F&B: MIDTERM Flashcards
1
Q
The ________of a food service establishment has the choice
of the number of different styles of service.
A
manager
2
Q
should select a style of service to compliment
the type of food being served, taking into the account of
effectiveness of the service to accommodate both the guests and
the establishment’s needs.
A
Management
3
Q
An _______ who understands the various service styles can
utilize a particular service, or combine two or more different
styles of service, to achieve greater productivity and profitability
and enhance guest satisfaction.
A
operator
4
Q
the most elegant type of service
A
Russian Service
5
Q
the most expensive service
A
French Service
6
Q
The two most commonly used food service styles are?
A
Plate Service and Silver Service
7
Q
6 Components
A
- Appetizer
- Soup
- Salad
- Main Course
- Dessert
- Beverages
8
Q
The food is already arranged in individual plates at the kitchen
ready to be served to the guest.
A
Plate Service (american)
9
Q
It is usually done for a la carte
orders. Plated for one service. Plated foods are served with
garnish and accompaniments on the right side of the guest.
A
Plate Service (american)
10
Q
“cook to order”
A
A la Carte
11
Q
Placed at the left
A
solid food
12
Q
Placed at the right
A
liquid
13
Q
liquid form of appetizer
A
Aperitif
14
Q
Busing out is at?
A
Right
15
Q
Taking orders is at?
A
Left
16
Q
Billing out is at?
A
Left
17
Q
Is the technique of transferring food from a service dish to the
guest’s plate from the left with the use of “service gear”
A
Silver Service (russian)
18
Q
usually mean a serving spoon and fork,
but occasionally it may consist of knives especially fish
knives
A
Service gear
19
Q
This is a service done where a dish comes partially prepared in
the kitchen, to be completed in the restaurant by the waiter. The
cooking is done on a gueridon trolley which is a mobile trolley
also sometimes known as “flambé trolley.”
A
Gueridon Service
20
Q
The main courses are pre plated in the dishes with the
accompaniments placed on the table for the customer to help
themselve
A
Family Style
21
Q
In this service, guest select from a presentation of
food items, hot or cold serving themselves directly on to their
plates without the help of service staff.
A
Smorgasboard
22
Q
often refer to as “host service” because the host plays an active
role in the service. It is brought on the platter by the waiter, is
shown for the guest approval. Service is done according to
various services.
A
English Service
23
Q
where the guest select their own food and beverage to help
themselves.
It is a self-service because the guests have to line up
to get their food at the table. The foods in this are classified and arranged in sequence from
cold, to hot dishes and desserts
A
Buffet Service
24
Q
Hot dishes are
placed in _________________to keep them warm.
A
chafing dishes
25
In this, guest collect their own meals as they select
food items from the race. Modern food-hall operations often use
their basic service technique.
This style of service is also used in some cafes and
coffee shops
Cafeteria Service
26
A smaller establishment, with check tablecloth,
bentwood chairs, cluttered décor and friendly informal
staff.
Offers honest, basic and robust cooking.
Bistro
27
A largish, styled room, with a long bar, normally
serving one-plate items rather than formal meals. Service by waiters, often in traditional styles of lone
aprons and black waistcoat.
Brasserie
28
Slick modern interior design, coupled with similar
approaches to contemporary cuisine and service.
Busy and bustling and often large and multileveled.
New wave Brasserie (Gastro Dome)
29
Similar to brasserie-style operations, often themed.
Some of this are open all day and served all
meal types from breakfast through to supper.
Coffee Shop
30
Tend to be formal dining restaurant with a classical
preparation and presentation of food. Offers a high level of table service
First Class Restaurant
31
The term is used to cover a wide variety of operation.
Price level, and type of service, décor styles, cuisines
and degree of choices varies enormously across the
range of type of operations.
Service range from full table service to assisted
service.
Restaurant
32
they range from quick service to upscale. Their menus
usually involve Americanize version of ethnic dishes
and authentic ethnic foods. Examples are Indian, Oriental, Asian, Spanish, Greek,
Italian etc
Ethnic Restaurant
33
Often international in orientation, for example,
Icelandic hot rock with food prepared and cooked at
the table, “Beni-hana” oriental theme, food prepared
and cooked at the table.
