HCM231

is a form of
communication used to encourage or
persuade an audience (viewers, readers
or listeners) to continue or take some
new action.

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

Sales promotions targeted at the
consumer are called

Advertisement is intended to effectively
persuade the target audience to arrive
at a ________ as desired by the
advertiser

_______ hotels are designed to
accommodate the rising tide of tourists

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

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.

Sales promotions can be directed at the
following except

sales promotions targeted at the
consumer are __________

The ________ terminals can be
interfaced with computer systems for
dietary recipe analysis

________ 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.

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

A service
involves the catering service rendered
in trains.

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

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

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.

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.

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

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

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

_______ are licensed places primarily
for drinking alcoholic beverages

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.

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

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

Special product sales can be used to
increase sales by
promoting____________

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

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

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

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.

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.

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

Sales promotions targeted at the
retailers and wholesalers are

________ involves catering service
rendered in an airline

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

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

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.

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

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

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

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

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

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

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

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

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

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

Virtually any
can be
used for advertising.

The acts
by instruction from the chef de rang

within food service operations, the level
of service in a specific operation maybe
defined as technical specification and
_________ specification

is one of
the seven aspects of the promotional
mix.