Hospitality: Test Your Knowledge Hotel Service! Trivia Quiz

10 Questions | Total Attempts: 57

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Hospitality: Test Your Knowledge Hotel Service! Trivia Quiz

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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.

  • 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.

  • 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.

  • 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.

  • 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

  • 6. 
    What tasks must managers complete after a banquet ends?
  • 7. 
    Why is it important to enact food controls?
  • 8. 
    How can managers keep control of beverages?
  • 9. 
    How can managers solicit guest comments?
  • 10. 
    What should be done with guest feedback?