Part 11

100問 • 7ヶ月前

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According to 24th point of CY Breakfast Buffet, Dining tables and media pods must be present set with the following:- ◾Half & Half May be pre set or ........... by the server. ◾Menu ◾Place settings, must minimally be set with the following:- Coffee Cup/Mug. Flatware placed on ........ or rolled:- Fork Knife Spoon ◾Juice Glass ◾Napkin It is acceptable if coffee/......... tables are not pre set. Dining tables and media tables must not be pre set with ........ pots. If local code restriction prohibts hotel from utilizing china and flatware, ............. must be provided , and verify hotel has required .......... items present.

provided/napkin/communal/coffee/documentation/disposable

According to 24th point of CY Breakfast Buffet, ....... tables and media ..... must be present set with the following:- ◾.........(Table):- .... types of Jam ....... shaker Salt shaker ◾Sugar Caddy with:- Equal or equivalent Splenda or equivalent Sugar Sweet n Slow or equivalent

Dining/pods/Caddy/2/Pepper

According to 25th point of CY Breakfast Buffet, Buffet presentation must be:- ◾Fully .......... ◾...... maintained.

stocked/Well

What's the 25th point of CY Breakfast Buffet?

Buffet Presentation

What's the 24th point of CY Breakfast Buffet?

Tables

According to 23rd point of CY Breakfast Buffet, (APEC) ◾.... Honey,Jam& ............ ◾3 ......... (eg. Butter, Peanut butter, Nutella etc)

4/Preserves/Spreads

What's the 23rd point of CY Breakfast Buffet?

Breakfast Condiment Items

According to 22nd point of CY Breakfast Buffet, (APEC) ◾.... Juices, fresh or chilled 1 ........ Juice 2 ........ choice ◾Coffee:- Regular ............... ◾Tea:- Black Tea(.................) Green Tea Earl Grey Jasmine

3/Orange/Property/Decaffeinated/English Breakfast

What's the 22nd point of CY Breakfast Buffet?

Breakfast Beverages

According to 21st point of CY Breakfast Buffet, The following food items must be present:- ◾Eggs:- Fried Scrambled Egg white Omelette Omelette Filings:- ......... Cheese Bacon Sausage Tomatoes

Shredded

What's the 21st point of CY Breakfast Buffet?

Eggs to Order

According to 20th point of CY Breakfast Buffet, Minimally the following must be in place:- ◾....... Bar ◾....... Bar Live station or included in buffet ...........

Salad/Noodles/offerings

What's the 20th point of CY Breakfast Buffet?

Salad and Noodle Bar (APEC)

According to 19th point of CY Breakfast Buffet, (APEC) ◾..... Cereals. ..... Non sweet ..... Sweet ◾..... Gluten free Cereal. It is acceptable if not on buffet when available upon .......... ◾ Oatmeal or Hot .......... ◾..... Toppings. ....... Sugar Raisins ..... other dried fruit. Honey

6/3/3/1/Porridge/5/Brown/2

What's the 19th point of CY Breakfast Buffet?

Cereals and Oatmeal section

According to 18th point of CY Breakfast Buffet, The following items must minimally be in place:- ◾..... of the following:- Waffles, Pancakes and French Toast ◾........ syrup ◾ Toppings:- Butter ..... Fruit Compote ..... Nuts

One/Maple/2/2

What's the 18th point of CY Breakfast Buffet?

Pancake/Waffle/French Toast Section

According to 17th point of CY Breakfast Buffet, The following food items must minimally be in place :- ◾................

Breakfast Potatoes

What's the 17th point of CY Breakfast Buffet?

Hot Side Items

According to 16th point of CY Breakfast Buffet, (APEC) ◾..... Western Grill/Sides (including protein) ◾....... station. It is acceptable if eggs are cooked to order or ........... with buffet offerings.

4/Egg/provided

What's the 16th point of CY Breakfast Buffet?

