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    Quiz 1

    Uploaded by

    June Tiongdec
    R R C C R C C C C C 1- Food Production 2- Food Service 3- Accommodation 4- Sales and Marketing 5- Human Resources 6- Finance 7- Travel and Tourism 8- Hospitality 1. I would respond to my co-workers that while I am in a hurry to end my shift, providing excellent customer service is important. I will stay to help ensure all customers receive prompt and quality assistance. 2. On my first day as a new F&B staff, I would introduce myself to my colleagues, learn the menu, familiarize myself with food preparation and service procedures, arrive early to be prepared

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    Quiz 1

    Uploaded by

    June Tiongdec
    156 views2 pages
    R R C C R C C C C C 1- Food Production 2- Food Service 3- Accommodation 4- Sales and Marketing 5- Human Resources 6- Finance 7- Travel and Tourism 8- Hospitality 1. I would respond to my co-workers that while I am in a hurry to end my shift, providing excellent customer service is important. I will stay to help ensure all customers receive prompt and quality assistance. 2. On my first day as a new F&B staff, I would introduce myself to my colleagues, learn the menu, familiarize myself with food preparation and service procedures, arrive early to be prepared

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    R R C C R C C C C C 1- Food Production 2- Food Service 3- Accommodation 4- Sales and Marketing 5- Human Resources 6- Finance 7- Travel and Tourism 8- Hospitality 1. I would respond to my co-workers that while I am in a hurry to end my shift, providing excellent customer service is important. I will stay to help ensure all customers receive prompt and quality assistance. 2. On my first day as a new F&B staff, I would introduce myself to my colleagues, learn the menu, familiarize myself with food preparation and service procedures, arrive early to be prepared

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    156 views2 pages

    Quiz 1

    Uploaded by

    June Tiongdec
    R R C C R C C C C C 1- Food Production 2- Food Service 3- Accommodation 4- Sales and Marketing 5- Human Resources 6- Finance 7- Travel and Tourism 8- Hospitality 1. I would respond to my co-workers that while I am in a hurry to end my shift, providing excellent customer service is important. I will stay to help ensure all customers receive prompt and quality assistance. 2. On my first day as a new F&B staff, I would introduce myself to my colleagues, learn the menu, familiarize myself with food preparation and service procedures, arrive early to be prepared

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Topic: Fundamentals in Lodging Operation

    Quiz

    I. Identification
    ___________1. This department is considered as the revenue centre of the hotel that handles check-in and
    check-out of the guest.
    ___________2. The area in a hotel where the guests arrive first.
    ___________3. This department provides various types of dishes to the guests as per the menu.
    ___________4. A department responsible for recruitment and selection of employee for hotel as per
    requirement.
    ___________5. A person responsible to manage all the activities related to housekeeping, maintenance,
    cleanliness, and appearance of hotel.
    ___________6. It is an apartments suitable for a King.
    ___________7. A separate building constructed by monasteries and churches to accommodate travellers.
    ___________8. The time when hospitality turns into a business.
    ___________9. The first five star hotel in America.
    ___________10. Considered as the first hotel in America.
    ___________11. The father of modern commercial-hotel industry and the originator of the hotel-chain
    concept.
    ___________12. The time when Conrad Hilton purchased his first hotel, THE MOBLEY, in Cisco,
    Texas.
    ___________13. It is the is defined as the institutionalized preferences for a consumer product or services
    based on brand name or logo.
    ___________14. It is when Hilton purchased the Statler Hotel Company.
    ___________15. It is a comprehensive plan by the hotel owner to define departmental activities and
    responsibilities.

    II. Supply on the space provided before each number with the correct answers. Write R –
    revenue center or C if it is cost centres.

    ______1. Front Office Department


    ______2. Housekeeping Department
    ______3. Food and Beverage Department
    ______4. Kitchen Department
    ______5. Reception Section
    ______6. Laundry Section
    ______7. Purchasing Department
    ______8. Accounting Department
    ______9. Human Resource Department
    ______10. Communication Department

    III. ENUMERATION

    1-4. Sections of F and B Services


    5-8. Areas under operational deparment
    9-12. Hospitality product characteristics
    13-16. 3 ways to succeed in service
    17-20. Give atleast 4 sectors of hospitality industry

    IV. ESSAY (Customer Service)


    1. You are in a hurry and your shift is about to end but your co-workers requested for your assistance
    due to influx of customers. How will you respond to them? 5PTS.

    2. Assume that you are a newly hired f and b staff and you wanted to give your best performance on
    the first day of your duty. What are the things that you are going to do in order to gain positive
    impression from the organization? 5 Pts.

    3. You are about to approach a poor old guest in the restaurant who look frail and in need for your
    assistance. How will you treat him as a person, if not as guest, and respond to the situation? 5pts.
    Answer key:

    1. Front office
    2. Front office
    3. Kitchen
    4. Human Resource
    5. Executive Housekeeper
    6. Yams
    7. Xenodocheions
    8. 1282
    9. Boston Tremont House Hotel
    10. City Hotel
    11. Ellsworth M. Statler
    12. 1919
    13. Brand Loyalty
    14. 1954
    15. Hotel Management Structure

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