Вопросы по дисциплине:
Технология обслуживания и стандарты сервиса в гостиничном и ресторанном бизнесе
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| № | Вопрос | Действия |
|---|---|---|
| 121 | The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side. For replenishment, the servers keep the food platters in front of the guests. This type of banquet service is called… | Открыть |
| 122 | On which side of the plate the waiter should put the table knife? … | Открыть |
| 123 | Position the following steps of “Clearing the table” SOP in the correct order: | Открыть |
| 124 | Which sentence is wrong? … | Открыть |
| 125 | SOP stands for… | Открыть |
| 126 | The type of service when Customer orders and avails food and beverage from a single counter and consumes it off the premises, is called… | Открыть |
| 127 | Match description and type of service: | Открыть |
| 128 | Before planning and executing buffets, banquets, or catered events, the respective managers and supervisors need to consider the following factors (choose all suitable answers)… | Открыть |
| 129 | Match the bar type with the description… | Открыть |
| 130 | To prepare the environment, the staff opens all windows and doors (if possible) before working hours with witch purpose? … | Открыть |