Part 8

100問 • 9ヶ月前

問題一覧

Fruit flavors are of two types:- 1.) Natural fruit flavors:- Scientists ......... the real aroma and taste chemicals from fruits. It's than cleaned and ............... into a liquid or powdered form. 2.) Artificial fruit flavors:- These are made in a laboratory using .......... ingredients to copy the natural taste.

extract/concentrated/synthetic

Fruit flavors are of two types:- 1.) ......... fruit flavors 2.) ......... fruit flavors

Natural/Artificial

Fruit flavors means the ...... of fruits, but created either through ....... fruits or artificially through ........... ingredients.

taste/natural/synthetic

In Breezer, most flavors are ........, but sometimes combined with a little .......... flavoring to keep the taste ........... and long lasting.

natural/artificial/consistent

Breezer is paired well with ...... appetizers like ........., fries or salads.

light/nachos

Breezer is a light, ........... drink, ..... alcohol, good for ....... drinking and have sweet and ...... taste.

refreshing/low/casual/fruity

If you pouring Breezer into a glass, you can add ..... and a slice of ....... for representation. Otherwise it is usually served directly in the ..... with a ........

ice/lemon/bottle/straw

Breezer is served

chillled

Breezer has an ABV of ...... like a beer.

4-5%

Breezer is a ............ (RTD) alcoholic beverage made by ........... rum.

Ready to drink/Bacardi

Gnocchi are soft, ............ dumplings made from .........., flour and sometimes egg. They have a light, slightly ....... texture.

pillowy/potatoes/chewy

Tortellini are small , ..... shaped pasta filled with a variety of ingredients like ........., meat or vegetables. It's like a tiny, stuffed ........., shaped like a little pouch or ring.

ring/cheese/dumpling

Tagliatelle is a long, ...... ribbon like pasta ........ than fettuccine. It's traditionally made fresh.

flat/wider

Orzo is a small, ...... shaped pasta. Even though it looks like a ....... It's actually made from ...... like other pastas. It looks like ........... grains of rice.

rice/grain/wheat/oversized

Farfalle is a type of pasta shaped like little ............. or butterflies. It's ........ in the center with .......... edges giving it a fun and ........... texture.

bow ties/punched/ruffled/unique

Rigatoni is a large, ....... shaped pasta with ....... along the outside and a ...... opening. It's bit bigger than penne and .......... cut at the ends, not diagonal like penne. The ridges help sauces cling really well.

tube/ridges/wide/straight

Lasagna is a wide, .............. of pasta that's layered with rich ........, cheese and fillings like meat or vegetable.

flat sheet/sauces

Linguine is a type of ......., ....... pasta similar to spaghetti, but slightly ......... and flatter.

long/flat/wider

Macaroni is a type of short pasta shaped like small ............... kind of like a ...... It's smooth, .......... and perfect for holding sauces.

curved tubes/smile/hollow

Fusilli is a type of pasta that's ........ into a spiral or ........... shape. The curves and twists are great for holding onto sauces, making each bite .............

twisted/corkscrew/flavorful

Fettuccine is a type of pasta that's ...... and ......, like long ......... or strips. It's broader than spaghetti but not wide as tagliatelle.

flat/wide/ribbons

Spaghetti is a type of pasta that's ......., ...... and round, similar to noodles. It's one of the most popular pastas and works well with almost any sauce.

long/thin

Penne pasta is shaped like short .......cut at an ........ at the ends. It has ........ on the outside, which help to hold sauces nicely.

tubes/angle/ridges

Name Top 15 Most popular Pasta

Spaghetti , Penne , Fusilli, Fettuccine , Macaroni , Linguine, Lasagna, Rigatoni , Farfalle , Orzo, Tagliatelle , Tortellini , Gnocchi , Cavatappi , Conchiglie

Lemon butter sauce is a ....... and light sauce made with ......, .......... and sometimes a hint of garlic. It's paired with ...........

fresh/butter/lemon juice/linguine

Sugo di Noci is a rich, ...... sauce made with ........., cream, garlic and ............ cheese. It's often served with ..........

creamy/walnuts/parmesan/gnocchi

Cacio e Pepe is a simple ......... pasta dish made with ............... cheese and ...... pepper, often served with ..........

