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Restaurant Management 1 > 2 > Flashcards

2 Flashcards

1
Q

What is a restaurant?

A

A retail establishment that serves prepared food to customers.

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2
Q

What are the key ‘players’ in the hospitality industry?

A
  • The guest (tourists or locals)
  • The service provider (restaurant/hotel)
  • The server
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3
Q

What is the primary function of a restaurant?

A
  • Provide food and beverage attractively
  • Create a pleasant environment
  • Make a profit
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4
Q

Define a cafeteria.

A

A restaurant serving mostly cooked or ready-to-eat food arranged behind a food-serving counter.

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5
Q

What characterizes fast-food restaurants?

A
  • Emphasis on speed of service
  • Low cost
  • Counter service
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6
Q

What is a casual dining restaurant?

A

A restaurant that serves moderately-priced food in a casual atmosphere with table service.

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7
Q

What are family style restaurants?

A

Restaurants with a fixed menu and price, typically with communal seating.

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8
Q

What defines specialty restaurants?

A

Restaurants that specialize in particular multicultural cuisines, such as Asian or Indian.

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9
Q

What is the role of a restaurant manager?

A

Responsible for overall restaurant operations and staff training.

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10
Q

What is the function of a captain in a restaurant?

A

In charge of the service staff, ensuring pre-preparation duties are completed.

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11
Q

What does a wine waiter/sommelier do?

A

Responsible for the service of alcoholic drinks and must have good beverage knowledge.

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12
Q

What is a conventional foodservice system?

A

A system where ingredients are assembled and food is produced onsite.

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13
Q

What is a centralized (commissary) foodservice system?

A

Food is prepared in one location and transported to satellite kitchens.

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14
Q

Describe the ready-prepared foodservice system.

A

Food is produced onsite, chilled or frozen, then reheated and served later.

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15
Q

What is the assembly-serve foodservice system?

A

Food is purchased, stored chilled or frozen, portioned, reheated, and served.

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16
Q

What are the two types of restaurant reservations?

A
  • Manual reservation
  • Online reservation
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17
Q

What is the main purpose of reservations?

A

To provide convenience and security for guests.

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18
Q

List types of bookings that may require reservations.

A
  • Accommodation
  • Aircraft
  • Cruise ships
  • Coaches or buses
  • Limousines
  • Day/extended tours
  • Dining and meal reservations
  • Entertainment
  • Tourist attractions
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19
Q

How can reservations be received?

A
  • Over the telephone
  • In person
  • Mail
  • Email
  • Fax
  • Internet
  • Third party reservations
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20
Q

What are some tips for taking table reservations?

A
  • Answer promptly and clearly
  • Ask pertinent questions
  • Accurately record data
  • Confirm reservations
  • Provide additional information
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21
Q

True or False: The conventional foodservice system is the most common in foodservice.

A

TRUE

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22
Q

True or False: Food in the ready-prepared foodservice system is produced onsite and served immediately.

A

FALSE

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23
Q

True or False: A family style restaurant serves food in a casual atmosphere.

A

TRUE

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24
Q

Fill in the blank: The role of a restaurant host is to _______ guests.

A

[meet, greet and seat]

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25
Q

What is the importance of telephone ethics in reservations?

A

They ensure efficient communication and uphold service standards.

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26
Q

What do hotels often specialize in?

A

Certain types of food or a unifying theme

Often, this theme can be entertaining.

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27
Q

What is the primary role of service personnel in a restaurant?

A

To ensure guest satisfaction and help the restaurant make a profit.

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28
Q

What is the most common method for taking reservations?

A

Over the telephone.

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29
Q

What should a telephone operator do when answering calls for reservations?

A

Be friendly and accommodating.

30
Q

How should a telephone operator greet a caller?

A

By stating the name of the establishment and asking how they can help.

31
Q

What should be confirmed when taking a reservation?

A

Name, date and time of arrival, number of people, and contact number.

32
Q

Fill in the blank: A restaurant is a ______ that serves prepared food to customers.

A

[retail establishment]

33
Q

What is the purpose of an Online Reservation System?

