Part 4

100問 • 8ヶ月前

問題一覧

What's the 19th point of "In Room Dining"?

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

According to 18th point of "In Room Dining" The associate must ........ a warm and ....... closing. Eg. Enjoy your food, Enjoy your stay, Have a good night etc. ............ appreciation. Eg. Thank you for ordering food with us, Thank you for giving opportunity to serve for you, I appreciate you staying with us.

Provide/sincere/Demonstrate

What's the 18th point of "In Room Dining"?

Closing Guest Interaction - Service Behaviors.

What's the 17th point of "In Room Dining"?

Guest name used during the experience, when known.

According to 16th point of "In Room Dining" Food and Beverage ......... and plate presentation must be ............ and accurate order. served at ........... temperature. served in appropriate ...... ware.

contents/complete/appropriate/service

What's the 16th point of "In Room Dining"?

Food contents and plate presentation.

According to 15th point of "In Room Dining" The associate must present check ......... in the .............. present check accompanied by a .............. offer a ........... and clean pen.

face up/check cover/Courtyard pen/functional

What's the 15th point of "In Room Dining"?

The check was presented in a check cover and accompanied by a Courtyard pen.

According to 14th point of "In Room Dining" It will be an Audit point if the Tray left in corridor in the ......... are still visible in the following .........

evening/morning

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

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

The associate placed the tray as directed by the guest.

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

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.

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.

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.

According to 4th point of "Restaurant - Dinner" The associate must be able to communicate If applicable, the location of the ........ A full ............. menu is also available.

buffet/a la carte

What's the 4th point of "Restaurant - Dinner"?

The associate was able to communicate and promote the dinner concept.

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Boards.

two

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Club sandwich.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Chef's salad.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Burger.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Vegetable burger.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Local meat dish.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Local fish dish.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Local vegetarian dish.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Pasta or rice dish.

two

According to 12th point of "Restaurant - Dinner" there must be minimum of .....

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Grain bowl

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Soup.

one

According to 12th point of "Restaurant - Dinner" there must be minimum of ..... Desserts.

two

What's the 13th point of "Restaurant - Dinner"?

Kitchen & Bar - Beverage Offerings

What's the 12th point of "Restaurant - Dinner"?

Kitchen & Bar - Food Offerings

According to 11th point of "Restaurant - Dinner" Associate must be ◾........ during operating hours for dinner. ◾ present to serve a ........ customer at the counter. ◾not on their ........ telephone while in the ................. areas.

present/waiting/personal/front of house

What's the 11th point of "Restaurant - Dinner"?

A steady associate presence was noticeable during service.

What's the 10th point of "Restaurant - Dinner"?

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

What's the 9th point of "Restaurant - Dinner"?

Guest name used during the experience, when known.

According to 8th point of "Restaurant - Dinner" ◾The associate check back with the guest at least ...... while eating. ◾The associate verbally .......... if the food was suitable and upto their ............. ◾The associate ....... to bring ........ else to the guest. ◾The associate use the ............ to make .............

once/inquire/expectation/offer/anything/opportunity/suggestions

What's the 8th point of "Restaurant - Dinner"?

The associate checked back with the guest.

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... White wine

three

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Red wine.

three

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Rose wine

one

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Sparkling wine.

one

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... International beer.

two

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Local beer

two

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Non alcoholic beer.

one

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Highball drink.

one

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Lawball drink.

one

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Spritz.

one

According to 13th point of "Restaurant - Dinner" Beverage menu must include ...... Sparkling lemonade.

one

According to 12th point of CY Bistro PM, The associate must deliver the ◾ Bites & Boards, Social snacks within ....... minutes. ◾Greens & Grains, Bistro Classics within ...... minutes. ◾Bites and Boards and Social snacks must be served ...... to Greens & Grains and Bistro Classics.

10/17/prior

What's the 12th point of CY Bistro PM?

Server - The associate delivered items from the kitchen within the appropriate time.

What's the 9th point of CY Bistro PM?

Cashier - The overall experience met guest expectations and was free of negative detractors.

What's the 8th point of CY Bistro PM?

Closing Guest Interaction - Service Behaviors

What's the 7th point of CY Bistro PM?

Guest name was used during the experience when known.

According to 6th point of CY Bistro PM, The associate must ◾ Explain the ordering and ........... of the food to the guest. ◾ Explain that the order will be delivered to the ....... ◾ Provide a ....... number.

delivery/table/table

What's the 6th point of CY Bistro PM?

The associate issued a table number and explained purpose of stand.

What's the 5th point of CY Bistro PM?

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

According to 4th point of CY Bistro PM, ◾The guest will inquire about one ........... menu item. ◾Be knowledgeable about the ......... cocktails. ◾Be knowledgeable about and conversant about the ...... list. ◾Offer a food and beverage ..........

listed/signature/wine/pairing

What's the 4th point of CY Bistro PM?

The associate was knowledgeable about food and beverage offerings.

What's the 3rd point of CY Bistro PM?

Cashier - Name Tag/Badge

What's the 2nd point of CY Bistro PM?

Cashier - First Impression - Service Behavior

What's the 1st point of CY Bistro PM?

Was the Bistro open to guests as required in the evening?

According to 24th point of CY Bistro PM, The following colleteral and supplies must be present in correct Brand Voice or specification:- ◾............, if table service is not provided. ◾........ glasses ........oz minimum. Bistro B etched. Not permitted to be displayed on the ...... bar. ◾..... codes, if Mobile dining offered. must direct to brand approved menu .......... in brand value.

Table number/Wine/12/front/QR/template

According to 23rd point of CY Bistro PM, ◾ Available daily from 5PM - ....... ◾Only offer the required ........... ◾ Proper seasonal ........... use records present. ◾ Served in brand ........... ◾Display brand specification countertop ........ In brand ......... sign holder. Displayed at the Bistro counter from after ............ until the bar closes.

6:30PM/componant/Sangria/specification/signage/approved/breakfast

What's the 16th point of CY Bistro PM?

Indicate menu item ordered.

According to 15th point of CY Bistro PM, The food and beverage must be:- ◾The correct item ......... ◾The ....... temperature. ◾........ (taste of the food is acceptable and meets the menu description). ◾Prepared according to use ........ ◾Ordered item .......... ◾Served on proper ......... and glassware as shown in ..... .......

ordered/proper/Quality/record/available/plateware/use record

What's the 15th point of CY Bistro PM?

All food and beverage were prepared according to the guest's order and brand specifications.

What's the 14th point of CY Bistro PM?

Server - The associate was knowledgeable about food and beverage offerings.

What's the 11th point of CY Bistro PM?

Server - Name Tag/Badge

What's the 10th point of CY Bistro PM?

Server - First Impression - Service Behaviors

According to 13th point of CY Bistro PM, If the table service is offered:- ◾.......... the Bistro server/associate. ◾It is acceptable for a ............... not to be used/removed.

Evaluate/table number

According to 13th point of CY Bistro PM, The associate must ◾Make a relevant ........ acknowledging menu item ordered upon ..........(eg. Item name, requested modifications) ◾Remove ....... number upon delivery. ◾............. with guest after delivery to ensure everything was good.

comment/delivery/table/Follow up

100

What's the 13th point of CY Bistro PM?

Server - Delivery Procedures

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1