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3rd Year (2nd Sem) > F&B- Prelims > Flashcards

F&B- Prelims Flashcards

1
Q
  • any substance consumed to provide nutritional support for the body
  • plant or animal origin
  • contains essential nutrients
A

food

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2
Q

essential nutrients of food

A

carbohydrates
fats
protein
vitamins
mineral

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3
Q

any kind of liquid specifically prepared for human consumption

A

beverage

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4
Q

essential link between customers and other service on offer in an establishment

A

F&B service

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5
Q

To be successful in F&B these are required:

A
  1. sound product knowledge
  2. interpersonal skills
  3. range of technical skills
  4. ability to work as part of a team
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6
Q

seven (7) interpersonal skills in F&B:

A

verbal comm
non-verbal comm
listening skills
negotiation
problem-solving
decision making
assertiveness

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7
Q

14 types of food service operations

A
  • bistro
  • brasserie
  • new wave brasserie (gastrodome)
  • coffee shop
  • first-class restaurant
  • restaurant
  • ethnic
  • themed
  • international destination
  • health food & vegan
  • cafeteria
  • popular catering and fast food outlets
  • public houses
  • wine bar
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8
Q
  • smaller establishment
  • with check tablecloths, bentwood chairs, cluttered decor, and friendly informal staff.
A

bistro

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9
Q
  • generally a largish, styled room with a long bar
  • normally serving one plate items rather than formal meals.
A

brasserie

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10
Q
  • slick modern interior design
  • with similar approaches to contemporary cuisine & service.
A

new wave brasserie (gastrodome)

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11
Q
  • similar to brasserie-style operation (themed)
  • maybe open all day
  • serves all meal types- breakfast to supper
A

coffee shop

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12
Q
  • tend to be formal fine dining restaurants w/ classical preparation and presentation of food
  • offers a high-level table service (silver/ gueridon/ plated) service.
A

first-class restaurant

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13
Q

a - term used to cover a wide variety of operation
- price, level, type of service, decor, styles, cuisines, and degree of choice vary enormously across the range of types of operation.

A

restaurant

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14
Q

includes Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun.

A

ethnic restaurant

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15
Q

often international in orientation

A

themed restaurant (hard rock cafe)

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16
Q
  • often Michelin-starred fine dining restaurants
  • offers a distinctive personality, cuisine, ambiance, beverage, and services.
A

international themed restaurants

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17
Q
  • increasing specialization of operations in vegetarianism or health food
  • to meet lifestyle needs as well as dietary requirements.
A

health food and vegetarian restaurants

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18
Q
  • primarily self-service
  • customers choose a selection from counters in varying designs and layout
A

cafeteria

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19
Q
  • meeting the needs of all-day meal-taking grazing
  • need to grab-and-go service, especially for leisure, industrial, and traveling
    market.
A

popular catering and fast food outlets

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20
Q
  • licensed environment primarily for drinking alcoholic beverages
  • simply a serving bar with standing room for customers
  • may have more plush surroundings incorporating the offer of a variety of food
A

public houses

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21
Q
  • a mixture of bar and brasserie styles of operation
  • commonly wine-themed
  • serves a variety of foods.
A

wine bar

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22
Q

14 sector of the food service industry

A
  • hotel & other tourist accommodation
  • restaurant
  • popular catering
  • fast food
  • take away
  • retail store
  • banqueting/ conferencing exhibitions
  • leisure attractions
  • motorway service station
  • industrial catering
  • welfare catering
  • licensed trade
  • transport catering
  • outdoor catering
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23
Q

provision of food &drink together with accommodation.

A

hotel & other tourist accommodation

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24
Q

most expensive hotel

A

lover’s deep- luxury submarine hotel- st. lucia

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25
Q

most expensive hotel in the PH

A

aman resort- Palawan

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26
Q

the private island of pamalican in cuyo group of islands southwest of Manila

A

aman resort- palawan

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27
Q

provision of food and drinks, generally at a high price with high level of service

A

restaurants

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28
Q

most expensive restaurant in the world

A

sublimotion- ibiza, spain

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29
Q
  • provision of food & drink generally at low/medium prices with limited levels of service and often high customers throughout
  • ex. pizza house and spark steak house
A

popular catering

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30
Q
  • provision of food & drink in a highly specialized environment
  • characterized by high labor costs and vast customers throughout
  • ex. Jollibee and burger king
A

fast food

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31
Q
  • the largest fast-food chain brand in the Philippines
  • dominant market leader
A

jollibee

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32
Q
  • provision of food & drinks
  • ex. food stalls
A

take away

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33
Q
  • provision of food and drink as an adjunct to retail provision
  • supermarket
A

retail store

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34
Q

provision of large scale food and drink alongside service such as conferencing

A

banqueting/ conferencing exhibitions

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35
Q

Provision of food and drink to people engaged in another pursuit

A

leisure attractions

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36
Q

provision of food and drink together with petrol and other retail service, often in isolated location

A

motorway service station

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37
Q

provision of food and drink to people at work

A

industrial catering

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38
Q

provision of food and drink to people in colleges, universities, and the forces and to people through established social needs.

