宴會管理小考10/29
Authored by 承珍國際餐旅 承珍國際餐旅
Professional Development
12th Grade
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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
2.通常100人以上規模的宴會可稱為？
A. 大型宴會
B. 中型宴會
C. 小型宴會
D. 商務宴會
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
3.以下哪種宴會是用來歡宴國賓，且會放置國旗，並且演奏國歌？
A. 私人宴會
B. 國宴
C. 餐宴
D. 商務宴會
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列何者非”招待會”的特點？
A. 賓客可自由走動取食與聊天
B. 常備有酒水與點心
C. 常運用在產品發表會以及慶祝開幕儀式
D. 通常過程非常嚴謹且具有高度儀式感
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
關於宴會工作組織架構圖顯示，通常清潔組、採購組、倉儲組是歸屬於下列哪個部門？
A. 總務
B. 訂席業務
C. 宴會部
C. 廚房內場
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
餐飲業是標準的服務業，從業人員所服務的對象是以「」為主體？
A. 顧客
B. 形象
C. 產品
D. 政府
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
關於客戶價值的計算公式，下列何者正確？
A. 客戶價值=成本/效益
B. 客戶價值=效益/成本
C. 客戶價值=效益-成本
D. 客戶價值=效益+成本
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列何者不是”顧客成本”？
A. 產品
B. 時間
C. 心理
D. 金錢
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