Wlm 3631 Quiz 2
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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?
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Ask your guest what type of food they like and offer them nearby restaurants to choose from
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Tell your guest she's a security guard and she's not working that day
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Tell your guest your are new in town and don't know restaurants
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Direct your guest to the restaurant your friend owns
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About This Quiz
WLM 3631 Quiz 2 assesses knowledge on various styles of table service, including French service, and factors affecting meal experiences in restaurants.
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- 2.
The meal experience may be defined as a series of events both intangible and tangible. true or false?
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True
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False
Correct Answer
A. TrueExplanation
The statement is true because a meal experience encompasses not only the physical aspects such as the food and ambiance but also the intangible elements like the emotions, memories, and social interactions associated with the meal. It involves the sensory perception of taste, smell, and texture, as well as the atmosphere, service, and company. Therefore, the meal experience can be considered as a combination of both tangible and intangible factors.Rate this question:
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- 3.
What is meant by 'table d'hote' in the food and beverage service?
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Offer choices in each course
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Item is individually priced and charged
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Offers a complete meal for one price
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Items are cooked to order
Correct Answer
A. Offers a complete meal for one priceExplanation
The term "table d'hote" in the food and beverage service refers to offering a complete meal for one price. This means that customers can enjoy a full meal with multiple courses, such as appetizers, main courses, and desserts, all included in a fixed price. Unlike à la carte options where items are individually priced and charged, table d'hote provides a convenient and cost-effective way for customers to enjoy a variety of dishes without having to pay separately for each item.Rate this question:
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- 4.
Commercial or quick-service/fast-food--KFC is an example of what type of food service operation. true or false?
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True
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False
Correct Answer
A. TrueExplanation
KFC is an example of a quick-service/fast-food food service operation. This is because KFC is known for its fast and convenient service, with customers being able to quickly order and receive their food. The menu at KFC also typically consists of popular fast food items such as fried chicken, burgers, and fries. Therefore, the correct answer is true.Rate this question:
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- 5.
The main part of the experience begins with customers entering the restaurant and ends when they leave. true or false?
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True
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False
Correct Answer
A. TrueExplanation
The given statement is true. The main part of the experience in a restaurant indeed begins when customers enter and ends when they leave. This includes the entire duration of their visit, from being greeted by the staff, seated at a table, ordering and enjoying their meal, to settling the bill and saying goodbye. The overall experience of a restaurant encompasses all these stages, making the statement true.Rate this question:
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- 6.
One of the following statement is a popular guide to hiring staff in the hospitality industry. Which is it?
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Muddy shoes, sticky fingers
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Go for sales
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Everyone has something to hide
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Hire the smile
Correct Answer
A. Hire the smileExplanation
"Hire the smile" is a popular guide to hiring staff in the hospitality industry because it emphasizes the importance of hiring employees who have a friendly and welcoming demeanor. In the hospitality industry, customer service is crucial, and having staff members who can provide a positive and pleasant experience for guests is essential. By prioritizing candidates who have a warm and genuine smile, employers can ensure that their staff will create a welcoming atmosphere and leave a lasting impression on customers.Rate this question:
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- 7.
It takes___ servers working together to serve the meal and may include a captain to seat
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1
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2
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3
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5
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10
Correct Answer
A. 3Explanation
It takes 3 servers working together to serve the meal and may include a captain to seat. This means that in order to efficiently serve the meal, a team of 3 servers is required. Additionally, there may be a captain who is responsible for seating the guests.Rate this question:
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- 8.
________ 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.
Correct Answer
Cafeterias, cafeteria, canteenExplanation
A cafeteria is a dining establishment typically found in places such as factories, schools, or office buildings. Customers have the option to serve themselves or be served at a counter, and then they take their food to tables to eat. This type of dining setup is commonly referred to as a cafeteria, cafeteria, or canteen.Rate this question:
- 9.
________ means the reception and entertainment of events, visitors or strangers with liberality and good will.
Correct Answer
HospitalityExplanation
Hospitality refers to the act of receiving and entertaining events, visitors, or strangers with kindness, generosity, and a welcoming attitude. It involves providing a warm and friendly environment, making guests feel comfortable and valued. Hospitality encompasses various aspects such as offering food and accommodation, ensuring excellent service, and creating a positive experience for guests. It is a fundamental concept in the service industry and plays a crucial role in building relationships and fostering a sense of community.Rate this question:
- 10.
Fact or myth? All of the biggest hotel groups in the world are American.
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Fact
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Myth
Correct Answer
A. MythExplanation
The statement that all of the biggest hotel groups in the world are American is false. While it is true that many large hotel groups are based in the United States, there are also several major hotel chains that originate from other countries. Examples include AccorHotels (France), Marriott International (United States), InterContinental Hotels Group (United Kingdom), and Hilton Worldwide (United States). Therefore, the claim that all of the biggest hotel groups in the world are American is a myth.Rate this question:
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- 11.
