Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

3rd Year (1st Sem) > HM05- Housekeeping, F&B, and Banquet Department > Flashcards

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

vital in attracting and keeping guest through its role in maintaining top quality door, cleanliness, and service.

A

housekeeping

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

TRUE/ FALSE: the role of the housekeeping department extends beyond hotel cleanliness.

A

TRUE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

dress code for housekeeping- MEN

A
  • hair is worn short and neatly combed
  • clean shaven
  • neat and clean uniform
  • clean footwear
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

three (3) skills required for effective housekeeping:

A
  1. Management
  2. Budgeting
  3. An eye for beauty
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

four (4) skills under management in housekeeping:

A
  1. delegation
  2. work management
  3. time management
  4. people management
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

TRUE/ FALSE: A well-run housekeeping run at maximum cost to the hotel/institution.

A

FALSE (maximum-minimum)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Housekeepers should have an artistic sense to be able to decorate the area properly.

A

Eye for beauty

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

four (4) main functions of housekeeping

A
  1. cleaning and maintenance
  2. training personnel
  3. requisition and control of the necessary supplies and equipment
  4. paperwork schedule and reports
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

eight (8) areas of responsibility:

A
  1. guest rooms
  2. halls and corridors
  3. lobby
  4. public rooms and restaurants
  5. offices
  6. stairways
  7. window
  8. stores, concessions, and other leased areas.
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

the five (5) supervisors under the assistant housekeeper:

A
  1. floor supervisor
  2. public area supervisor
  3. control desk supervisor
  4. linen/ uniform supervisor
  5. laundry supervisor
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

six (6) scopes of housekeeping maintenance:

A
  1. guestroom maintenance
  2. maintenance of public area
  3. maintenance of linen/ laundry service
  4. washing issuance, repair and inventory of employee’s uniform
  5. installation, cleaning, and maintenance of fixtures and facilities
  6. provision of special service
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

14 housekeeping department staff

A
  1. executive housekeeper
  2. assistant executive housekeeper
  3. room attendant
  4. lobby porter
  5. houseman
  6. powder
  7. gardener
  8. linen attendant
  9. seamstress/ tailor
  10. valet runner
  11. laundry attendant
  12. upholsterer
  13. locksmith
  14. paint carpenter/ refinisher
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

5S of good housekeeping

A

seiri- sort
seiton- segregate
seiso- sanitize
seiketsu- standardize
shitsuke- self-discipline

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

items for keeps and items for waste basket

A

seire- sort

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

arranged in order for easy use

A

seiton- segregate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

cleaning the workplace

A

seiso- sanitize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

high standard of housekeeping

A

seiketsu- standardize

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

training and discipline people to follow 5S

A

shitsuke- self-discipine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

two (2) types of housekeeping

A

a) domestic
b) institutional

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

five (5) bathroom amenities

A
  1. bathroom linen (bath, hand, face towel)
  2. bath mat
  3. hair shampoo and conditioner
  4. shower cap
  5. 1 soap per occupant
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

standard for bathroom linen- bath towel, face towel, and hand towel

A

two tels per room for one set
one towel per occupant

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q
  • 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
A

food and beverage director

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

clearly describe, assign, and delegate responsibility and authority for the operation of the various F&B sub-departments

A

food and beverage director

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

implements effective control of food, beverage, and labor costs among all departments

A

food and beverage director

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

seven (7) types of chef

A
  1. Sauce chef
  2. Fish Sauce
  3. Rotisserie Chef
  4. Relief Chef
  5. Vegetable Chef
  6. Pastry Chef
  7. Pantry
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

prepare sauce and stews

A

sauce chef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

cooks fish dishes

A

Fish Sauce

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

roasts, broils, grills, and braises meats

A

rotisserie chef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

relieves station chefs

A

relief chef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

prepares vegetables

A

vegetable chef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

prepares all hot and cold dessert items

A

pastry chef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

prepares all cold foods, salads, and dressings

A

pantry chef

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

facilities that include formal and informal restaurants: specialty restaurants, coffee shops, snack bars, and cafeterias

A

hotel restaurants

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

hotel restaurant facilities that include formal and informal restaurants:

A

a) specialty restaurants
b) coffee shops
c) snack bars
d) cafeterias

41
Q

TRUE/ FALSE: a hotel may have several restaurants or no restaurant at all; the number and type varies as well

A

TRUE

42
Q
  • 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
A

restaurant manager

43
Q

an advantage for the hotel and guests since it allows guests to relax and have an opportunity to socialize for business/ pleasure.

A

bars

44
Q

an important revenue source for F&B departments

A

bars

45
Q

cycle of beverage

A

ordering
receiving
storing
issuing
bar stocking
serving
guest billing

46
Q

supervise the ordering process
oversee staff
maintain cost control

A

bar manager

47
Q
  • prepare wine list
  • assist guests with their wine selections
  • proper service of wine
  • knowledge of beer and liquor and their service
A

bar manager

48
Q

bar glassware

A
  • highball
  • pilsner
  • mug
  • martini
  • sherry
  • tulip
  • pint
49
Q

seven (7) kinds of bars

A
  1. restaurant bars
  2. service bar
  3. catering and banquet bar
  4. pool bars
  5. sports bar
  6. night clubs
  7. minibars
50
Q

A bar that is always the hub of the lobby and
offers a holding area for the hotel’s signature restaurant.

