WorksheetsHMT117, R1910 G2, Practical 7
Total questions: 10
Worksheet time: 8mins
Which of the following is typically true of hotel room-service departments:
Menus have relatively high selling prices
Most operations generate significant profits
Room-service menus cannot typically cross-sell other hotel services
All of the above
Mention the correct method adopted by the room service to conduct the order of the guest:
Doorknob card
Telephone
In-person
All of the above
Select the major activities involved in the room service procedure in five-star properties are:
Order taking for room service
Execution of room service order
Collecting the order and carrying it to the room
All of the above
What is not the actual time to execute the order to the guest room:
Less than 30 min
More than 30 min
Less than 60 min
Both B&C
Even/If the guest place order through the Doorknob card then what kind of limitation not faced by the room server:
The volume of business can be easily predicted
Guest may ask for dishes that are not available
Guest are forced to select what is given in the card
None of the above
Which is the disadvantage of the centralized system faced by the room service department in five-star hotels:
Duplication of equipment is avoided
Easy control of food and beverage movements
Service may be delayed during peak hours
Both A&B
Which of the following equipment is not required for the continental breakfast set up on the tray:
Side plate with side knife, napkin, bread basket
Breakfast cup and saucer with a teaspoon, juice glass, water goblet
Sugar bowl with tongs, Preserves dish
Large knife and fork, dessert spoon and fork
What is the actual size of the room service trolley top to conduct the service properly:
30 inch
36 inch
42 inch
None of the above
Which of the following equipment is not required for the American breakfast set up on the trolley:
Side plate with side knife, napkin, bread basket
Breakfast cup and saucer with a teaspoon, juice glass, water goblet
Sugar bowl with tongs, Preserves dish, butter dish
Fish knife and fork, fish plate
What kind of amenities should be refilled and check on a regular basis by the housekeeping or floor pantry staff:
Tea/coffee/sugar/dry milk
Minibar
Water
All of the above
