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Вопросы по дисциплине: Гостиничный и ресторанный бизнес: традиции и история развития Сбросить фильтр
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