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Intro to Hospitality > Exam 2 > Flashcards

Exam 2 Flashcards

1
Q

Food $ away from home

A

47.5%

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2
Q

Restaurant comes from

A

restore (french)

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3
Q

Multi-billion dollar business employing

A

12.8 million people

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4
Q

North America gained most of its culinary legacy from France through 2 main events:

A

French revolution 1793

Thomas Jefferson 1784

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5
Q

Mari-Antoine Carême (1784–1833)

A

credited as the founder of classical cuisine

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6
Q

5 mother sauces

A 
bechamel
veloute
espagnole
tomato
hollandaise
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7
Q

nouvelle cuisine

A

lighter cuisine and is based on simpler preparations—with the aid of processors, blenders, and juicers—using more natural flavors and ingredients

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8
Q

Chefs will need:

A

A strong culinary foundation.
Multicultural cooking skills and strong employability traits.
Additional management skills.

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9
Q

six skill areas that are important to becoming a successful chef:

A 
cooking
menu development
sanitation/ safety
accounting
computer training
food trends and practices
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10
Q

Operating philosophy

A

represents the way the company does business.

The philosophy of the owner is the heart of the enterprise.
This represents the way the company does business.
It is an expression of the ethics, morals, and values by which the company operates.

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11
Q

market

A

composed of those guests who will patronize the restaurant.

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12
Q

Concepts

A

created with guests in mind and should fit a definite market.

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13
Q

location

A

should also appeal to the target market.
Rent/lease costs should be between 5 and 8 percent of sales.
Some location criteria include; demographics, average income of catchment area, zoning, visibility, accessibility, parking, city, suburban, etc.

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14
Q

ambiance

A

has both immediate conscious and unconscious effects on guests.

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15
Q

niche

A

specific share or slot of a certain market.

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16
Q

catchment area

A

a given radius or area where potential customers are

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17
Q

carbon footprint

A

1,500 miles of traveling

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18
Q

waste

A

275 lbs/ meal

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19
Q

utility costs

A

2.3-3.6% of sales

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20
Q

A la carte menus

A

—items are individually priced

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21
Q

Table d’hôte menus

A

selection of one or more items for each course at a fixed price

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22
Q

Du jour menus

A

lists items of the day

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23
Q

tourist menus

A

used to attract tourists attention

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24
Q

california menus

A

guests may order any item on the menu at any time of the day

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25
Q

Cyclical menus

A

repeat themselves

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26
Q

Individual restaurants

A

one or more owners who are usually involved in the day-to-day operation of the business.

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27
Q

chain restaurants

A

a group of restaurants, each identical in market, concept, design, service, food, and name

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28
Q

fine dining

A

a good selection of menu items is offered – at least fifteen or more different entrees cooked to order and nearly all the food being made on the premises from scratch or fresh ingredients.

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29
Q

celebrity restaurants

A

Celebrities who may or may not have F & B backgrounds own these operations.
The operations are designed to be entertaining, drawing heavily on the notoriety of their owners.
Celebrity restaurants generally have an extra zing to them…a winning combination of design, atmosphere, food, and perhaps the thrill of an occasional visit by the owner(s).

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30
Q

The types of restaurants that can be included in the casual dining restaurants category are:

A 
midscale casual restaurants,
 family restaurants,
 ethnic restaurants, 
theme,
 quick-service/fast-food.
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31
Q

Family Restaurants

A

evolved from coffee shop restaurants. Many are individually or family operated.
Most often they offer an informal setting with a simple menu and service designed to please all of the family.

32
Q

Seven steps of table service:

A

Greet guests
Introduce and suggestively sell beverages
Suggest appetizers
Take orders
Check back after two bites
Sell another drink
Sell dessert and suggest after dinner drinks

33
Q

Guest counts or covers

A

The number of guests patronizing the restaurant over a given time period

34
Q

Average guest check:

A

Calculated by dividing total sales by the number of guests

35
Q

American Service

A

Food is placed onto plates in the kitchen, carried into the dining room, and served to guests

36
Q

Point-of-sale (POS) systems:

A

Used to track food and beverage charges and other retail charges that may occur at a hotel or restaurant

37
Q

Kitchen Display Systems:

A

Printers in the kitchen are replaced with video monitors and presents orders to kitchen associates along with information on how long orders are taking to be prepared

38
Q

Wireless POS Systems:

A

Allows the servers to use a handheld personal digital assistant to send orders to the kitchen

39
Q

Labor Management:

