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Guests who have a complaint sometimes wait until

Question : Guests who have a complaint sometimes wait until : 2162217

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

21) Guests who have a complaint sometimes wait until they have paid their check before they complain. If the complaint is serious, the maître d' or host should:

A) offer the guest a free dessert coupon for the next visit

B) immediately write it down and later inform the manager

C) call the manager to discuss the problem with the guest

D) apologize and assure the guest that it will be better next time

ESSAY. Write your answer in the space provided or on a separate sheet of paper.

22) List and explain 5 responsibilities of the maître d' or host:

23) List 5 items that could be discussed at a menu meeting:

TRUE/FALSE. Write 'T' if the statement is true and 'F' if the statement is false.

24) Many foodservice operators have fixed banquet menus that are limited to the choices offered on the menu.

25) If hors d'oeuvres or beverages are to be served on handheld trays during a social time prior to a banquet or catered event, English service would be provided.

26) There are occasions where the head table may be set apart from the other tables by an above-average-size centerpiece such as a tall floral arrangement signifying the distinction of the table.

27) Chair covers are often used when soiled or stained chairs need to be quickly covered.

28) A buffet allows guests to select food items and serve themselves and is always formal with an elaborate menu.

29) A customer may request bar service for an hour prior to a banquet or catered event. If the bar service functions as an open bar, the guests will not have to pay for the drinks.

30) A room floor plan diagram either hand-drawn or computer generated should accompany an event contract with the customer's approval.

31) A cash bar allows guests to purchase their own drinks during a banquet function.

32) When setting up tables for a banquet it is important to remember to set up for the exact number of guaranteed guests.

33) Table numbers are used when the customer requests assigned seating for guests.

34) A specific napkin fold such as "Bird of Paradise" or "Candle" selected for an event would require the customer to pay an additional folding time charge.

35) A banquet, catered event or buffet always begins with a checklist of details that may include options that could add to the success of the event.

MULTIPLE CHOICE. Choose the one alternative that best completes the statement or answers the question.

36) A catered event is where the menu is:

A) typically 40 percent higher than the restaurant price

B) created for the specific occasion

C) served by tray service

D) partially prepared and frozen until ready for final cooking

37) ________ is where food is placed on tables and on chaffing dishes, and guests help themselves to the food items.

A) Buffets

B) Banquets

C) Off-premise catering

D) answer A and B

38) The amount of time needed to complete all of the necessary work from start to finish for a successful banquet, catered event, or buffet should be determined. Therefore a customer must be able to inform the foodservice operator of:

A) the approximate number of alcohol drinks guests will be ordering

B) the actual or approximate guest departure time from the event

C) the approximate speed of which the guests will be eating

D) none of the above

39) Several days before a scheduled event, the customer will authorize ________ number of guests attending which is the minimum that the customer is committed to pay for.

A) a confirmed

B) an approximate

C) a total

D) a guaranteed

40) The menu will be identified according to the ________ and ________ required.

A) time of the year, price range

B) budget, time

C) theme, people

D) type of event, service

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