Who is in charge of most medium sized hotels when the other managers have gone home for the day?
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Front desk staff
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Duty manager
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Lifeguard
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Head chef
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All of these answers
Correct Answer
A. Duty managerExplanation
The duty manager is in charge of most medium-sized hotels when the other managers have gone home for the day. They are responsible for overseeing the operations and ensuring that everything runs smoothly in the absence of other managers. This includes handling any guest issues, managing staff, and making important decisions. The front desk staff, lifeguard, and head chef have specific roles within the hotel, but the duty manager has a broader scope of responsibility. Therefore, the duty manager is the correct answer.Rate this question:
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- 12.
Food service staff can be divided into three(3) general categories. true or false?
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True
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False
Correct Answer
A. TrueExplanation
The given statement is true. Food service staff can indeed be divided into three general categories. This division helps in organizing and managing the staff effectively. The three categories typically include front-of-house staff, such as servers and hosts, who directly interact with customers; back-of-house staff, such as chefs and kitchen assistants, who work in the kitchen preparing food; and support staff, such as dishwashers and janitors, who assist in maintaining cleanliness and orderliness in the food service establishment.Rate this question:
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- 13.
________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.
Correct Answer
PantryExplanation
A pantry is a small room, closet, or cabinet usually located in or near the kitchen, dedicated to food storage and/or storing kitchenware. It is not typically temperature-controlled, meaning that it does not have specific temperature settings to keep the stored items cold or hot. This makes it different from a refrigerator or freezer, which are used for storing perishable items at specific temperatures. The pantry is a convenient space for storing non-perishable food items, dry goods, canned goods, and other kitchen essentials.Rate this question:
- 14.
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?
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True
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False
Correct Answer
A. FalseExplanation
False. Gueridon actually refers to a type of table service where food is prepared or finished in front of the customer, typically in a dining area. It does not involve serving the customer in another location or in an area not primarily designed for the purpose.Rate this question:
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- 15.
Guest Cycle--which one is correct sequence in below options?
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Reservation-----Registration-----Check In-----Checked Out
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Reservation-----Checked In------Registration-------Checked Out
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Reservation------Checked out-----Registration------Checked In
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Registration--------Checked in----Reservation------Checked Out
Correct Answer
A. Reservation-----Registration-----Check In-----Checked OutExplanation
The correct sequence is Reservation - Registration - Check In - Checked Out. This sequence follows the logical order of events in the guest cycle. First, the guest makes a reservation. Then, they proceed to the registration process where their details are recorded. After registration, the guest checks in to their room. Finally, at the end of their stay, they check out and complete the guest cycle.Rate this question:
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- 16.
Sometimes a la carte is called fixed price. true or false?
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True
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False
Correct Answer
A. FalseExplanation
False. The statement is incorrect. A la carte and fixed price are two different concepts in the restaurant industry. A la carte refers to ordering individual dishes from a menu and paying for each separately, while fixed price refers to a set menu with a predetermined price for a complete meal.Rate this question:
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- 17.
The downside of the French service is that it needs large investments in silverware and the number of platters. true or false?
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True
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False
Correct Answer
A. FalseExplanation
The statement is false. The downside of the French service is not that it needs large investments in silverware and the number of platters.Rate this question:
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- 18.
Table service is available in three(3) common styles. true or false?
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True
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False
Correct Answer
A. FalseExplanation
Table service is not available in three common styles. The statement is false. The correct answer is False.Rate this question:
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- 19.
The following general factors affect the choice of meal experience for the customer (choose all that is applicable):
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Social
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The menu
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Convenience and price
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Time and service
Correct Answer(s)
A. Social
A. The menu
A. Convenience and price
A. Time and serviceExplanation
The choice of meal experience for a customer is influenced by several factors. Social factors play a role as individuals may choose a meal based on the social setting or occasion. The menu is important as it determines the variety and options available to the customer. Convenience and price are also important considerations as customers may choose a meal that is easily accessible and affordable. Finally, time and service are crucial factors as customers may prefer a quick and efficient service or may prioritize a leisurely dining experience.Rate this question:
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- 20.
Which of the following is usually NOT part of the job description for a front desk attendant?
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Checking rooms for cleanliness
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Processing guest' payments
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Checking guests into their rooms
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Providing information to guests
Correct Answer
A. Checking guests into their roomsExplanation
A front desk attendant is responsible for various tasks such as checking rooms for cleanliness, processing guest payments, and providing information to guests. However, checking guests into their rooms is usually not part of their job description. This task is typically handled by the hotel's reservation or concierge department. The front desk attendant's primary role is to greet guests, handle check-in and check-out procedures, and assist with any inquiries or requests during the guest's stay.Rate this question:
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Current Version
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Mar 21, 2023Quiz Edited by
ProProfs Editorial Team -
May 15, 2020Quiz Created by
Ecotourismwme2