HCM231

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

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

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

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.

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

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

Sales promotions can be directed at the
following except

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

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

A service where patients are often
placed on prescribed foods is ___

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.

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

In some hotels the title hotel manager or
may solely
be referred to the General Manager of
the hotel.

Sales promotions targeted at the
retailers and wholesalers are

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.

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

Virtually any
can be
used for advertising.

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

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

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

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 three types of sales promotion
particularly useful for food service
operations includes all of the following
except __________

Types of advertisement include all of the
following except __________
advertising

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

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

________ involves catering service
rendered in an airline

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 ______

sales promotions targeted at the
consumer are __________

is one of
the seven aspects of the promotional
mix.

A service
involves the catering service rendered
in trains.

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

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

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.

_______ hotels are designed to
accommodate the rising tide of tourists

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

Sales promotions targeted at retailers
and wholesalers are called

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

service
involves the catering service rendered
in an airline.

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

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

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

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

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

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.

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

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

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.

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

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