HPC04 MIDTERM

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Across
  1. 1. An order type referring to Quick service system where payment is received while the order is created.
  2. 3. Same as Taking out except it does not print a receipt in the kitchen.
  3. 4. Location Identifier is a unique 3-letter code, used in aviation and also in logistics to identify an airport.
  4. 6. The objective of this system is to gather, track, and organize all steps of the customer journey and lifestyle through the customer’s perspective.
  5. 7. One of the main airlines operating in the Philippines, it is Asia's oldest low-cost airline. It offers scheduled flights to both domestic and international destinations.
  6. 11. The objective of CEM is to gather, __________, and organize all steps of the customer journey and lifestyle through the customer’s perspective.
  7. 12. These will be the result in a mismanaged business in the long run.
  8. 14. They cannot create tour packages but can offer multiple packages to their prospects
  9. 16. The GDS created by American Airlines, Its headquarters is located in Southlake, Texas, USA.
  10. 17. Systems in restaurants wherein servers can transact diners right at the table, from a smartphone, tablet, or handheld device.
  11. 18. A GDS created by the collaborative efforts of a group of nine European airlines including British Airways. It is based in Atlanta, Georgia, in the United States and is owned by Travelport.
Down
  1. 1. an industry which is composed of those establishments responsible for transporting people from one place to another based on their desired destination
  2. 2. when creating a reservation for a guest, we need to ask this important information aside from the number of adults.
  3. 3. In 1946, American Airlines installed the automated flight booking system called the." it was an electromechanical system developed by the teller register corporation of stamford connecticut
  4. 5. If the customer wants to pay tips you can add them via this button in ORO POS.
  5. 8. a computerized system that allows restaurant business owners to track their sales, cash flow, and food inventory.
  6. 9. The third significant component of an MIS of a restaurant which defines the efficiency and effectiveness of the service processes.
  7. 10. In some places, diners may be sat by a host and greeted by a server, but they may have the power to order themselves using a tableside restaurant POS.
  8. 13. The name of the CRS used by IHG.
  9. 15. A unique identifier of a person needed to pull-up a member account.