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HRTE Unit 4
HRTE Unit 4 Foodservice
| Term | Definition |
|---|---|
| foodservice | the business of making and serving prepared food and drink. Includes restaurants, hotels, clubs, catering, healthcare facilities, transportation centers, and cruise lines |
| commercial foodservice | consists of food and beverage businesses that compete for customers |
| quick-service restaurants | A major feature includes self-service, provides customers with convenience, speed and basic service at low prices. include fast food, cafeterias, buffets, and carryout restaurants |
| fast food restaurant | also called quick-service, generally has a counter where you place your order and wait for it and either take it to a table or carry it out with you. |
| cafeteria | is a foodservice in which the food is displayed along a counter called a serving line. The customers take trays and walk along the serving line, where servers are stationed. |
| buffet | consists of food displayed on tables. servers keep the displays of food stocked with food items. customers walk around and serve themselves. |
| carryout restaurant | specializes in preparing food for customer to take with them to eat at home or elsewhere |
| full-service restaurant | is a restaurant in which customers sit at a table and give their orders to a server, who brings their food to the table. |
| fine dining | emphasizes the highest quality in service, ingredients, decor, and atmosphere. Service is lavish and prices are high |
| casual dining | a type of full-service restaurant that is affordable and frequently visited. often includes single-item, ethnic and family restaurants usually ranges from completely casual to somewhat formal |
| catering | the provision (supplying) of food and service for a special event |
| noncommercial foodservice | is a foodservice operation that is supported or subsidized (financed) by a host company or organization, often found in schools, hospitals, and places of employment |
| in-house foodservice | foodservice operation that is run by the institution itself, rather than using an outside contractor or business. |
| contract foodservice | the organization hires an outside company to run its food operation |
| restaurant concept | the whole idea of the restaurant that distinguishes it from others. Includes the theme, target market, location, decor, ambiance, and service style |
| theme | a specific idea around which something is organized. includes decor, uniforms, type of food, and look of the menu |
| ambiance | also called atmosphere. is the feeling or mood associated with a particular place |
| market | consists of all of the people who could potentially buy what you are selling |
| market segment | a subgroup of the larger market that has similar needs and wants for the product you are selling. customers might be grouped based on: age, interests, activities, etc. |
| target market | the market segment whose needs you strive to meet. This is a large part of the restaurant concept. Example, target market for Hard Rock Cafe' includes customers who like rock music |
| menu | a list of food and beverage items served in a foodservice operation |
| fixed menu | the same foods are offered everyday and rarely changes |
| market menu | changes with the availability of food products. Takes advantage of foods that are in season |
| appetizer | a small portion of food served before a meal |
| entree' | main course of a meal |
| side dish | usually a portion of food that goes with the entree' |
| seating | the process of finding seats for customers |
| open seating | customers are seating on a first come, first served basis |
| reservation | when a table is held for a specific time and date |
| restaurant manager | responsible for everything that happens in the front of the house |
| front of the house | consists of the employees who interact directly with the customers such as, the manager, host or hostess, servers, bussers, and cashiers |
| back of the house | consists of employees who do not interact directly with the customer such as, kitchen manager, chef, office staff, food prep workers, dishwashers, and purchase and receiving workers |
| executive chef | is the top manager in a restaurant or hotel kitchen responsible for everything related tot he kitchen and food preparation |
Created by:
janice ritchey
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