Roman/Pecorino Romano/black/spaghetti

Cheese sauce is a rich and ....... sauce made with ........ cheese, milk, butter and sometimes ....... It's perfect with ......... or short types of pastas.

smooth/melted/flour/macaroni

Mushroom sauce is a ........ sauce made from ......... mushrooms, garlic, ....... and often ....... wine. It pairs well with .............

creamy/sauteed/cream/white/fettuccine

Bechamel is a creamy ....... sauce made with ......., flour and ...... It's often used as a base for dishes like .......... and macaroni and cheese.

velvety/butter/milk/lasagna

Puttanesca sauce is a tangy, ....... sauce made with tomatoes, ......., ........ anchovies, garlic and red chilli flakes. It's often served with ..........

savory/olives/capers/spaghetti

Vodka sauce is a ....... tomato sauce with a splash of ......., heavy cream, and often a touch of ............... flakes. It's commonly served with .........

creamy/vodka/red chili/penne

Aglio e Olio is a ....... sauce made with ........, olive oil, ........... flakes and parsley. It's light and flavorful, typically served with ...........

simple/garlic/red chili/spaghetti

Arrabiata is a ....... tomato sauce made with garlic, ................, and tomatoes. It's bold, ........, often served with .......

spicy/red chili flakes/tangy/penne

Carbonara is a creamy ..... based sauce made with ..........., parmesan, eggs and ....... pepper. It's typically paired with .............

egg/panacetta/black/spaghetti

Pesto sauce is a fresh ...... sauce made from ......., garlic, ..........., parmesan and .......... oil.

green/basil/pine nuts/olive

Bolognese sauce is a hearty ........ sauce made from ground ......., ....... or veal, ............. with tomatoes, onions, carrots and herbs. Traditionally served with .......... or Lasagna.

meat/beef/pork/simmered/tagliatelle

Alfredo is a creamy ....... sauce made with butter, heavy ....... and ............ cheese. It's rich and smooth, commonly paired with ............

white/cream/parmesan/fettuccine

Marinara sauce is a classic ........ based sauce with .........., onions and herbs like ....... and oregano. Often served with ............

tomato/garlic/basil/spaghetti

What's the 8th point comes under "In Room Dining"?

The Overall experience met guest expectations and was free of negative detractors.

While closing guest interaction, the associate must demonstrate ............... Eg. Thank you for ordering food with us, I appreciate you staying with us etc.

appreciation

While closing the guest ............, the associate must provide a warm and ....... closing. Eg. Enjoy your stay, Have a good night. etc.

interaction/sincere

What's the 7th point comes under "In Room Dining"?

Closing Guest interaction - Service behaviours.

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 operation.

hours

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

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

In Room Dining Hours of Operation

According to 14th point of "In Room Dining" The associate must ........ tray removal .......... and remove tray from the ........... within ...... hours when left in corridor.

explain/process/corridor/4

What's the 14th point comes under "In Room Dining"?

Tray Removal

According to 13th point of "In Room Dining" The associate must minimally provide .......... for tray placement. place tray as .......... by the guest. open table .........., if applicable ............ the table top items(for table service).

suggestion/directed/extensions/Reposition

Non branded properties are the properties that do not carry a traditional ............... on the front but are the part of Marriott's booking and ........ system. Eg. ................, Autograph Collection, Tribute Portfolio etc.

Marriott name/loyalty/The Luxury Collection

According to 12th point of "In Room Dining" It is acceptable if, Multiple hotels that share the same ...........(Located next to each other but seprate hotels) Managers and engineers wear ........... Name badges. Name Tag lists ..........., first and last name or just ............

land pad/non logo/first name/last name

What's the 13th point comes under "In Room Dining"?

The associate placed the tray as directed by the guest.

According to 12th point of "In Room Dining" It is acceptable if Non guest facing ........../........... team members do not wear name badge. Name is ................ for culinary, housekeeping and engineering associates Non branded properties do not utilize the ........... specification name badge..

culinary/stewarding/embroidered/brand

According to 12th point of "In Room Dining" All associates must minimally wear current ............. name Tag/badge with associate's ....... name. Dual branded hotels must use .......... name badges.

