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Final Food and Beverage Operations
Study online at https://quizlet.com/_4skkz2
1. All of the following are trends in the food service b) Increase in Fast
industry except: Food Restaurants
a) Increased use of Social Media Marketing outlets and decrease in
like Facebook, Twitter, and Youtube Quick-Casual
b) Increase in Fast Food Restaurants and decrease in
Quick-Casual
c) Food Trucks
d) Focus on Energy reduction and being "green".
Darden who owns Red Lobster, Olive Garden, etc. set
to reduce water use by 15% in next 5 years
2. All of the following are phrases used to describe the b) Grass to mouth
local food movement except:
a) Farm to table
b) Grass to mouth
c) Plow to plate
d) Farm to fork
3. The management principle, Knowing Self, contains d) All of the

which of these phases: above are stages
a) Gain understanding of personal values in Knowing Self
b) Plan for the future
c) Determine life's mission
d) All of the above are stages in Knowing Self
4. Which of the six entrepreneurial Practices include a) Intrapersonal

understanding oneself's personal values, missions, Communication
and strengths:
a) Intrapersonal Communication
b) Interpersonal Communication
c) Agility
d) Legacy Leader
5. Which of the following has the most influence on a c) Server

gust's overall experience?
a) Chef
b) Manager
c) Server
d) Host
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6. Head Cooks are considered what type of personnel? c) Production per-

a) Service personnel sonnel
b) Management
c) Production personnel
d) All of the above
7. Hosts are considered what type of personnel? a) Service person-

a) service personnel nel
b) Management
c) Production personnel
d) All of the above
8. A restaurant service professional should smile al- d) All of the above

ways except: - They should al-
a) When seating a guest ways smile
b) When on the phone with a guest
c) When taking a guests order
d) All of the above - They should always smile
9. Whose job focuses on the short term goals of a d) Supervisors

restaurant operation?
a) Top managers
b) Owners
c) Middle managers
d) Supervisors
10. Why is it important for managers to hold regular c) Meetings will

monthly meetings? bring the team to-
a) People need more hours gether and make
b) Managers are only able to train to meetings them stronger
c) Meetings will bring the team together and make
them stronger
d) It isn't important to hold regular meetings
11. What is the best marketing tool a restaurant has? b) Their Menu
a) Billboards
b) Their Menu
c) Radio advertising
d) Newspaper advertising
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12. An early bird special would be targeted to which mar- c) Mature Market -
ket? Baby Boomers
a) Generation X
b) Millennials
c) Mature Market - Baby Boomers
d) None of the above
13. Where is clean silverware, glasses, and salt and pep- c) In the side sta-
per usually kept? tions
a) On the tables only
b) In the kitchen
c) In the side stations
14. A restaurant supervisors duties include all except the d) All of the above
following?
a) Short-term goals
b) Preparing schedule
c) Helping out on floor during busy periods
d) All of the above
15. The best way for a server to be great and get good d) Have tremen-
tips is? dous knowledge
a) Always get to work early so you get the best section of the menu and
b) Wear low cut shirts and a lot of makeup be able to suggest
c) Never wait on older people things to guests
d) Have tremendous knowledge of the menu and be
able to suggest things to guests
16. The trainee is able to work independently in which of c) Trial perfor-

the following job instruction training steps? mance
a) Preparation
b) Presentation
c) Trial Performance
D) Follow-through
17. What is the appropriate order of job instruction train- d) preparation,

ing? presentation, trial
a) Trial performance, preparation, presentation, fol-
3 / 21
low-through performance, fol-
b) Presentation, trial performance, preparation, follow-through
low-thorugh
c) preparation, trial performance, presentation, fol-
low-through
d) preparation, presentation, trial performance, fol-
low-through
18. Who is responsible for seating guests? c) Hosts

a) Managers
b) Bussers
c) Hosts
d) Chefs
19. Whose primary duty is to set and clear tables? b) Bussers

a) Managers
b) Bussers
c) Hosts
d) Chefs
20. What is the main role of a house account? b) So hotel restau-

a) to pay for employees meals rant guests with
b) So hotel restaurant guests with approved credit are approved credit
able to charge meals to their rooms are able to charge
c) If a guest walks out on a check meals to their
d) Place where cash is kept in case of emergencies rooms
21. Having staff-meals is a great way to bring your team b) Retain current
together and also helps to ____? staff
a) Recruit new staff
b) Retain current staff
c) Select new staff
22. What is the first beverage typically served to a guest? d) Water

