Culinary Arts Chapter 2
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| Back-of-House | Refers to food service employees who work outside the public space; back-of-the-house positions include chefs, line cooks, pastry chefs, crew (or shift) supervisors, dish washers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners
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| Front-of-House | Refers to the food service employees who serve guests directly, front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, maitre d's hosts/hostesses, cashiers, bar staff, serving staff, and busers
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| A job that requires little or no previous experience; entry-level jobs are an important starting point for all career pathways and usually lead to other positions with more responsibility that require more experience and/or specialized skills
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| Host/Hostess | Provide first impression to guests, assist guests with personal items to be stored, take reservations, answer phone questions
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| Cashier | Process payments, offer farewells and thanks to exiting guests
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| Server | Great guests at their tables, take & serve orders, check on guest in dining area, deliver the bill
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| Quick-Service Counter Server | Greet the guest, take orders, process payments, offer thanks to guest
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| Buser | Clear plates, clean tables, set tables for new guests
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| Prep Cook | Help the more experienced cooks and chefs, portion the food out, precook the food, and prepare ingredients ahead of time
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| Dish Washer | Clean and sanitizes dishes and cooking equipment, replenish service areas after guest leave for new customers
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| Career Pathway | a series of jobs through which people can advance to further their careers
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| Career | A profession or work in a particular field that individuals choose for themselves
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| Mentor | Someone who can play the role of a wise advisor to help guide a person along his or her career path
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| District Manager | Responsible for multiple operations, work with both offices and restaurant general managers, need solid leadership skills and make complex decision
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| General Manager | For overall planning, direction, and coordination of the operation, hiring, promoting, and terminating employees, leave day-to-day management to managers so they can report back to them
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| Executive Chef | Part of an operation's management team, oversee the kitchen from supervising all kitchen employees to purchasing food supplies and making decisions about menu items
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| Sous Chef | Responsible for the kitchen in the executive chef's absence and also lend their cooking expertise to overall food preparation
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| Banquet Chef | Responsible for catered parties, functions, and banquets, work with catering department
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| Pastry Chef | Responsible for pastry and baking production, work in hotels, fine-dining restaurants
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| Station Cook | Pastry cook, garde manager roast cook, sauce and stock cook, vegetable cook pastry cooks
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| Stress | The condition where, or feeling that, demands exceed the resources available for use
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| Stress Management | A process people use to identify what causes stress for them in the workplace as well as in their personal lives; once a stress is identified, various strategies can be applied to minimize its effects
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| Time Management | The use of tools to increase a person's efficiency and productivity; the skills needed for effective time management include planning, goal setting, setting priorities, and delegating
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| Networking | Connecting with several people to build relationships that may result in career advancement, industry updates, and greater knowledge and skill
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Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
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