Wlm 3631 Quiz 2

20 Questions | By Ecotourismwme2 | Updated: Mar 21, 2022 | Attempts: 55

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Good luck, Kind regards, Michael

Questions and Answers

1.

The downside of the French service is that it needs large investments in silverware and the number of platters. true or false?
- A.
  
  True
- B.
  
  False
2.

Table service is available in three(3) common styles. true or false?
- A.
  
  True
- B.
  
  False
3.

Sometimes a la carte is called fixed price. true or false?
- A.
  
  True
- B.
  
  False
4.

The following general factors affect the choice of meal experience for the customer (choose all that is applicable):
- A.
  
  Social
- B.
  
  The menu
- C.
  
  Convenience and price
- D.
  
  Time and service
5.

The main part of the experience begins with customers entering the restaurant and ends when they leave. true or false?
- A.
  
  True
- B.
  
  False
6.

Gueridon means that the customer receives the service in another location and where the area is not primarily designed for the purpose. true or false?
- A.
  
  True
- B.
  
  False
7.

The meal experience may be defined as a series of events both intangible and tangible. true or false?
- A.
  
  True
- B.
  
  False
8.

[Blank] means the reception and entertainment of events, visitors or strangers with liberality and good will.
9.

Food service staff can be divided into three(3) general categories. true or false?
- A.
  
  True
- B.
  
  False
10.

Who is in charge of most medium sized hotels when the other managers have gone home for the day?
- A.
  
  Front desk staff
- B.
  
  Duty manager
- C.
  
  Lifeguard
- D.
  
  Head chef
- E.
  
  All of these answers
11.

One of the following statement is a popular guide to hiring staff in the hospitality industry. Which is it?
- A.
  
  Muddy shoes, sticky fingers
- B.
  
  Go for sales
- C.
  
  Everyone has something to hide
- D.
  
  Hire the smile
12.

Which of the following is usually NOT part of the job description for a front desk attendant?
- A.
  
  Checking rooms for cleanliness
- B.
  
  Processing guest' payments
- C.
  
  Checking guests into their rooms
- D.
  
  Providing information to guests
13.

What is meant by 'table d'hote' in the food and beverage service?
- A.
  
  Offer choices in each course
- B.
  
  Item is individually priced and charged
- C.
  
  Offers a complete meal for one price
- D.
  
  Items are cooked to order
14.

Commercial or quick-service/fast-food--KFC is an example of what type of food service operation. true or false?
- A.
  
  True
- B.
  
  False
15.

Fact or myth? All of the biggest hotel groups in the world are American.
- A.
  
  Fact
- B.
  
  Myth
16.

It takes___ servers working together to serve the meal and may include a captain to seat
- A.
  
  1
- B.
  
  2
- C.
  
  3
- D.
  
  5
- E.
  
  10
17.

[Blank]is a small room, closet, or cabinet usually located in or near the kitchen, dedicated to food storage and/or storing kitchenware since the pantry is not typically temperature-controlled.
18.

[Blank] is a restaurant in a factory, school, office building etc., where customers serve themselves or are served at a counter and take the food to tables to eat.
19.

Guest Cycle--which one is correct sequence in below options?
- A.
  
  Reservation-----Registration-----Check In-----Checked Out
- B.
  
  Reservation-----Checked In------Registration-------Checked Out
- C.
  
  Reservation------Checked out-----Registration------Checked In
- D.
  
  Registration--------Checked in----Reservation------Checked Out
20.

A guest walks up to the front desk of the hotel and asks for a recommendation for a good place to eat. Which is the best way to respond to your guest?
- A.
  
  Ask your guest what type of food they like and offer them nearby restaurants to choose from
- B.
  
  Tell your guest she's a security guard and she's not working that day
- C.
  
  Tell your guest your are new in town and don't know restaurants
- D.
  
  Direct your guest to the restaurant your friend owns