a) Coffee
b) Beer
c) Martini
d) Water
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23. An approval code is needed for which type of pay- b) Cred-
ment? it Card/Payment
a) Cash Card
b) Credit Card/Payment Card
c) Money Order
d) All transactions need an approval code
24. True or False, Side salads are made and prepared in b) False
the side stations?
a) True
b) False
25. Which of the following is the correct order of serving? c) Appetizer,

a) Soup, Entrée, Coffee, Dessert Soup, Salad, En-
b) Appetizer, Salad, Soup, Entrée trée
c) Appetizer, Soup, Salad, Entrée
d) Salad, Soup, Entrée, Dessert
26. The knife is placed where in comparison to the plate d) Right side,
with which side facing the guest? sharp edge
a) Left side, dull edge
b) Left side, sharp edge
c) Right side, dull edge
d) Right side, sharp edge
27. How does a banquet server know the details of the b) The Banquet
event they are working? Event Order
a) They ask their manager
b) The Banquet Event Order
c) They ask the client
28. Proper way to serve a guest at the table? a) Left side

A) Left Side
b) Right side
c) Front
d) over the table
29. Proper way to clear a guest at the table? b) Right side

a) Left side
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b) Right side
c) Front
d) Over the above
30. When servicing a guest room for a room service or- d) All of the above
der, what standards should be followed when deliver-
ing the food?
a) Knock on guest-room door and announce your
name and "Room service"
b) Ask the guest if you can enter the room
c) Inform guest about tray removal
d) All of the above
31. When servicing a guest room for a room service or- a) Fifteen minutes
der, the tray should be picked up within how long after
the guests calls down for tray pickup?
a) Fifteen minutes
b) Next morning
c) Leave it for night audit
d) Before the end of the server's shift
32. When servicing a guest room for a room service order A) Confirm room
and there is no answer at the door, a server should? number and call
a) Confirm room number and call guest-room, if still guest-room, if still
no answer tell manager no answer tell
b) Throw the food away manager
c) Use a key to get into the room
d) Leave the food outside of the room
33. When working room service, which drinks should be b) Drinks with ice,
poured last? so the ice does not
a) Alcoholic cocktails so they are not watered down melt
b) Drinks with ice, so the ice does not melt
c) Coffee so it stays hot
d) All drinks can be poured at the same time
34. If using the main elevator of the hotel, what should b) Be the last one
employees do? in and last one out
a) Be the first one in and last one out
b) Be the last one in and last one out
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c) Be the first one in and first one out
d) Be the last one in and first out
35. When refilling water at a banquet table, the server a) Leave the glass
should do what? on the table
a) Always pick up the glass by the stem for sanitary
reasons
b) leave the glass on the table
c) Ask the guest to hand them the glass
d) The server should never refill water unless asked
36. Banquet servers may need to prepare many different d) Coffee

types of beverages, the most common being:
a) Martinis
b) Margaritas
c) Shirley temples
d) Coffee
37. If a guest at a banquet asks for a beverage that is not c) Inform the guest
included on the menu, what should the server do? of the additional
a) Tell them no charge and get the
b) Check with the contact to see if it's okay drink
c) Inform the guest of the additional charge and get
the drink
d) Go get your manager
38. Coffee begins to lose its freshness after how long? a) Right after fin-
a) Right after finished brewing ished brewing
b) 15 Minutes
c) 30 minutes
d) One hour
39. If a guest orders salmon, which wine would you rec- c) Chardonnay
ommend?
a) Merlot
b) Cabernet
c) Chardonnay
d) Pinot Noir
40. c) Concierge
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All of the following are members of the food and
beverage team, except?
a) Host
b) Chef
c) Concierge
d) Bartender
41. If a guest orders a rum and coke and the server says c) Upselling
"Would you like that with Bacardi? That's my favorite
rum." it's an example of what?
a) Specialing
b) Bar service
c) Upselling
42. If a server says "Would you like to order an appetizer c) Suggestive sell-
while I go grab these drinks?" This is an example of? ing
a) Trying to ensure guests don't get too drunk
b) Trying to kill time while the drinks are being made
c) Suggestive selling
43. One mixed drink with 1 shot of alcohol is equal to ___ d) 5 oz and 12 oz
ounces of wine and ___ ounces of beer?
a) 8 oz and 16 oz
b) 8 oz and 12 oz
c) 5 oz and 16 oz
d) 5 oz and 12 oz
44. When should a server assume that money left is a tip? d) If the table has
a) If the check is $16.75 and the guest pays with a $20 left the restaurant
b) If the guest does not specifically ask for change when they return
c) If the guest pays with a gift certificate with the change
d) If the table has left the restaurant when they return
with the change
45. What is always placed under a drink being served? b) a napkin to

