HCM231

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

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

sales promotions targeted at the
consumer are __________

skills in
food and beverage service centre on
the interactions between the customer
and the food and beverage service staff.

interpersonal skills related to specific
points of service includes all of the
following except _________

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 _____

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.

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.

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

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

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

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

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

The is
responsible for billing and taking
payments, or making ledger account
entries for a food and beverage
operation.

The business strategy that is aimed at
maximising turnover is ________

a complete description of the lost child
report includes all of the following
except _________

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.

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.

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.

__________ is a form of communication
used to encourage or persuade an
audience to continue or take some new
actions

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

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

service
involves the catering service rendered
in an airline.

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

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

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

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

________ hotels are built to meet
housing needs of families

Conversation between customers and
staff override conversations between

____________involves directories,
guides, business publications, journals
and other magazines

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

a service where the customer is served
part of the meal and is required to
obtain part through self service is
_________

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

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

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

the basic information that should be
found in recording incidents report
includes all the following except
_________

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

_______ are licensed places primarily
for drinking alcoholic beverages

The main objective in an infomercial is
to create an

In order to promote the sale of
(meetings/conferences/banquets etc.)
most establishments now have
banqueting and/or meetings and
conference sales packages.

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

is one of
the seven aspects of the promotional
mix.

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

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

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

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.

is any
advertisement placed upon a coffee cup
that is distributed out of an office, café,
or drive-through coffee shop.

The is
responsible for the service of all
alcoholic drinks during the service of
meals.

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