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FFSS > Chapter 4: Foodservice Systems > Flashcards

Chapter 4: Foodservice Systems Flashcards

1
Q

commercial foodservice (operating for profit)

serve quick, affordable, and consistent meals w/o table service

can be further classified as traditional, quick-comfort (serving home-cooked meals in a fastfood fashion), and double drive through

ex: mcdo, jollibee, mang inasal, hen lin, cafe france, shakeys

A

quick service restaurants (qsr)

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2
Q

commercial foodservice (operating for profit)

offer food self-service style, that is, clientele line up to get food at the counter

ex: goldilocks, naia terminal 2 cafeteria

A

cafeteria

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3
Q

commercial foodservice (operating for profit)

offer a wide variety of food to several guests at a fixed price

ex: tiple v ultimate buffet, yakimix restaurant. cabalen, vikings, dad’s

A

buffets/smorgasbord/eat all you can restaurants

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4
Q

commercial foodservice (operating for profit)

offer casual and affordable meals

have a larger seating for family dining and is kid-friendly

ex: max’s, aristocrat, barrio fiesta, gerry’s grill

A

family restaurants

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5
Q

commercial foodservice (operating for profit)

provide a simple menu, full restaurant service in a casual atmosphere allowing customers to dress comfortably and/or bring children

may also be fast/quick casual

ex: apartment 9b, tgif, pancake house, italianni’s

A

casual dining restaurants

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6
Q

commercial foodservice (operating for profit)

serve very expensive food with fine service (first class food quality, presentation, ambience)

A

luxury/fine dining/upscale restaurants

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7
Q

commercial foodservice (operating for profit)

menu, service, and design reflect a specific theme

ex: adarna food and culture restaurant, hard rock cafe, bubba gump shrimp company, travel cafe, m cafe

A

theme restaurants

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8
Q

commercial foodservice (operating for profit)

provide a menu of dinner items that matches the restaurant’s theme

A

dinner houses

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9
Q

commercial foodservice (operating for profit)

serve lunch items

A

lunchrooms/luncheonette

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10
Q

commercial foodservice (operating for profit)

offer breakfasts, lunch, supper, and snacks the whole day at relatively low prices

A

california menu foodservices

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11
Q

commercial foodservice (operating for profit)

offer items falling under a specific food category

ex: cafe breton (crepes), outback steakhouse, sonja’s cupckaes, bizu patisserie

A

specialty restaurants

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12
Q

commercial foodservice (operating for profit)

specialize in specific cuisines

ex: saisaki, alba’s, old swiss inn, casa ilongga, prince jaipur

A

ethnic restaurants

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13
Q

commercial foodservice (operating for profit)

serve sandwiches, meats, and cheese over the counter

ex: santi’s deli, earle’s deli, alexa’s deli, mickey’s deli

A

delicatessens/deli

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14
Q

commercial foodservice (operating for profit)

feature the menu and decor of the traditional 1950s american restaurant

ex: dc diner, mr. jones

A

diners

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15
Q

commercial foodservice (operating for profit)

serves carious coffee concoctions and offer hot and cold beverages, pastries, sandwiches, ad other breakfast/lunch fare

ex: starbucks, figaro, bo’s coffee, cbtl, cafe de lipa

A

specialty coffee

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16
Q

commercial foodservice (operating for profit)

offer drinks (coffee, wine, aperitifs, fruit juices), and snacks (sandwiches and salads)

originally served coffees

A

cafe

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17
Q

commercial foodservice (operating for profit)

serve alcoholic and non-alcoholic beverages and light fare

ex: temple bar, buddha bar, embassy (fort), guilty’s island, klownz

A

bars

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18
Q

commercial foodservice (operating for profit)

are bars or small restaurants offering local (french) dishes, cold meats, and cheese and wine

also used to refer small, simple restaurants

ex: chef laudico, bistro filipino

A

bistros

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19
Q

tapas bars started in what country

A

spain

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20
Q

commercial foodservice (operating for profit)

