Hospitality and Tourism Food and Beverage Service 3

Question 1

What is 'upselling' in food and beverage service?

Accepted Answer

Suggesting higher-priced items or add-ons to increase the check average

Answer

Offering a cheaper alternative to the guest's choice

Answer

Selling leftover food at a discount

Answer

Presenting the most popular menu items first

Question 2

What is a 'sommelier'?

Accepted Answer

A trained wine steward who manages a restaurant's wine program

Answer

A head chef specializing in desserts

Answer

A hotel concierge

Answer

A banquet service captain

Question 3

What does 'seat turnover' measure in restaurant operations?

Accepted Answer

How many times a table is re-seated with new guests during a service period

Answer

How often chairs are replaced

Answer

The number of complaints per shift

Answer

Table cleaning frequency

Question 4

In US restaurant staffing, what is the role of a 'busser' (busboy/busgirl)?

Accepted Answer

Clearing and resetting tables and assisting servers

Answer

Taking guest orders

Answer

Managing the host stand

Answer

Preparing cold appetizers

Question 5

What is 'suggestive selling' in food service?

Accepted Answer

Recommending specific menu items to enhance the guest's experience and increase revenue

Answer

Hinting that guests leave a larger tip

Answer

Displaying menu boards prominently

Answer

Using social media to attract guests

Question 6

What is the purpose of a pre-shift meeting in F&B operations?

Accepted Answer

To brief staff on daily specials, reservations, and service expectations

Answer

To clean equipment before service

Answer

To count the cash drawer

Answer

To inspect guest rooms