a) the menu in case they want another catch the "sweat"
b) a napkin to catch the "sweat" from the glass from the glass
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c) The guests ID to verify they are 21
d) nothing should be placed under the glass
46. What should be recorded in a bar logbook? d) All of the above

a) All incidents of guests whom have been shut off
b) All incidents of guests whom have had food borne
illness complaints
c) Entries that nothing unusual happened during that
shift
d) All of the above
47. A server who has earned more tips than cash collect- b) a due back slip
ed will get what?
a) a cash back slip
b) a due back slip
c) a cash voucher
d) a credit voucher
48. What should be done with the cork of a wine bottle b) place in front of
just after opened at a table? the person who or-
a) throw it away dered the wine
b) place in front of the person who ordered the wine
c) sniff it for freshness
49. What three things does a valid ID need to have? a) Picture, Birth-
a) Picture, Birthdate, Signature date, Signature
b) Birthdate, Expiration date, Signature
c) Address, Picture, Signature
d) Address, Signature, Expiration date
50. A B.A.C. of ____ can cause death? d) .40

a) .04
b) .08
c) .30
d) .40
51. What can be used to clean tough residue off glass? c) ice, lemon, salt
a) sponge
b) water
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c) ice, lemon, salt
d) bleach
52. Coffee needs to run through the filter and grounds to d) The whole pot
brew perfectly. Which part of the coffee brewed will together
be just right?
a) The first third
b) The second third
c) The third third
d) The whole pot together
53. Which of the following helps determine the complex- d) The shape of
ity and bouquet of a wine? the bowl of the
a) The time of day it is served glass
b) The type of meal it is served with
c) The order in which it is consumed
d) The shape of the bowl of the glass
54. Menu planning is comparable to what? c) mission state-

a) vision statement ment
b) event planning
c) mission statement
d) none of the above
55. What is the correct order of the food service process? d) menu planning,
a) food issued to the kitchen, purchasing, menu plan- purchasing, issu-
ning ing
b) purchasing, issuing, menu planning
c) menu planning, issuing, purchasing
d) menu planning, purchasing, issuing
56. A table d'hote menu offers d) none of the

a) the same menu daily above
b) a la carte items
c) entire meal with several courses all for one price
57. Menus should always list food how? b) list according to

a) list according to price food category
b) list according to food category
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c) list alphabetically
d) all of the above
58. Which of the following would a pesco-vegetarian not a) chicken

eat?
a) chicken
b) salmon
c) eggs
d) milk
59. Whose needs and expectations should be met with d) guests

the menu design?
a) staff
b) owners
c) chef
d) guests
60. The most important factor considered when planning d) guest demand
to change your menu is?
a) economic factors
b) supply levels
c) competition
d) guest demand
61. Free range chicken is an example of what? c) both A & B

a) Environmentally friendly food
b) Animal rights
c) Both A & B
62. How does the bartender of a hotel bar get new sup- b) requisition
plies such as liquor, straws, bev. napkins, etc?
a) purchase order
b) requisition
c) calls in an order
d) goes to the store
63. When management sets par levels for linen, they a) have enough to
should do what? have an extra set
a) have enough to have an extra set on shelf on shelf
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b) order exactly enough to not waste money
c) order a little less and reuse some linen
64. what is the most used technology to inform a patron c) electronic pock-
that their table is ready? et pager
a) an e-mail
b) text to your cell phone
c) electronic pocket pager
d) all of the above
65. Banquet chairs, tablecloths, and napkins are what? d) none of the
a) furniture above
b) china, glass, silver
c) linen
66. All of the following are sustainable design strategies c) changing from
except? compact to flores-
a) changing from traditional to compact florescent cent light bulbs to
light bulbs traditional bulbs
b) using ENERGY STAR rated products that save 10 -
30% of energy usage
c) changing from compact to florescent light bulbs to
traditional bulbs
d) sustainable design uses the earth's resources in
such a way that does not diminish the resources
permanently
67. What does the danger zone refer to? b) The range
a) When the kitchen floor is wet and slippery? in temperature
b) The range in temperature where food spoils (41 - where food spoils
160) (41 - 160)
c) When known allergens such as peanuts are used in
desserts
68. If a restaurant/lounge wanted to encourage its pa- d) Violet, blue, and

