11 / 50
interpersonal skills related to specific points of service includes all of the following except _________
12 / 50
In some hotels the title hotel manager or may solely be referred to the General Manager of the hotel.
13 / 50
refers specifically to the ability of the staff in a food and beverage operation to contribute to the promotion of sales
14 / 50
Sales promotions targeted at the retailers and wholesalers are
15 / 50
In service the customer orders, pays and receives the food and beverages, for instance at a counter, at a bar in licensed premises
16 / 50
Advertising messages are usually paid for by and viewed via various media
17 / 50
are large structures located in public places which display advertisements to passing pedestrians and motorists.
18 / 50
_______ is responsible for the implementation of agreed policies or for contributing to the setting of cateering policies
19 / 50
_____________fast food is often highly processed and prepared in an industrial fashion
20 / 50
service involves the catering service rendered in an airline.
21 / 50
A is a term used to cover the catering, cabin requirements, bonded stores, cleaning and other passenger requirements.
22 / 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.
23 / 50
A is an establishment that provides paid lodging on a short-term basis
24 / 50
The provision of food service and beverage service by means of automatic retailing is ________
25 / 50
A person who holds a management occupation within a hotel establishment is a ________
26 / 50
the basic information that should be found in recording incidents report includes all the following except _________
27 / 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.
28 / 50
The of service in food service operations can range from being very limited to complex, with high levels of personal attention.
29 / 50
30 / 50
A service that involves customers selecting from a counter with varying designs and layouts is _______
31 / 50
refers to two aspects: first, the procedures for service and second, the way in which the procedures are carried out
32 / 50
The main objective in an infomercial is to create an
33 / 50
a service where the customer is served part of the meal and is required to obtain part through self service is _________
34 / 50
Advertisement is intended to effectively persuade the target audience to arrive at a ________ as desired by the advertiser
35 / 50
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
36 / 50
The sequence is essentially the bridge between the production system, beverage provision and the ‘customer process’ (or experience).
37 / 50
The is in charge of the buffet in the room, its presentation, the carving and portioning of food and its service.
38 / 50
A type of cafeteria where customers queue in line formation past a service counter and choose their menu requirement is ________ cafeteria
39 / 50
Patients in hospital often have special and their likes and dislikes are also of importance.
40 / 50
Sales promotion through ________ is concerned with contacting and informing the existing market of a business and providing information on products available
41 / 50
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.
42 / 50
skills in food and beverage service centre on the interactions between the customer and the food and beverage service staff.
43 / 50
________ hotels are built to meet housing needs of families
44 / 50
is one of the seven aspects of the promotional mix.
45 / 50
The following are parts of promotional mix except _________
46 / 50
The person who works on the must be responsible and well versed in the skills of shaking and stirring cocktails
47 / 50
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.
48 / 50
within food service operations, the level of service in a specific operation maybe defined as technical specification and _________ specification
49 / 50
Sales promotions can be directed at the following except
50 / 50
Special product sales can be used to increase sales by promoting____________
Restart quiz
Rate this quiz