french cafes or restaurants offering beer cider, and other drinks, and a limited food menu

may also have their own brewery in-house

A

brasseries

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21
Q

commercial foodservice (operating for profit)

similar to a bar, but offer a more extensive food menu

A

taverns

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22
Q

commercial foodservice (operating for profit)

similar to a tavern but they specialize in wine

A

wine bars

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23
Q

commercial foodservice (operating for profit)

a beer hall/garden with or without a microbrewery

was originally a german concept

A

brahaus

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24
Q

commercial foodservice (operating for profit)

shortened word for public houses

serve alcoholic drinks, specifically beer in a homey/laid back setting

common in english speaking countries

A

pubs

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25
Q

commercial foodservice (operating for profit)

serve specialty beers made in the premises

A

microbreweries/boutique breweries/brewpubs

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26
Q

commercial foodservice (operating for profit)

offer food and liquor, provide dance floor for dancing and performances

A

nightclubs

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27
Q

commercial foodservice (operating for profit)

restaurants or nightclubs often providing live entertainment

A

cabarets

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28
Q

foodservice within lodging facilities

have types of services that range from buffet to fine dining restaurants

ex: prince albert (hotel intercontinental), red (shangri la makati), spirals (sofitel)

A

dining rooms

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29
Q

foodservice within lodging facilities

provide food and services for the functions of the facillity

A

banquet and catering services

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30
Q

foodservice within lodging facilities

serve beverages (alcoholic and non-alcoholic) and light fare
sometimes have live entertainment

A

lounges/bars

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31
Q

foodservice within lodging facilities

provide food in the clients’ room

A

room service

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32
Q

foodservice within lodging facilities

refer to the snacks and beverages placed in the clients’ rooms

customers are charged for those items they open and consume

A

minibars

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33
Q

foodservice within lodging facilities

provide ready-to-eat/pre-packaged food items

A

carts and convenience stores

34
Q

foodservice within lodging facilities

dispense pre-packaged food and drinks

A

vending machines

35
Q

foodservice within lodging facilities

lease parts of the facility to allow them to operate within the premises

A

stand-alone restaurants

36
Q

foodservice within lodging facilities

serve free/subsidized food to workers of the facility

A

employee cafeterias

37
Q

foodservice within other establishments

offer customers a common and a large seating area with several quick service food counters, kiosks, and carts around/adjacent to it

ex: food choices (glorietta), sm food court, gateway food express

A

food court

38
Q

foodservice within other establishments

operate within/alongside retail outlets, such as department stores, convenience stores, variety store, drugstore

ex: via mare (landmark), ucc cafe (rustan’s), starbucks (fully booked)

A

department and retail stores

39
Q

foodservice within other establishments

offer food and beverages in recreational facilities, such as amusement parks, convention centers, sports facilities, zoos

A

recreational foodservice

40
Q

foodservice within other establishments

cater to travelers stopping by gasoline stations, rest areas, truck stops, and other stops

A

travel plazas and truck stops

41
Q

foodservice within other establishments

sell easy/ready-to-eat foods, beverages, and other non-food items

A

convenience stores

42
Q

special entertainment concepts

serve food along with performances as plays, musicals, etc.

ex: music museum

A

dinner theater

43
Q

special entertainment concepts

allow customers to watch the preparation of the food through visible kitchens

A

open kitchens

44
Q

includes country clubs, city clubs, or fraternal clubs,

offer exclusive dining to their members for their socials, recreation, and other activities

ex: tagaytay highlands, manila polo club, baguio country club

A

clubs

45
Q

catering

offer their own services within their premises

A

on-premise caterers

46
Q

catering

serve food in the customer’s preferred location

(not the caterer’s facilities)

A

off-premise caterers

47
Q

catering

produce food and beverage for service among plane passengers

A

airline caterers

48
Q

catering

serve food in various locations due to the outdoor nature of activities they cate

(ex: movie shoots, construction, picnics, street food vendors)