trons to sit and relax, they should paint the walls green
which color?
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a) Bright red, yellow, and orange
b) Black and grey
c) Purple, pink, and turquoise
d) Violet, blue, and green
69. What does HACCP stand for? c) Hazard Analy-

a) Health Association Crucial Control Point System sis Critical Control
b) Health Analysis Clinical Control Point System Point System
c) Hazard Analysis Critical Control Point System
70. Which of the following is true about keeping glass d) All of the above
windows at a restaurant clean? are true
a) An ammonia and water solution cleans glass effec-
tively
b) Alcohol can be used if the solution is freezing on
the outside windows
c) Scheduled glass cleaning is necessary to prevent
excessive soil buildup
d) All of the above are true
71. HACCP is different from traditional approaches to d) preventive

food safety because it reduces the occurrence of
food borne illness by looking at each critical point in
the food preparation process. While most approaches
are reactive, HACCP is _____
a) pro-active
b) effective
c) subjective
d) preventive
72. As discussed in class, any successful fire training (or a) involve staff
emergency training) programs of a hotel must ____? training and prac-
a) involve staff training and practice fire drills tice fire drills
b) Must have a load speaker in the hotel
c) have fire extinguishers in every room of the hotel
d) all of the above
73. Which of the following are true about fires? d) all of the above
a) Class A Fires involves ordinary combustibles like are true
13 / 21
wood and paper and should be extinguished with
water
b) Class B fires involve oils and grease and should
be extinguished by suffocating the fire (usually with
a powder)
c) Class C fires are electrical and should be extin-
guished with chemicals that do not conduct electric-
ity.
d) all of the above are true
74. You are the manger of a restaurant bar and a robber c) Do whatever the
comes in with a gun. What should you do? robber wants you
a) try to be a hero and grab the gun to do
b) refuse to open the safe
c) Do whatever the robber wants you to do
d) attack the robber in order to distract him and free
your staff!
75. Fats and oils are collectively known as what? d) Lipids

a) Proteins
b) Carbohydrates
c) Minerals
d) Lipids
76. Why is it in the restaurants best interest to educate d) All of the above
staff on healthier menu options? are true
a) More guests are asking for healthier choices
b) State and federal governments are beginning to
regulate things like trans fats and calorie counts in
food items
c) Guests with high blood pressure should not have
too much sodium
d) All of the above are true
77. All of the following are sustainable design strategies c) changing from
except? compact to flores-
a) Sustainable designs are made to improve health cent light bulbs to
b) Using ENERGY STAR rated products that save 10 traditional bulbs
- 30% of energy usage
c) changing from compact to florescent light bulbs to
14 / 21
traditional bulbs
d) Sustainable design uses the earth's resources in
such a way that does not diminish the resources
permanently
78. What Agency handles food safety in the U.S.? c) Food and Drug
a) Bureau of alcohol, tobacco, and firearms Administration
b) Center for disease control
c) Food and drug administration
79. Why do foodservice professionals need to know c) guests are

about nutrition? all becoming more
a) Food sales are up nationwide health conscious
b) More people have allergies and need informed pro-
fessionals to help guide them
c) Guests are all becoming more health conscious
80. True or false: Labor costs for hourly food service em- b) False
ployees have been decreasing in the past few years.
a) true
b) false
81. What calculation must a manager do in order to en- c) Calculate the to-
sure their staffing guide fits their budget? tal dollars spent
a) Calculate the monthly income per server including in payroll based
tips on staffing guide
b) Count the total number of hours worked in all hours & rates
positions
c) Calculate the total dollars spent in payroll based on
staffing guide hours & rates
d) Managers do not need to know if their guideline
meets the budget
82. The moving averages forecasting method is calculat- a) Adding up the

