HM05- Housekeeping, F&B, and Banquet Department Flashcards
1
Q
main priority of housekeepers in the hospitality industry:
A
maintain cleanliness and appearance of guest rooms
2
Q
vital in attracting and keeping guest through its role in maintaining top quality door, cleanliness, and service.
A
housekeeping
3
Q
TRUE/ FALSE: the role of the housekeeping department extends beyond hotel cleanliness.
A
TRUE
4
Q
GUEST ROOMS: Each time a guest checks out of a hotel, the rooms must be
A
stripped and thoroughly cleaned to prepare for the arrival of the next guest
5
Q
they are responsible for the appearance of all public areas (lobbies, restrooms, gyms, and other rooms utilized by guests) and need to be cleaned on a regular basis.
A
housekeeping
6
Q
six (6) objectives of housekeeping
A
- ensure a comfortable and clean environment
- pleasant and friendly atmosphere
- ensure that everything under their supervision is kept neat and clean
- train and supervise effectively
- establish a good working relationship
- ensure that safety and security regulations are known to all staff
7
Q
dress code for housekeeping- LADIES
A
- hair is neatly combed and in a bun, neatly tied back, or cut short
- no makeup
- neat and clean uniform
- no jewelry (watch and wedding ring)
- clean footwear
8
Q
dress code for housekeeping- MEN
A
- hair is worn short and neatly combed
- clean shaven
- neat and clean uniform
- clean footwear
9
Q
three (3) skills required for effective housekeeping:
A
- Management
- Budgeting
- An eye for beauty
10
Q
four (4) skills under management in housekeeping:
A
- delegation
- work management
- time management
- people management
11
Q
TRUE/ FALSE: A well-run housekeeping run at maximum cost to the hotel/institution.
A
FALSE (maximum-minimum)
12
Q
A good housekeeper must be good at planning, and selecting equipment and supplies that are good in quality but with a moderate price.
A
Budgeting
13
Q
Housekeepers should have an artistic sense to be able to decorate the area properly.
A
Eye for beauty
14
Q
four (4) main functions of housekeeping
A
- cleaning and maintenance
- training personnel
- requisition and control of the necessary supplies and equipment
- paperwork schedule and reports
15
Q
eight (8) areas of responsibility:
A
- guest rooms
- halls and corridors
- lobby
- public rooms and restaurants
- offices
- stairways
- window
- stores, concessions, and other leased areas.
16
Q
the five (5) supervisors under the assistant housekeeper:
A
- floor supervisor
- public area supervisor
- control desk supervisor
- linen/ uniform supervisor
- laundry supervisor
17
Q
six (6) scopes of housekeeping maintenance:
A
- guestroom maintenance
- maintenance of public area
- maintenance of linen/ laundry service
- washing issuance, repair and inventory of employee’s uniform
- installation, cleaning, and maintenance of fixtures and facilities
- provision of special service
18
Q
14 housekeeping department staff
A
- executive housekeeper
- assistant executive housekeeper
- room attendant
- lobby porter
- houseman
- powder
- gardener
- linen attendant
- seamstress/ tailor
- valet runner
- laundry attendant
- upholsterer
- locksmith
- paint carpenter/ refinisher
19
Q
5S of good housekeeping
A
seiri- sort
seiton- segregate
seiso- sanitize
seiketsu- standardize
shitsuke- self-discipline
20
Q
items for keeps and items for waste basket
A
seire- sort
21
Q
arranged in order for easy use
A
seiton- segregate
22
Q
cleaning the workplace
A
seiso- sanitize
23
Q
high standard of housekeeping
A
seiketsu- standardize
24
Q
training and discipline people to follow 5S
A
shitsuke- self-discipine
25
two (2) types of housekeeping
a) domestic
b) institutional
26
five (5) bathroom amenities
1. bathroom linen (bath, hand, face towel)
2. bath mat
3. hair shampoo and conditioner
4. shower cap
5. 1 soap per occupant
27
standard for bathroom linen- bath towel, face towel, and hand towel
two tels per room for one set
one towel per occupant
28
- directs and organizes the activities of the F&B department
- maintain high standards of F&B quality, service, and merchandising to maximize profit
