Вопросы по дисциплине:
Гостиничный и ресторанный бизнес: традиции и история развития
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| № | Вопрос | Действия |
|---|---|---|
| 201 | The cutlery is….. | Открыть |
| 202 | When the meal is a hot one, it is sometimes delivered to the airline frozen or chilled and may then be heated in... in the …. | Открыть |
| 203 | The banquet kitchen … must work closely both with the executive chef and with the sales and management personnel. | Открыть |
| 204 | We ___ satisfy your needs at any moment. | Открыть |
| 205 | Banquet waiters’ … are not paid by individual diners but are included as part of the fee. | Открыть |
| 206 | I know the woman ___ is standing there. | Открыть |
| 207 | Still another form of foodservice is so called …. | Открыть |
| 208 | Foodservice can be provided by an outside organization for a fixed fee or a percentage of the …. | Открыть |
| 209 | There is a constant need of items such as cleaning supplies, kitchenware, dishes, glasses, …, napery and uniforms. | Открыть |
| 210 | An assistant waiter who clears away dirty plates and cutlery, offers bread and water to guests | Открыть |