- (a)   means a wide passage or large hall just inside the entrance of a public building

The term (a)   means booking in advance

- (a)   section is responsible for managing wake up calls as requested by the guest

- (a)   is responsible for handling the guest luggage during arrival and departure

The (a)   staff is responsible for security, lodging and arrangements of Hotels if they want to visit for entertainment

- (a)   Reservation is a reservation request that a guest makes on a tentative basis for particular stay dates

- (a)   room is a room assigned to two people

- (a)   room is assigned to four people

(a)   room is with a studio bed- a couch which can be converted into a bed

- (a)   Rooms are with a common wall but no connecting door

- (a)   rate Is the Standard rate or Published tariff defined by the hotel management

(a)   rates are normally non-standard rates which are offered as special one-time rates for first time corporate's

- (a)   rates are generally offered during low occupancy periods to any guest to promote occupancy

- (a)   rate is reserved for families with children

- (a)   is a Room rate with zero room charge which is offered to special guests, industry leaders, Gov. Officials etc

- (a)   rates are used as system requirements for PMS's as these would be tagged to Dummy rooms, Paymaster rooms and Group Master rooms

-___________ ___________ room acts as a nerve system center for the coordination and communication with the front office and other departments

(a)  

- (a)   is an important section under housekeeping which is responsible for cleaning of all fabrics used in a hotel

The kitchen adjacent to this F&B outlet, away from the main kitchen is called a (a)   kitchen

- (a)   is the mise-en-place (preparation) zone of vegetables

(a)   foods are cooked in a thin layer of fat over medium-high heat, usually in a frying pan on the stove top

- (a)   is a combination cooking method that first involves sautéing or searing an item, then simmering it in liquid for a long cooking period until tender

- (a)   is a primarily liquid food, generally served warm or hot that is made by combining ingredients of meat or vegetables

- (a)   is a combo of chopped carrots, celery, and onions

- (a)   are places where Food & Drink is served

The (a)   is the first and last impression your business makes

In (a)   service, partially cooked food from the kitchen is taken to the Gueridon trolley for cooking it completely

A (a)   is the primary communications, sales and public relations tool of a restaurant

- (a)   department of a hotel has great importance in as much as it provides utility services like electricity, steam, hot water, air-conditioning and refrigeration, maintain engineering and services of various other equipment

- (a)   is an area which is located at the entrance of a hotel building with sitting arrangement for guest's visitors to meet and wait

- (a)   section allocates rooms to guest

- (a)   section is handled by telephone operator and it is located at the back office

- (a)   located at either side of lobby headed by bell captain and followed by bell boys

- (a)   section of front office is responsible for arranging tour packages, tickets etc for the guest as per their request

The (a)   staff provides information about the tourist places; provide guide maps to the guest

- (a)   room is a room assigned to one person

- (a)   room is a room that can accommodate three persons and has been fitted with three twin beds

- (a)   room is with two twin beds. May be occupied by one or more people

- (a)   type of room is always adjoining to the swimming pool or have a private pool attached to the room

The administrative work of the department is carried out at the office of the executive housekeeper

(a)  

Housekeeping Control Desk is not accessible and operational 24 hours a day

(a)  

Washing, ironing, dry cleaning, folding of linen and staff uniform does not take place in the laundry area

(a)  

The staff uniforms are not collected, stored, and distributed from Uniform room

(a)  

Flower Room is an air-conditioned room with worktables, sink and water supply, cupboards to store vases and stones, and a counter

(a)  

Non valuable items are kept for three months in safe custody after making necessary entries

(a)  

Perishable nature lost and found items are kept for three months

(a)  

The kitchen adjacent to this F&B outlet, away from the main kitchen is called a satellite kitchen

(a)  

The sauce section is responsible for providing all meat, poultry and game dishes with the exception of those that are roasted or grilled

(a)  

The fish section is not responsible for the provision of all fish dishes with the exception of those that are plain, grilled or deep fried

(a)  

It is not the responsibility of the soup section to prepare all varieties of soups

(a)  

Cleaned dishes and equipments are not stored and kept in order in the utensil rack

(a)  

The Butchery is an air-conditioned room for meat pre­preparation

(a)  

Pan-frying is done by adding enough fat to a hot pan so that the fat comes up about half an inch up the side of the pan

(a)  

Roasting is generally the same as baking, but refers more to proteins and vegetables

(a)  

When simmering food, it is usually cooked with a liquid in a pot on the stovetop

(a)  

To cook an ingredient with steam, food is usually placed in a separate steamer over hot liquid

(a)  

Purées are vegetable soups thickened with starch

(a)  

Broths are not prepared by simmering flavoring ingredients in a liquid over a long period of time

(a)