Hospitality: Test Your Knowledge Hotel Service! Trivia Quiz

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| By Aoht

Aoht

Community Contributor

Quizzes Created: 106 | Total Attempts: 173,523

Questions: 10 | Attempts: 276 | Updated: Mar 21, 2023

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Questions and Answers

1.

All of the following tasks must be performed after an event except:
- A.
  
  Clean up function room.
- B.
  
  Guarantee the maximum number of guests.
- C.
  
  Evaluate how well the operation handled the event.
- D.
  
  Inspect for fire hazards.
Correct Answer
B. Guarantee the maximum number of guests.

Explanation
After an event, several tasks need to be performed to ensure everything is in order. These tasks include cleaning up the function room, evaluating how well the operation handled the event, and inspecting for fire hazards. However, guaranteeing the maximum number of guests is not a task that needs to be performed after the event. It is typically done before the event to ensure that the venue can accommodate the expected number of guests.

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2.

All of the following are ways to determine the exact guest count except:
- A.
  
  Take a plate count from a one-visit buffet.
- B.
  
  Count the number of guests.
- C.
  
  Count the empty seats and subtract from the total set-up.
- D.
  
  Count the number of beverages served.
Correct Answer
D. Count the number of beverages served.

Explanation
Counting the number of beverages served is not an accurate way to determine the exact guest count because some guests may not consume any beverages or may consume multiple beverages. Therefore, relying solely on the number of beverages served may lead to an inaccurate estimation of the guest count.

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3.

The ultimate responsibility for determining the number of guests served lies with:
- A.
  
  The manager.
- B.
  
  The server.
- C.
  
  The guest.
- D.
  
  The bartender.
Correct Answer
A. The manager.

Explanation
The ultimate responsibility for determining the number of guests served lies with the manager. As the manager, they are in charge of overseeing the overall operations of the establishment, including managing the staff and ensuring customer satisfaction. The manager is responsible for making decisions regarding the number of guests to be served, based on factors such as the capacity of the restaurant, available resources, and staffing levels. They have the authority to make adjustments and allocate resources accordingly to ensure that the guests are served efficiently and effectively.

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4.

Which of the following statements is true?
- A.
  
  It is a bad idea to get clients involved in the process of counting guests as they are likely to “under count” the actual number of guests.
- B.
  
  Control procedures for cash bars are simplified since fewer kinds of alcohol are generally available.
- C.
  
  Managers should be careful to keep negative guest comments to themselves as they could lower the morale of the banquet staff.
- D.
  
  Telephone calls on the day after an event are considered pushy and inconvenient to the guest. Follow-up calls should wait at least one week.
Correct Answer
B. Control procedures for cash bars are simplified since fewer kinds of alcohol are generally available.

Explanation
"A" could be true but it isn't always true.

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5.

How should banquet and catering staffs respond when guests notice mistakes that occur during an event?
- A.
  
  Give clients an evaluation form to record their complaints.
- B.
  
  Discount the banquet charges by at least 50%
- C.
  
  Discuss possible solutions to the complaint and create action plans to correct the problem.
- D.
  
  All of the above
Correct Answer
C. Discuss possible solutions to the complaint and create action plans to correct the problem.

Explanation
When guests notice mistakes during an event, banquet and catering staff should respond by discussing possible solutions to the complaint and creating action plans to correct the problem. This approach shows a proactive and customer-focused attitude, aiming to address and resolve the issue rather than simply dismissing or compensating for it. By engaging in a constructive dialogue with the guests, the staff can demonstrate their commitment to providing a satisfactory experience and ensure that similar mistakes are avoided in the future.

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6.

What tasks must managers complete after a banquet ends?

Correct Answer
Supervise staff members to ensure cleanup and breakdown duties are done properly. Evaluate how well the operation handled the event. Enact control efforts. Seek guest comments.

Explanation
After a banquet ends, managers must supervise staff members to ensure that cleanup and breakdown duties are done properly. They also need to evaluate how well the operation handled the event, enact control efforts to address any issues or improve processes, and seek guest comments to gather feedback and make improvements for future events.

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7.

Why is it important to enact food controls?

Correct Answer
The operation must count the number of guests served to determine if payment is due for guests served that exceed the original estimate in the contract.

Explanation
Enacting food controls is important because it allows the operation to accurately track the number of guests served. This is crucial in determining if additional payment is due for guests served that exceed the original estimate in the contract. By keeping a count of the number of guests, the operation can ensure that they are appropriately compensated for the extra services provided.

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8.

How can managers keep control of beverages?

Correct Answer
Compare the amount sold with the amount of income collected. Have bar staff maintain a setup sheet that tracks usage.

Explanation
Managers can keep control of beverages by comparing the amount sold with the amount of income collected. This helps them to identify any discrepancies or potential issues with the inventory or sales. Additionally, having bar staff maintain a setup sheet that tracks the usage of beverages can provide further control and accountability, ensuring that the inventory is properly managed and accounted for.

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9.

How can managers solicit guest comments?

Correct Answer
Managers should meet with the client after every major function and request feedback by asking specific questions. After small functions, the manager might give the client an evaluation sheet and ask him or her to return it. A manager may also call the client a day or two later and thank him or her and ask for more feedback.

Explanation
Managers should actively seek guest comments by meeting with the client after major functions and asking specific questions to gather feedback. For smaller functions, managers can provide an evaluation sheet to the client and request its return. Additionally, managers can reach out to the client a day or two later to express gratitude and request further feedback. This approach ensures that managers are proactive in gathering guest comments and demonstrates their commitment to continuous improvement.

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10.

What should be done with guest feedback?

Correct Answer
It should be incorporated into future planning. Managers and staff should discuss problems that occur and brainstorm solutions. They should then create action plans to correct problems that are frequently mentioned.

Explanation
Guest feedback should be incorporated into future planning by managers and staff. This involves discussing the problems mentioned in the feedback and brainstorming solutions. Action plans should then be created to address the problems that are frequently mentioned. This approach ensures that the feedback is not only acknowledged but also used to make improvements and enhance the guest experience in the future.

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Current Version
Mar 21, 2023

Quiz Edited by
ProProfs Editorial Team
Aug 07, 2009

Quiz Created by
Aoht

Hospitality: Test Your Knowledge Hotel Service! Trivia Quiz

All of the following tasks must be performed after an event except:

All of the following are ways to determine the exact guest count except:

The ultimate responsibility for determining the number of guests served lies with:

Which of the following statements is true?

How should banquet and catering staffs respond when guests notice mistakes that occur during an event?

What tasks must managers complete after a banquet ends?

Why is it important to enact food controls?

How can managers keep control of beverages?

How can managers solicit guest comments?

What should be done with guest feedback?