Also includes themes such as jungle, rainforest or
music/opera, where waiting staff perform as well as
serve.
Themed Restaurant
34
Often Michelin-starred fine dining restaurants, offering
a distinctive personality, cuisine, ambience, beverages
and services. Usually various service at various levels but personal
and attentive.
- Generally considered as the hoe gastronomy.
Expensive but value laden
International Destination Restaurant
35
Increasing specialization of operations into
vegetarianism and/or health food to meet lifestyle and
dietary requirements.
Health Food and Vegetarian Restaurant
36
Primarily self-service, with customers choosing
selections from a counter. Counters vary in design
and layout. It was originally developed for the
industrial feeding market.
Cafeteria
37
Developed from table service teashops and cafe
through to steakhouse, and now incorporating snack
bars, kiosks, diners, take aways and cafeterias with
modern day burger, chicken and fish concepts, and
ethnic food being incorporated.
Popular catering and Fast-food Outlet
38
Meeting the needs of all-day mealtaking and also the
need for “grab and go” service, especially for the
leisure, industrial and travelling markets
Popular catering and Fast-food Outlet
39
Licensed environment primarily for drinking alcoholic beverages.
Simply a serving bar with standing room for customers
or more plush surroundings incorporating the offer of a
variety of food.
Ranges from simple plated dishes through to
establishments offering full restaurant service.
(Gastropubs)
Public House
40
Often a mixture of bar and brasserie-style operations,
commonly wine themed, serving a variety of foods.
Wine Bar
41
headed by the Bar Supervisor or Bar Captain
BARS
42
supervised by Outlet Supervisor
FOOD OUTLETS
43
under the responsibility of the Room Service
Supervisor or Captain
ROOM SERVICE
44
under the supervision of the Banquet
Supervisor.
BANQUET SERVICE
45
In larger operations, they usually responsible for the success of the food and
beverage operation from a business point of view.
Food and Beverage Manager
46
He or she will be responsible for such matters as
compiling the menus (in consultation with the kitchen)
to make sure that the required profit margins are
achieved, purchasing food and beverage items, and
staff recruitment and training
Food and Beverage Manager
47
In operations where there are several bars and
restaurants, such as a large hotel, each restaurant
may have its own manager responsible to the food and
beverage manager
Restaurant Manager
48
He or she is responsible for the work of the staff within
that restaurant and for seeing that the policies of the
food and beverage manager are carried out. Either the
restaurant manager or the head waiter will be
responsible for staff duty rosters.
Restaurant Manager
49
is responsible for all the
service staff in the restaurant, for seeing that all
preparation, service, and cleaning work is efficiently
carried out.
In smaller establishments, he or she may also be
responsible for taking reservations and for greeting
and seating guests.
In larger establishments, there may be special
reception head waiters with these duties.
Head Waiter Supervisor
50
The _______________ or Captain is responsible for
the service of a station or group of tables. He or she
takes the orders and carries out the service at the
tables of the station, assisted in larger establishments by less experienced and less knowledgeable staff.
Each station may have its own workstation or
sideboard
Station (Head) Waiter
51
sideboard is also called the?
waiter
station
52
"If the stations are looked after by a service team, _________________________ are responsible to the station head waiter"
Less experienced waiters
53
They perform duties such as plate service or dishes and the
service of sauces, sometimes assisted in the simplest tasks by a
trainee.
Waiter
54
A trainee waiter is sometimes called a _____________
Commi Waiter
55
Created by French chef Georges Auguste Escoffier in
the 19th century.
To increase the professionalism of food service.
Every task in the restaurant is assigned to a specific
person so work flows smoothly and efficiently.
The Brigade System
56
The Brigade System is created by French chef who's name is?
Georges Auguste Escoffier
57
positions under the brigade system
Commis
58
WHAT POSITION UNDER BRIGADE SYSTEM?
helps with food and drink service
Commis de rang
59
WHAT POSITION UNDER BRIGADE SYSTEM?
carries food from the kitchen to the
front room.
Commis de suite
60
WHAT POSITION UNDER BRIGADE SYSTEM?
clears the table.
