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HMC 2
69問 • 1年前
  • phoebe grace galos
    • 通報

    問題一覧

  • 1

    -Supervised by outlet manager

    Outlet/Food Outlet

  • 2

    -Under the responsibility of room service manager

    Room Service

  • 3

    -Under the supervision of the banquet manager

    Banquet Service

  • 4

    - in charge of food and beverage service in hotels, restaurants, and food outlets

    • Food and Beverage Director

  • 5

    - responsible to provide friendly and efficient service of food and beverage to all the guests in the room and poolside

    Room Service Captain

  • 6

    Responsible for answering all telephone calls, taking, and processing orders from guests in the room.

    Room Service Order Taker

  • 7

    - responsible for preparing, set tray and delivering orders to guest rooms.

    Room Service Waiter

  • 8

    - serves as a team leader

    Bar Captain

  • 9

    prepares/mixes alcoholic and non-alcoholic beverages.

    Bartender

  • 10

    - assist in serving drinks to guests

    Bartender Attendant

  • 11

    oversees all operation before and after the event.

    Banquet Captain

  • 12

    responsible in serving food and beverages to guest at venues

    Banquet Waiter

  • 13

    -Headed by bar managers

    Bars

  • 14

    welcomes and greets customers and escorts them to their tables.

    Banquet Attendant/Receptionist

  • 15

    Known in American service as the dining room

    Maitre d'hotel

  • 16

    also known as station waiter/ head waiter/ captain waiter

    Chef de rang

  • 17

    - waiter in charge of specific section or station

    chef de rang

  • 18

    - also known as head waiter

    Chef de salle

  • 19

    in charge of the service for an entire dining room.

    chef de salle

  • 20

    - also known as dining room attendant.

    Demi-chef de rang

  • 21

    - also known as wine steward.

    Chef de vin or Sommelier

  • 22

    also known as waiter

    Chef d'etage

  • 23

    - deals most directly with the guests once they are seated.

    chef d'etage

  • 24

    - also known as busboy

    Commis de rang

  • 25

    Are made up of institutions or different institutions owning or operating food service establishments within the institutional boundaries of school and hospitals

    Institutional food service Industry

  • 26

    one should practice standard good grooming and personal hygiene.

    Standards of cleanliness

  • 27

    - all restaurant service personnel must be adaptable and accommodating

    Flexible

  • 28

    - it is expected to be organized, effective, and competent.

    Efficient

  • 29

    - you have to connect yourself to others.

    Cooperative

  • 30

    - you know how to get the attention of people.

    Persuasive

  • 31

    - the success of the food and beverage outlet may depend on the dedication of its people..

    Committed

  • 32

    Is a restaurant that serves modurately price food in a casual atmosphere

    Casual dining restaurant

  • 33

    It is similar to food courts thought is not located inside a mall or shopping area

    Food Park

  • 34

    offers patron a selection of food at a fixed prices

    Buffet and smorgasbord

  • 35

    Also known as quickly restaurant

    Fast food

  • 36

    Shop that serves different type of pizzas

    Pizzeria

  • 37

    Serving tea

    Tea room/Tea house

  • 38

    An outlet that only serves beverages both alcoholic and non alcoholic

    Bar

  • 39

    A type of beverage outlet that focuses in serving wine

    Wine bar

  • 40

    Is the type of beverage outlet that serves beer

    Brew pub

  • 41

    Specializes in serving coffee

    Coffee shop

  • 42

    A small restaurant serving moderately

    Bistro

  • 43

    This outler has evolved from the traditional cafeteria wherein

    Food hall

  • 44

    An outlet that offers the actual dining experience, which represent the kind of food service based on a certain culture

    National Ethnic Restaurant

  • 45

    The food usually takes a backseat to the presentation of the theme and these restaurant attract customer solely on the premise of the theme itself

    Theme Restaurant

  • 46

    Is a group of different food service establishments and is usually located in commercial or public areas especially in places where people are concentrated

    Commercial food service Industry

  • 47

    This industry caters to workers of different categories within its industrial boundaries

    industrial food service Industry

  • 48

    Is an establishment that serves the customer with prepared food

    Restaurant

  • 49

    is a food service establishment that is an expert in serving beverages and secondarily food

    Bar Restaurant

  • 50

    Is a food service establishment that has an expertise in serving both beverage and food

    Bar and Restaurant

  • 51

    4 Areas of Guests’ Needs

    Physical need Psychological Need Social Need Practical Need

  • 52

    - nutritious food, safe environment

    Physical Need

  • 53

    - socialization, attention

    Social Need

  • 54

    - hunger, thirst

    Psychological Need

  • 55

    - interaction, helping someone

    Practical Need

  • 56

    The one who cannot make up his mind regarding the foods that he wants to order

    Procrastinator Guest

  • 57

    Usually doubtful to the quality of the food and or the way it is prepared.

