BEBCHING REVIEW chap. 6 Flashcards
In 1200 public cook shops in London which offer ____________ the royal families of Europe introduced cutlery, table linen, and crystal glasses.
precooked take-out food
Give the royal families of Europe introduced in the year 1200
- cutlery
- table linen
- crystal glasses
In 16th Century British inns and tavern began to serve one meal a day at a fixed time and price, the meal was known as ________ and the dining room was called _________.
first blank: ordinary
second blank: ordinaries
Who created an early version of the hamburger for his menu at a small café in Athens, Texas.
Fletch Davis
Who founded the first root beer stand?
Ron Allen and Frank Wright
It is an American brand of root beer that was founded in 1919 by Roy Allen
A&W root beer
Allen Wright partner with __________ in 1922 on of Allen innovation
Frank Wright
The first fine dining restaurant in America serving upscale cuisine and prime steak.
Delmicos (It was opened in New York Delmicos)
Give me atleast 3 types of restaurants
- Family or Commercial Restaurants
- Coffee Shops
- Cafeterias
- Gourmet Restaurants
- Ethnic Restaurants
- Fast-Food Restaurants
- Deli Shops
- Buffet Restaurants
- Transportation Restaurants
It is a contractual relationship between a licensor (franchisor) and a licensee (franchisee) that allows the business owner to use the licensor’s brand
Franchising (purrrrrrrrrrrr)
It is a method of doing business to distribute products or services to consumers.
Franchising (coquette)
It is the money a restaurant makes after paying its total expenses
Restaurant profit margin
It is the profit a business makes after subtracting all the costs that are related to manufacturing and selling its products or services.
Gross Profit (slaaaaaaaaaaaaaay)
It is the amount paid by an employer to cover an employee’s wages and benefits, plus related payroll taxes and benefits.
Cost of Labor (koriqqqqqqqq)
It is the average check in a restaurant is the amount of money that a customer spends at the restaurant in a single transaction.
Average guest check
It is a key metric to calculate restaurant profits, as it can be used to track how much revenue is being generated per customer.
Average guest check (grabe ba mapeperfect mo na ang exam niyo)
It is the point at which total cost and total revenue are equal, meaning there is no loss or gain for your small business.
Breakeven Point (yey tama ikaw mwa mwa)
Formula of Break Even Point
(Refer to your reviewer baby)
It is the basic planning document for a successful restaurant. Several aspects of the restaurant’s operation depend on
Menus
It is an establishment that offers food and beverage services to airlines, typically meeting safety regulations and passenger preferences.
Airline catering (galing galing naman my babyching)
The standards of food prepared for consumption during flights, focusing on fresh ingredients, hygienic preparation, and flavorful taste to enhance the overall passenger experience
Food quality ( Keyword: standards of food )
Concerns the coordination and planning of tasks involved in catering operation, including food preparation, transportation, and delivery to aircraft, ensuring efficient processes and timely service.
Logistics
Designated areas within aircraft where food is prepared and served by cabin crew to passengers during flights.
Airline Galleys (Keyword: Designated areas within aircraft)
Catering facilities dedicated to producing meals for multiple airline flights, often located near airports, and adhering to strict food safety and quality standards.
Flight Kitchens ( Keyword: Catering Facilities for multiple airline flights )
What is the differences between airline catering & restaurant catering
In airline catering, they can make last-minute adjustment if there is any delay in “their flight, whereas in restaurant catering. They have no choice but to serve the food immediately.
Keyword:
Airline catering can adjust if may delayed flight whereas restaurant catering is walang choice but to serve the food agad.
