Hotel Hospitality Service! Trivia Questions Quiz

1.

All of the following are challenges that managers and staff members may face just before or during a banquet or catering event, except:

A.

Equipment malfunctions.
B.

Supply shortages.
C.

Inebriated guests.
D.

Guests who are delinquent on bills.

Correct Answer
D. Guests who are delinquent on bills.

Explanation
Managers and staff members may face challenges such as equipment malfunctions, supply shortages, and inebriated guests just before or during a banquet or catering event. However, guests who are delinquent on bills are not typically a challenge faced by managers and staff members during such events.

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2.

At a __________, host pay cash to the bartender or purchase tickets from a cashier to pay for drinks.

A.

Cash bar
B.

Host bar: charge by drink
C.

Host bar: charge by bottle
D.

Host bar: charge by the hour

Correct Answer
A. Cash bar

Explanation
Be careful not to get caught up with the first word "host". The true answer lies with the fact that a person must pay with cash to purchase drinks.

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3.

At a _________, the host is charged for beverages on the basis of how many bottles have been used or opened.

A.

Cash bar
B.

Host bar: charge by drink
C.

Host bar: charge by bottle
D.

Host bar: charge by the hour

Correct Answer
C. Host bar: charge by bottle

Explanation
In a host bar where the host is charged by the bottle, the host is responsible for paying for the beverages based on the number of bottles that have been used or opened. This means that the host will be billed for each bottle that is consumed by the guests.

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4.

At a ___________, the host is charged a fixed beverage fee per person per hour.

A.

Cash bar
B.

Host bar: charge by drink
C.

Host bar: charge by bottle
D.

Host bar: charge by the hour

Correct Answer
D. Host bar: charge by the hour

Explanation
At a host bar where the host is charged by the hour, the venue charges a fixed fee per person for the duration of the event. This means that regardless of the number of drinks consumed or the type of drinks chosen, the host will be charged a set amount per person per hour. This type of arrangement is common for events where the host wants to provide an open bar for their guests but wants to have control over the cost by setting a fixed budget for the duration of the event.

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5.

At a _______________, the hotel keeps track of the number of each type of drink served and the host pays for the beverages.

A.

Cash bar
B.

Host bar: charge by drink
C.

Host bar: charge by bottle
D.

D. host bar: charge by the hour

Correct Answer
B. Host bar: charge by drink

Explanation
At a host bar where the charge is based on the number of drinks served, the hotel keeps track of the quantity of each type of drink consumed and the host is responsible for paying for the beverages.

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6.

Describe one way that wine service might be provided at a banquet.

Correct Answer
When toasting a wedding or celebration. Servers may also circulate pouring bottles of wine for guests as they mingle.

Explanation
The correct answer describes one way that wine service might be provided at a banquet. It mentions that when toasting a wedding or celebration, servers may also circulate pouring bottles of wine for guests as they mingle. This suggests that during special moments like toasting, wine can be served to guests. Additionally, servers may continue to circulate with pouring bottles of wine to ensure that guests have access to wine as they socialize and mingle.

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7.

What are some challenges that managers and staff members may face just before or during an event?

Correct Answer
Supply shortages • Staff members who phone in sick or become ill during the event • Arrival of an unexpectedly large number of extra guests • Equipment malfunctions • Guests who need help to operate equipment • Conflicts between staff members • Large or dangerous spills • Injuries, choking, and other medical emergencies • Angry guests • Inebriated guests • Speakers or entertainers who show up late or not at all • Power failures • Fire alarms • Natural disasters

Explanation
Managers and staff members may face various challenges just before or during an event. These challenges include supply shortages, staff members calling in sick or becoming ill, unexpectedly large numbers of extra guests arriving, equipment malfunctions, guests needing help to operate equipment, conflicts between staff members, large or dangerous spills, injuries or medical emergencies, dealing with angry or inebriated guests, speakers or entertainers showing up late or not at all, power failures, fire alarms, and natural disasters. These challenges can disrupt the smooth running of the event and require quick thinking and problem-solving skills from managers and staff members.

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8.

Define protocol.

Correct Answer
Protocol is the formal rules of etiquette used for ceremonies of state, military functions, and other special events.

9.

How are guests seated at the head table of a formal event?

Correct Answer
The seat of honor at the head table is to the right of the host. The second seat of honor is to the left of the host. If another seat of honor is required, it is the second seat on the right of the host. The rest of the seats at the head table should be allocated according to the rank or prominence of the guests. These guests should be assigned seats by alternating from the right to the left of the host from the center of the head table.

Explanation
The head table at a formal event is arranged in a specific manner to show hierarchy and respect. The seat of honor is given to the right of the host, indicating the highest rank or importance. The second seat of honor is placed to the left of the host. If there is a need for another seat of honor, it is positioned as the second seat on the right of the host. The remaining seats at the head table are then assigned based on the rank or prominence of the guests, alternating from the right to the left of the host starting from the center of the head table.

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10.

Describe the proper flag display procedures.

Correct Answer
The U.S. flag is placed on the left side of the front of the room, as viewed from the dining area. If a five-place arched flag stand is used, the U.S. flag takes the center (highest) position. Other flags are placed to the left and right of the U.S. flag in order of importance: the second most important flag is placed in the hole immediately to the left of the U.S. flag, from the audience’s perspective, the third most important flag goes immediately to the right of the U.S. flag; and the next most important flag goes in the hole furthest to the left, leaving the hole furthest to the right for the least important flag. When flags are used behind a podium, the national colors are placed on the physical right of the speaker as he or she addresses the audience. When displayed behind the speaker’s platform without a pole, the flag must be flat against its display surface and must have its longest dimension parallel to the floor, directly behind and slightly above the podium.

Explanation
The U.S. flag is placed on the left side of the front of the room, as viewed from the dining area. If a five-place arched flag stand is used, the U.S. flag takes the center (highest) position. Other flags are placed to the left and right of the U.S. flag in order of importance: the second most important flag is placed in the hole immediately to the left of the U.S. flag, from the audience’s perspective, the third most important flag goes immediately to the right of the U.S. flag; and the next most important flag goes in the hole furthest to the left, leaving the hole furthest to the right for the least important flag. When flags are used behind a podium, the national colors are placed on the physical right of the speaker as he or she addresses the audience. When displayed behind the speaker’s platform without a pole, the flag must be flat against its display surface and must have its longest dimension parallel to the floor, directly behind and slightly above the podium.

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