When Greeting A Guest, Hospitality Beings With - A
When greeting a guest, hospitality beings with - A
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Nocti Question and Answer
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When greeting a guest, hospitality beings with - A
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When Greeting A Guest, Hospitality Beings With - A
Nocti Question and Answer
when greeting a guest, hospitality beings with - Answer-a smile and eye contact
who is the best judge of on time service? - Answer-guests
what is the best way to get excellent service while dining in a restaurant? - Answer-be gracious to the waitstaff and offer...
When greeting a guest, hospitality beings with - A
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Nocti Question and Answer
when greeting a guest, hospitality beings with - Answer-a smile and eye contact
who is the best judge of on time service? - Answer-guests
what is the best way to get excellent service while dining in a restaurant? - Answer-be gracious to
the waitstaff and offer thanks for good service
the management of human resources in the hospitality industry is complicated by which of the
following facts? - Answer-many entry level employees are inexperienced
which of the following departments is primarily responsible for recruiting, selection, and training? -
Answer-human resources
the ability of a restaurant server to cover a front desk associate position if he or she is absent is the
result of - Answer-cross training
on a menu, the term "a la carte" means - Answer-individually priced dishes
a gratuity is described as a - Answer-tip to an employee
the "front of the house" is comprised of - Answer-all of the areas guests will contact
in table service, the term "cover" refers to - Answer-the number of guests served
a person who passes through a place with only a brief stay is called a _____ guest - Answer-transient
the "back of the house" refers to - Answer-individuals or departments who have indirect contact
with the guest
market segments focus on - Answer-sets of needs and expectations of the customer
, when planning an annual meeting for industrial farm equipment distributors, what is the most
important consideration when reserving the event location? - Answer-availability of
conference/meeting space
which job title best completes the following organizational chart?
general manager-food and beverage director-______-guest activities director-front desk supervisor -
Answer-guest services manager
raising the guest check average through the sale of appetizers and desserts is a common sales
technique in ____ service restaurant styles - Answer-table
skills, knowledge, education, experience, and membership in professional organizations are all parts
of a/an - Answer-resume
a first time employee who wants to gain skills and knowledge of a restaurant operation should start
as an entry level - Answer-line cook
the progression from entry level positions to higher levels of pay and responsibility is referred to as
the - Answer-career ladder
to project a positive attitude over the phone, it helps to - Answer-smile when speaking
the chef sends an email to the general manager regarding an upcoming banquet. the email should
include which of the following? - Answer-who, what, where, when, why, and how
an individual is running late for a dinner reservation. what should this person do? - Answer-phone
the restaurant if running 15 minutes or more behind
while eating in a restaurant, an individual is waiting for an important cell phone call. what is the
appropriate way for this individual to handle the situation? - Answer-put the phone on "vibrate"
then take the call outside or in a waiting area after excusing oneself
what is the best way to communicate displeasure with a dining experience? - Answer-tell the
waitstaff about the dining concerns, speaking to the manager if needed
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