- develop implement, and monitor schedules for the operation of all restaurants and bars
food and beverage director
29
clearly describe, assign, and delegate responsibility and authority for the operation of the various F&B sub-departments
food and beverage director
30
implements effective control of food, beverage, and labor costs among all departments
food and beverage director
31
seven (7) types of chef
1. Sauce chef
2. Fish Sauce
3. Rotisserie Chef
4. Relief Chef
5. Vegetable Chef
6. Pastry Chef
7. Pantry
32
prepare sauce and stews
sauce chef
33
cooks fish dishes
Fish Sauce
34
roasts, broils, grills, and braises meats
rotisserie chef
35
relieves station chefs
relief chef
36
prepares vegetables
vegetable chef
37
prepares all hot and cold dessert items
pastry chef
38
prepares all cold foods, salads, and dressings
pantry chef
39
facilities that include formal and informal restaurants: specialty restaurants, coffee shops, snack bars, and cafeterias
hotel restaurants
40
hotel restaurant facilities that include formal and informal restaurants:
a) specialty restaurants
b) coffee shops
c) snack bars
d) cafeterias
41
TRUE/ FALSE: a hotel may have several restaurants or no restaurant at all; the number and type varies as well
TRUE
42
- exceeding guest service expectations
- hiring, training, and developing employees
- setting and maintaining quality standards
- marketing
- room service, minibars, or the cocktail lounge
- presenting annual, monthly, and weekly forecasts and budgets to the F&B director
restaurant manager
43
an advantage for the hotel and guests since it allows guests to relax and have an opportunity to socialize for business/ pleasure.
bars
44
an important revenue source for F&B departments
bars
45
cycle of beverage
ordering
receiving
storing
issuing
bar stocking
serving
guest billing
46
supervise the ordering process
oversee staff
maintain cost control
bar manager
47
- prepare wine list
- assist guests with their wine selections
- proper service of wine
- knowledge of beer and liquor and their service
bar manager
48
bar glassware
- highball
- pilsner
- mug
- martini
- sherry
- tulip
- pint
49
seven (7) kinds of bars
1. restaurant bars
2. service bar
3. catering and banquet bar
4. pool bars
5. sports bar
6. night clubs
7. minibars
50
A bar that is always the hub of the lobby and
offers a holding area for the hotel’s signature restaurant.
restaurant bar
51
this bar services all bars in the hotels
service bar
52
this bar is used specifically to service all the catering and banquet needs of the hotel.
catering and banquet bar
53
popular at resort hotels, where guests can enjoy a variety of exotic cocktails poolside
pool bars
54
the main attraction is sporting events
sport bar
55
some hotels offer guests evening entertainment and dancing
night clubs
56
these are small, refrigerated bars in guest rooms
minibars
57
- cleanliness of the back of the house
- maintain strict inventory control and monthly stock check
- pest control and coordination with exterminating company
- forecasting labor and cleaning supplies
chief steward
58
- maintaining clean glassware, china, and cutlery for F&B outlets
- maintenance of dishwashing machines
- sanitation of kitchen, storerooms, walk-in freezers, and all equipment
chief steward
59
service to hotel guest room
room service
60
two (2) ways of ordering room service
1. telephone
2. doorknob hangers for breakfast orders
61
two (2) departments under the F&B division
1. stewarding department
2. catering and banquet department
62
Responsible to the food and beverage director for the selling and servicing, catering, banquets, meetings, and exhibitions in a way that exceeds guests’ expectations and produces reasonable profit.
director of catering
63
- manages the office and controls the function diary
- sees that contracts are correctly prepared and checks on numerous last-minute details
catering coordinator
64
- responsible for delivering higher-than-expected service levels to guests
- in charge of schedule and staffing
catering services manager
65
- supervise the catering house persons in setting up the room.
