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7: Review Questions
List the managers who report to the food and beverage director.
Describe the difference between a single event banquet and a meeting banquet.
Explain the importance of the banquet event order.
Describe the responsibilities of each member of the banquet staff.
Explain the differences among the four popular banquet service styles.
Which banquet style is usually the least expensive? Why?
Why is the room temperature at a banquet or convention important?
Describe the setup and breakdown for a banquet.
What is another term used for
room service
?
Explain how a guest can get room service for breakfast.
True or false? The beverage department includes only alcoholic beverages, such as beer, wine, spirits, and liquors.
List the four types of employees in the beverage department and describe their responsibilities.
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