HCM231

The prominent forms of communications
are advertisement and ________

The division of cafeteria includes all of
the following except _______

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

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

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

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

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

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

is a form of
communication used to encourage or
persuade an audience (viewers, readers
or listeners) to continue or take some
new action.

The division of cafeteria includes all of
the following except _______

A food service operation can be seen as
comprising three operating systems
except _________

_______ is responsible for the
implementation of agreed policies or for
contributing to the setting of cateering
policies

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

_______ are licensed places primarily
for drinking alcoholic beverages

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.

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.

Essentially, a
enters a
food service area, orders or selects
his/her choice and then is served.

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.

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.

In some hotels the title hotel manager or
may solely
be referred to the General Manager of
the hotel.

The
commercial is generally considered the
most effective mass-market advertising
format.

Patients in hospital often have special
and their
likes and dislikes are also of
importance.

________ involves catering service
rendered in an airline

customer service in a food service
operation includes all of the following
characteristics except ________

________ hotels are built to meet
housing needs of families

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

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

Advertising messages are usually paid
for by and
viewed via various media

The three types of sales promotion
particularly useful for food service
operations includes all of the following
except __________

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

A ________ is a term used to cover the
cateering cabin requirements, bonded
stores, cleaning and other passenger
requirement

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

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 main role of the
manager is
to promote the function facilities of an
establishment and, where necessary, to
make the initial approaches and
contacts.

________ 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.

Sales promotions targeted at the
retailers and wholesalers are

Sales promotions targeted at the
consumer are called

s a form of
promotion that uses the Internet and
World Wide Web for the expressed
purpose of delivering marketing
messages to attract customers.

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

_________ has overall responsibility for
the organisation and administration of
particular food and beverage service
areas

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

sales promotions targeted at the
consumer are __________

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 _____

refers to
two aspects: first, the procedures for
service and second, the way in which
the procedures are carried out

tray service
represents the catering service
rendered to patients in the hospital.

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

A service
involves the catering service rendered
in trains.

________ refers to the intensity of
limitations in the individual personal
attention given to customers

__________ advertising is a long formal
television commercial typically five
minutes or longer

The
sequence is essentially the bridge
between the production system,
beverage provision and the ‘customer
process’ (or experience).