A

Includes a human resources module to track hiring, employee personal information, vacation, I-9 status, security privileges, tax status, availability, and any other information pertinent to employees working at a restaurant

40
Q

Product specification:

A

Established standards for each product

41
Q

Par Stock:

A

The stock level of a product that must be on hand at all times

42
Q

Purchase order:

A

An order to purchase a certain quantity of an item at a specific price

43
Q

balance sheet

A

how the assets and liabilities relate to the owner’s equity at a particular moment in time

44
Q

Operating or Income Statement

A

includes sales, cost of goods sold, gross profit, labor and overhead expenses, and net profit

45
Q

Operating ratios

A

industry norms that are applicable to each segment of the industry

46
Q

Food cost percentage

A

(cost/sales × 100 = food cost percentage)

47
Q

Contribution margin

A

difference between the cost of the item and sale price

48
Q

Labor cost percentage

A

(salaries and wages of employees, employee benefits, and their training)

49
Q

prime cost

A

combined food and labor costs

50
Q

Beverage cost percentage

A

(calculated like the food cost percentage)

51
Q

Tourism plays a role in

A

Development of sustainable tourism.
Development of universally accessible tourism.
Continuation of economic development.
International understanding, peace, prosperity, and respect for human rights and freedoms

52
Q

Tourism characteristics

A

Accounts for 9.1% of the GDP = Gross Domestic Product - Worldwide
Employs 259 million people (8.8% of the global workforce)
Leading producer of tax revenues

53
Q

Tourism 2020 vision

A

International arrivals expected to reach over 1.8 billion by 2030
Europe, East Asia, the

54
Q

interdependency between segments of tourism

A

travel lodging foodservice recreation

55
Q

5 ages of tourism

A 
Pre-Industrial (prior to 1840)
The railway age
The automobile age
The jet aircraft age
The Cruise ship age
56
Q

pre industrial revolution

A

Travel in the middle ages was mostly for religious or trade reasons

57
Q

Types of bus service:

A

Local, charter, tour, commuter, airport, urban, and rapid transit

58
Q

feeder market

A

a market that provides the source

59
Q

hub & spokesystem

A

Enables passengers to travel from one smaller city to another smaller city via a hub or even two hubs

60
Q

hub and spoke system benefits

A

Airlines can service more cities at a lower cost

Airlines can maximize passenger loads from small cities, thereby saving fuel

61
Q

load factor

A

percent of seats filled on all flights, including planes being flown empty to be in position for the next day’s schedule

62
Q

mass market

A

Consists of people with incomes in the $35,000–$74,000 range; average cost per person is $95–$195 per day

63
Q

middle market

A

Consists of people with incomes in the $75,000–$99,000 range; average cost per person is $175–$350 per day

64
Q

luxury market

A

Consists of people with incomes higher than $100,000; average cost per person is more than $400 per day

65
Q

sustainable tourism should

A

Make optimal use of environmental resources that constitute a key element in tourism development.
Respect the sociocultural authenticity of host communities, conserve their built and living cultural heritage and traditional values, and contribute to inter-cultural understanding and tolerance.
Ensure viable, long-term economic operations.

66
Q

event management key result areas

A

Marketing
Financial
Operational
Legal

67
Q

sales manager

A

completes contract

68
Q

booking manager

A

booking the correct space and working with the organizers to help them save money by allocating only the space really needed

69
Q

event planning stages

A 
research
design
planning
coordination
evaluation
70
Q

International Festivals and Events Association:

A

Provides fund-raising and modern developmental ideas to the special events industry

71
Q

Meeting Planners International:

A

Empowers meeting professionals to increase their strategic value through education, clearly defined career pathways, and business growth opportunities

72
Q

Hospitality Sales and Marketing Association International (HSMAI)

A

the largest and most active travel industry sales and marketing membership organization in the world,

73
Q

Sustainable event tourism

A

the implementation of practices and procedures which help conserve both the natural environment and the special event space

74
Q

Meetings, incentive travel, conventions, and exhibitions (MICE)

A

a segment of the tourism industry that has grown in recent years

75
Q

The first sites visited in recorded history were the Seven Wonders of the ancient world

A 
the Great Pyramid of Giza (Egypt)
the Hanging Gardens of Babylon (Iraq)
the Statue of Zeus at Olympia (Greece) 
the Temple of Artemis at Ephesus (Turkey)
the Mausoleum at Halicarnassus (Turkey)
the Colossus of Rhodes (Greece)
and the Lighthouse of Alexandria (Egypt)

Intro to Hospitality (1 decks)

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