HCM231

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

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

The acts
by instruction from the chef de rang

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

The business strategy that is aimed at
maximising turnover is ________

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.

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

________ hotels are built to meet
housing needs of families

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

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

Advertising messages are usually paid
for by and
viewed via various media

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

a complete description of the lost child
report 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 _____

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

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

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

Types of advertisement include all of the
following except __________
advertising

__________ is mainly used to improve
the average spend per head of the
customer

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

The prominent forms of communications
are advertisement and ________

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.

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

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

Conversation between customers and
staff override conversations between

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

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

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

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

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

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

________ 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.

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 ______

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

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

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 is a limited type of
room service provided in rail services

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

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

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.

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

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

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.

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

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

________ is any initiative undertaken by
an organisation to promote an increase
in sales, usage or trial of a product or
service

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

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