Part 3

通報

問題一覧

Every BVLGARI Hotels are designed by which world renowned Italian architect?

Antonio Citterio

Every BVLGARI Hotels feels like stepping into a ............. Showroom.

Designer

Which hotel brand of Marriott International is owned by an Iconic Italian Brand?

BVLGARI

............. Hotels are a fascinating blend of high ........., fine ........... and ................. Hospitality.

BVLGARI/fashion/jwellery/ultra luxury

Which is the only Long Staying Brand that comes under Distinctive style category?

Element by Westin

Examples of Select Brands under Distinctive style category are

AC Hotels , Aloft Hotels , Moxy Hotels , Element by Westin (Long Staying)

Examples of Premium Brands under Distinctive style category are

Renaissance Hotels , Le Meridien , Westin , Tribute Portfolio , Design Hotels , Autograph Collection , Gaylord Hotels

Examples of Luxury Brands under Distinctive style are

EDITIONS , BVLGARI , The Luxury Collection , W Hotels , Ritz Carlton Reserve

Long Staying Brands of Marriott International are

Marriott Executive Apartments , Residence Inn by Marriott , TownePlace Suites by Marriott , Element by Westin

All Long Staying Brands comes under Select service brands except

Marriott Executive Apartments

Examples of Select Brands under Classic style are :-

Four Points by Sheraton , Protea Hotels , Fairfield by Marriott , Courtyard by Marriott , Springhill Suites by Marriott , Residence Inn by Marriott (Long Staying), TownePlace Suites by Marriott (Long Staying)

Examples of Premium Brands under Classic style are :-

Marriott Hotels , Sheraton , Marriott Vacation Club , Delta Hotels , Marriott Executive Apartments (Long Staying)

Examples of Luxury Brands under Classic style are:-

St. Regis , The Ritz Carlton , JW Marriott

Boutique hotel typically has less than ...... rooms and offers guests an ................... service.

100/ultra personal

Distinctive Brands target travelers who are looking for ................. , boutique style or ............ immersive.

something new/culturally

Distinctive Brands have a very ......... & .......... Design & Ambience. Often reflecting reflecting .................. or theme.

stylish/unique/local culture

Classic Brands target travelers who are looking for .......... service, .............. reputation and ........... experiences.

reliable/established/consistent

Classic Brands have a very elegant, ................ & ............ Design and Ambience.

traditional/timeless

....... potentially hazardous foods are maintained at ....... temperature or below in all cold holding devices.

Cold/5°C

Will it be an Audit point of cold potentially hazardous food is on display and temperature is out of range?

Yes

It will be an Audit point if dishwashing machine is not functioning or out of order

Yes

It will be an Audit point if hotel doesn't have a method to test the dish washing machine sanitizer.

Yes

It will be an Audit point if concentration of chemical sanitizer is not in correct range.

Yes

It will be an Audit point if heat tape is not activated or required temperature is not achieved.

Yes

Test the wash compartment tank with a ........... thermometer and ensure a temperature of at least ........

calibrated/43°C

Place a ................ thermometer on a dish rack and run in through the machine.

waterproof

Non chemical ............. sanitizing dishwashing machines must reach ......... temperature on dish surfaces.

high heat/71°C

Chlorine concentration should be between ...............

50-100 ppm

Concentration of ............. dispenser like chlorine should be at ........ level

sanitizer/proper

3rd point of "Food Safety" is Dishwashing machines/.............. sinks are properly ............ and operated.

compartment/maintained

2nd point of "Food Safety" is, Cold potentially ............ foods maintained at ....... or below in all cold holding devices.

hazardous/5°C

Club Marriott members receives ............ vouchers which may include ............... Buffet meals, room nights , celebration cakes etc.

exclusive/complimentary

Club Marriott members receives upto ........ spa discount at Select Marriott Hotels.

20%

Club Marriott members receives upto ....... room discounts at participating Marriott Hotels.

20%

Club Marriott members receives upto ........... discounts at participating Marriott Restaurants?

30%

The Club Marriott Membership in India is priced at ................. + 18% taxes, totaling Rs.10,619 for one year membership.

Rs.8999/-

Club Marriott Membership gives members ............ dining,stay and ............. benefits at participating Marriott Hotels and Resorts.

exclusive/lifestyle

Club Marriott is a ........ membership program offered by Marriott International especially popular in their ................. region.

paid/Asia Pacific

It will be an Audit point if Ice scoop is stored inside the ice machine including in/on the ice or in a holder inside the bin.

Yes

It will be an Audit point if Ice scoop is not present.

Yes

It will be an Audit point if any area of mold, biofilm, rust or other substance that could contaminate the ice.

Yes

Check the ice scoop proper storage on the side of the machine , .............. holder is clean, ice scoop is not left in the ........

ice scoop/ice bin

Look up inside the ...... for any biofilm, ......, ....... of any color or other fungi.

chute/rust/mold

Open ice machine door and examine all areas of the ice bin including

Gaskets, seals, inside lid

............. select 1 ice machine in the Food and Beverage area.

Randomly

What's the 4th point under "Food Safety"?

Ice machines are clean and in good condition.

It will be an Audit point if any Evidence of pests is found in food production or food service areas.

Yes

It will be an Audit point if 5 or more cleanliness or condition issues were observed or encountered in food production or food service area.