ed how? past five "Satur-
a) Adding up the past five "Saturdays" and dividing days" and dividing
by 5 to forecast the next Saturday by 5 to forecast the
b) Take the average of the past two "Saturdays" to next Saturday
15 / 21
forecast the next one
c) Adding up the past five "Saturdays" and divide by
5 but then add some if the most recent is highest
d) Use the first Saturdays numbers, sales are always
cyclical
83. What is the best way to monitor and evaluate the c) Compare hours
scheduling process? scheduled to
a) Compare payroll dollars to the budget hours worked
b) Compare payroll hours to the hours worked
c) Compare hours scheduled to hours worked
d) Compare hours scheduled to actual sales
84. How should managers schedule to accommodate the b) Schedule work-

fluctuating flow of business in their restaurant? ers on staggered
a) Over schedule to ensure coverage shifts so some are
b) Schedule workers on staggered shifts so some are there early and
there early and some late some late
c) Only use salaried labor to keep labor cost constant
d) There is no way to accommodate the fluctuation
85. When is an open check file created? d) When the

a) When the server starts their shift guest's order is
b) When the check is closed out first entered into
c) When the guest is selected POS
d) When the guest's order is first entered into POS
86. The roundabout diner uses a ____ system for having a) cashier
checks paid; this system requires the guest to bring
their slip up to one person at a register
a) Cashier
b) sever
c) managerial
d) beverage-oriented
87. Which major market is comprised of individuals who b) Generation X

enjoy concepts promoting excitement, entertainment
& group interaction?
a) baby boomers
b) Generation X
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c) Generation Y
d) The Affluent
88. The classification pf a spirit such as Patron tequila b) Premium Brand

would be?
a) Call brand
b) Premium brand
c) House brand
d) Raisin Brand
89. If a guest at a restaurant requests a whiskey on the c) House

rocks, the bartender is most likely to use the _____
Brand.
a) Generic
b) Premium
c) House
d) Call
90. Which type of restaurant bridges the gap between b) Fast-Casual

casual-dining restaurants and quick service restau-
rants?
a) Quick-Service
b) Fast-Casual
c) Casual Dining
d) Fine-dining
91. Which type of restaurant is associated with high d) Quick-Service

table-turn rate and reduced levels of service?
a) Fine-Dining
b) Casual Dining
c) Fast-Casual
d) Quick-Service
92. Meeting planners for the corporate market usually c) 3-6 months out,
book their events ____ Before, while association mar- at least one year
ket planners book _____? out
a) at least 1 year out, 6 months out
b) at least 1 year out, 9 months out
c) 3-6 months out, at least one year out
d) 1 month out, 11 months out
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93. All of the following would be listed on a Function d) All of the above
Sheet or BEO except?
a) How many tables were to be setup
b) The menu
c) The event name
d) All of the above
94. Whom typically follows up with the client after a cater- a) Catering Sales
ing function? Manager
a) Catering sales manager
b) Banquet Manager
c) Food & Beverage Director
d) Executive Chef
95. What is the temperature range of 41 degrees to 140 c) The danger

degrees known as? zone
a) Room temperature
b) Warming temperature
c) The danger zone
d) The perfect temperature
96. What is the primary function of a banquet/catering b) Overseeing

manager? banquet functions
a) Ordering food for banquet functions
b) Overseeing banquet functions
c) Forecasting long term revenues for catering oper-
ations
d) Preparing the budget for banquet department
97. All of the following are service personnel except? c) Cook

a) Host
b) Banquet captains
c) Cook
d) Banquet setup/Houseperson
98. What is a common way to determine bar sales for a a) Count the open
an event with a host bar serving unlimited wine? bottles at the end
a) Count the open bottles at the end
b) Ring in each glass as it is sold
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c) Use 2 glasses per person because that's the aver-
age
99. What is the least profitable food service outlet in a d) Room Ser-
hotel? vice/In Room Din-
a) Fine dining restaurant ing
b) Bar / Lounge
c) Coffee Shop
d) Room Service/In Room Dining
100. Which meal period is typically busiest for In Room a) Breakfast

