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
Patients in hospital often have special and their likes and dislikes are also of importance.
2 / 50
interpersonal skills related to specific points of service includes all of the following except _________
3 / 50
Food and beverage operations on trains fall into the following category except _______
4 / 50
refers specifically to the ability of the staff in a food and beverage operation to contribute to the promotion of sales
5 / 50
_________ has overall responsibility for the organisation and administration of particular food and beverage service areas
6 / 50
service involves the catering service rendered in an airline.
7 / 50
A is an establishment that provides paid lodging on a short-term basis
8 / 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.
9 / 50
is a form of communication used to encourage or persuade an audience (viewers, readers or listeners) to continue or take some new action.
10 / 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.
11 / 50
The commercial is generally considered the most effective mass-market advertising format.
12 / 50
Sales promotions targeted at the consumer are called
13 / 50
The division of cafeteria includes all of the following except _______
14 / 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
15 / 50
A ________ is a term used to cover the cateering cabin requirements, bonded stores, cleaning and other passenger requirement
16 / 50
The ________ terminals can be interfaced with computer systems for dietary recipe analysis
17 / 50
refers to two aspects: first, the procedures for service and second, the way in which the procedures are carried out
18 / 50
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.
19 / 50
_________ refers to the extent to which alternatives are available and to which there can be variations in the standard product offered
20 / 50
The prominent forms of communications are advertisement and ________
21 / 50
The provision of food service and beverage service by means of automatic retailing is ________
22 / 50
the resources used in food service operations include all of the following except _________
23 / 50
The is responsible for the carving trolley and the carving of joints at the table as required.
24 / 50
The three types of sales promotion particularly useful for food service operations includes all of the following except __________
25 / 50
_______ is responsible for the implementation of agreed policies or for contributing to the setting of cateering policies
26 / 50
are large structures located in public places which display advertisements to passing pedestrians and motorists.
27 / 50
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.
28 / 50
____________involves directories, guides, business publications, journals and other magazines
29 / 50
Sales promotions targeted at the retailers and wholesalers are
30 / 50
________ involves catering service rendered in an airline
31 / 50
A service involves the catering service rendered in trains.
32 / 50
Sales promotions targeted at retailers and wholesalers are called
33 / 50
For economy and tourist flights all meals tend to be of the same size, with portions
34 / 50
The of service in food service operations can range from being very limited to complex, with high levels of personal attention.
35 / 50
_______ is a term used to describe service at a counter where customers receive a complete meal or dish in exchange for cash
36 / 50
________ is an establishment that provides paid lodging on a short-term basis
37 / 50
is a larger ad (can include art) that typically run in an article section of a newspaper.
38 / 50
A ________ service is a limited type of room service provided in rail services
39 / 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.
40 / 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 ______
41 / 50
The following are parts of promotional mix except _________
42 / 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
43 / 50
_________ is responsible for accepting bookings and for keeping the bookings diary up to date
44 / 50
Sales promotions can be directed at the following except
45 / 50
__________ is a form of communication used to encourage or persuade an audience to continue or take some new actions
46 / 50
skills in food and beverage service centre on the interactions between the customer and the food and beverage service staff.
47 / 50
The business strategy that is aimed at maximising turnover is ________
48 / 50
The person who works on the must be responsible and well versed in the skills of shaking and stirring cocktails
49 / 50
is any advertisement placed upon a coffee cup that is distributed out of an office, café, or drive-through coffee shop.
50 / 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.
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