Hospitality: Test Your Knowledge Hotel Service! Trivia Quiz
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- 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?
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