Brand Voice/first/non branded

What's the 12th point comes under "In Room Dining"?

Name Tag/Badge

What's the 11th point comes under "In Room Dining"?

The server asked permission before entering the room.

According to 10th point comes under "In Room Dining" The associate must be ............. and ........... wearing clean ........ that is in good condition.

well groomed/professional/attire

According to 10th point of "In Room Dining" The associate must follow the ....... Rule and maintain a good ......... and ......... through .......... engagement and ........ listening.

15/5/posture/eye contact/visible/attentive

According to 10th point of "In Room Dining" The associate must minimally ....... to ........... the guest when standing in a queue , either ........ or non verbally.

attempt/acknowledge/verbally

What's the 10th point comes under "In Room Dining"?

First Impression - Service Behaviors

According to 9th point of "In Room Dining" The server must deliver the ........ order within ...... minutes with proper ........... and service ware.

correct/45/condiments

What's the 9th point comes under "In Room Dining"?

Room service order was accurate and delivered within 45 minutes.

According to 3rd point of "Restaurant - Dinner" For all hotels, it is acceptable if Multiple hotels that share the same .............. (located next to each other but separate hotels) ........... and ........... wear non logo name badges.

land pad/managers/engineers

According to 3rd point of "Restaurant - Dinner" For all hotels, it is acceptable if Non guest facing ........../........... team members do not wear name badge. Name is ........... for culinary, housekeeping and engineering associates. Non branded properties do not utilize the brand .............. name badges.

Culinary/Stewarding/embroidered/specification

According to 3rd point of "Restaurant - Dinner" All associates must minimally wear current .......... name Tag/badge with associate's ...... name. Dual branded hotels must use .............. name badges.

Brand Voice/first/non branded

What's the 3rd point of "Restaurant - Dinner"?

Name Tag/Badge

According to 2nd point of "Restaurant - Dinner" The associate must minimally Maintain good ........ and eye contact through visible .............. and ......... listening. Be well ......... and professional wearing ............ that is in good ............

posture/engagement/attentive/groomed/clean attire/condition

According to 2nd point of "Restaurant - Dinner" The associate must minimally ◾......... to acknowledge the guest when standing in a queue, either ........ or non verbally. ◾Follow the ...... Rule. ◾Make .......... and smile at ...... feet. ◾........... eye contact at ...... feet and provide a ...... greeting/welcome.

Attempt/verbally/15/5/eye contact/15/Maintain/5/warm

What's the 2nd point of "Restaurant - Dinner"?

First Impression - Service Behaviors

What's the 1st point of "Restaurant - Dinner"?

Was Evening F&B open to guests as required?

According to 7th point of "Restaurant - Dinner" The food served must be the ......... item ordered. the ......... temperature. of the ........ and meets the menu .............

correct/proper/quality/description

What's the 7th point of "Restaurant - Dinner"?

All food was prepared according to the guests order.

What's the 6th point of "Restaurant - Dinner"?

The associate repeated back the order to ensure it was accurate.

According to 5th point of "Restaurant - Dinner" The server must be ............ about food and beverage .........., ........... and ingredients.

knowledgeable/offerings/preparation

What's the 5th point of "Restaurant - Dinner"?

The associate was knowledgeable about food and beverage offerings.

Realising the Region's ........... for grape growing (similar to ....... Valley), he started ....... Vineyard in 1999, making it India's first truly ....... wine brand.

potential/Napa/Sula/global

Rajeev Samant after quitting his ........... job, returned from the ...... to his family's land in ........, Maharashtra.

corporate/US/Nashik

The founder , ................, named the winery 'Sula' after his mother, .......... Sula is a ..........., ........... form of Sulabha.

Rajeev Samant/Sulabha/shortened/affectionate

The name Sula comes from the founder's ............ name.

mother's

Sula has which Rosé wine?

Sula Zinfandel Rosé

Sula has which Sparkling Wines?

Sula Brut , Sula Seco Rosé

Sula has which Red Wines?

