問題一覧
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She or he reports to the general manager and is responsible for the efficient and effective operation of the entire food and beverage department
Food and beverage director
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good source of lead
general manager
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It is under the charge of the executive chef or chef in smaller and medium- sized properties
Hotel Kitchen
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meeting rooms set up:
theater style classroom style horseshoe style dinner style
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good source of event bookings
hotel director of sales
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It allow guests to relax while sipping a cocktail after a hectic day
hotel bars
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tables around 8-10 persons
dinner style
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Offer a full beverage service
night clubs
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Bicycles sre available for guest use in warm weather. Excellent bicycle-routes maps are provided for those who want to explore the city on tfe two wheels
Guest Bicycle
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Some hotels offer guests evening entertainment and dancing whether formal or informal, these food and beverage outlets offer a full beverage service
night clubs
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Traditionally, this bar is away from the hubhub of the lobby and offers a holding area for the hotel's signature restaurant
restaurant bar
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Responsibilities of a food and beverage director
identifying trends training motivation budgeting cost control
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Trends in Hotel and Room Division
In-Room technology compliance with ADA use of hotels web sites diversity of guest security
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This sub department generally reports to the executive housekeeper. The modem laundry operates computerized washing/drying machines and large presses
Laundry
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two sub group of catering
off premise on-premise
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Comprehensive security plan
security officer equipment safety procedure identification procedures
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Specialized bar that serves the need of a hotel for large events
catering or banquet bar
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during period of relative quiet
cold calls
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The largest department in terms of the number of people employed
Housekeeping
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Separate backstage bar
service bar
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plans the banqueting menus
chef
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Relaxed atmosphere that complements contemporary lifestyles
sports bar
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process of business of preparing food and providing food services
catering
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Major chain hotel two restaurant
upscale formal restaurant casual coffee shop type restaurant
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The environmentally conscious companies are not only helping to avoid further environmental degradation but are also saving themselves money while being good corporate citizens
Green Hotel Initiatives
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Kinds of bars in large hotels
lobby bar restaurant bar pool bar service bar minibar night clubs
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also called banquets event order, inform client but also hotel personnel about essential info
catering event order
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Free shuttle service to areas attractions is provided the vehicle is either a hybrid car or a 15 passengers van for bigger groups
Green Shuttle
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This security loss division is responsible for maintaining security alarm systems and then implementing procedures and protecting personal of guest and employees and hotel itself
Security Preventionz
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trends in lodging food and beverage operation
use of branded restaurants making outlets more casual using theme for resto standardized menu sports theme bar technology
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must ensure that they are suitable for the clientele
catering manager
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Method of preparation that creates nutritionally balance levels of cholesterol
alternative cuisine
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responsible to the food and beverages director
director of catering
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interaction as sought among delegates
horseshoe style
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managing the office and controlling the bible or function diary
catering coordinator
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rows of chair are place
theater style
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Convenient meeting place
lobby bar
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banquets and catering include:
state banquets national days weddings gala charity ball company dinner dances
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Key individuals:
Director of catering executive chef beverage manager catering manager chief steward
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These are popular at resort hotels where guest can enjoy a variety of exotic cocktails poolside
pool bars
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It is an essential part of food and beverage operations and because it represents the most significant variable cost, staffing becomes an important factor in the day-to-day running of the food and beverage locations
controlling cost
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the event is catered away from the hotel
off premise
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It is a uniformed employee of the hotel who has her or his own separate desk in the lobby or on special concierge floors
concierge
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Small, refrigerated bars in guest rooms
minibars
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In the food industry, the food and beverage, it is led by the director of food and beverage
Food and beverage department
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These officers make regular rounds of the hotel premises, including guest floors, corridor, public and private function rooms , parking areas, and offices.
Security Officer
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tables are used
classroom style
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the director of catering must be able to do the ff:
sell convention, banquets, and functions lead a team of employees set service standards
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Departments under food and beverage department
kitchen/ catering/ banquets restaurant/ room service/ minibars lounges/ bars/ stewarding
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most frequent catering events
meetings convention dinners luncheon weddings
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It is run by restaurant managers in much the same way as other restaurants
hotel restaurant
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been made to the breaking of bread together
catering department
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all service to hotel guest rooms. bring the dining experience to the room with quality food and beverage service
room service/ in-room dining
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He or she operates the kitchen in accordance with company policy and strives to achieve desired financial results
Executive chef