Food and Beverage Manager - Tourism HR Canada

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.

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Why would promoting a server intervention program be considered ethical?

It protects the public.

It provides positive reinforcement

It reduces costs.

It adapts to the situation.

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Which of the following activities demonstrates ethical conduct?

Delegating responsibilities.

Maintaining confidentiality

Prioritizing goals.

Reviewing feedback.

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Why is it important to ensure that organizational goals are achievable? To ensure they are:

Effective.

Noticed.

Realistic.

Worthwhile.

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What reason may prevent a manager from delegating tasks successfully?

Accountability.

Responsibility.

Habit.

Trust.

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How can a decision be evaluated?

Identify the causes.

Assess the problems.

Consider the motivations.

Review the results.

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What does a Food and Beverage Manager need to understand about the levels of management in order to participate effectively as a team member?

Goals and objectives.

Roles and responsibilities.

Policies and procedures.

Knowledge and expertise.

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Guests are often reluctant to complain. What could a Food and Beverage Manager do to address this?

Ask for feedback.

Monitor business levels.

Promote new products.

Improve menu items.

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What is one benefit of handling a guest’s complaint effectively?

Leadership enhancement.

Professional development.

Service recovery.

Time management.

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What is another term for ‘net sales’?

Actual sales.

Cost of sales.

Gross sales.

Projected sales.

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Comparing actual performance to projections is done as part of which of the following administrative activities?

Calculating labour costs.

Developing a budget.

Monitoring a budget.

Reviewing capital costs.

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Monitoring bank procedures would include which one of the following activities?

Authorizing cheque cashing.

Keeping record of deposits.

Overseeing cash transactions.

Tracking overages and shortages.

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What is the purpose of an internal requisition system?

To assign costs to appropriate departments.

To assist with counting inventory items.

To determine par stock levels.

To monitor purchasing procedures.

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What is the reason for a Food and Beverage Manager to itemize every ingredient in a menu item?

To analyze sales.

To determine costs.

To design a menu.

To select menu items.

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What is the purpose of analyzing the sales mix for a menu over specific time periods?

To assess the product specifications.

To determine the need for changes.

To evaluate production methods.

To evaluate standard recipes.

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What marketing term is used to describe a ‘review of organizations with similar products and target markets’?

Competition analysis.

Industry analysis.

Parallel analysis.

Situational analysis.

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What term is used to describe ‘a combination of advertising, personal selling, publicity and sales promotion’?

Marketing.

Market segmentation.

Promotional mix.

Sales techniques.

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What additional information should be provided when submitting marketing ideas to management to aid in developing the marketing plan?

Company goals and objectives.

Current and future conditions.

Estimated costs and timelines.

Projected results and sales.

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What activity lays the foundation for developing a promotional plan?

Conduct situational analysis.

Define target markets.

Determine fixed costs.

Review marketing plan.

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