Sula Shiraz , Dindori Reserve Shiraz

Sula has which White wines?

Sula Sauvignon Blanc , Sula Chenin Blanc , Sula Riesling

Sula Vineyard is located in which city?

Nashik

Sula was founded by whom?

Rajeev Samant

100

Sula was founded in which year?

1999

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1

100問 • 10ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1

100問 • 10ヶ月前

Amiit Kumar

What's available?

Amiit Kumar · 58問 · 9ヶ月前

What's available?

58問 • 9ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1

100問 • 10ヶ月前

Amiit Kumar

What's available?

Amiit Kumar · 38問 · 9ヶ月前

What's available?

38問 • 9ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1

100問 • 10ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 56問 · 10ヶ月前

Part 1

56問 • 10ヶ月前

Amiit Kumar

Indian Wine Brands

Amiit Kumar · 22問 · 8ヶ月前

Indian Wine Brands

22問 • 8ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1

100問 • 10ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 16問 · 10ヶ月前

Part 1

16問 • 10ヶ月前

Amiit Kumar

Coffee & Tea

Amiit Kumar · 20問 · 10ヶ月前

Coffee & Tea

20問 • 10ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 59問 · 10ヶ月前

Part 1

59問 • 10ヶ月前

Amiit Kumar

Part 2

Amiit Kumar · 100問 · 10ヶ月前

Part 2

100問 • 10ヶ月前

Amiit Kumar

Part 2

Amiit Kumar · 101問 · 10ヶ月前

Part 2

101問 • 10ヶ月前

Amiit Kumar

Part 2

Amiit Kumar · 100問 · 9ヶ月前

Part 2

100問 • 9ヶ月前

Amiit Kumar

Part 1

Amiit Kumar · 100問 · 9ヶ月前

Part 1

100問 • 9ヶ月前

Amiit Kumar

Core Values

Amiit Kumar · 6問 · 9ヶ月前

Core Values

6問 • 9ヶ月前

Amiit Kumar

Incentive Plan

Amiit Kumar · 17問 · 9ヶ月前

Incentive Plan

17問 • 9ヶ月前

Amiit Kumar

問題一覧

extract/concentrated/synthetic

Fruit flavors are of two types:- 1.) ......... fruit flavors 2.) ......... fruit flavors

Natural/Artificial

Fruit flavors means the ...... of fruits, but created either through ....... fruits or artificially through ........... ingredients.

taste/natural/synthetic

In Breezer, most flavors are ........, but sometimes combined with a little .......... flavoring to keep the taste ........... and long lasting.

natural/artificial/consistent

Breezer is paired well with ...... appetizers like ........., fries or salads.

light/nachos

Breezer is a light, ........... drink, ..... alcohol, good for ....... drinking and have sweet and ...... taste.

refreshing/low/casual/fruity

If you pouring Breezer into a glass, you can add ..... and a slice of ....... for representation. Otherwise it is usually served directly in the ..... with a ........

ice/lemon/bottle/straw

Breezer is served

chillled

Breezer has an ABV of ...... like a beer.

4-5%

Breezer is a ............ (RTD) alcoholic beverage made by ........... rum.

Ready to drink/Bacardi

Gnocchi are soft, ............ dumplings made from .........., flour and sometimes egg. They have a light, slightly ....... texture.

pillowy/potatoes/chewy

Tortellini are small , ..... shaped pasta filled with a variety of ingredients like ........., meat or vegetables. It's like a tiny, stuffed ........., shaped like a little pouch or ring.

ring/cheese/dumpling

Tagliatelle is a long, ...... ribbon like pasta ........ than fettuccine. It's traditionally made fresh.

flat/wider

Orzo is a small, ...... shaped pasta. Even though it looks like a ....... It's actually made from ...... like other pastas. It looks like ........... grains of rice.

rice/grain/wheat/oversized

Farfalle is a type of pasta shaped like little ............. or butterflies. It's ........ in the center with .......... edges giving it a fun and ........... texture.

bow ties/punched/ruffled/unique

tube/ridges/wide/straight

Lasagna is a wide, .............. of pasta that's layered with rich ........, cheese and fillings like meat or vegetable.