A

welfare catering

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39
Q
  • provision of food and drink in an environment dominated by licensing requirements
  • ex. bistro and bars
A

licensed trade

40
Q

Provision of food and drink to people on the move
- ex. airplane food

A

transport catering

41
Q

provision of food and drink away from home base and supplier usually associated with a major event

A

outdoor catering

42
Q

variables of foodservice sectors

A
  1. profit orientated (restricted market & general market)
  2. cost provision (restricted market)
43
Q

4 sectors under profit-orientated (restricted market)

A

transport catering
clubs
industrial
private welfare

44
Q

Catering is the business of providing food service at a remote site or a site for a large number of people.

A

catering

45
Q

catering industry is divided into:

A
  1. commercial
  2. noncommercial
  3. military
46
Q

Primary financial goal involves generation of profits from the sale of F&B products
Ex: Restaurants, fast food outlets, bars and pub.

A

commercial

47
Q

Financial goal does not involve generating profits from the sale of
F&B products
F&B are secondary business in alliance with the main business
Ex: Hospital catering, college/university catering, and transportation catering.

A

noncommercial

48
Q

Encompasses all catering activities involved in association with the armed forces or diplomatic events
Ex: Army based camp catering.

A

military

49
Q

two (2) types of catering

A

on-premise
off-premise

50
Q
  • catering held on the physical premises of the establishment producing the function
  • have the advantage of offering many services under one roof
  • provide sufficient space to house an entire event and plenty of parking
  • ex. hotels/ convention centers/ restaurants
A

on-premise catering

51
Q
  • involves producing food at central kitchen, with delivery and service provided to the client
  • part or all of the food production may be executed or finished at the location
  • rely on generators, water trucks, and trash system
  • no existing kitchen facility
  • single-event foodservice
A

off-premise

52
Q

three (3) types of catering

A
  1. full service caterer
  2. hot buffet caterer
  3. party food caterer
53
Q
  • not only provide food but frequently cook it to order on-site.
  • provide service personnel at the event, plus all the necessary food-related equipment
  • can arrange for other services, like décor and music, as well
A

full-service caterer

54
Q
  • provide hot foods that are delivered from their kitchen in insulated containers
  • help to arrange the food display.
  • sometimes provide serving personnel at an additional charge
A

hot buffet caterer

55
Q
  • supply only the food for an event
  • drop off the cold foods and leave any last minute preparation, service and cleanup
A

party food caterer

56
Q

catering equipment

A
  • insulated cooler containers
  • refrigerated vehicles
  • portable warming container
  • insulated food carts
57
Q

seven (7) types of catering establishments

A
  1. outdoor catering
  2. industrial catering
  3. club catering
  4. welfare catering
  5. leisure linked catering
  6. retail store catering
  7. transport catering
58
Q
  • provides food and drink away from home base and suppliers.
  • venue is left to the people’s choice
    (outdoor)
  • hotels, restaurants and catering
    contractors meet this growing demand.
  • type of food and setup depends
    entirely on the price agreed.
A

outdoor catering

59
Q
  • provides food and beverages to ‘people at work’ in industries and factories
  • purpose: give refreshments to workers
  • Large quantity of food produced in
    dining room with limited choices.
A

industrial catering

60
Q
  • provides food and beverages to a restricted member clientele.
  • membership card is required to
    enter in the club.
A

club catering

61
Q
  • provision of food and drinks for those who obviously could not afford it or pay for it.
  • Objective: to provide a service without necessarily making a profit
  • financially supported by NGO
A

welfare catering

62
Q
  • provides food and beverages to people engaged in ‘rest and recreation’ activities.
  • food catering outlet will be placed
    near to visitor attractions.
  • often served fast food and simple
    food
A

leisure linked catering

63
Q
  • it is inconvenient and time-consuming for customers to take a break from shopping, to have some refreshments at a different location.
  • become the reason for the need for
    a dining facility in the retail store itself.
  • provide meal and drink both.
  • A-la-Carte food has been served.
A

retail store catering

64
Q

provides food and beverages to passengers, before, during, and after a
journey on trains, aircraft, ships, buses or private vehicles.