Commis de debarrasseur
61
is responsible for the service of all alcoholic
drinks to the tables. He or she must, of course, have a thorough
knowledge of the wines on the establishment's wine list and be
able to recommend suitable wines to accompany the various
menu items and, of course, know how to serve them correctly
Wine Waiter (Sommelier)
62
PRODUCTIVITY RATIO FOR WHAT SERVICE?
1 waiter for every 15 customers
American or Plate
Service
63
PRODUCTIVITY RATIO FOR WHAT SERVICE?
1 waiter for every table or 10-12 customers
Russian
Service
64
PRODUCTIVITY RATIO FOR WHAT SERVICE?
1 waiter for every 5 customers
French Service with Table
Side Preparation
65
PRODUCTIVITY RATIO FOR WHAT SERVICE?
1 waiter for every 20-25 customers
Buffet Service
66
PRODUCTIVITY RATIO FOR WHAT SERVICE?
1 waiter for every 20-25 customers or 4-5 tables
Family or
Lauriat Service
67
WHAT ATTRIBUTE?
How you look and the first impressions you create are
more often than not seen as a reflection of the hygiene and standards of your establishment and the quality of
service to come.
A Professional and Hygienic Appearance
68
WHAT ATTRIBUTE?
The service staff must have enough knowledge of all
the items on the menu and wine list in order to advise
and offer suggestions or to be helpful in dealing with
special requests, such as substitutions. Furthermore,
they must know how to serve correctly each dish on the menu, its ingredients, preparation methods, and
what its accompaniments are.
Knowledge of Food and Drinks and Technical Ability
69
WHAT ATTRIBUTE?
Getting the same work done but with less effort and
better results is what is meant by efficiency. Planning
trips to the kitchen and service area and avoiding
empty-handed trips between the dining room and the
kitchen saves steps.
Efficiency
70
WHAT ATTRIBUTE?
This is an essential asset to food and beverage
service staff. It may help them in various ways in their
work if they know the likes and dislikes of guests,
where they like to sit in the restaurant, what their
favorite food and drinks are, and so on.
Memory
71
WHAT ATTRIBUTE?
To serve customers and answer their questions
intelligently, employees must be informed about the
company they work for and the products, facilities, and
special services it has to offer. Employees should
know the days and hours of operation, the history and
background of the company, its concept, theme, décor,
and the name of owners, managers, and supervisors.
The professional server is also informed about places
of interest in the local area and events taking place in
the region.
Local Knowledge
72
WHAT ATTRIBUTE?
It is important to pay attention, not to daydream at
work or lapse into absentmindedness. A good server is
alert to the needs of the guests. Being aware of the
current state of the dining room while anticipating what
is about to occur calls for considerable skills. Judging
when more wine should be poured, when the table
needs to be cleared, and how orders should be
coordinated require that a server’s attention stays
focused on the job at hand.
Attentiveness and Anticipation
73
WHAT ATTRIBUTE?
is all-important. If the staff is continually
late on duty, it shows a lack of interest in work and a
lack of respect for management, colleagues, and
customers.
Punctuality
74
WHAT ATTRIBUTE?
is a desirable trait for individuals in any
profession. Dependable people can be relied on to
accomplish what they promise and to fulfill their
commitments. It is a major factor that
employers consider when hiring.
Dependability
75
WHAT ATTRIBUTE?
Above all, the staff should be able to work as part of a
team within and between departments. Good servers
cultivate these qualities, recognizing them as the
essential tools of their trade (profession). Good
servers also know that they do not work alone – they
are part of a team, an integrated part of restaurant
personnel.
Contribution to the Team
76
WHAT ATTRIBUTE?
They are salespeople and must therefore be able to
contribute to personal selling and merchandising.
Sales Ability
77
WHAT ATTRIBUTE?
Showing this and working together with all the
restaurant’s staff presents the restaurant as a
confident and competent entity.
Loyalty
78
The staff’s obligations and loyalty are first to the ____________ in which they
are employed and its management.
establishment
79
The ______ is the
most visible representative of a unified effort to provide
good service to the guest.
server
80
Part of _________ is also sense of proprietorship – an "ownership" of one's job.
