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
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.
2 / 50
A service where patients are often placed on prescribed foods is ___
3 / 50
describes advertising in a printed medium such as a newspaper, magazine, or trade journal.
4 / 50
Essentially, a enters a food service area, orders or selects his/her choice and then is served.
5 / 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 _____
6 / 50
The provision of food service and beverage service by means of automatic retailing is ________
7 / 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.
8 / 50
In some hotels the title hotel manager or may solely be referred to the General Manager of the hotel.
9 / 50
________ involves catering service rendered in an airline
10 / 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.
11 / 50
_____________fast food is often highly processed and prepared in an industrial fashion
12 / 50
refers specifically to the ability of the staff in a food and beverage operation to contribute to the promotion of sales
13 / 50
The three types of sales promotion particularly useful for food service operations includes all of the following except __________
14 / 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
15 / 50
_________ has overall responsibility for the organisation and administration of particular food and beverage service areas
16 / 50
The ________ is to promote the function facilities of any establishment and to make initial approaches and contact
17 / 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 ______
18 / 50
Some sale promotions, particularly ones with unusual methods, are considered by many.
19 / 50
A ________ is a term used to cover the cateering cabin requirements, bonded stores, cleaning and other passenger requirement
20 / 50
Sales promotion through ________ is concerned with contacting and informing the existing market of a business and providing information on products available
21 / 50
tray service represents the catering service rendered to patients in the hospital.
22 / 50
__________ is mainly used to improve the average spend per head of the customer
23 / 50
________ is any initiative undertaken by an organisation to promote an increase in sales, usage or trial of a product or service
24 / 50
are large structures located in public places which display advertisements to passing pedestrians and motorists.
25 / 50
allows private individuals or companies to purchase a small,narrowly targeted ad for a low fee advertising a product or service.
26 / 50
The business strategy that is aimed at maximising turnover is ________
27 / 50
The of service in food service operations can range from being very limited to complex, with high levels of personal attention.
28 / 50
the resources used in food service operations include all of the following except _________
29 / 50
refers to two aspects: first, the procedures for service and second, the way in which the procedures are carried out
30 / 50
A person who holds a management occupation within a hotel establishment is a ________
31 / 50
is a larger ad (can include art) that typically run in an article section of a newspaper.
32 / 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
33 / 50
A service involves the catering service rendered in trains.
34 / 50
service involves the catering service rendered in an airline.
35 / 50
Conversation between customers and staff override conversations between
36 / 50
Sales promotions targeted at the retailers and wholesalers are
37 / 50
The sequence is essentially the bridge between the production system, beverage provision and the ‘customer process’ (or experience).
38 / 50
__________ is a form of communication used to encourage or persuade an audience to continue or take some new actions
39 / 50
The person who works on the must be responsible and well versed in the skills of shaking and stirring cocktails
40 / 50
_________ is responsible for accepting bookings and for keeping the bookings diary up to date
41 / 50
Sales promotions can be directed at the following except
42 / 50
within food service operations, the level of service in a specific operation maybe defined as technical specification and _________ specification
43 / 50
__________ advertising is a long formal television commercial typically five minutes or longer
44 / 50
The commercial is generally considered the most effective mass-market advertising format.
45 / 50
interpersonal skills related to specific points of service includes all of the following except _________
46 / 50
____________involves directories, guides, business publications, journals and other magazines
47 / 50
A type of cafeteria where customers queue in line formation past a service counter and choose their menu requirement is ________ cafeteria
48 / 50
A service that involves customers selecting from a counter with varying designs and layouts is _______
49 / 50
The is the person next in seniority to the chef de rang and assists where necessary.
50 / 50
The is responsible for the carving trolley and the carving of joints at the table as required.
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