Information relation to reservation, What comprises Mis en place, What is the purpose of assessment?, What is the difference between ala carte and table d hote?, Give some techniques on how you can welcome guests to make them feelcomfortable and safe?, What checks should food servers make?, What are the special needs that must be addressed when welcoming a customer?, What are activities associated with presenting menus and drinks lists? How doyou present the menu?, Explain the importance or upselling to the hotel/restaurant operation?, What is the process for adjusting cutlery?, What is the correct temperature when serving red wine?, What is the 3-minute check?, What items can be replenished during the '3-minute check'?, What are some options to resolve a food related customer complaint, during thethree-minute check?, What are the things to do when guest complaint? Explain steps on how to handleguest complaints., How will you handle guest needs with restrictions on allergies?, How will you handle a guest with signs of intoxication requesting for more bottlesof hard drinks:, What assistance can be provided to customers as they leave a table?, What are some example of •end of service' assistance?, What are the common methods in which customers can settle accounts?, What are the different style of banquet set-ups?, Case study. Explain what went wrong., How can you avoid room service mistake? What are the things that need to bechecked to avoid., What is a "Door Knob" menu?, What are the standard amenities set in the tray / trolley during breakfast?, What will you do upon reaching the guest room?, What Will you do upon entering the room?, Things you should check for cleanliness, What are the special needs that must be addressed when welcoming a customer?

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