A

transport catering

65
Q

four (4) categories of transport catering

A

airline
railway
cruise
surface

66
Q
  • Meal served to passengers on board a commercial airliner.
  • These meals are prepared by specialist airline catering services and normally served to passengers using an airline service trolley.
  • Food are prepared in central kitchen.
A

airline catering

67
Q
  • On-board meal services are also provided on long-distance trains.
  • Glorious catering with a fully A la carte
    menu.
  • Pantry trolley used to take the orders and serve food
  • Gives less choice to the passengers.
A

railway catering

68
Q
  • Cater’s cargo crew and cruise passenger
  • Cruise has its own kitchens and restaurants on board.
  • The food which served is fixed with a little choice.
  • Food items is stocked in the store and prepare during the journey.
A

cruise catering

69
Q
  • Normally located around a bus terminal or on highways
  • Limited menu choices
A

surface catering

70
Q

seven (7) caterers objectives

A
  1. earn fair profit
  2. generate sufficient catering sales revenues
  3. ensure customer satisfaction
  4. provide consistent quality and service
  5. convey a particular image
  6. develop reputation for dependability, flexibility, and solving problems
  7. stay on budget
71
Q

attributes of F&B service personnel

A
  1. punctuality
  2. local knowledge
  3. personality
  4. good memory
  5. honesty
  6. staff obligation & loyalty
  7. staff conduct
  8. sales ability
  9. sense of urgency
  10. customer satisfaction
72
Q
  • Ensuring that the required profit margins are achieved for each food & beverage service area
  • determining portion size in relation to selling price
  • compiling in liaison with kitchen, menus for various food service areas
  • the purchasing of all materials, both food & drinks
A

F&B Manager

73
Q
  • responsible for organization and administration of particular F & B service area
  • sets the standards for service
  • responsible for any staff training
  • make out duty rotas, holiday list and hour for duty
A

restaurant manager/ supervisor

74
Q
  • is responsible for accepting any booking and for keeping the booking diary up to date
  • he/she will reserve table allocate these reservation to particular station
A

reception headwaiter

75
Q
  • overall charge of the staff team
  • responsible for seeing that all duties necessary for pre-preparation for service
  • aid the reception headwaiter during the service and will possibility take some orders if the station waiter is busy
A

headwaiter
maître d hotel
supervisor

76
Q
  • overall responsibility for a team of staff serving numbers of tables
  • have a knowledge of food and wine and its correct service
  • instruct other members of the staff
A

station headwaiter/ section supervisor

77
Q
  • able to carry out the same work as station headwaiter and relieve him in
    days
A

station waiter/ chef de rang

(both the chef de rang and station waiter must work together as a team)

78
Q

person next in seniority to the chef de rang assist where necessary

A

assistant station waiter/ demi chef de rang

79
Q
  • mainly fetches and carries, may do a
    little service of either vegetable or sauces, offers rolls, places plates upon the table
A

waiter/ server/ commis de rang

80
Q

the “learner” having just joined the food service staff and possibly wishing to take up food service as a career

A

debarrasseur

81
Q
  • will keep the sideboard well- filled
    with equipment and may help to fetch and carry items as required
  • carry out certain of the cleaning tasks during pre-preparation
A

trainee commis/ apprentice

82
Q
  • responsible for complete floor in an establishment or depending on the size of the establishment
A

floor service staff/ floor waiter

83
Q
  • responsible for the service of all alcoholic drinks during the service of meals
  • should have a thorough knowledge of all drinks to be served
A

lounge butler/ wine waiter/ sommelier

84
Q

Person who works on the cocktail bar must be responsible and well versed in the skills of shaking and stirring cocktail

A

cocktail bar staff

85
Q
  • in- charge of the buffet in the room, its presentation, the carving and portioning of food and service
  • this staff member would normally be a member of the kitchen team
A

buffet assistant/ buffet chef/ chef de buffet

86
Q

responsible for billing and taking payment, or making ledger account entries for food and beverage operation

A

cashier

87
Q

found in cafeterias where they would stock the counter and sometimes serve or portion food for customers.

A

counter assistant

88
Q

these people are responsible for cleaning table using trolleys specially designed for stacking of crockery, glassware, cutlery etc.

A

table clearer

89
Q
  • responsible for function and banqueting function
  • all other banqueting staff required are normally engaged on a casual basis.
A

function catering/ banqueting staff

90
Q

The rules and regulation of an establishment must be followed and respect shown to all senior members of staff

A

conduct

91
Q

must therefore have a complete knowledge of all forms of food and drink and their correct service

A

sales ability

92
Q

to generate the maximum amount of business over the service period, with a high a net profit as possible, staff must developed this skill

A

sense of urgency

93
Q
  • staff must see that the guests have all they require and are completely satisfied
  • the ability to anticipate a customers needs is of great importance.
A

customer satisfaction

94
Q
  • staff should have a pleasant manner and show courtesy and tact, an even temper and good humor
  • they should never show their displeasure even during a difficult situation
A

complaints

95
Q

The staff should be able to work as part of a team with and between department.

A

contribute to the team

3rd Year (2nd Sem) (18 decks)

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