Hot Protein Items

According to 11th point of Service Recovery, The following elements of the LEARN Module are evaluated in this line item:- ◾Emphatize ◾................ ◾ Emphatize:- Associate will convey the sense of .............., the frustration or hardship this issue has caused the guest let them know that ...... know how they feel. ◾ Apologize:- Associate will say either 'I am sorry' or 'I apologize ' for the ................... and convey .......... Even when not at ........, associate must ........... for the situation.

Apologize/understanding/you/inconvenience/sincerity/fault/apologize

According to 10th point of Service Recovery, ◾ Notify:- Associate will tell the guest how you will ........... and see it through, inform other people or other ............ to solve this problem.

follow up/department

According to 10th point of Service Recovery, ◾ Resolve:- Associate will determine the ............. response to the problem to resolve the issue to the guests .............., take ............ and respond immediately.

appropriate/expectations/ownership

According to 10th point of Service Recovery, ◾ Listen:- Associate shows the guest they are listening, give them full ..........., make eye contact, .... when appreciate, not taking over the guest or ............., ask questions of ................, repeat the issue/........ back to the guest, not ask the guest to repeat the issue.

attention/nod/interrupting/clarification/details

According to 10th point of Service Recovery, While addressing guest issues, associates must apply all of the ......... of the ....... Module. The following elements of the LEARN module are evaluated in this line item. ◾Listen ◾.......... ◾Notify

elements/LEARN/Resolve

What's the 11th point of Service Recovery?

Service Recovery Process (Emphatize, Apologize)

What's the 10th point of Service Recovery?

Service Recovery Process (Listen,Resolve,Notify)

What's the 9th point of Service Recovery?

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

What's the 8th point of Service Recovery?

Closing Guest Interaction - Service Behaviors

What's the 7th point of Service Recovery?

Name Tag/Badge

What's the 6th point of Service Recovery?

Uniform - Brand Specified Program

What's the 5th point of Service Recovery?

First Impression - Service Behaviors

What's the 4th point of Service Recovery?

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

What's the 3rd point of Service Recovery?

Telephone - Closing Guest Interaction - Service Behaviors

What's the 2nd point of Service Recovery?

Telephone - Guest name used during the experience, when known.

What's the 1st point of Service Recovery?

Telephone Greeting

Irish Breakfast Tea is an ....... dominant tea with little bit of either ........ or Kenyan Tea. In the other hand, English Breakfast Tea is a balanced mix of Assam+ .......... + Kenyan Tea.

Assam/Cyelon/Cyelon

Top 10 types of Black Teas (High to Low Strongness)

Assam Tea , Irish Breakfast Tea, English Breakfast Tea , Ceylon Black Tea , Kenyan Black Tea , Darjeeling Second Flush , Kemum Tea , Darjeeling First Flush, Lapsang Souchong Tea, Yunnan Black Tea

All types of available tea in our restaurant ordered according to strongness and caffeine (High to low)

Assam Tea , English Breakfast Tea, Earl Grey Tea , Darjeeling Tea, Lemon Tea, Green Tea , Peppermint Tea , Chamomile Tea

11.) What's a Sychnorized service? Synchronized service is a style of service where all waiters serve the ........ course to all guests at the ........ table at the ........ same time, in perfect ................ and without any ........

same/same/exact/coordination/delay

10.) What's Gueridon Service? Gueridon service is a ..... of restaurant service where food is .........., cooked, or finished in ....... of the guest using a ........, adding ........ and ................ attention to fine dining.

style/prepared/front/trolley/theatre/personalized

9.) What's English Service? English Service is a style where food is .......... on the dining table, and the ...... serves the food to themselves and ........ The waiter ......... with ........ and supporting the service.

placed/host/others/assists/clearance

8.) Difference between Silver service and Platter to plate service. Silver service and platter-to-plate service both involve serving food from a .......... onto the guest’s plate using a ......... spoon and fork, typically from the ....... side. The only difference is in ............... — 'Silver Service' is the ......... name, while 'platter-to-plate' is the .......... term used in modern hotel operations. So both are same method, just different names based on the ............

platter/service/terminology/formal/practical/formality

7.) What's the standard Table setup in Fine dining? In fine dining, the standard table setup includes a .......... plate, ....... arranged cutlery for each course starting from ........ in, ............... for water and wines, a .......... napkin, and additional items like a ...... plate and butter knife — all placed ................ and according to the menu being served.

charger/neatly/outside/glassware/folded/side/symmetrically

6.) What's a Cover in a Restaurant? In a restaurant, cover has two meanings, A cover" refers to one ........ served in a restaurant. It is a ....... used to ...... the number of guests served during a service period. A cover refers to the complete ....... setting ............. for one person .... a dining table. It includes all the ........... cutlery, crockery, glassware, napkin, and linen required for the meal being served.

guest/unit/count/place/arranged/at/necessary

5.) What's Course in a meal? A course is a ........ or stage of a meal, like appetizer, main course, or dessert, served in a ......... sequence. Each course has its ..... dishes and ......... in the overall dining experience

part/particular/own/purpose

4.) What's Mise en Scene? Mise en scène" is a French term that literally means "............. on stage. It means setting up the ......... area before service, including cleaning the floor, checking ....... and ......., arranging and cleaning tables and ........., and ensuring the overall ........... is ready for guest arrival."

putting/dining/light/music/chairs/ambience

3.) What's Mise en Place? Mise en place" is a French term that means "............... in its place." In F&B service, it refers to the ............... and arrangement of everything needed before service .......... — including cutlery, crockery, glassware, napkins, condiments, and .............. setup — to ensure ........., efficient service during operations.

everything/prepration/begins/side station/smooth

2.) What are the responsibilities of a F&B Service Associate? As an F&B Service Associate, my main responsibilities include .......... and seating guests, taking .......... food and beverage orders, serving meals and drinks ................, ensuring table setup and ............., and ............. guests with any requests. I also make sure to follow .......... standards, have good ............. of the menu, and ............... smoothly with the kitchen and bar teams to ........... excellent guest service.

greeting/accurate/professionally/cleanliness/assisting/hygiene/knowledge/coordinate/ensure

1.) What's F&B Service? F&B Service means ............. food and beverage to guests with proper ..............., ensuring their ................ and comfort. It includes everything from taking ........, serving food and drinks, to clearing tables, handling guest requests, and maintaining ............ and service standards.

providing/hospitality/satisfaction/orders/hygeine

White bread is made from ........ flour.

refined

Whole wheat bread is made from ....... grain ...... flour.

whole/wheat

Multigrain bread is made with ........ grains like oats,....... ans flax.

multiple/barley

Brown bread is made with .......... flour and ...........

whole grain/molasses

Brioche is a ....... bread made with ...... content of ........., eggs and ......., which gives it a ........., ...... like texture.

French/high/butter/milk/tender/cake

Ciabatta is an ........... white bread known for its ...... look, ........ crust.

Italian/rustic/crispy

Focaccia is an ........ bread known for its ........, airy texture and flavorful olive oil ......... It has a topping of .........., ........ and rosemary.

Italian/soft/crust/tomatoes/olives

Sourdough bread is made through natural fermentation using a sourdough ......... ( a mixture of ....... and water containing ..... yeast and ........... bacteria instead of ............. yeast.

starter/flour/wild/lactic acid/commercial

Loaf bread is ...... type of bread that is baked as one ......... piece usually in ..... shape but can be of any shape.

any/whole/loaf

Bacardi Carta Blanca is a smooth ....... bodied white rum that's perfect for refreshing ........... like mojitos and ........... It's been a bartender favourite for a century because of its clean, ......... profile.

light/cocktails/daiquiris/mixable

Bacardi Carta Blanca is very ........ and clean , allowing other ingredients to shine. It ........ easily with juices, sodas, herbs and syrups.

neutral/mixes

After aging, Bacardi Carta Blanca is filtered through ........... to make it ......... clear and smooth.

charcoal/crystal

Bacardi Carta Blanca is typically aged for .......... years in ........... Oak barrels.

1-2/white

Bacardi Carta Blanca is distilled from ..........(a byproduct of sugarcane).

molasses

Bacardi Carta Blanca is originally from ......., now produced in other locations.

Cuba

Bacardi Carta Blanca has an ABV of ........

40%

30.) What's Menu Merchandising? Menu merchandising means ........... menu items through ........., layout, and .............. to boost ....... and guest ...............

promoting/design/description/sales/satisfaction

29.) What's the role of a waiter in explaining the menu? A waiter ...... guests .............. the menu by suggesting ........... based on preferences or ......... needs, and recommending .......... like wine or ........

helps/understand/options/dietry/pairings/sides

27.) Difference between Food menu and Wine list? A food menu ..... all the dishes ........... in the restaurant while Wine menu ......... only on wines and other ........... beverages.

lists/available/focuses/alcoholic

26.) What's the function of Menu Card? The function of a menu card is to ........ guests about ........ dishes, their prices, and helps in ............ making.

inform/available/decision

24.) What's a Degustation menu? A degustation menu is a ......... menu that offers multiple ....... courses, ............... the chef’s specialties and culinary techniques.

tasting/small/showcasing

23.) Define Cyclic Menu. A cyclic menu is a menu that ......... after a specific ....... (daily, weekly, or monthly), commonly used in ............... like hospitals, schools, or canteens.

repeats/period/institutions

22.) What's a Table d'hote menu? A table d'hôte menu offers a ...... meal with a fixed number of .......... at a ........ price, with ............ or no choices.

set/courses/fixed/limited

21.) What's an A la carte menu? An à la carte menu offers .............. priced dishes, ............. guests to ........... each item separately instead of a set meal.

individually/allowing/choose

Ketel one is made by a ........ owned brand with over ...... years of distillary history.

family/300

Ketel one has ......... notes with a hint of ....... and grain. It's ........ smooth with no burn.

citrusy/honey/Ultra

Ketel one is filtered over loose ......... for ..............

charcoal/smoothness

Ketel one is distilled using a combination of modern ......... distillation and traditional ....... pot stills.

column/copper

Ketel one is made from 100% ............ wheat.

European

Ketel one is a premium ........ based Vodka.

wheat

Ketel means ......... in Dutch.

kettle

Ketel one is distilled in ......... Distillary founded in .......

Nolet/1691

Ketel one is from which country?

Netherland

Ketel One has an ABV of

40%

Main Ingredients of Chicken Schnitzel are

Chicken Breast , All purpose flour , Eggs, Bread crumbs

Main Ingredients of Grilled Sole Fish are

Sole fish fillet , Olive oil or butter, Garlic , Lemon juice

Main Ingredients of Grilled Tiger Prawns are

Tiger prawns, Olive oil or Butter , Garlic , Lemon juice , Fresh Herbs

Main Ingredients of Herbs Grilled Chicken are

Boneless Chicken , Rosemary , Thyme , Oregano , Parsley , Basil

Chicken Schnitzel is a crispy ........ fried chicken ......... that's pounded thin, ........ed, and shallow .......

golden/breast/bread/fried

Grilled Sole Fish is a delicate ...... fish (color), marinated in ......., lemon and olive oil, then grilled to .............

white/herbs/perfection

Grilled Tiger Prawns are marinated in ......., herbs and olive oil, then grilled to bring out their natural ............ and served with a ....... dip.

garlic/sweetness/zesty

Herbs Grilled Chicken is a juicy, ........... chicken ....... (body part) marinated in fresh ...... like rosemary, thyme and oregano, grilled to ..........

boneless/breast/herbs/perfection

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

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

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

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

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

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

100

Greek Salad is a refreshing and healthy ................ salad made with .........., tomatoes, olives and a thick slice of ...... cheese, all lightly seasoned with .......... and olive oil. It's served without any .......... and is perfect as a light ............ or side dish.

Mediterranean/cucumber/feta/oregano/lettuce/appetizer

Part 1

Amiit Kumar · 100問 · 10ヶ月前

Part 1