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
2
Q
essential nutrients of food
A
carbohydrates
fats
protein
vitamins
mineral
3
Q
any kind of liquid specifically prepared for human consumption
A
beverage
4
Q
essential link between customers and other service on offer in an establishment
A
F&B service
5
Q
To be successful in F&B these are required:
A
- sound product knowledge
- interpersonal skills
- range of technical skills
- ability to work as part of a team
6
Q
seven (7) interpersonal skills in F&B:
A
verbal comm
non-verbal comm
listening skills
negotiation
problem-solving
decision making
assertiveness
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
8
Q
- smaller establishment
- with check tablecloths, bentwood chairs, cluttered decor, and friendly informal staff.
A
bistro
9
Q
- generally a largish, styled room with a long bar
- normally serving one plate items rather than formal meals.
A
brasserie
10
Q
- slick modern interior design
- with similar approaches to contemporary cuisine & service.
A
new wave brasserie (gastrodome)
11
Q
- similar to brasserie-style operation (themed)
- maybe open all day
- serves all meal types- breakfast to supper
A
coffee shop
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
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
14
Q
includes Indian, Oriental, Asian, Spanish, Greek, Italian, Creole and Cajun.
A
ethnic restaurant
15
Q
often international in orientation
A
themed restaurant (hard rock cafe)
16
Q
- often Michelin-starred fine dining restaurants
- offers a distinctive personality, cuisine, ambiance, beverage, and services.
A
international themed restaurants
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
18
Q
- primarily self-service
- customers choose a selection from counters in varying designs and layout
A
cafeteria
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
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
21
Q
- a mixture of bar and brasserie styles of operation
- commonly wine-themed
- serves a variety of foods.
A
wine bar
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
23
Q
provision of food &drink together with accommodation.
A
hotel & other tourist accommodation
24
Q
most expensive hotel
A
lover’s deep- luxury submarine hotel- st. lucia
25
most expensive hotel in the PH
aman resort- Palawan
26
the private island of pamalican in cuyo group of islands southwest of Manila
aman resort- palawan
27
provision of food and drinks, generally at a high price with high level of service
restaurants
28
most expensive restaurant in the world
sublimotion- ibiza, spain
29
- 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
popular catering
30
- provision of food & drink in a highly specialized environment
- characterized by high labor costs and vast customers throughout
- ex. Jollibee and burger king
fast food
31
- the largest fast-food chain brand in the Philippines
- dominant market leader
jollibee
32
- provision of food & drinks
- ex. food stalls
take away
33
- provision of food and drink as an adjunct to retail provision
- supermarket
retail store
34
provision of large scale food and drink alongside service such as conferencing
banqueting/ conferencing exhibitions
35
Provision of food and drink to people engaged in another pursuit
leisure attractions
36
provision of food and drink together with petrol and other retail service, often in isolated location
motorway service station
37
provision of food and drink to people at work
industrial catering
38
provision of food and drink to people in colleges, universities, and the forces and to people through established social needs.
welfare catering
39
- provision of food and drink in an environment dominated by licensing requirements
- ex. bistro and bars
licensed trade
40
Provision of food and drink to people on the move
- ex. airplane food
transport catering
41
provision of food and drink away from home base and supplier usually associated with a major event
outdoor catering
42
variables of foodservice sectors
1. profit orientated (restricted market & general market)
2. cost provision (restricted market)
43
4 sectors under profit-orientated (restricted market)
transport catering
clubs
industrial
private welfare
44
Catering is the business of providing food service at a remote site or a site for a large number of people.
catering
45
catering industry is divided into:
1. commercial
2. noncommercial
3. military
46
Primary financial goal involves generation of profits from the sale of F&B products
Ex: Restaurants, fast food outlets, bars and pub.
commercial
47
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.
noncommercial
48
Encompasses all catering activities involved in association with the armed forces or diplomatic events
Ex: Army based camp catering.
military
49
two (2) types of catering
on-premise
off-premise
50
- 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
on-premise catering
51
- 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
off-premise
52
three (3) types of catering
1. full service caterer
2. hot buffet caterer
3. party food caterer
53
- 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
full-service caterer
54
- 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
hot buffet caterer
55
- supply only the food for an event
- drop off the cold foods and leave any last minute preparation, service and cleanup
party food caterer
56
catering equipment
- insulated cooler containers
- refrigerated vehicles
- portable warming container
- insulated food carts
57
seven (7) types of catering establishments
1. outdoor catering
2. industrial catering
3. club catering
4. welfare catering
5. leisure linked catering
6. retail store catering
7. transport catering
58
- 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.
outdoor catering
59
- 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.
industrial catering
60
- provides food and beverages to a restricted member clientele.
- membership card is required to
enter in the club.
club catering
61
- 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
welfare catering
62
- 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
leisure linked catering
63
- 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.
retail store catering
64
provides food and beverages to passengers, before, during, and after a
journey on trains, aircraft, ships, buses or private vehicles.
transport catering
65
four (4) categories of transport catering
airline
railway
cruise
surface
66
- 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.
airline catering
67
- 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.
railway catering
68
- 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.
cruise catering
69
- Normally located around a bus terminal or on highways
- Limited menu choices
surface catering
70
seven (7) caterers objectives
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
attributes of F&B service personnel
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
- 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
F&B Manager
73
- 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
restaurant manager/ supervisor
74
- 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
reception headwaiter
75
- 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
headwaiter
maître d hotel
supervisor
76
- 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
station headwaiter/ section supervisor
77
- able to carry out the same work as station headwaiter and relieve him in
days
station waiter/ chef de rang
(both the chef de rang and station waiter must work together as a team)
78
person next in seniority to the chef de rang assist where necessary
assistant station waiter/ demi chef de rang
79
- mainly fetches and carries, may do a
little service of either vegetable or sauces, offers rolls, places plates upon the table
waiter/ server/ commis de rang
80
the “learner” having just joined the food service staff and possibly wishing to take up food service as a career
debarrasseur
81
- 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
trainee commis/ apprentice
82
- responsible for complete floor in an establishment or depending on the size of the establishment
floor service staff/ floor waiter
83
- responsible for the service of all alcoholic drinks during the service of meals
- should have a thorough knowledge of all drinks to be served
lounge butler/ wine waiter/ sommelier
84
Person who works on the cocktail bar must be responsible and well versed in the skills of shaking and stirring cocktail
cocktail bar staff
85
- 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
buffet assistant/ buffet chef/ chef de buffet
86
responsible for billing and taking payment, or making ledger account entries for food and beverage operation
cashier
87
found in cafeterias where they would stock the counter and sometimes serve or portion food for customers.
counter assistant
88
these people are responsible for cleaning table using trolleys specially designed for stacking of crockery, glassware, cutlery etc.
table clearer
89
- responsible for function and banqueting function
- all other banqueting staff required are normally engaged on a casual basis.
function catering/ banqueting staff
90
The rules and regulation of an establishment must be followed and respect shown to all senior members of staff
conduct
91
must therefore have a complete knowledge of all forms of food and drink and their correct service
sales ability
92
to generate the maximum amount of business over the service period, with a high a net profit as possible, staff must developed this skill
sense of urgency
93
- 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.
customer satisfaction
94
- 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
complaints
95
The staff should be able to work as part of a team with and between department.
contribute to the team