    Skeptic Guest

  • 58

    Guest who sends the items back to the kitchen is a person who knows exactly what he wants.

    Sender Backer guest

  • 59

    Guest who are physically challenged.

    Handicapped Guest

  • 60

    This needs a little extra care when serving.

    Older Guest

  • 61

    Always ask the parents whether they want a high chair for their child. Be careful not to offend the child, make sure that he needs it.

    Child Guest

  • 62

    Seeks attention and as a result can be somewhat irritating.

    Wise Guy Guest

  • 63

    Impresses you with his knowledge and can make you feel frustrated.

    Talker Guest

  • 64

    Has a diet restriction and will expect the serve to be knowledgeable in answering the question about the menu.

    silent type guest

  • 65

    Only orders coffee while reading newspaper, books and sit at a table for a couple of hours.

    Coffee Drinker Guest

  • 66

    Many times the price of the menu item is a serious consideration for this guest.

    Budgeter Guest

  • 67

    The one who does not leave a tip or in a small amount only, that guest should still be served in the same professional

    Bad Tipper Guest

  • 68

    Shy and soft-spoken individual so listen to him with care.

    Silent type guest

  • 69

    Typically be accompanied by a sighted person. In this situation the server should not hesitate to offer services when needed.

    Blind guest

    • THC 3

    THC 3

    phoebe grace galos · 6問 · 1年前

    THC 3

    THC 3

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    RPH

    RPH

    phoebe grace galos · 44問 · 1年前

    RPH

    RPH

    44問 • 1年前
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    ABM

    ABM

    phoebe grace galos · 43問 · 1年前

    ABM

    ABM

    43問 • 1年前
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    HMC 1

    HMC 1

    phoebe grace galos · 28問 · 1年前

    HMC 1

    HMC 1

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    PATHFIT

    PATHFIT

    phoebe grace galos · 34問 · 1年前

    PATHFIT

    PATHFIT

    34問 • 1年前
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    NSTP

    NSTP

    phoebe grace galos · 28問 · 1年前

    NSTP

    NSTP

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    HMC 1 (QUIZ)

    HMC 1 (QUIZ)

    phoebe grace galos · 51問 · 12ヶ月前

    HMC 1 (QUIZ)

    HMC 1 (QUIZ)

    51問 • 12ヶ月前
    phoebe grace galos

    問題一覧

  • 1

    -Supervised by outlet manager

    Outlet/Food Outlet

  • 2

    -Under the responsibility of room service manager

    Room Service

  • 3

    -Under the supervision of the banquet manager

    Banquet Service

  • 4

    - in charge of food and beverage service in hotels, restaurants, and food outlets

    • Food and Beverage Director

  • 5

    - responsible to provide friendly and efficient service of food and beverage to all the guests in the room and poolside

    Room Service Captain

  • 6

    Responsible for answering all telephone calls, taking, and processing orders from guests in the room.

    Room Service Order Taker

  • 7

    - responsible for preparing, set tray and delivering orders to guest rooms.

    Room Service Waiter

  • 8

    - serves as a team leader

    Bar Captain

  • 9

    prepares/mixes alcoholic and non-alcoholic beverages.

    Bartender

  • 10

    - assist in serving drinks to guests

    Bartender Attendant

  • 11

    oversees all operation before and after the event.

    Banquet Captain

  • 12

    responsible in serving food and beverages to guest at venues

    Banquet Waiter

  • 13

    -Headed by bar managers

    Bars

  • 14

    welcomes and greets customers and escorts them to their tables.

    Banquet Attendant/Receptionist

  • 15

    Known in American service as the dining room

    Maitre d'hotel

  • 16

    also known as station waiter/ head waiter/ captain waiter

    Chef de rang

  • 17

    - waiter in charge of specific section or station

    chef de rang

  • 18

    - also known as head waiter

    Chef de salle

  • 19

    in charge of the service for an entire dining room.

    chef de salle

  • 20

    - also known as dining room attendant.

