Question
click below
click below
Question
Normal Size Small Size show me how
Chapter 10 prostart
Vocab
Question | Answer |
---|---|
meal on one plate and brought directly to table by server | American service |
dress hygiene and behavior | appearance |
server in training | apprentice |
use for clear soups and broths...rounded head | bouillon spoon |
plate for spilt jams and condiments | bread and butter plate |
assist with cleaning and resetting | busers |
used for soft food items | butter knife |
3 tines | cake fork |
server area of 15-25 people assists waiter | captain |
plates not directly touching food | chargers |
dinnerware | china |
smaller than soup and sauce spoons | coffee spoon |
surveys completed by customers noting satisfaction of service | comment cards |
attracts customer from one place to another | competetive advantage |
creates strong 1st impression | customer interaction |
broader tine that cuts througn cake like a knife | dessert fork |
used for main course vegetables and pasta | dinner fork |
used for all entrees and main courses | dinner knife |
10-12 in long across | dinner plate |
includes mugs and cups | drinking glasses |
family style dining | English service |
smaller than a coffee spoon | espresso spoon |
simplest and least expensive | family style dining |
small bowl filled with water and a citrus slice to cleans hands | finger bowl |
impression made withing seconds of meeting a person | first impression |
used for eating fish | fish fork and knife |
person in charge of operation during particular shift | floor manager |
consist of customers that meet as a group to talk about improvements | focus groups |
assist with bringing food from kitchen to table | food runners |
elegant and expensive | French service |
1-2 years of experience and works with captain | front waiter |
jagged edges | grapefruit spoon |
special lip or spout to prevent spillage | gravy boat |
provides 1st impression | greeter |
tableside cart in French service | gueridon |
responsible for service in particular area | headwaiter |
interaction between guest and host | hospitality |
responsible for management of service | maitre d'hotel |
shallow bowl for relishes and dipping sauces | monkey dish |
made from thick glass or ceramic | mugs |
hired to visit and report on experiences and impressions | mystery shoppers |
do it yourself service | quick service |
warming unit | rechaud |
most formal food service...all food is made in kitchen | Russian Service |
used for delicate food | salad fork |
plate for delicate foods | salad plate |
for sauces | sauce spoon |
work behavior and actions of restaurant and its employees | service |
napkins silverware cups saucers menus | service station |
serve food | serving utensils |
crack lobsters and crabs | shell crackers |
small thin forks | snail forks |
plate with indentations | snail plate |
specialized utensil for holding shell to prevent slippage | snail tongs |
no flat edge and often has a lid | soup bowl |
flat around edge with dip in middle | soup plate |
large with oval head | soup spoon |
sharp serrated blade | steak knife |
recommended additional or different items. key to successful retail | suggestive selling |
long handle | sundae spoon |
open ended questions | surveys |
american french english and russian | traditional service |
large covered bowl for soup | tureen |
large decorative plate | underliner plate |