Part 2

89問 • 6ヶ月前

問題一覧

101.) How do you greet a guest? Welcome the guest with a warm ......, .......... eye contact, greet them .......... by saying 'Good [morning/afternoon/evening], welcome to [restaurant name],' and offer ............ right away."

smile/maintain/politely/assistance

102.) How do you handle complaints? .......... calmly, .......... with the guest, ........... sincerely, take immediate action to ........ the issue, and ........ up to ensure their satisfaction.

Listen/emphatize/apologize/resolve/follow

103.) What's the importance of body language? "Body language is important because it ....... confidence, attentiveness, and professionalism. ......... gestures like eye contact, smiling, and good posture help ....... trust with guests."

shows/Positive/build

104.) How to deal with a rude guest? Stay ...... and polite, listen .........., don’t take it ..........., ........... if needed, try to ......... the issue, and inform a ............. if necessary.

calm/patiently/personally/apologize/resolve/supervisor

105.) What's guest delight? Guest delight means ............. guest expectations by offering ........... service, personalized attention, and memorable experiences that make them feel .........

exceeding/exceptional/valued

106.) What's suggestive selling? "Suggestive selling means recommending .......,..... items to enhance the guest's experience, like suggesting a drink, ....... dish, or dessert that pairs well with their order."

additional/side

107.) What's upselling? Upselling is .............. the guest to buy a higher-priced or better-quality item than they originally ..........., to enhance their experience and ......... sales.

encouraging/planned/increase

108.) What will you do if a guest doesn't like the food? I will politely .........., ....... to the guest’s concern, ....... to replace the dish or suggest an ..........., and .......... the kitchen and manager if needed.

Apologize/listen/offer/alternative/inform

109.) What are the 5 golden rules of service? 1. ....... every guest warmly 2. ......... carefully and respond politely 3. Be ........... without being intrusive 4. Handle ............. professionally 5. .......... guest expectations whenever possible.

Greet/Listen/attentive/complaints/Exceed

110.) What's guest profiling? Guest profiling is ............. and using information about a guest’s ............, habits, and past visits to ............ their experience and provide better service.

collecting/preferences/personalize

111.) How do you serve a VIP guest? To serve a VIP guest, I provide ............. service, personalized .........., address them respectfully by their ......, ensure prompt and ......... service, ............ their needs, maintain discretion, and go the extra mile to ......... expectations.

exceptional/attention/name/flawless/anticipate

112.) What if two guests arrive at the same time? If two guests arrive at the same time, I ....... both warmly, .......... the guest who approached first or has a reservation, and politely ........ the other guest that I will assist them ........, ensuring both feel ......... and attended to.

greet/prioritize/ensure/shortly/valued

113.) How do you handle a drunk guest? I handle a drunk guest ........ and respectfully, ....... arguments, stop ......... alcohol politely, offer ....... or food, and ........ the supervisor or manager if needed to ensure the ......... and comfort of all guests.

calmly/avoid/serving/water/inform/safety

114.) What if a guest ask something you don't know? If a guest asks something I don’t know, I never ....... I politely say, 'Let me .........that for you,' and immediately check with a ....... or the relevant department to provide an ........... answer.

guess/confirm/senior/accurate

115.) What if a guest refuses to pay? If a guest refuses to pay, I ..... calm and polite, ...... confrontation, and immediately ....... my manager or supervisor to handle the situation professionally as per hotel .......

stay/avoid/inform/policy

116.) What's KOT/BOT? KOT (........... Order Ticket) and BOT (.......... Order Ticket) are .......... order slips used in restaurants: KOT is used to place food orders from the ......... area to the kitchen. BOT is used to place drink orders from the service area to the ...... They help ......... accurate and ........ preparation of orders.