A

restaurant bar

51
Q

this bar services all bars in the hotels

A

service bar

52
Q

this bar is used specifically to service all the catering and banquet needs of the hotel.

A

catering and banquet bar

53
Q

popular at resort hotels, where guests can enjoy a variety of exotic cocktails poolside

A

pool bars

54
Q

the main attraction is sporting events

A

sport bar

55
Q

some hotels offer guests evening entertainment and dancing

A

night clubs

56
Q

these are small, refrigerated bars in guest rooms

A

minibars

57
Q
  • 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
A

chief steward

58
Q
  • maintaining clean glassware, china, and cutlery for F&B outlets
  • maintenance of dishwashing machines
  • sanitation of kitchen, storerooms, walk-in freezers, and all equipment
A

chief steward

59
Q

service to hotel guest room

A

room service

60
Q

two (2) ways of ordering room service

A
  1. telephone
  2. doorknob hangers for breakfast orders
61
Q

two (2) departments under the F&B division

A
  1. stewarding department
  2. catering and banquet department
62
Q

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.

A

director of catering

63
Q
  • manages the office and controls the function diary
  • sees that contracts are correctly prepared and checks on numerous last-minute details
A

catering coordinator

64
Q
  • responsible for delivering higher-than-expected service levels to guests
  • in charge of schedule and staffing
A

catering services manager

65
Q
  • 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.
A

catering services manager

66
Q

main function of banquet department:

A

organize all types of functions catering under the direction and control of the banquet manager

67
Q

the banquet department concentrates on:

A

selling all hotel facilities to potential guests

68
Q

one of the major revenue-producing departments and under the umbrella of the F&B department

A

banquet department

69
Q

who organizes functions for various occasions?

A
  • business organizations
  • clubs
  • families
  • friends
70
Q

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.

A

FALSE (F&B department- banquet department)

71
Q

functions are organized within a ___, the size varies from hotel to hotel.

A

banquet hall

72
Q

TRUE/ FALSE: functions are organized within a banquet hall and the size does not vary from hotel to hotel.

A

FALSE (does not vary- vary)

73
Q

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.

A

TRUE

74
Q

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.

A

FALSE (bigger- smaller)

75
Q

In a smaller establishment, the functions are organized by the ___ in a separate area set aside for this purpose.

A
  • hotel manager
  • restaurant manager
76
Q

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.

A

FALSE (catering- banquet)

77
Q

five (5) types of banquet functions

A
  1. formal
  2. informal
  3. social
  4. public relations
  5. conferences
78
Q
  • 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
A

formal function

79
Q

what procedures are followed in a formal function?

A
  • seating the host
  • chief guest
  • guest of honor
  • invitees
  • serving of food and beverage
80
Q

speeches during formal functions are included at a specific time are done when?

A

at the end of the meal/ before service of coffee

81
Q

examples are functions hosted by the head of the country or state, military, and formal wedding breakfasts

A

formal function

82
Q

TRUE/ FALSE: controlled behavior of the guests prevails in social function catering.

A

FALSE (social- formal)

83
Q
  • no formalities and procedures are followed regarding seating, serving, and dress codes.
  • service is indiscriminate in sex and rank.
A

informal functions

84
Q
  • these functions normally include entertainment
  • one can witness the casual behavior of the guests
A

informal functions

85
Q

TRUE/ FALSE: . More informal functions are organized in the present day.

A

TRUE

86
Q

example of informal functions

A
  • birthday parties
  • cocktail parties
  • wedding anniversaries
  • club member meeting
  • alumni meets
87
Q

four (4) functions of a social function:

A

meet people
make new friends
entertain oneself
build relationships

88
Q

example of social functions:

A
  • cocktail parties
  • wedding anniversaries
  • birthday parties
  • wedding receptions
  • dining and dance parties
89
Q

These are organized by the business houses in order to make the consumers aware of their presence and establish relationships with them.

A

public relations

90
Q

examples of public relations:

A
  • exhibitions
  • contests for homemakers
  • fashion parades
  • dealer’s meetings
91
Q

The purpose of this type of banquet function is to share knowledge and expertise and to discuss matters of concern.

A

conferences

92
Q

example of conferences

A

political references
trade union conferences
international and national conferences

93
Q

function types organized by the banquet department:

A
  • workshops
  • seminar
  • tv shows
  • exhibitions
  • training sessions
94
Q

TRUE/ FALSE: whatever may be the kind of function, it needs two broad categories. without it, the function will still succeed.

A

FALSE (still succeed- fail)

95
Q

TRUE/ FALSE: Other amenities include seating, audio, video, stage, lighting, press meets, etc. which vary according to the function types.

A

TRUE

96
Q

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.

A

FALSE (guest of honor- host)

97
Q

TRUE/ FALSE: if the facilities required by the host is unavailable, it may be outsourced.

A

TRUE

98
Q

TRUE/ FALSE: other than provisions of food, beverage, and seating arrangement, provisions for F&B must be made at the specified time.

A

TRUE

3rd Year (1st Sem) (13 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions