HCM231

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

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 ______

Food and beverage operations on trains
fall into the following category except
_______

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

_______ hotels are designed to
accommodate the rising tide of tourists

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

is one of
the seven aspects of the promotional
mix.

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

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

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

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

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

_______ are licensed places primarily
for drinking alcoholic beverages

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

The main objective in an infomercial is
to create an

The business strategy that is aimed at
maximising turnover is ________

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

The acts
by instruction from the chef de rang

________ hotels are built to meet
housing needs of families

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

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

Sales promotions targeted at retailers
and wholesalers are called

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 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.

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

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

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

The division of cafeteria includes all of
the following except _______

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 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

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

Sales promotions targeted at the
consumer are called

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

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

sales promotions targeted at the
consumer are __________

________ 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.

The prominent forms of communications
are advertisement and ________

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

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

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

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

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

refers
specifically to the ability of the staff in a
food and beverage operation to
contribute to the promotion of sales

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

A service that involves customers
selecting from a counter with varying
designs and layouts is _______

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

________ involves catering service
rendered in an airline

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

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