A

To use the internet through a website for reservations.

34
Q

What does a Manual Reservation System depend on?

A

A host or hostess to record reservation details.

35
Q

List the basic types of tableware.

A
  • Flatware
  • Glassware
  • Chinaware
36
Q

What is a Dinner spoon used for?

A

Main course.

37
Q

What is a Bouillon Cup designed for?

A

Serving broth-based soups.

38
Q

What type of glass is a Champagne flute used for?

A

Champagnes or sparkling wines.

39
Q

True or False: A Lowball glass is used for serving cocktails with many ingredients.

A

False.

40
Q

What is the function of a Water goblet?

A

Used for serving water.

41
Q

What is a Pilsner glass designed to showcase?

A

Light beers, particularly pilsners.

42
Q

What material is a Table Napkin made from?

A

Cloth.

43
Q

What does the term Mise-en-place mean?

A

Everything in place.

44
Q

What is the purpose of sanitation measures during Mise-en-place?

A

To ensure clean and sanitized service equipment.

45
Q

List the items that should be included in the cleaning and polishing process for tableware.

A
  • Plates
  • Glassware
  • Flatware
46
Q

What should be done with damaged tableware?

A

Remove it from service and record it.

47
Q

What are Tent Cards used for in a restaurant?

A

To show the menu or specialty of the day.

48
Q

What should be checked daily for cleanliness and condition on a sideboard?

A

Items placed on the sideboard.

49
Q

Fill in the blank: Service staffs are expected to handle equipment gently and ______.

A

[carefully]

50
Q

What are the main factors causing breakages of tablewares?

A
  • Mechanical Impact
  • Thermal Shock
  • Improper Handling
  • Inattentiveness
  • Environmental Factors
51
Q

What is the purpose of a Silver food cover?

A

To cover a dish until it is served.

52
Q

What should be done to cutleries after they have fallen on the floor?

A

They should never be set up or returned to the station.

53
Q

What is a Margarita Glass used for?

A

Serving champagne cocktails and Margaritas.

54
Q

What is a Dinner plate used for?

A

Serving the entrée dish or main course.

55
Q

What is the role of a Water pitcher in a restaurant?

A

Used for serving service water.

56
Q

What should be done with wares after use regarding washing?

A

Wash within 30 minutes.

57
Q

What is the main role of Lea as a newly hired server?

A

Meet the expectations of her supervisor.

58
Q

What should be used to avoid direct hand contact when setting up cutleries?

A

A tray or plate underlined with table cloth.

59
Q

What is the purpose of table tents in a dining setting?

A

To promote products and services or discounts

Table tents may also serve as place cards and can be color coordinated for events.

60
Q

Who is Lea in the context of the restaurant?

A

A newly hired server on probation for one month

Lea needs to meet the expectations of her supervisor.

61
Q

What is one of Lea’s tasks regarding tableware?

A

Clean, wipe, and put all tableware and dining room equipment in their proper places.

62
Q

What should Lea check before service begins?

A

The cleanliness and condition of all tables, tableware, and dining room equipment.

63
Q

Fill in the blank: Mise-en-place means _______.

A

[everything in place]

64
Q

What does Mechanical Impact refer to?

A

Contact of glasses with other equipment and hard surfaces.

65
Q

True or False: Lea should prepare clean and dry wiping clothes and keep those for utensils separate from those for hands and tables.

A

T

66
Q

What should be done with damaged items in the restaurant?

A

Check for damages and remove them from service.

67
Q

What is one way to avoid leaving finger marks on cutleries and glassware?

A

Use trays or secure them inside a cloth napkin.

68
Q

What equipment should Lea turn on and prepare in the dining area?

A

Electrical appliances like coffee pots, teapots, and plate warmers.

69
Q

Fill in the blank: Lea must refill _______ and sauce bottles.

A

[condiments]

70
Q

What should be recorded in the breakages and losses report?

A

Damage items that are removed from service.

71
Q

List two embellishments that can be used on table tents.

A
  • Ribbon
  • Glitter
  • Silk flowers
  • Beads
  • Pearls

Restaurant Management 1 (2 decks)

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