    Demi-chef de rang

  • 21

    - also known as wine steward.

    Chef de vin or Sommelier

  • 22

    also known as waiter

    Chef d'etage

  • 23

    - deals most directly with the guests once they are seated.

    chef d'etage

  • 24

    - also known as busboy

    Commis de rang

  • 25

    Are made up of institutions or different institutions owning or operating food service establishments within the institutional boundaries of school and hospitals

    Institutional food service Industry

  • 26

    one should practice standard good grooming and personal hygiene.

    Standards of cleanliness

  • 27

    - all restaurant service personnel must be adaptable and accommodating

    Flexible

  • 28

    - it is expected to be organized, effective, and competent.

    Efficient

  • 29

    - you have to connect yourself to others.

    Cooperative

  • 30

    - you know how to get the attention of people.

    Persuasive

  • 31

    - the success of the food and beverage outlet may depend on the dedication of its people..

    Committed

  • 32

    Is a restaurant that serves modurately price food in a casual atmosphere

    Casual dining restaurant

  • 33

    It is similar to food courts thought is not located inside a mall or shopping area

    Food Park

  • 34

    offers patron a selection of food at a fixed prices

    Buffet and smorgasbord

  • 35

    Also known as quickly restaurant

    Fast food

  • 36

    Shop that serves different type of pizzas

    Pizzeria

  • 37

    Serving tea

    Tea room/Tea house

  • 38

    An outlet that only serves beverages both alcoholic and non alcoholic

    Bar

  • 39

    A type of beverage outlet that focuses in serving wine

    Wine bar

  • 40

    Is the type of beverage outlet that serves beer

    Brew pub

  • 41

    Specializes in serving coffee

    Coffee shop

  • 42

    A small restaurant serving moderately

    Bistro

  • 43

    This outler has evolved from the traditional cafeteria wherein

    Food hall

  • 44

    An outlet that offers the actual dining experience, which represent the kind of food service based on a certain culture

    National Ethnic Restaurant

  • 45

    The food usually takes a backseat to the presentation of the theme and these restaurant attract customer solely on the premise of the theme itself

    Theme Restaurant

  • 46

    Is a group of different food service establishments and is usually located in commercial or public areas especially in places where people are concentrated

    Commercial food service Industry

  • 47

    This industry caters to workers of different categories within its industrial boundaries

    industrial food service Industry

  • 48

    Is an establishment that serves the customer with prepared food

    Restaurant

  • 49

    is a food service establishment that is an expert in serving beverages and secondarily food

    Bar Restaurant

  • 50

    Is a food service establishment that has an expertise in serving both beverage and food

    Bar and Restaurant

  • 51

    4 Areas of Guests’ Needs

    Physical need Psychological Need Social Need Practical Need

  • 52

    - nutritious food, safe environment

    Physical Need

  • 53

    - socialization, attention

    Social Need

  • 54

    - hunger, thirst

    Psychological Need

  • 55

    - interaction, helping someone

    Practical Need

  • 56

    The one who cannot make up his mind regarding the foods that he wants to order

    Procrastinator Guest

  • 57

    Usually doubtful to the quality of the food and or the way it is prepared.

    Skeptic Guest

  • 58

    Guest who sends the items back to the kitchen is a person who knows exactly what he wants.

    Sender Backer guest

  • 59

    Guest who are physically challenged.

    Handicapped Guest

  • 60

    This needs a little extra care when serving.

    Older Guest

  • 61

    Always ask the parents whether they want a high chair for their child. Be careful not to offend the child, make sure that he needs it.

    Child Guest

  • 62

    Seeks attention and as a result can be somewhat irritating.

    Wise Guy Guest

  • 63

    Impresses you with his knowledge and can make you feel frustrated.

    Talker Guest

  • 64

    Has a diet restriction and will expect the serve to be knowledgeable in answering the question about the menu.

    silent type guest

  • 65

    Only orders coffee while reading newspaper, books and sit at a table for a couple of hours.

    Coffee Drinker Guest

  • 66

    Many times the price of the menu item is a serious consideration for this guest.

    Budgeter Guest

  • 67

    The one who does not leave a tip or in a small amount only, that guest should still be served in the same professional

    Bad Tipper Guest

  • 68

    Shy and soft-spoken individual so listen to him with care.

    Silent type guest

  • 69

    Typically be accompanied by a sighted person. In this situation the server should not hesitate to offer services when needed.

    Blind guest