Professional servers who see themselves this way
work together for the common good.
loyalty
81
WHAT ATTRIBUTE?
is fundamental in dealing with both customers
and management. During the course of a regular
working day, each staff member has countless
opportunities to deceive both the restaurant and the
guests. Being frank and telling the truth is important
Honesty
82
If there
is _____ and ______in the relationships between staff,
customers, and management, there will be an
atmosphere of efficiency and good team spirit among
the food and beverage team
trust and respect
83
WHAT ATTRIBUTE?
People who want to advance in their career –
whatever it is – have to be willing to work constantly at
extending their skills and improving them by practice.
Moving through a crowd with a tray of beverages,
properly opening sparkling and still wines, decanting
red wines, and delivering drinks without spilling them
are skills required with practice.
Proficiency
84
WHAT ATTRIBUTE?
So that the restaurant has the maximum amount of
business over the service period with as high a net
profit as possible, the staff must develop a sense of
urgency.
Sense of Urgency (Speed and Importance)
85
WHAT ATTRIBUTE?
A knowledgeable server has everything prepared
ahead of time before service begins. Putting off work
that can be done in advance results in having to do it
later when time should be spent with the guest. The
hospitality industry is not for procrastinators. Having all
the required equipment on hand (matches or lighter,
an extra pencil or pen, a corkscrew) helps servers look
more professional.
Preparedness
86
WHAT ATTRIBUTE?
Timing is crucially important. Even the most helpful
service, if given with improper timing, can be perceived
as poor service.
Sense of Timing
87
is a common form of dining in
which dishes are cooked and plated in the kitchen before being
served to the guest’s right. There are some ____________ style
restaurants that follow the “serve from the left, clear from the
right” method, so make sure to follow your manager's specific
guidelines for service.
American Style Service
88
Just like French cart service, dishes are prepared by servers at
the tableside in this. Dishes are arranged on
attractive silver platters and delivered to the table from the
guest’s left side. Guests pass the platters and serve themselves.
Russian Service
89
is considered one of the most lavish forms of
service in fine dining. Using the cart
method, servers prepare dishes tableside for guests on a cart
called a gueridon. Each guest is served from the right.
French service
90
The two styles of French service are?
Cart
French service and Banquet French service.
91
With __________________, the food is prepared in the kitchen and
served from a platter onto each guest’s plate from the left.
banquet French service
92
Commonly found in private dining rooms, features a server individually serving each guest from a large
platter, starting with the host. This style stems from English manor houses where the head of the house would do the
carving, and then servants would distribute the portions.
English Service
93
In a _______________, guests can choose their food from a wider
selection made available on the buffet line. It is a self-service
where food is displayed on tables. The guests take plates
stacked at the beginning of the table and proceed along
requesting the buffet attendants to serve them or they help
themselves
buffet service
94
is a kitchen term that translates to "put into
place", but it's also used in fine dining to describe the act of
preparing dining tables, flatware, and tableware for service.
Mise en place
95
is a server station set up with all items
needed for service. Additional flatware, drinkware, or
servingware needed for meal courses is stored at the station
where it can be quickly retrieved. It's the server's responsibility to
prepare this station before guests arrive.
mise en place station
96
A special cloth
called a _____________ is placed on the table prior to laying the
tablecloth to muffle the sound of dishes and glassware being
placed on the table.
molleton cloth
97
The type of _______________ you use helps set the tone for service
table setting
98
Glasses are placed to the upper right of the dinner plate. The
water glass is first, followed by:
A white wine glass
A red wine glass
A champagne flute
A sherry glass
99
The ____________ is the only fork placed to the right of the setting if
it will be used.
oyster fork
100
A small piece of table linen that is used to wipe the mouth and to
cover the lap in order to protect clothing.
Table napkin
101
Why is the table napkin important?
Proper dining etiquette and table manners include knowing how
to use your napkin. When dining, using your napkin properly is
an important part of the experience. Not only is it handy for blotting spills and patting your mouth, but it is also essential
when you need to clean your hands.
102
Why is there a need to learn different table napkin folding
techniques?
A napkin is one of the most essential elements in table
decoration. It adds color, design, and makes the table
aesthetically pleasing. A creatively folded napkin enhances the
look of your table and the dining experience
