What activity lays the foundation for developing a promotional plan?
Conduct situational analysis.Define target markets.Determine fixed costs.Review marketing plan.
What reason may prevent a manager from delegating tasks successfully?
What is a reason for keeping maintenance records for food and beverage service equipment?
To identify recurring problems.To promote regular maintenance.To reduce maintenance costs.To adhere to regulations.
Which of the following examples of staff training may be required by legislation?
Customer service.First aid and CPR.Responsible alcohol service.Service recovery.
How can a decision be evaluated?
Identify the causes.Assess the problems.Consider the motivations.Review the results.
When should disciplinary procedures be discussed with newly hired staff?
During contract negotiations.During the orientation.During training sessions.During first warning.
What is one benefit of handling a guest’s complaint effectively?
Leadership enhancement.Professional development.Service recovery.Time management.
Why is it important to evaluate a promotional plan?
To define market differences.To measure success.To highlight opportunities.To project future sales.
In order to handle an employee performance problem effectively, it is important that a Food and Beverage Manager has a clear understanding of what element of the problem?
Impact of the problem on the operation.Time and date the problem occurred.All the relevant facts surrounding the problem.Names of others impacted by or involved with the problem.
What parameters that govern the relationship between the union and employees, are clearly outlined in a collective agreement?
Termination process.Revision process.Policies and procedures.Rights and responsibilities.
How is anticipating guests’ needs considered part of guest service?
It demonstrates knowledge.It ensures that their needs are met.It promotes sales.It confirms guest’s satisfaction.
Which of the following is considered personal protective equipment in a food and beverage operation when using hazardous materials?
Chefs’ hats.Aprons.Hair nets.Rubber gloves.
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