Kitchen/Beverage/service/Bar/ensure/timely

119.) What's Par stock? Par stock is the standard minimum .......... of an item that should .......... be kept in inventory to meet daily operational ............ For example: If a bar uses 10 bottles of soda daily, the par stock might be 15 bottles — to cover usage and ............ demand. It helps ......... stockouts and ensures smooth service.

quantity/always/needs/unexpected/prevent

120.) What's a requisition slip? A requisition slip is a .......... used to request items from the ...... or inventory department. In F&B, it's used when staff (like kitchen or bar) need ingredients, beverages, or supplies. It includes: 1.) ....... name 2.) .......... needed 3.) ...... and department requesting It ensures proper tracking and control of stock ...........

document/store/Item/Quantity/Date/movement

121.) What's a POS system? POS system is a ............... system used to ...... orders , ..... bills, and manage ............ in restaurants.

computerized/punch/print/payments

122.) How do you split the bill? To split a bill, ........ the total amount equally or as per each guest’s order, and generate ............ bills using the POS system.

divide/separate

123.) What's voiding in POS? Voiding in POS means ............ an item or bill that was ......... by mistake before payment is made.

cancelling/entered

124.) What are service recovery steps? L – ........ to the guest carefully E – .......... with their situation A – ........... sincerely R – ......... the issue quickly N – ........ or follow up to ensure satisfaction

Listen/Emphatize/Apologize/Resolve/Notify

125.) What's the difference between Guest check and Guest Bill? Guest Check – A ............ note showing what the guest has ........... (used during service). Guest Bill – The ....... printed document with total ........., presented for payment. Guest Check = Order Summary Guest Bill = Final Invoice

temporary/ordered/final/charges

127.) What's the billing process? The billing process involves ............ a guest check or bill through the ...... system, verifying all .......... items, applying any ............ or offers, presenting the ....... to the guest, collecting ............., and providing the final receipt.

generating/POS/ordered/discount/bill/payment

128.) What's the use of QR code menus? "QR code menus ........ guests to scan and view the menu on their ............... It reduces .......... contact, speeds up service, ensures easy .......... to the menu, and is more ......... and eco-friendly.

allow/smartphones/physical/updates/hygienic

129.) What's Revenue Management in F&B? "Revenue management in F&B means using ............ like ........., ....... design, table turnover, and ............. to maximize sales and profit while meeting guest ........... efficiently.

strategies/pricing/menu/promotions/demands

130.) How do you handle discounts and complimentary items? "I handle discounts or complimentary items only with proper .......... from the manager, .......... it accurately in the POS system, and clearly inform the guest to ensure ............... and guest satisfaction.

approval/update/transparency

126.) What's the flow of food order from taking to delivery? "The flow of a food order starts with taking the guest's order, ............ it into the POS system, ......... the KOT to the kitchen, food ............... by chefs, food ......... by service staff, and ....... delivery to the guest's table with proper presentation and service.

punching/sending/prepration/pickup/timely

131.) Tell me about yourself. My name is Amiit Kumar, and I’m currently working as a F&B Service Expert at Courtyard by Marriott Agra. I have .......... strong knowledge in food and beverage service, menu understanding, guest interaction, and handling special requests. I always focus on providing personalized service and creating a comfortable dining experience for each guest. I enjoy working in a team, staying calm under pressure, and I’m always looking for ways to learn and grow in the hospitality industry.

gained

132.) Why should we hire you? You should hire me because I bring strong ............ experience from some of the most respected names in the hospitality industry. I completed my Industrial Training at Hyatt Regency Chandigarh, where I learned the basics of guest service and hotel operations. Later, I did my Apprenticeship at ITC Grand Bharat Gurgaon, which taught me the importance of luxury service, fine dining etiquette, and attention to detail. Currently, I’m working at Courtyard by Marriott Agra as a Guest Service Associate where I’ve gained practical experience in food & beverage service, guest handling, and working under pressure. I’m sincere, quick to adapt, and passionate about providing excellent service, and I’m confident I can add value to your team."

hands on

133.) Why do you want to work in F&B? I want to work in F&B because I genuinely ........ serving people and creating memorable dining experiences. During my training at Hyatt Regency Chandigarh and my apprenticeship at ITC Grand Bharat, I developed a strong interest in food and beverage service. I love learning about different cuisines, beverages, and service styles. Working in F&B allows me to interact with guests, understand their needs, and make them feel special. It’s a dynamic and rewarding department where I can grow both professionally and personally."

enjoy

134.) What are your Strengths? My strengths include strong guest ............ skills, a positive attitude, and the ability to stay calm under pressure. I’m a quick learner and always eager to improve. My background with ITC Grand Bharat, Hyatt Regency Chandigarh, and Courtyard by Marriott Agra has helped me develop excellent communication, teamwork, and attention to detail. I always try to give personalized service and ensure guest satisfaction."

