FOUNDATION MIDTERM LONG TEST

Refers to groups of people who eat together at one time and in one place

Directs and organize the activities of the food and beverage department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

Includes a variety of occasions when people may eat at varying times usually outside the hotel premises

A call from prospective clients to the director of catering, or cold calls by catering sales manager to seek prospective clients.

Rows of chairs are placed with a center of group of chairs and two aisles.

Is a business which prepares and serves food and drinks to customers in return for money, either paid before meal, after meal, or with an open account.

Emphasize speed of service and low cost over all other considerations

Are those that represent the type or characteristic of a particular race or culture.

Important revenue source for the food and beverage departments.

These are small, refrigerated bars in guest rooms