Dining?
a) Breakfast
b) Lunch
c) Dinner
d) Dessert
101. Why are two people often scheduled for Room Ser- c) One person
vice? takes the orders
a) It is harder to predict when the busy times are and the other runs
b) It takes longer to service the guest them
c) One person takes the orders and the other runs
them
102. What is it called when the in room dining attendant d) Course service
delivers each course separately?
a) Fast service
b) Split service
c) Good service
d) Course service
103. What information must be communicated between c) The posting sta-

the Front Desk and In Room Dining? tus of each guest
a) The number of guests in a room
b) The room number of each person whom calls
c) The posting status of each guest
d) All of the above
19 / 21
104. Which on-site food and beverage operations are sub- b) Correctional Fa-
ject to the most government regulation? cilities
a) Schools and Universities
b) Correctional Facilities
c) Hospitals
d) Business / Corporate Facilities
105. What systems are typically used by hospitals to feed c) Tray Service
patients? / Spoken Menu
a) Flexible meal plans / Email orders concept
b) Cafeterias / Individual Orders
c) Tray Service / Spoken Menu concept
d) Scramble system / Call Orders
106. What is the largest segment of the on-site food and d) Business / Cor-
beverage operations market? porate Facilites
a) Schools and Universities
b) Correctional Facilities
c) Hospitals
d) Business / Corporate Facilities
107. A school lunch program where the menu rotates for b) Cycle menu
10 days and then repeats is called what?
a) a la carte menu
b) Cycle menu
c) Assembly menu
d) Flexible meal plan
108. Which best describes the most common food service d) Flexible meal
practice of colleges and universities? plan
a) a la carte menu
b) Cycle menu
c) Assembly menu
d) Flexible meal plan
109. Menu that offers an entire meal with several courses Table d'hote
at one price
110. Menu that offers and prices each food item on indi- a la carte
vidual basis
20 / 21
21 / 21

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Final Food and Beverage Operations

Study online at https://quizlet.com/_4skkz2

3. The management principle, Knowing Self, contains d) All of the

4. Which of the six entrepreneurial Practices include a) Intrapersonal

5. Which of the following has the most influence on a c) Server

6. Head Cooks are considered what type of personnel? c) Production per-

7. Hosts are considered what type of personnel? a) Service person-

8. A restaurant service professional should smile al- d) All of the above

9. Whose job focuses on the short term goals of a d) Supervisors

10. Why is it important for managers to hold regular c) Meetings will

16. The trainee is able to work independently in which of c) Trial perfor-

17. What is the appropriate order of job instruction train- d) preparation,

18. Who is responsible for seating guests? c) Hosts

19. Whose primary duty is to set and clear tables? b) Bussers

20. What is the main role of a house account? b) So hotel restau-

22. What is the first beverage typically served to a guest? d) Water

25. Which of the following is the correct order of serving? c) Appetizer,

28. Proper way to serve a guest at the table? a) Left side

29. Proper way to clear a guest at the table? b) Right side

36. Banquet servers may need to prepare many different d) Coffee

45. What is always placed under a drink being served? b) a napkin to

46. What should be recorded in a bar logbook? d) All of the above

50. A B.A.C. of ____ can cause death? d) .40

54. Menu planning is comparable to what? c) mission state-

56. A table d'hote menu offers d) none of the

57. Menus should always list food how? b) list according to

58. Which of the following would a pesco-vegetarian not a) chicken

59. Whose needs and expectations should be met with d) guests

61. Free range chicken is an example of what? c) both A & B

68. If a restaurant/lounge wanted to encourage its pa- d) Violet, blue, and

69. What does HACCP stand for? c) Hazard Analy-

71. HACCP is different from traditional approaches to d) preventive

75. Fats and oils are collectively known as what? d) Lipids

79. Why do foodservice professionals need to know c) guests are

82. The moving averages forecasting method is calculat- a) Adding up the

84. How should managers schedule to accommodate the b) Schedule work-

85. When is an open check file created? d) When the

87. Which major market is comprised of individuals who b) Generation X

88. The classification pf a spirit such as Patron tequila b) Premium Brand

89. If a guest at a restaurant requests a whiskey on the c) House

90. Which type of restaurant bridges the gap between b) Fast-Casual

91. Which type of restaurant is associated with high d) Quick-Service

95. What is the temperature range of 41 degrees to 140 c) The danger

96. What is the primary function of a banquet/catering b) Overseeing

97. All of the following are service personnel except? c) Cook

100. Which meal period is typically busiest for In Room a) Breakfast

103. What information must be communicated between c) The posting sta-

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