1. Which of the following best describes conduct and behavior as one of the
attributes of a good food and beverage personnel?
A. It is an audible, relaxed, and natural manner of speaking.
B. It is the right speed-not too fast and not too slow movement.
C. It is a practice of basic courtesy, tolerance for difficult guest and customers, and
compliance to service standard.
D. It is the quality of speech, diplomacy and tact in the words and expression used,
including tone, volume and non-verbal projections.​