flat sheet/sauces

Linguine is a type of ......., ....... pasta similar to spaghetti, but slightly ......... and flatter.

long/flat/wider

Macaroni is a type of short pasta shaped like small ............... kind of like a ...... It's smooth, .......... and perfect for holding sauces.

curved tubes/smile/hollow

Fusilli is a type of pasta that's ........ into a spiral or ........... shape. The curves and twists are great for holding onto sauces, making each bite .............

twisted/corkscrew/flavorful

Fettuccine is a type of pasta that's ...... and ......, like long ......... or strips. It's broader than spaghetti but not wide as tagliatelle.

flat/wide/ribbons

Spaghetti is a type of pasta that's ......., ...... and round, similar to noodles. It's one of the most popular pastas and works well with almost any sauce.

long/thin

Penne pasta is shaped like short .......cut at an ........ at the ends. It has ........ on the outside, which help to hold sauces nicely.

tubes/angle/ridges

Name Top 15 Most popular Pasta

Spaghetti , Penne , Fusilli, Fettuccine , Macaroni , Linguine, Lasagna, Rigatoni , Farfalle , Orzo, Tagliatelle , Tortellini , Gnocchi , Cavatappi , Conchiglie

Lemon butter sauce is a ....... and light sauce made with ......, .......... and sometimes a hint of garlic. It's paired with ...........

fresh/butter/lemon juice/linguine

Sugo di Noci is a rich, ...... sauce made with ........., cream, garlic and ............ cheese. It's often served with ..........

creamy/walnuts/parmesan/gnocchi

Cacio e Pepe is a simple ......... pasta dish made with ............... cheese and ...... pepper, often served with ..........

Roman/Pecorino Romano/black/spaghetti

Cheese sauce is a rich and ....... sauce made with ........ cheese, milk, butter and sometimes ....... It's perfect with ......... or short types of pastas.

smooth/melted/flour/macaroni

Mushroom sauce is a ........ sauce made from ......... mushrooms, garlic, ....... and often ....... wine. It pairs well with .............

creamy/sauteed/cream/white/fettuccine

Bechamel is a creamy ....... sauce made with ......., flour and ...... It's often used as a base for dishes like .......... and macaroni and cheese.

velvety/butter/milk/lasagna

Puttanesca sauce is a tangy, ....... sauce made with tomatoes, ......., ........ anchovies, garlic and red chilli flakes. It's often served with ..........

savory/olives/capers/spaghetti

Vodka sauce is a ....... tomato sauce with a splash of ......., heavy cream, and often a touch of ............... flakes. It's commonly served with .........

creamy/vodka/red chili/penne

Aglio e Olio is a ....... sauce made with ........, olive oil, ........... flakes and parsley. It's light and flavorful, typically served with ...........

simple/garlic/red chili/spaghetti

Arrabiata is a ....... tomato sauce made with garlic, ................, and tomatoes. It's bold, ........, often served with .......

spicy/red chili flakes/tangy/penne

Carbonara is a creamy ..... based sauce made with ..........., parmesan, eggs and ....... pepper. It's typically paired with .............

egg/panacetta/black/spaghetti

Pesto sauce is a fresh ...... sauce made from ......., garlic, ..........., parmesan and .......... oil.

green/basil/pine nuts/olive

Bolognese sauce is a hearty ........ sauce made from ground ......., ....... or veal, ............. with tomatoes, onions, carrots and herbs. Traditionally served with .......... or Lasagna.

meat/beef/pork/simmered/tagliatelle

Alfredo is a creamy ....... sauce made with butter, heavy ....... and ............ cheese. It's rich and smooth, commonly paired with ............

white/cream/parmesan/fettuccine

Marinara sauce is a classic ........ based sauce with .........., onions and herbs like ....... and oregano. Often served with ............

tomato/garlic/basil/spaghetti

What's the 8th point comes under "In Room Dining"?

The Overall experience met guest expectations and was free of negative detractors.

