Htmt 213 Questions with Correct
Answers
Capture Rate ✔️✔️The percentage of hotel guests who eat meals at the hotel.
The menu of a hotel restaurant must reflect the operation's positioning or image, provide
information, and ✔️✔️act as a suggestive selling tool.
With a three panel menu, items sell best when they are placed on: ✔️✔️the middle panel.
A dessert cart ✔️✔️is an example of product packaging.
Tent cards are examples of ✔️✔️point of purchase merchandising.
An ad for a restaurant or lounge on the Internet is an example of an ✔️✔️outside promotion.
Items that restaurants give away free or sell at cost to guests are called ✔️✔️premiums.
Stacy serves food. A family of 5 are in her section. Restless kids, Stacy assured the parents that
the kids were welcome, took the order, provided free snacks for the kids. ✔️✔️Stacy was
practicing reassurance, a business building strategy.
, Coffee carts in the lobby, in room minibars, kitchenettes stocked with microwavable items, and
free continental breakfasts are examples of ✔️✔️limited service food and beverage operations.
At a large hotel, a banquet or catering manager would be responsible for overseeing food and
beverage ✔️✔️functions of the catering department.
Catering departments primarily use prepared scripts in developing leads ✔️✔️and soliciting
catering business when they through telephone sales.
The key to successful selling is to ✔️✔️put yourself in the client's place.
The most common form of banquet service is called ✔️✔️plate service.
A cash bar is the type of banquet beverage service that is most appropriate ✔️✔️if the function
planner wanted guest to pay the bartender for their own drinks.
Refreshment breaks usually last from ✔️✔️15 to 30 minutes.
There are two categories of off-premises catering. One involves servicing functions away from
the property. ✔️✔️The second is serving a function that is not in the banquet room but still on
the property
Answers
Capture Rate ✔️✔️The percentage of hotel guests who eat meals at the hotel.
The menu of a hotel restaurant must reflect the operation's positioning or image, provide
information, and ✔️✔️act as a suggestive selling tool.
With a three panel menu, items sell best when they are placed on: ✔️✔️the middle panel.
A dessert cart ✔️✔️is an example of product packaging.
Tent cards are examples of ✔️✔️point of purchase merchandising.
An ad for a restaurant or lounge on the Internet is an example of an ✔️✔️outside promotion.
Items that restaurants give away free or sell at cost to guests are called ✔️✔️premiums.
Stacy serves food. A family of 5 are in her section. Restless kids, Stacy assured the parents that
the kids were welcome, took the order, provided free snacks for the kids. ✔️✔️Stacy was
practicing reassurance, a business building strategy.
, Coffee carts in the lobby, in room minibars, kitchenettes stocked with microwavable items, and
free continental breakfasts are examples of ✔️✔️limited service food and beverage operations.
At a large hotel, a banquet or catering manager would be responsible for overseeing food and
beverage ✔️✔️functions of the catering department.
Catering departments primarily use prepared scripts in developing leads ✔️✔️and soliciting
catering business when they through telephone sales.
The key to successful selling is to ✔️✔️put yourself in the client's place.
The most common form of banquet service is called ✔️✔️plate service.
A cash bar is the type of banquet beverage service that is most appropriate ✔️✔️if the function
planner wanted guest to pay the bartender for their own drinks.
Refreshment breaks usually last from ✔️✔️15 to 30 minutes.
There are two categories of off-premises catering. One involves servicing functions away from
the property. ✔️✔️The second is serving a function that is not in the banquet room but still on
the property
