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 prominent forms of communications are advertisement and ________
2 / 50
A service where patients are often placed on prescribed foods is ___
3 / 50
_______ is responsible for the implementation of agreed policies or for contributing to the setting of cateering policies
4 / 50
__________ advertising is a long formal television commercial typically five minutes or longer
5 / 50
The main objective in an infomercial is to create an
6 / 50
Sales promotions targeted at retailers and wholesalers are called
7 / 50
The is responsible for the carving trolley and the carving of joints at the table as required.
8 / 50
is a form of communication used to encourage or persuade an audience (viewers, readers or listeners) to continue or take some new action.
9 / 50
For economy and tourist flights all meals tend to be of the same size, with portions
10 / 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
11 / 50
The is the ‘learner’, having just joined the food service staff, and possibly wishing to take up food service as a career.
12 / 50
Sales promotion through ________ is concerned with contacting and informing the existing market of a business and providing information on products available
13 / 50
Types of advertisement include all of the following except __________ advertising
14 / 50
_______ is a term used to describe service at a counter where customers receive a complete meal or dish in exchange for cash
15 / 50
__________ is mainly used to improve the average spend per head of the customer
16 / 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.
17 / 50
the basic information that should be found in recording incidents report includes all the following except _________
18 / 50
Depending on the size of the establishment, the manager is either responsible for the implementation of agreed policies or for contributing to the setting of catering policies
19 / 50
tray service represents the catering service rendered to patients in the hospital.
20 / 50
Special product sales can be used to increase sales by promoting____________
21 / 50
The of service in food service operations can range from being very limited to complex, with high levels of personal attention.
22 / 50
Advertisement is intended to effectively persuade the target audience to arrive at a ________ as desired by the advertiser
23 / 50
The is responsible for billing and taking payments, or making ledger account entries for a food and beverage operation.
24 / 50
The is in charge of the buffet in the room, its presentation, the carving and portioning of food and its service.
25 / 50
a service where the customer is served part of the meal and is required to obtain part through self service is _________
26 / 50
The sequence is essentially the bridge between the production system, beverage provision and the ‘customer process’ (or experience).
27 / 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.
28 / 50
________ is any initiative undertaken by an organisation to promote an increase in sales, usage or trial of a product or service
29 / 50
________ involves catering service rendered in an airline
30 / 50
service involves the catering service rendered in an airline.
31 / 50
The business strategy that is aimed at maximising turnover is ________
32 / 50
A is a term used to cover the catering, cabin requirements, bonded stores, cleaning and other passenger requirements.
33 / 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.
34 / 50
The service staffs are often responsible for a complete floor in an establishment or, depending on the size of the establishment, a number of rooms or suites.
35 / 50
A is an establishment that provides paid lodging on a short-term basis
36 / 50
a complete description of the lost child report includes all of the following except _________
37 / 50
The division of cafeteria includes all of the following except _______
38 / 50
Sales promotions can be directed at the following except
39 / 50
The ________ terminals can be interfaced with computer systems for dietary recipe analysis
40 / 50
is one of the seven aspects of the promotional mix.
41 / 50
within food service operations, the level of service in a specific operation maybe defined as technical specification and _________ specification
42 / 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.
43 / 50
________ hotels are built to meet housing needs of families
44 / 50
sales promotions targeted at the consumer are __________
45 / 50
Commercial advertisers often seek to generate increased consumption of their products or services through
46 / 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 _____
47 / 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.
48 / 50
The three types of sales promotion particularly useful for food service operations includes all of the following except __________
49 / 50
_______ hotels are designed to accommodate the rising tide of tourists
50 / 50
A service involves the catering service rendered in trains.
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