handling

135.) Want is your weakness? One of my weaknesses is that I pay too much ........... to detail. Sometimes I spend extra time making sure everything is perfect — whether it’s table setup or the way a dish is served. While it can slow me down a little, I believe it helps ensure the guest receives the best possible experience. I’m learning to balance quality with efficiency

attention

136.) Where do you see yourself in next 5 years? In 5 years, I see myself more ........ and knowledgeable in food and beverage service. I want to keep improving my communication, product knowledge, and guest-handling skills, so I can grow into a more responsible role in the team.

skilled

137.) Why do you want to change your job? I’m .......... for the experience I’ve gained at Courtyard by Marriott Agra, but now I’m looking for a new opportunity where I can learn more, face new challenges, and grow further in the F&B department. I want to work in an environment that helps me improve my skills, take on more responsibility, and continue developing my career in hospitality.

grateful

138.) How do you handle pressure? In the F&B industry, pressure is a ...... of daily operations, especially during busy hours. I stay calm, stay focused on the task, and prioritize the work. I believe in teamwork and clear communication to manage the rush smoothly. My experience at Courtyard by Marriott, along with my training at ITC Grand Bharat and Hyatt Regency, has taught me how to stay composed, handle multiple tasks, and still give the best service to the guest.

part

140.) What motivates you towards your job? What motivates me is the ............ of making guests happy through good service. I enjoy interacting with people, learning about food and beverages, and improving myself every day. When a guest leaves with a smile or appreciates the service, it gives me a sense of achievement. That positive energy keeps me motivated to do better every day

satisfaction

141.) Are you a Team player? Yes, I’m definitely a team player. I believe good service is only possible when the whole team works ......... smoothly. In my experience at Courtyard by Marriott, ITC Grand Bharat, and Hyatt Regency, I’ve learned to support my team members, communicate clearly, and help wherever needed — whether it's during a busy service or behind the scenes. I always try to keep a positive attitude and contribute to the team’s success."

together

142.) What if a team member is under performing? If a team member is underperforming, I would first try to understand the ........ — maybe they are new, stressed, or facing some difficulty. I would support them by offering help or guidance without judging them. If the issue continues, I would respectfully inform my supervisor, because teamwork and service quality are important. I believe in lifting the team up, not blaming anyone.

reason

143.) What do you know about our hotel/brand? Taj Hotel & Convention Centre Agra is one of the ....... hotels in the city, known for its luxury, beautiful view of the Taj Mahal, and world-class service. Being part of the Taj brand, it stands for excellence and true Indian hospitality — and I would be proud to be a part of such a respected name.

finest

144.) What does Hospitality mean to you? To me, hospitality means making guests feel ......., comfortable, and cared for. It’s not just about serving food or drinks — it’s about creating a warm and welcoming experience that they remember. True hospitality comes from the heart, with respect, attention to detail, and a positive attitude."

valued

145.) What are your salary expectations? My experience with brands like Courtyard by Marriott, ITC Grand Bharat, and Hyatt Regency, along with my skill set. I’m expecting between ₹18,000 - 22,000. I believe it’s a fair expectation based on my experience and ITCs standard but final decision will be yours and acceptable.

considering

146.) A guest wants a dish that's unavailable - what will you do? If a guest wants a dish that's unavailable than first I will apologize ........., inform the guest that the dish is currently ..........., and .......... a similar dish by taste or recommend any other alternative dish from the menu.

politely/unavailable/suggest

147.) A guest spilled wine on themselves - what will you do? If a guest spills wine, I would politely ...... napkins or a clean cloth, ........ calmly, and ...... them to the restroom if needed, ............ they feel comfortable and cared for.

offer/assist/guide/ensuring

148.) Two tables are waiting which one will you serve first? I will serve the table that ......... the order first, ....... one has a time ............ request or a ....... guest. I’ll also inform both tables politely to manage their expectations.

placed/unless/sensitive/VVIP

149.) You served a dish without side - guest is upset. What will you do now? I would apologize ............, ......... bring the missing side, and .......... the guest is satisfied. If .........,, I’d inform my supervisor to handle it further.

sincerely/quickly/ensure/needed

150.) A guest complains - food is undercooked. What will you do next? If a guest says the food is undercooked, I would apologize ............. and ...... the dish back to the kitchen. I’d ......... the chef and ..... the guest if they’d like it re-cooked or ........ another option. While it's being prepared, I’d keep the guest ........... and ....... they’re comfortable. If needed, I’d ......... my supervisor to help recover the service and ensure guest satisfaction.

