The capture rate is defined as the
A) number of guests staying at the hotel who dine in the hotel's restaurant
B) number of guests drinking in the bar
C) number of guests attending a banquet
D) number of guests dining at the restaurant that are NOT hotel guests
Correct Answer:
Verified
Q4: Introduced by Escoffier, this kitchen system organizes
Q5: An acceptable profit margin for food in
Q6: Room service is typically found in
A) freeway
Q7: Food and Beverage Directors expect a pour
Q8: Bar efficiency is measured by
A) total bartender
Q10: Theatre style seating is best for
A) training
B)
Q11: The Catering Director normally works with the
Q12: The hotel requires the number of guests
Q13: Labor cost benchmarks are measured by
A) covers
Q14: One method to prevent pilferage in a
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