The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the
A) certification
B) guarantee
C) agreement
D) pledge
Correct Answer:
Verified
Q7: Food and Beverage Directors expect a pour
Q8: Bar efficiency is measured by
A) total bartender
Q9: The capture rate is defined as the
A)
Q10: Theatre style seating is best for
A) training
B)
Q11: The Catering Director normally works with the
Q13: Labor cost benchmarks are measured by
A) covers
Q14: One method to prevent pilferage in a
Q15: Responsibilities of the Chief Steward include which
Q16: All of the following are included in
Q17: The sale price of a steak dinner
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