sincerely/take/inform/ask/prefer/informed/ensure/involve

151.) The POS stops working, how do you handle billing? If the POS stops working, I would ..... calm and ........ the supervisor or IT team immediately. Meanwhile, I would ........ to manual billing using a bill book or ...... copies to ensure the guest experience isn’t ......... I’d ......... the situation politely to the guest and ......... them that their bill will be ......... and handled smoothly.

stay/inform/switch/KOT/delayed/explain/reassure/accurate

152.) A child is crying very loudly and disturbing others . What will you do ? If a child is crying loudly and disturbing other guests, I would ......... the parents .......... and empathetically, offering ............ such as a high chair, toys, or something to .......... the child. If needed, I’d suggest a ......... spot where they can ...... the child without feeling ............, while ensuring other guests remain ..............

approach/politely/assistance/calm/quieter/comfort/pressured/comfortable

153.) Guest finds hair in the food - how do you react? If a guest finds hair in the food, I would ............ apologize and immediately .......... the dish. I’d offer a fresh ............... or an alternative as per the guest’s preference. I would also inform the chef or supervisor to ensure it doesn’t happen again. Finally, I’d follow up with the guest to make sure they’re fully satisfied and feel taken care of.

sincerely/remove/replacement

154.) Guest is diabetic and ask for advice. What would you suggest? If a diabetic guest asks for advice, I would first suggest low-........, high-........ options such as grilled vegetables, lean proteins like grilled chicken or fish, and salads with light dressing. I would avoid recommending sugary desserts or high-carb dishes. I’d also politely offer to check with the chef or our nutrition team for personalized recommendations to ensure the guest’s dietary needs are safely met.

sugar/fiber

155.) A guest asks for a wine you don't know. How would you respond? If I don’t know the wine, I’d politely let the guest know I’ll ........ and get accurate information. I’d ......... the sommelier or wine list and return quickly with the right suggestion, ensuring the guest feels well taken care of.

check/consult

156.) What would you do if a guest is unhappy with the waiting time ? If a guest is unhappy with the waiting time, I would ............. apologize and reassure them that I understand their .......... I’d politely update them on the progress of their order, and depending on the situation, offer a small gesture — like a complimentary amuse-bouche, a mocktail, or a beverage — to make their wait more comfortable. I’d also inform the manager or kitchen team to expedite the service and ensure the guest feels cared for throughout.

sincerely/concern

157.) How do you handle a situation when multiple tables calls you at once? In such situations, I stay calm and ............ based on urgency. I quickly .............. all guests with a polite .......... or smile, then attend to the most time-sensitive request first—like food issues or billing. I inform the others I’ll be with them shortly, and if needed, I ask a colleague for support. Clear communication and teamwork help me ensure every guest feels attended to.

prioritize/acknowledge/gesture

158.) What's the correct way to serve a lady and a gentleman at the table? I serve the lady ......, then the gentleman, always from the right side with a smile and minimal disturbance.

first

159.) How do you deal with a no show reservation? If a guest doesn’t show up, I wait for a ................. time—usually 15 to 20 minutes—and try to ........ them if possible. I inform my supervisor and update the reservation system. If needed, I ......... the table for walk-in guests, following hotel policy."

reasonable/contact/release

160.) How do you handle an intoxicated guest who's asking for more alcohol? If a guest appears intoxicated, I would politely and respectfully ........ further alcohol service, as per responsible service policy. I’d offer water or food instead and inform my supervisor discreetly. The goal is to ensure the guest’s ....... while handling the situation calmly and professionally.

refuse/safety

161.) What are the type of guests you should never argue with? In Hospitality, you should never argue with .... guest.

any

162.) How do you personalize service for a returning guest? I personalize service for a returning guest by .................. their previous preferences like room choice, favorite food or drink, and greeting them by name. This makes them feel valued and recognized, enhancing their overall experience."

remembering

163.) How do you keep track of allergies and dietry preferences in fine dining? In fine dining, we ..... allergies and dietary preferences at the time of ............. or when taking the ........, and immediately inform the chef and kitchen staff. We also update the POS system or use special markers to ensure every team member is aware and careful during service.

