Guest Room Cleaning Procedures Quiz

A briefing conducted by the supervisor at the beginning of the shift.

Anywhere between 12 and 16 rooms.

1. Guestrooms whose occupants requested for early make-up, 2. VIP rooms, 3. Check-out rooms ‘blocked’ for arrivals, 4. Check-out rooms, 5. Occupied room with ‘please make up my room’ signs hang up, 6. Stayovers Rooms that had a DND card displayed in the.

<p>To assign rooms to each GRA and record it in the Reporting Staff Placement Register.</p> Signup and view all the answers

<p>Inform the floor supervisor that the prepared guestroom can be inspected.</p> Signup and view all the answers

<p>Fish has very little connective tissue, making it naturally tender and easily cooked even at lower heat.</p> Signup and view all the answers

<p>Flaking.</p> Signup and view all the answers

<p>a. Flat (White or Lean) Fish: Sole, Plaice, Lemon Sole, Skate, Flounder, Turbot, Dab, Halibut, Brill. b. Oily (Round) Fish: Mainly round fish containing fat all over the body.</p> Signup and view all the answers

<p>Sole, Plaice, Lemon Sole, Skate, Flounder, Turbot, Dab, Halibut, Brill.</p> Signup and view all the answers

<p>Fin fish are vertebrates with skin and scales, and they move with the help of their fins.</p> Signup and view all the answers