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Chapter 1 prostart
Vocabulary terms
Question | Answer |
---|---|
Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. | aboyeur |
Apartment style facilities offered at midmarket prices. | all-suite properties |
A service or product provided to guests for their convenience, either witth or without an additional fee. | amenity |
The most widely recognized rating service in the U.S.; it uses a diamond system in judging overall quality. | AmericanAutomobile Association's AAA Tourbook |
Employees who work outside the public space. Examples are chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. | back of the house |
Cater to guests looking for quaint, quiet accommodations with simple amentities. | bed and breakfast |
A coffeehouse usually offering pastries and baked goods | cafe' |
An assembly line process of serving food quickly and cheaply without the need for servers | cafeteria |
A group of restaurants owned by the same business organization | chain |
A mark of respect and distinction that describes a professional cook who has reached the position through hard work and didication to quality. | chef |
A branch of foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. | concessions |
Businesses that opperate foodservice for companies in the manufacturing or service industry. | contract feeding |
A gathering of people, all of whom have something in common. | convention |
Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. | convention centers |
Clean low priced accomodations primarily designed for raveling sales people, senior citizens, and families with modest incomes.t | economy lodging |
A person with a refined taste for food and wine | epicurean |
Large shows, open to the public, that highlight a particular type of product or service. | expositions |
Employees who serve guests directly. Positions include managers, assistant managers, host/hostess, cashiers, bar staff, serving staff, and busers. | front of the house |
Properties that cater to travelers in search of a wide range of conveniences. exaples are swimming pools, fitness centers, room service, etc... | full service properties |
A lover of fine food and drink. | gourmet |
Associations of people with similar interests or professions. | guilds |
An elaborate and refined system of food preparation. | haute cuisine |
The services that people use and receive when they are away from home. examples are restaurants and hotels | hospitality |
A system designed by Escoffier that assigns certain responsibilities to kitchen staff. | kitchen brigade system |
Private clubs for the ancient Greeks that offered food to members. | lesche |
Hotels that offer top of the line comfort and elegance. | luxury properties |
A rating sh a five star systemystem better known in Europe than the United States that rates restaurants from one to three stars. | Michelin Guide |
These fall somewhere between the full service and econmy sectors. Also known as tourist class properties. | mid-priced facilities |
A major American rating resource that rates properties with a five star system. | Mobile Travel Guides |
Typically either structures built to memorialize soething or show historical significance. | monuments |
Process of making milk safer to drink by heating it to a certain temperature to destroy harmful bacteria. | pasturization |
Establishments that catered to travelers, traders, and visiting diplomats. | phatnai |
Point of sale or point of service referring computer or the place where some sort of transaction occurs. a computer or linked group of terminals | POS system |
This technolgy can serve a variety of functions by which managers and staff can improve guest experiences. | Property Management System software |
Keeps food from spoiling quickly and also helps to feed larger numbers of people. | refrigeration |
Locations that feature extensive facilities for vacationers looking for recreational activities and entertainment. | resorts |
In 1765 a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health restoring properties. He called his cafe a restorante, the origin of our modern word restaurant. | restorante |
When one kitchen prepares food that is then shipped to other locations to be served. | satellite/commissary feeding |
Employees at a manufacturing or service company who are also utilized for food service. | self operators |
Featured industry manufacturers exhibit, advertize, and demonstrate their products at these shows. | trade shows |
The combination of all of the services that people need and will pay for when they are away from home. | travel and tourism |
A consumer based guide that rates restaurants on four qualities: food, decor, service, and cost | The Zagat Survey |