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
A ________ is a term used to cover the cateering cabin requirements, bonded stores, cleaning and other passenger requirement
2 / 50
The is in charge of the buffet in the room, its presentation, the carving and portioning of food and its service.
3 / 50
Sales promotions can be directed at the following except
4 / 50
The following are parts of promotional mix except _________
5 / 50
For economy and tourist flights all meals tend to be of the same size, with portions
6 / 50
tray service represents the catering service rendered to patients in the hospital.
7 / 50
Patients in hospital often have special and their likes and dislikes are also of importance.
8 / 50
Conversation between customers and staff override conversations between
9 / 50
The sequence is essentially the bridge between the production system, beverage provision and the ‘customer process’ (or experience).
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
describes advertising in a printed medium such as a newspaper, magazine, or trade journal.
12 / 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
13 / 50
_______ is responsible for the implementation of agreed policies or for contributing to the setting of cateering policies
14 / 50
refers specifically to the ability of the staff in a food and beverage operation to contribute to the promotion of sales
15 / 50
Essentially, a enters a food service area, orders or selects his/her choice and then is served.
16 / 50
Sales promotions targeted at the consumer are called
17 / 50
A service involves the catering service rendered in trains.
18 / 50
The division of cafeteria includes all of the following except _______
19 / 50
a service where the customer is served part of the meal and is required to obtain part through self service is _________
20 / 50
The provision of food service and beverage service by means of automatic retailing is ________
21 / 50
a complete description of the lost child report includes all of the following except _________
22 / 50
A food service operation can be seen as comprising three operating systems except _________
23 / 50
Advertising messages are usually paid for by and viewed via various media
24 / 50
25 / 50
is one of the seven aspects of the promotional mix.
26 / 50
The is responsible for the carving trolley and the carving of joints at the table as required.
27 / 50
__________ advertising is a long formal television commercial typically five minutes or longer
28 / 50
_________ refers to the extent to which alternatives are available and to which there can be variations in the standard product offered
29 / 50
Some sale promotions, particularly ones with unusual methods, are considered by many.
30 / 50
A person who holds a management occupation within a hotel establishment is a ________
31 / 50
________ is any initiative undertaken by an organisation to promote an increase in sales, usage or trial of a product or service
32 / 50
is any advertisement placed upon a coffee cup that is distributed out of an office, café, or drive-through coffee shop.
33 / 50
The prominent forms of communications are advertisement and ________
34 / 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 _____
35 / 50
is a term originally used to describe service at a counter or hatch where customers receive a complete meal or dish in exchange for cash or ticket, commonly used nowadays to describe type of establishment offering limited range menu, fast service with dining area, and take – away facility.
36 / 50
The business strategy that is aimed at maximising turnover is ________
37 / 50
The acts by instruction from the chef de rang
38 / 50
The is the ‘learner’, having just joined the food service staff, and possibly wishing to take up food service as a career.
39 / 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.
40 / 50
The main objective in an infomercial is to create an
41 / 50
Special product sales can be used to increase sales by promoting____________
42 / 50
_______ hotels are designed to accommodate the rising tide of tourists
43 / 50
Food and beverage operations on trains fall into the following category except _______
44 / 50
________ refers to the intensity of limitations in the individual personal attention given to customers
45 / 50
A is a term used to cover the catering, cabin requirements, bonded stores, cleaning and other passenger requirements.
46 / 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.
47 / 50
within food service operations, the level of service in a specific operation maybe defined as technical specification and _________ specification
48 / 50
In order to promote the sale of (meetings/conferences/banquets etc.) most establishments now have banqueting and/or meetings and conference sales packages.
49 / 50
________ involves catering service rendered in an airline
50 / 50
_______ is a term used to describe service at a counter where customers receive a complete meal or dish in exchange for cash
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