note/reservation/order

164.) How do you maintain service standards during buffet operation? I maintain service standards during buffet operation by ensuring food is .............. promptly, the buffet area stays ........ and organized, and by providing attentive table service—clearing plates, refilling water, and responding to guest needs quickly and politely."

replenished/clean

168.) What's Anticipatory service? Anticipatory service means ......... guest needs before they ask, by ............ and responding proactively.

meeting/observing

169.) What's Proactive Guest Engagment? Proactive guest engagement means .............. guests first, offering help or suggestions without waiting for them to ask. It shows attentiveness and enhances the guest experience.

approaching

170.) How do you respond to a guest who's asking for food that violates the restaurant policy? I politely ....... the restaurant policy and offer a suitable ............ that meets their needs, ensuring they still feel valued and cared for.

explain/alternative

171.) What's the difference between Continental and Oriental cuisine? Continental cuisine refers to food from ........., especially Western countries like France, Italy, and Spain. It focuses on .........., baked dishes, and mild spices. Oriental cuisine includes food from ....... and Southeast Asia, like Chinese, Japanese, and Thai, known for ..... flavors, stir-frying, and the use of soy, ginger, and rice.

Europe/sauces/East/bold

172.) What are the examples of Mediterranean dishes. Mediterranean dishes include ........., falafel, Greek salad, grilled fish, pita bread, and shakshuka — all rich in olive oil, herbs, and fresh vegetables.

hummus

173.) Name 5 types of Indian Regional cuisine. 5 types of Indian regional cuisine: 1. ........... Cuisine – Known for butter chicken, dal makhani, and tandoori dishes. 2. South Indian Cuisine – Includes dosa, idli, sambar, and coconut-based curries. 3. Bengali Cuisine – Famous for fish curry, rice, and sweets like rasgulla. 4. Gujarati Cuisine – Mostly vegetarian with dishes like dhokla and thepla. 5. Rajasthani Cuisine – Known for dal baati churma and spicy curries.

Punjabi

174.) What are examples of International Breakfast options. Examples of international breakfast options include: 1. ............. – Croissants, toast, butter, jam, coffee. 2. American – Eggs, bacon, pancakes, juice. 3. English – Sausages, baked beans, eggs, toast.

Continental

175.) What are the uses of different knives in a table setup. 1. ........... Knife – Used for main course items like meat or vegetables. 2. Fish Knife – Specifically shaped for eating fish without damaging the flesh. 3. Butter Knife – Used to spread butter or soft spreads on bread. 4. Steak Knife – A sharp, serrated knife for cutting steaks and grilled meats. 5. Dessert Knife – Smaller knife used for cutting desserts or fruits.

Dinner

176.) What's a Fish fork and when it's used? A fish fork is a small, .......-tined fork with a slightly ......... shape, designed to help remove bones and ............ delicate fish flesh. Used when: Serving or eating fish dishes, especially in formal dining setups.

broad/curved/separate

177.) What's a Soup spoon and where it's placed? A soup spoon is a round ......... spoon used for eating soup or broth. Placement: It is placed on the right side of the dinner plate, .......... if multiple utensils are used, because it's used first.

bowled/outermost

178.) What's a charger plate? A charger plate is a large .......... base plate placed under the main dinner plate during formal meals. Purpose: It ......... table presentation and is not used for direct eating. It's removed before the main course is served.

decorative/enhances

181.) What are the parts of a wine bottle opener? A wine bottle opener has five main parts: the ...... (spiral) to pierce the cork, a handle for grip, a foil cutter to remove the seal, a hinged .......... for leverage, and a cap lifter to open bottle caps.

worm/fulcrum

186.) How do you promote a Chefs special to a guest? Today we have a Chef’s Special dish – it’s a [dish name], freshly prepared with premium ingredients, and available only for a ......... time. Guests are really enjoying it today — would you like to try it?” This approach creates urgency, highlights freshness and premium ingredients.

limited

188.) How do you explain the Happy Hours promotion to a guest ? Happy Hour is our special promotion where .......... drinks and snacks are offered at .............. prices between [mention time], creating a perfect time for guests to relax and enjoy more for less.

selected/discounted

189.) What are Loyalty programs and how do you explain it to the guest? Loyalty programs are special membership ......... that ........ regular guests with points, discounts, or exclusive benefits. How to explain to a guest: “Sir/Ma’am, we have a loyalty program that lets you earn points every time you dine or stay with us. These points can be redeemed for discounts, free nights, or exclusive offers. Would you like me to help you enroll?”