While closing guest interaction, the associate must demonstrate ............... Eg. Thank you for ordering food with us, I appreciate you staying with us etc.

appreciation

While closing the guest ............, the associate must provide a warm and ....... closing. Eg. Enjoy your stay, Have a good night. etc.

interaction/sincere

What's the 7th point comes under "In Room Dining"?

Closing Guest interaction - Service behaviours.

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 operation.

hours

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

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

In Room Dining Hours of Operation

According to 14th point of "In Room Dining" The associate must ........ tray removal .......... and remove tray from the ........... within ...... hours when left in corridor.

explain/process/corridor/4

What's the 14th point comes under "In Room Dining"?

Tray Removal

suggestion/directed/extensions/Reposition

Marriott name/loyalty/The Luxury Collection

land pad/non logo/first name/last name

What's the 13th point comes under "In Room Dining"?

The associate placed the tray as directed by the guest.

culinary/stewarding/embroidered/brand

According to 12th point of "In Room Dining" All associates must minimally wear current ............. name Tag/badge with associate's ....... name. Dual branded hotels must use .......... name badges.

Brand Voice/first/non branded

What's the 12th point comes under "In Room Dining"?

Name Tag/Badge

What's the 11th point comes under "In Room Dining"?

The server asked permission before entering the room.

According to 10th point comes under "In Room Dining" The associate must be ............. and ........... wearing clean ........ that is in good condition.

well groomed/professional/attire

According to 10th point of "In Room Dining" The associate must follow the ....... Rule and maintain a good ......... and ......... through .......... engagement and ........ listening.

15/5/posture/eye contact/visible/attentive

According to 10th point of "In Room Dining" The associate must minimally ....... to ........... the guest when standing in a queue , either ........ or non verbally.

attempt/acknowledge/verbally

What's the 10th point comes under "In Room Dining"?

First Impression - Service Behaviors

According to 9th point of "In Room Dining" The server must deliver the ........ order within ...... minutes with proper ........... and service ware.

correct/45/condiments

What's the 9th point comes under "In Room Dining"?

Room service order was accurate and delivered within 45 minutes.

land pad/managers/engineers

Culinary/Stewarding/embroidered/specification

Brand Voice/first/non branded

What's the 3rd point of "Restaurant - Dinner"?

Name Tag/Badge

posture/engagement/attentive/groomed/clean attire/condition

Attempt/verbally/15/5/eye contact/15/Maintain/5/warm

What's the 2nd point of "Restaurant - Dinner"?

First Impression - Service Behaviors

What's the 1st point of "Restaurant - Dinner"?

Was Evening F&B open to guests as required?

According to 7th point of "Restaurant - Dinner" The food served must be the ......... item ordered. the ......... temperature. of the ........ and meets the menu .............

correct/proper/quality/description

What's the 7th point of "Restaurant - Dinner"?

All food was prepared according to the guests order.

What's the 6th point of "Restaurant - Dinner"?

The associate repeated back the order to ensure it was accurate.

According to 5th point of "Restaurant - Dinner" The server must be ............ about food and beverage .........., ........... and ingredients.

knowledgeable/offerings/preparation

What's the 5th point of "Restaurant - Dinner"?

The associate was knowledgeable about food and beverage offerings.

Realising the Region's ........... for grape growing (similar to ....... Valley), he started ....... Vineyard in 1999, making it India's first truly ....... wine brand.

potential/Napa/Sula/global

Rajeev Samant after quitting his ........... job, returned from the ...... to his family's land in ........, Maharashtra.

corporate/US/Nashik

The founder , ................, named the winery 'Sula' after his mother, .......... Sula is a ..........., ........... form of Sulabha.

Rajeev Samant/Sulabha/shortened/affectionate

The name Sula comes from the founder's ............ name.

mother's

Sula has which Rosé wine?

Sula Zinfandel Rosé

Sula has which Sparkling Wines?

Sula Brut , Sula Seco Rosé

Sula has which Red Wines?

Sula Shiraz , Dindori Reserve Shiraz

Sula has which White wines?

Sula Sauvignon Blanc , Sula Chenin Blanc , Sula Riesling

Sula Vineyard is located in which city?

Nashik

Sula was founded by whom?

Rajeev Samant

100

Sula was founded in which year?

1999