Professional Documents
Culture Documents
Beverages
reasonable
good
fair
Not good
poor
Most time
sometime
I have to queue for a long time
The hotel is very clean
The cutlery is clean
The portion sizes are about right
The staff are helpful
The staff are well-presented
The general service is good
I can find a seat
4. How much time does it take to replenish the supply?
1-2 hr.
2-3hr.
4-5hr.
5-6hr.
5. What star and/or crown (or other) rating does your hotel
have?
Please specify:
...............................................
...
6. What type of food & beverage outlets do you have in your
hotel? (please tick ALL that apply)
None
Restaurant
Coffee shop
Bar
Snack bar
Takeaway
Room service
7. How many people that you normally serve food to in the
hotel (excluding functions)? (please take ONE box only)
1 10
11 20
21 50
51 - 100
101 - 150
151 200
201 - 250
> 250
8. How many full-time, part-time or casual staff is employed in
your hotel in the food production areas (including functions)?
(please tick ONE box for each)
Full-time
Part-time
Casual
None
1 10
11 20
21 30
> 30
9. Do you use quality management systems in the food
production area in your hotel?
No
Yes
Please specify:
...............................................
...
10. After how many days do the cooking place is cleaned?
On Daily basis
after 1 day
after 2 days
twice a day
Please specify:
..................................................
11.
A.30-40 plates
Moe than 100
B. 50-60 plates
C. 70-80 plates
D.
13. After how much time does the stock of sea food is
reordered?
A. 3-4 hr
B. 6-7 hr
E. Every Next day
C. 15-16 hr
D. 20-22 hr