Chapter 2: Staff Attributes, Skills, and Knowledge

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Cambodia

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Chapter 2: Staff Attributes, Skills, and Knowledge


Chapter 2: Staff Attributes, Skills, and KnowledgeVersion en ligne This is a sample par Phal David 1 What is the correct procedure when finding a suspicious package? a Move it to a safe area b Ignore it if it looks harmless c Immediately report it and avoid touching it d Ask another staff to check it 2 When dealing with children, staff should: a Avoid serving them b Ignore special menu needs c Serve them promptly to reduce stress for parents d Allow them to move freely near service areas 3 What is a primary focus of food and beverage service? a Connecting customers and the business b Preparing the bill only c Cooking meals d Cleaning tables 4 Which attribute is important for F&B staff? a Wearing casual clothes b Product knowledge c Ignoring customer questions d Knowing only one dish 5 Which is a key service convention? a Skip presenting the menu b Deliver food before seating c Serve dessert first d Serve beverage before food 6 What is a vital step when handling complaints? a Argue with the customer b Greet the customer c Delay the response d Ignore the complaint 7 Which action belongs to non-verbal communication? a Reading a menu aloud b Eye contact c Speaking rapidly d Taking notes loudly 8 Which Do item is recommended in service Do's? a Ignore guest preferences b Know the menu c Wear worn-out shoes d Disregard table etiquette 9 Which is a Don't in service etiquette? a Don’t play your cell phone during service b Talk loudly across the room c Skip using trays d Neglect to greet guests 10 Which practice supports beverage service? a Serve from the left only b Place beverages on the floor c Serve all beverages from the right-hand side d Ask guests to fetch their drinks 11 What is a core goal of cleaning programs? a Decorate the dining area b Make the kitchen brighter c Increase cooking time d Control bacteria that cause food poisoning 12 When dealing with children, what should staff assess? a If adult-only menus exist b If staff wear hats c If high chairs are required d If alcohol can be served to minors

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Chapter 2: Staff Attributes, Skills, and Knowledge

Test

À propos de cette activité

Créé par

Téléchargez la version pour jouer sur papier

Top Jeux

Test

UPS 5 Seeing Habits Quiz

Test

Practice Quiz - Punnett Square, Variation, and Mutations

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Chapter 2: Staff Attributes, Skills, and KnowledgeVersion en ligne

par Phal David

What is the correct procedure when finding a suspicious package?

When dealing with children, staff should:

What is a primary focus of food and beverage service?

Which attribute is important for F&B staff?

Which is a key service convention?

What is a vital step when handling complaints?

Which action belongs to non-verbal communication?

Which Do item is recommended in service Do's?

Which is a Don't in service etiquette?

Which practice supports beverage service?

What is a core goal of cleaning programs?

When dealing with children, what should staff assess?