Вопросы по дисциплине:
Эстетика и дизайн в гостиничном и ресторанном бизнесе
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| № | Вопрос | Действия |
|---|---|---|
| 111 | It is said that the hygiene starts from (where)? … | Открыть |
| 112 | Position the following steps of F&B decision making in the correct order: | Открыть |
| 113 | Which service is not usually provided in the hotel F&B … | Открыть |
| 114 | What are the F&B ancillary departments (choose all suitable answers)? | Открыть |
| 115 | Who is responsible for inventory checking in the restaurant… | Открыть |
| 116 | Match exact positions and their responsibilities: | Открыть |
| 117 | A person who is trained to recognize and prevent risks associated with food handling in an F&B Services business, is called … | Открыть |
| 118 | Which trait/skill is not appropriate for the F&B staff?… | Открыть |
| 119 | Which type of menu is not used in F&B?… | Открыть |
| 120 | Any item bolted to the floor or walls is called: | Открыть |