A

mobile caterers

49
Q

catering

private chefs/small companies who prepare and serve food in the client’s home

may assist in planning, purchasing, and scouting for service personnel

A

accommodator caterers

50
Q

catering

serve refreshments in recreational facilities, such as stadiums, move houses

A

concessionaires

51
Q

catering

supply food services to special events (birthdays, weddings, etc.)

ex: hizon’s, tamayo’s via mare

A

social caterers

52
Q

catering

produce and sell large quantities of food in bulk to organizations/companies

A

wholesale/contract caterers

53
Q

catering

provide institutions/organizations meal specific to their needs and budget

contracted for a long term

A

contract feeding/food contractor

54
Q

catering

produce food at a large scale on assembly lines

ex: makati skyline

A

central commissaries

55
Q

transport feeding

serves food produced in a commissary kitchen delivered to an airline

A

airline foodservice

56
Q

transport feeding

a type of foodservice in passenger trains

A

railroad foodservice

57
Q

transport feeding

type of foodservice in bus terminals

A

bus foodservice

58
Q

food id served soon after it is produced; distributed either hot or cold

some food items served warm are cooked and transported in a chilled state and later rewarmed at the facility or satelite

A

immediate distribution system

59
Q

food is prepared and quickly chilled in either bulk or portion packs; sealed in moisture vapor proof wraps in which they are conditioned for service

A

chilled food system

60
Q

used to process liquid or “pumpable” foods such as soup, sauces, stews, gravies, etc

principal equipment are: steamed-jacketed kettle, pumping and packaging equipment, and a tumble chiller tank

A

tumble chilling

61
Q

used with solid foods such as chickens parts, beef rounds, hamburger patties, casseroles, etc.

A

blast chilling

62
Q

frozen items are usually packed in

A

aluminum containers

63
Q

placing food between 2 very low temp plate so freezing is rapid

A

contact freezing

64
Q

putting food into a chamber with air circulating at a temp of -60F

A

blast tunnel

65
Q

first cookbook

A

auspicius de coquinaria

66
Q

the word restaurant was first used in the 1500s to refer food that restores. this word was used to describe rich and highly flavored soups or stews capable restoring lost strength

A

restorative

67
Q

opened the parisian restaurant grande de taverne de londres

introduced the menu with a list of dishes and services in a small individual tables at fixed hrs

A

antoine beauvillers

68
Q

started grande cuisine

meals are intricately and elaborately prepared, presented, garnished, and sauced

introduced the courses, their proper sequence, and the wines to accompany the courses

created and perfected many french recipes esp sauces

A

antonin careme

69
Q

he put up a kitchen and eating room for his workers, starting the idea of employee meal subsidy

referred to as the father of industrial catering

A

robert owen

70
Q

grimod de la reyniere invented the first restaurant review

A

almanach des

71
Q

cafeteria concept style of self-service was developed by

A

john krueger

72
Q

the reform club of london worked with _____ for a clean and efficient foodservice setup

A

chef alexis soyer

73
Q

instituted the diet kitchen with _____ to provide clean and nourishing food for the ill and wounded soldiers

A

florence nightingale; alexis soyer

74
Q

wrote the book of household management

A

isabella beeton

75
Q

instituted the school feeding in england through the provision of hot meals to school children

A

victor hugo

76
Q

refined grande cuisine to create classic cuisine

made use of refined preparation and presentation of superb ingredients

considered as the emperor of chefs/worlds’ kitchens

produced peach melba and melba toast

A

auguste escoffier

77
Q

opened a&w root beer stand

A

roy allen

78
Q

started nouvelle cuisine with the aim of making food simpler and natural as opposed to the overly rich, complicated, and indigestible dishes of classic cuisine

A

h. gault and c. millau

79
Q

one of the pioneers of nouvelle cuisine

A

fernand point

80
Q

started the university food service of the university of the philippines

A

dr. presentacion t. perez

81
Q

dietetic service has been separated from nursing service at pgh

she became head of the former thus became the first filipino dietitian

A

irma florentin

FFSS (17 decks)

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