- in charge of the function from the time the client is introduced to the CSM by the catering director
- checks the client is satisfied with the room setup, food, beverages, and services.
catering services manager
66
main function of banquet department:
organize all types of functions catering under the direction and control of the banquet manager
67
the banquet department concentrates on:
selling all hotel facilities to potential guests
68
one of the major revenue-producing departments and under the umbrella of the F&B department
banquet department
69
who organizes functions for various occasions?
- business organizations
- clubs
- families
- friends
70
TRUE/ FALSE: due to the non-availability of a place to hold the function, the F&B department's responsibilities come to their rescue by conducting the function.
FALSE (F&B department- banquet department)
71
functions are organized within a ___, the size varies from hotel to hotel.
banquet hall
72
TRUE/ FALSE: functions are organized within a banquet hall and the size does not vary from hotel to hotel.
FALSE (does not vary- vary)
73
TRUE/ FALSE: some hotels may have more than one hall of different sizes to hold functions of different group sizes or one large hall, the size of which can be adjusted with temporary partitions to accommodate parties of various sizes.
TRUE
74
TRUE/ FALSE: In a bigger establishment, the functions are organized by the hotel manager or restaurant manager in a separate area set aside for this purpose.
FALSE (bigger- smaller)
75
In a smaller establishment, the functions are organized by the ___ in a separate area set aside for this purpose.
- hotel manager
- restaurant manager
76
TRUE/ FALSE: There are also stand-alone convention centers, trade centers, marriage halls, etc. which can be hired out, and the services of banquet professionals may be availed to conduct the function.
FALSE (catering- banquet)
77
five (5) types of banquet functions
1. formal
2. informal
3. social
4. public relations
5. conferences
78
- certain procedures are decided by the host and it should be strictly followed during the function.
- dress code for the invitees may be insisted upon
formal function
79
what procedures are followed in a formal function?
- seating the host
- chief guest
- guest of honor
- invitees
- serving of food and beverage
80
speeches during formal functions are included at a specific time are done when?
at the end of the meal/ before service of coffee
81
examples are functions hosted by the head of the country or state, military, and formal wedding breakfasts
formal function
82
TRUE/ FALSE: controlled behavior of the guests prevails in social function catering.
FALSE (social- formal)
83
- no formalities and procedures are followed regarding seating, serving, and dress codes.
- service is indiscriminate in sex and rank.
informal functions
84
- these functions normally include entertainment
- one can witness the casual behavior of the guests
informal functions
85
TRUE/ FALSE: . More informal functions are organized in the present day.
TRUE
86
example of informal functions
- birthday parties
- cocktail parties
- wedding anniversaries
- club member meeting
- alumni meets
87
four (4) functions of a social function:
meet people
make new friends
entertain oneself
build relationships
88
example of social functions:
- cocktail parties
- wedding anniversaries
- birthday parties
- wedding receptions
- dining and dance parties
89
These are organized by the business houses in order to make the consumers aware of their presence and establish relationships with them.
public relations
90
examples of public relations:
- exhibitions
- contests for homemakers
- fashion parades
- dealer's meetings
91
The purpose of this type of banquet function is to share knowledge and expertise and to discuss matters of concern.
conferences
92
example of conferences
political references
trade union conferences
international and national conferences
93
function types organized by the banquet department:
- workshops
- seminar
- tv shows
- exhibitions
- training sessions
94
TRUE/ FALSE: whatever may be the kind of function, it needs two broad categories. without it, the function will still succeed.
FALSE (still succeed- fail)
95
TRUE/ FALSE: Other amenities include seating, audio, video, stage, lighting, press meets, etc. which vary according to the function types.
TRUE
96
TRUE/ FALSE: all the functions need some basic facilities other than food and beverages. The facilities required should be discussed with the guest of honor at the time of booking the function and provided accordingly.
FALSE (guest of honor- host)
97
TRUE/ FALSE: if the facilities required by the host is unavailable, it may be outsourced.
TRUE
98
TRUE/ FALSE: other than provisions of food, beverage, and seating arrangement, provisions for F&B must be made at the specified time.
TRUE
