HCM231

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

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

Business and first class passengers will
often receive a food and beverage
service equivalent to that of a first class
hotel or restaurant and there is little
control.

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

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

_______ is a term used to describe
service at a counter where customers
receive a complete meal or dish in
exchange for cash

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.

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 ______

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

The provision of food service and
beverage service by means of
automatic retailing is ________

Types of advertisement include all of the
following except __________
advertising

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

A is a term
used to cover the catering, cabin
requirements, bonded stores, cleaning
and other passenger requirements.

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

describes
advertising in a printed medium such as
a newspaper, magazine, or trade
journal.

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

The size and magnitude of a hotel
management structure varies
significantly depending on the size and
of the
hotel.

_______ hotels are designed to
accommodate the rising tide of tourists

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

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

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

service
involves the catering service rendered
in an airline.

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.

The prominent forms of communications
are advertisement and ________

A ________ service is a limited type of
room service provided in rail services

is one of
the seven aspects of the promotional
mix.

Sales promotion through ________ is
concerned with contacting and
informing the existing market of a
business and providing information on
products available

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

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.

The is
responsible for the carving trolley and
the carving of joints at the table as
required.

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

allows
private individuals or companies to
purchase a small,narrowly targeted ad
for a low fee advertising a product or
service.

are large
structures located in public places which
display advertisements to passing
pedestrians and motorists.

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 _____

The of
service are a measure of the ability of
the operation to deliver the service level
it is offering.

________ involves catering service
rendered in an airline

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

Some sale promotions, particularly ones
with unusual methods, are considered
by many.

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

For economy and tourist flights all
meals tend to be of the same size, with
portions

The acts
by instruction from the chef de rang

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

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.

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

_________ refers to the extent to which
alternatives are available and to which
there can be variations in the standard
product offered

_______ are licensed places primarily
for drinking alcoholic beverages

_____________fast food is often highly
processed and prepared in an industrial
fashion

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.

The is the
person next in seniority to the chef de
rang and assists where necessary.

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