Yes

There should be no evidence of pests including

Active cockroaches or rodents , 5 or more pests in a small area, Evidence of pests breeding , Birds nesting inside building , Trailing ants in food preparation area, Dead pests

Which areas and items in all food production, food service , food storage and food transportation areas will be checked under 5th point of Food Safety (Facility is clean and in good condition).

Baseboards , Cabinets , Ceilings, Counters , Doors, Drains, Drain covers, Floors (Grout lines), Equipment

5th point of Food Safety, Facility is clean and in good condition. This item will be ........... whenever it is encountered or observed during the ..... process, including the ......... service experience.

evaluated/BSA/evening

What's the 5th point under "Food Safety"?

Facility is clean and in good condition.

Why food with highest cooking temperature requirement is kept at the bottom of the shelf?

to prevent cross contamination

Which type of food is kept in the bottom shelf?

Raw Poultry

Which type of food is kept on the 4th shelf?

Raw ground meats

Which type of food is kept on the 3rd shelf?

Raw Whole cuts

Which type of food is kept on the 2nd shelf?

Raw Seafood

Which type of food is kept in the Top shelf?

Ready to eat foods

What's the cheat code to learn how to stack food in the fridge.

Ready, Fish, Beef, Ground, Bird

Hotel must store items with the ......... cooking temperature requirement on the ...... shelf of the refrigerator and place food items with ........ cooking temperature requirements above these items.

highest/bottom/lower

What's the 6th point comes under "Food Safety" ?

Cross contamination prevention procedures are followed.

Food handlers who have management ............. are ...... from the two year requirement.

certification/exempt

All food handlers must minimally be ....... and Re- trained every .... Years.

trained/2

....... of Food Safety training for all culinary food handling associates must be present.

Proof

7th point which comes under Food Safety is

Food Safety Training Documentation

Food cannot be stored or ........... in a dedicated .............. sink.

thawing/hand washing

Cross Contamination or potential for cross contamination cannot exist with ...... or food ................

food/contact surfaces

.......... cannot be stored above food or food contact surfaces.

Chemical

Examples of food hazards include but are not limited to raw ........ products stored above ............ foods, commingling raw animal ........, and thumb ......../staples.

animal/ready to eat/tacks

Food storage and preparation areas must not be located below .............. that could fall into food.

physical hazards

It will be an Audit point if food on display does not have food allergen disclosure reminder when present.

Yes

It will be an Audit point if required number of managers do not have proof of training?

Yes

......... Managers are properly trained in food ......... awareness and know how to avoid ....... contact during food ............ and all food on display containing an ........ must have a ............. reminder.

Culinary/allergy/cross/preparation/allergen/disclosure

The Manager ............. must be uploaded to BSA ................ and be ........ within ..... years from validation/completion date. And it should be from an ........ certification Training program either in person or online.

Certification/Property Paperwork/current/5/approved

The Auditor will make sure that the appropriate ........... are ........... Certified through an approved program.

Managers/Food Safety

It will be an Audit point if the Training Documentation is more than 2 year old?

Yes

It will be an Audit point if Training is not conducted or documented?

Yes

Documentation of food safety training may include

Roster of training attendees, including date and names, Training Certificate , Any other completion documentation.

Auditor will upload the ............... of ............ training to ................... and that documentation may be in any form.

documentation/food safety/BSA Property paperwork

For Food handlers without Management Certification, any food safety training is acceptable?

Yes

Auditor will verify ............... that the selected culinary staff is ............ trained within the last ...... years.

documentation/food safety/2

Auditor will select one hourly ....... staff member/ food handler in ........ position for at least ..... days.

culinary/current/60

Food handler is an ........... who is involved in the .............. of food/food products either from ....... or convenience items.

Associate/preparation/scratch

What's the 6th point comes under "In Room Dining"?

Guest name used during the experience, when known.

What's the 5th point comes under "In Room Dining"?

The Associate is knowledgeable about menu offerings.

While order taking, the associate must ........ the .............. and number of ......... being served.

verify/room number/guests

What's the 4th point comes under "In Room Dining"?

The Room number and number of guests being served is verified.

If applicable, the associate must ask the guest first to ...... the phone call.

hold

While order taking, the Associate must speak in an ........., yet .......... manner.

efficient/unhurried

While answering the guest call, the Associate must provide a ...... greeting with a ..... in their ........

warm/smile/voice

While order taking the Associate must answer guest call within ..........

3 rings

What's the 3rd point comes under "In Room Dining"?

Telephone Greeting

What's the 2nd point comes under "In Room Dining"?

In Room Dining Menu

In Room Dining Menu must appear ...... and ............ without handwritten ..............

clean/professional/alterations.

In Room Dining Menu must explain that concept includes delivery in ............. containers for guest ............

disposable/convenience

In Room Dining Menu must contain ....... of ................

hours/operation

In Room Dining menu must minimally be available either ......... or .........

printed/digital

In Room Dining Hours of Operation for Resorts must minimally be open daily between

6:30 AM to 11:00 PM

In Room Dining Hours of Operation for Hotels must minimally be open Daily between

6:00 AM to 11:00 PM

100

What's the 1st point under "In Room Dining"?

In Room Dining Hours of Operation

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