Вопросы по дисциплине:
Гостиничный и ресторанный бизнес: традиции и история развития
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| № | Вопрос | Действия |
|---|---|---|
| 231 | An inventory is also one of the methods for preventing … from the restaurant’s supplies. | Открыть |
| 232 | She will make an order if she ___ given the menu. | Открыть |
| 233 | The selection of a banquet hall is important, but does not play such a big role as at a buffet or banquet …. | Открыть |
| 234 | In many restaurants, the receiving clerk is also …. | Открыть |
| 235 | An issue form is usually signed both by the steward and the individual who … them. | Открыть |
| 236 | The continental breakfast is______at the restaurant each morning from 7 a.m. till 10 a.m | Открыть |
| 237 | A … is a formal dinner for a large group of people. | Открыть |
| 238 | If you ___ the bill now, we'll return 5 percent to your credit card. | Открыть |
| 239 | Many restaurants have got banqueting …. | Открыть |
| 240 | «They have set tables ______________» | Открыть |