F&B Service-COVID-19 QUIZ

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Across
  1. 2. At All-day dining, dishes are to be only be in pre-plated format and for specialty sharing platters to be left on the table for the guests to help themselves. Platter to plate service should be __________.
  2. 5. Hand sanitizers with____ % Alcohol content to be placed on each table for guest use.
  3. 6. Knock n Drop culinary offering is communicated via menu inserts in the _______ menu in the Service Directory (2 pager printed both sides) digital inclusions on the ipad (where existent in Hotels) and sent to guests on their phones.
  4. 8. Clearance to only be done on call. RSOT reminds the guest to leave clearance outside room and the same to be cleared in a maximum time of__________. No clearances should be stacked in the pantry.
Down
  1. 1. All PPEs to be dispensed off in earmarked_____ bins.
  2. 3. Luxury hour stationary to be signed for ______.
  3. 4. To ensure that the discerning business traveller has an opportunity to relax over a drink after a hard day’s work. The new ____________________Luxury Hour service brings the ITC Hotels’ Luxury Hour to the door step and comfort of the guest room.GoDoorknob The culinary offering is communicated via a door knob menu, is known as: Grab& _____menu.
  4. 7. In case the guest orders for cocktail / mocktail / fresh juice, same to be served from the ________ Pantry.