schemes/rewards

190.) How do you handle a guest asking for discounts? I politely inform the guest that prices are ........, but I highlight any ......... offers, happy hours, or loyalty programs they can benefit from.

fixed/ongoing

191.) What's the role of F&B in generating hotel revenue? F&B plays a key role in generating revenue by ........ food and beverages, promoting upselling, managing costs, hosting events, and enhancing guest satisfaction to encourage repeat business.

selling

192.) What's Cross selling? Cross-selling in F&B means suggesting additional items that ............ the guest’s order, like recommending a side dish, dessert, or drink to go with their meal.

compliment

192A.) What's Suggestive selling? Suggestive selling is the technique of recommending ........ high ........ or popular items to guide the guest’s choice and enhance their experience.

specific/margin

192B.) What's Upselling? Upselling is offering a ......... priced or upgraded version of what the guest is ordering to increase the bill value.

higher

192C.) What's Silent Selling? Using ............ displays, well-presented dishes, menu design, or table setups to tempt the guest without speaking.

attractive

192D.) What's Downselling? When a guest refuses an expensive item, offering a more ........... option instead.

affordable

194.) What are the coming KPIs in F&B? 1. Food Cost % – Measures how much the ..... of food affects profit. 2. Beverage Cost % – Similar to food cost but for .......... 3. Average Check – Total sales divided by number of ......... 4. Table Turnover Rate – How many times a table is ....... in a shift. 5. Guest Satisfaction Score – Based on guest ........... and surveys.

cost/drinks/guests/used/feedback

195.) How do you help increase average check value? I help increase the average check value by using ............ and ....... selling techniques, recommending high-margin items, combo meals, and suggesting add-ons like sides, desserts, or premium drinks.

upselling/cross

196.) What do you think what makes a 5star F&B Experience? A 5-star F&B experience is made by .............. service, high-quality food and beverages, elegant ambiance, attention to detail, and ............ guest care.

exceptional/personalized

198.) What skills have you learned in your last job that will help you here? In my last job, I learned ....... handling, upselling, teamwork, time management, and how to maintain hygiene and service standards — all of which will help me perform well in this role.

guest

199.) How do you handle feedback from your supervisor? I take feedback from my supervisor ............. as a chance to learn and improve my performance.

positively

200.) How will you contribute to our F&B Team from day one? From day one, I will contribute by being ......., following ........., supporting my team, giving excellent guest service, and always being ready to learn and adapt.

punctual/standards

Укитувчи нутк маданяти

ユーザ名非公開 · 64問 · 7日前

Укитувчи нутк маданяти

64問 • 7日前

ユーザ名非公開

16type judgment functions

Csnv03 · 90問 · 17日前

16type judgment functions

competence 16

competence 16

competence 16

competence 16

COMPETENCE 15

COMPETENCE 15

M11c20⚡️

مقطع من الاغاني عراقيه قصيره · 20問 · 2ヶ月前

M11c20⚡️

20問 • 2ヶ月前

مقطع من الاغاني عراقيه قصيره

bbme

Desa Mae Santiago · 22問 · 2ヶ月前

bbme

22問 • 2ヶ月前

Desa Mae Santiago

BBME MOTIVATION

Desa Mae Santiago · 26問 · 3ヶ月前

BBME MOTIVATION

26問 • 3ヶ月前

Desa Mae Santiago

Competence 16

ユーザ名非公開 · 150問 · 3ヶ月前

Competence 16

150問 • 3ヶ月前

ユーザ名非公開

Competence 1

ユーザ名非公開 · 112問 · 3ヶ月前

Competence 1

112問 • 3ヶ月前

ユーザ名非公開

IBM 1/4

Lorenzo Cokee · 6問 · 3ヶ月前

IBM 1/4

6問 • 3ヶ月前

Lorenzo Cokee

LIE DETECTION(1&2)

Honeylyn Joy Rirao · 100問 · 3ヶ月前

LIE DETECTION(1&2)

100問 • 3ヶ月前

Honeylyn Joy Rirao

DC no.2

Mutated Lemon · 26問 · 3ヶ月前

DC no.2

LEA 3

LEA 3

MIL

Jamila Escudero · 26問 · 4ヶ月前

MIL

CDI 108 PRELIM

CDI 108 PRELIM

問題一覧

smile/maintain/politely/assistance

102.) How do you handle complaints? .......... calmly, .......... with the guest, ........... sincerely, take immediate action to ........ the issue, and ........ up to ensure their satisfaction.

