The Blockman Quiz

Hospitality Quiz

Let's test your Knowlege.

START

1/10

A Warm Smile, Is the first step to a happy guest.

Hospitality is not only about Service.

Which of the following is TRUE about the hospitality industry?

Order Taking is all you need to do.

1/10

Right answer A & B

Hospitality- DefinedHospitality businesses that provide customers with a positive experience will reap the benefits of a higher customer retention rate, as opposed to their counterparts who offer a less pleasant experience. Hospitality is also important for businesses because it encourages positive customer reviews.

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2/10

All types of bacteria give food poisoning.

Which one of these statements about bacteria is true?

Bacteria grow fastest when they are warm.

Freezing makes food last longer by killing bacteria

2/10

Right answer (A):

C Bacteria grow fastest when they are warm. Most food poisoning bacteria grow best at 37°C , although they can multiply between 5°C and 63°C. Food should not be left out at ambient (room) temperature for any more than two hours. After that time bacterial growth may be rapid.

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3/10

Leaves unhappy

Food is the reason a guest picks out a restaurant, but great customer service is why a guest

Comes Back

Complains to Management

3/10

Right answer (B):

Customer service is the backbone of the hospitality industry. It is the service that makes or breaks a hospitality business. The expectations of consumers of service are changing. ... So, all the managers and hospitality professionals can find something interesting here to help them impress their guests.

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4/10

Tell them it’s almost ready even if its going to be ten more minutes

Mention that it’s the kitchens fault

If a diner's meal is delayed you should?

Report It & Give them an accurate time frame. Offering a nibble while they wait

4/10

Right answer (C):

Be Honest. Report it. Spot it ahead of time. Get an accurate estimate of the delay. Offer a Nibble While they wait. Make sure management are aware.

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5/10

Studies show that guests are unhappy with their dining experience when the server suggests menu items to them.

TRUE

FALSE

5/10

Right answer (A):

• Well spoken• Extensive product knowledge • Good appearance These three aspects are the simple most important aspects to have and work towards because if we all strive to flourish in these, we will provide guests with both a great and unforgettable experience with amazing lasting impressions.

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6/10

Guests can tell when waiters and staff are not genuine in how they talk or don’t believe in what the company provides and embodies.

True

False

Right answer (A):

6/10

There is no substitute for taking pride in your work.To provide excellent hospitality you need to be genuine and authentic, even passionate. You are a Brand Ambassador. The Team. The Service. The Food. Makes The Experience.

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7/10

Communication between waiters the kitchen is imperative to make sure food gets fired and sent out in the correct time.

TRUE

FALSE

7/10

Right answer (A):

Communication.The flow of Information: The relevant information must flow continuously from top to bottom and vice versa. The staff at all levels must be kept informed about the organizational objectives and other developments taking place in the organization. Care should be taken that no one should be misinformed. The information should reach the incumbent in the language he or she can understand better. The use of difficult words should be avoided. The right information should reach the right person, at right time through the right person.

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Dirty Environment.

8/10

Poor Customer Service.

Which of the following is responsible for the most complaints in a restaurant?

Food Does Not Meet Expectations

Poor Dining Area Arrangement.

8/10

Right answer? All of them!

Your duties in all areas from FOH to BOH are all to ensure that our guests are treated to an experience. Attention To Detail. Consitancy . Pride.

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9/10

True

Waiter's who mention extras like appetizers, add--ons, drinks and desserts have higher sales and make more tips.

False

Sometimes

10/10

Right answer (A):

At first, it seems obvious—successful upselling increases revenue and profit. For sales associates and departments that must meet specific quotas on a regular basis, successful sell-ups also help achieve those goals. In addition, upselling can provide other benefits, such as enhancing the customer experience

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10/10

The Owner Of The Business

Who is responsible for paying your salary?

The Accountant

The Guest's

9/10

Right answer (C):

The Better you take care of them. The Better you get taken care of. Service & Hospitality.

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"We use old recipes and make it like old tradition,".

WHICH OF THE FOLLOWING IS FALSE!

A first impression is a lasting Impression!

The customer is always right

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Right answer (C):

In fact, complaints can sometimes be unjustified, over exaggerated, or just plain unnecessary. Complaints Officers sometimes have to sift through hordes of complaints to find some that actually require immediate attention, constructive thought, or even product or service improvement. Still, regardless of whether or not your customer's complaint is justified, you must keep in mind that your customer is still always valued. See the difference? not always right, but always valued. This means that you must approach each and every customer with a sense of professionalism and respect--even if they are sending ridiculous complaints about the color of your pens or the way one of your employee’s hairstyles looks. Keeping a friendly and helpful demeanor helps to establish a sense of rapport with your customers, and will ultimately lead you to a reputation of excellent customer service in the future--something that no company should take for granted.

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Complaints management is all about receiving, investigating and responding to complaints. But is that all there really is to it?

YES

NO

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Right answer (B):

The answer of course, is no. What sets apart complaints management from most fields of endeavor is the fact that it channels negativity into better outcomes, and all from the outside in. By taking customer complaints, suggestions, and comments, complaints management teams have a wealth of knowledge about their products and services that they might not have otherwise recognized. This knowledge is then taken and used to improve the current system, product, or service, so that it lends itself to a continuous cycle of improvement. The sequence looks like this - complainant submits complaint, you respond to complaints, you fix the original error and work to make sure it doesn't happen again.

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A-Starting to prepare a dish

When a restaurant cook "fires" an order, what is he doing?

B - Firing the person cooking

C- Restarting an order from scratch

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Right answer (A):

When a kitchen fires an order, they are giving the order to start cooking a particular dish. This term could also be used as a dish is being finished and plated.

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evaluate the vendors' performance

The primary reason for a business to carefully track all of its vendors' invoices is to:

monitor and control expenses

confirm the accounts receivable

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Right answer (B):

The primary purpose when monitoring expenditure against income is to ensure that expenditure does not exceed the available income. As when monitoring expenditure against budget, the first problem is how to identify which sources of funds are showing significant surpluses or deficits.

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In Dry Food Storage Area

How should chemicals be stored?

Above food

Away from prep areas

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Right answer (C):

Why is it important to store chemicals? Keeping chemical storage records helps to prevent employees from inadvertently causing a chemical hazard by storing incompatible hazards together. Storing incompatible chemicals together may result in generation of heat, fumes, gases and vapours that can give rise to a fire or explosion.

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