food and beverage

1. It is a sub-unit of the F&B Department where guests can drink and socialize.

• Banquets Service

• Food Outlet

• Bars

• Room Service

It is a sub-unit of the F&B Department who undertakes food service from the guest room.

• Room Service

• Bars

• Banquets

• Food Outlet

Sub-unit of the F&B who handles in-house and outside catering services.

• Banquets

• Room Service

• Food Outlet

• Bars

If the ratio of Russian Service is 1 waiter is to 10-12 customers, in American Service the ratio is?

• 1 waiter: 12 customers

• 1 waiter: 15 customers

• 1 waiter: 20 customers

• 1 waiter: 18 customers

The ratio of French Service with 1 waiter is: ____ customers

• 5

• 7

• 8

• 4

It is a process where the host or reservation officer needs to answer the phone, record the details of the said reservations, and taking their credit card information as a guarantee

• Manual Reservation

• On line reservations

• Call ahead Wating

• Planning ahead reservation

The type of reservation where the guest calls when they are on their way and sets specific time they will arrive. Normally the restaurant will hold a table for about 20-30 minutes

• Manual Reservation

• Call ahead Waiting

• On line reservations

• . Planning ahead reservation

In the context of a hotel, means the booking or reserving of a room (accommodation) by a guest.

• Manual Reservation

• On line reservations

• Call ahead Wating

• Reservations

What is the device that the reservation officer use in taking call ahead waiting that serve as communication with the both parties?

• Pen and Paper

• Telephone

• Log book

• None of the above

A reservation process which uses internet through a website, where all the necessary information needed for reservation is keyed in by the guest.

• Manual Reservation

• Call ahead Waiting

• Reservations

• On line reservations