Listen/emphatize/apologize/resolve/follow

shows/Positive/build

calm/patiently/personally/apologize/resolve/supervisor

105.) What's guest delight? Guest delight means ............. guest expectations by offering ........... service, personalized attention, and memorable experiences that make them feel .........

exceeding/exceptional/valued

additional/side

107.) What's upselling? Upselling is .............. the guest to buy a higher-priced or better-quality item than they originally ..........., to enhance their experience and ......... sales.

encouraging/planned/increase

Apologize/listen/offer/alternative/inform

Greet/Listen/attentive/complaints/Exceed

collecting/preferences/personalize

exceptional/attention/name/flawless/anticipate

greet/prioritize/ensure/shortly/valued

calmly/avoid/serving/water/inform/safety

guess/confirm/senior/accurate

stay/avoid/inform/policy

Kitchen/Beverage/service/Bar/ensure/timely

quantity/always/needs/unexpected/prevent

document/store/Item/Quantity/Date/movement

121.) What's a POS system? POS system is a ............... system used to ...... orders , ..... bills, and manage ............ in restaurants.

computerized/punch/print/payments

122.) How do you split the bill? To split a bill, ........ the total amount equally or as per each guest’s order, and generate ............ bills using the POS system.

divide/separate

123.) What's voiding in POS? Voiding in POS means ............ an item or bill that was ......... by mistake before payment is made.

cancelling/entered

Listen/Emphatize/Apologize/Resolve/Notify

temporary/ordered/final/charges

generating/POS/ordered/discount/bill/payment

allow/smartphones/physical/updates/hygienic

strategies/pricing/menu/promotions/demands

approval/update/transparency

punching/sending/prepration/pickup/timely

gained

hands on

enjoy

handling

attention

skilled

grateful

part

satisfaction

together

reason

finest

valued

considering

politely/unavailable/suggest

offer/assist/guide/ensuring

placed/unless/sensitive/VVIP

sincerely/quickly/ensure/needed

sincerely/take/inform/ask/prefer/informed/ensure/involve

stay/inform/switch/KOT/delayed/explain/reassure/accurate

approach/politely/assistance/calm/quieter/comfort/pressured/comfortable

sincerely/remove/replacement

sugar/fiber

check/consult

sincerely/concern

prioritize/acknowledge/gesture

158.) What's the correct way to serve a lady and a gentleman at the table? I serve the lady ......, then the gentleman, always from the right side with a smile and minimal disturbance.

first

reasonable/contact/release

refuse/safety

161.) What are the type of guests you should never argue with? In Hospitality, you should never argue with .... guest.

any

remembering

note/reservation/order

replenished/clean

168.) What's Anticipatory service? Anticipatory service means ......... guest needs before they ask, by ............ and responding proactively.

meeting/observing

approaching

explain/alternative

Europe/sauces/East/bold

hummus

Punjabi

Continental

Dinner

broad/curved/separate

bowled/outermost

decorative/enhances

worm/fulcrum

limited

selected/discounted

schemes/rewards

fixed/ongoing

selling

192.) What's Cross selling? Cross-selling in F&B means suggesting additional items that ............ the guest’s order, like recommending a side dish, dessert, or drink to go with their meal.

compliment

192A.) What's Suggestive selling? Suggestive selling is the technique of recommending ........ high ........ or popular items to guide the guest’s choice and enhance their experience.

specific/margin

192B.) What's Upselling? Upselling is offering a ......... priced or upgraded version of what the guest is ordering to increase the bill value.

higher

192C.) What's Silent Selling? Using ............ displays, well-presented dishes, menu design, or table setups to tempt the guest without speaking.

attractive

192D.) What's Downselling? When a guest refuses an expensive item, offering a more ........... option instead.

affordable

cost/drinks/guests/used/feedback

upselling/cross

exceptional/personalized

guest

199.) How do you handle feedback from your supervisor? I take feedback from my supervisor ............. as a chance to learn and improve my performance.

positively

punctual/standards