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
within food service operations, the level of service in a specific operation maybe defined as technical specification and _________ specification
2 / 50
The business strategy that is aimed at maximising turnover is ________
3 / 50
The of service in food service operations can range from being very limited to complex, with high levels of personal attention.
4 / 50
service involves the catering service rendered in an airline.
5 / 50
The acts by instruction from the chef de rang
6 / 50
A service involves the catering service rendered in trains.
7 / 50
The commercial is generally considered the most effective mass-market advertising format.
8 / 50
The division of cafeteria includes all of the following except _______
9 / 50
____________involves directories, guides, business publications, journals and other magazines
10 / 50
The ________ terminals can be interfaced with computer systems for dietary recipe analysis
11 / 50
the resources used in food service operations include all of the following except _________
12 / 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.
13 / 50
A service where patients are often placed on prescribed foods is ___
14 / 50
Types of advertisement include all of the following except __________ advertising
15 / 50
________ is an establishment that provides paid lodging on a short-term basis
16 / 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.
17 / 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.
18 / 50
Advertisement is intended to effectively persuade the target audience to arrive at a ________ as desired by the advertiser
19 / 50
The is responsible for the service of all alcoholic drinks during the service of meals.
20 / 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.
21 / 50
The prominent forms of communications are advertisement and ________
22 / 50
interpersonal skills related to specific points of service includes all of the following except _________
23 / 50
_________ is responsible for accepting bookings and for keeping the bookings diary up to date
24 / 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.
25 / 50
Sales promotion through ________ is concerned with contacting and informing the existing market of a business and providing information on products available
26 / 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 _____
27 / 50
A is a term used to cover the catering, cabin requirements, bonded stores, cleaning and other passenger requirements.
28 / 50
A food service operation can be seen as comprising three operating systems except _________
29 / 50
________ is any initiative undertaken by an organisation to promote an increase in sales, usage or trial of a product or service
30 / 50
In service the customer orders, pays and receives the food and beverages, for instance at a counter, at a bar in licensed premises
31 / 50
A ________ service is a limited type of room service provided in rail services
32 / 50
________ hotels are built to meet housing needs of families
33 / 50
34 / 50
refers specifically to the ability of the staff in a food and beverage operation to contribute to the promotion of sales
35 / 50
A is an establishment that provides paid lodging on a short-term basis
36 / 50
is one of the seven aspects of the promotional mix.
37 / 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
38 / 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.
39 / 50
customer service in a food service operation includes all of the following characteristics except ________
40 / 50
Some sale promotions, particularly ones with unusual methods, are considered by many.
41 / 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.
42 / 50
For economy and tourist flights all meals tend to be of the same size, with portions
43 / 50
The person who works on the must be responsible and well versed in the skills of shaking and stirring cocktails
44 / 50
_______ hotels are designed to accommodate the rising tide of tourists
45 / 50
Conversation between customers and staff override conversations between
46 / 50
How you look and the impressions you create are more often than not seen as a reflection of the hygiene standards of your establishment and the quality of service to come.
47 / 50
A person who holds a management occupation within a hotel establishment is a ________
48 / 50
The ________ is to promote the function facilities of any establishment and to make initial approaches and contact
49 / 50
In order to promote the sale of (meetings/conferences/banquets etc.) most establishments now have banqueting and/or meetings and conference sales packages.
50 / 50
The following are parts of promotional mix except _________
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