Food And Beverage Flashcards
any nutritious substance that people eat to maintain life and growth.
Food
include all alcoholic and non-alcoholic drinks.
Beverage
It is the aim of food and Beverage Industry
Physical needs, economic, social, psychological, convenience
– a smaller establishment with check tablecloths, bentwood chairs, cluttered décor and friendly informal staff.
Bistro
– generally a fairly large, styled room with a long bar, normally serving one plate items rather than formal meals.
Brasserie
- often Michelin starred fine dining restaurant, offering a distinctive personality cuisine, ambience, beverages and service.
International destination restaurant
is a type of fast food restaurant without seating; diners receive their food in their cars and drive away to eat.
Drive through
set the standard for ranking the finest in the restaurant industry and the culinary world.
Michelin stars
the practice or art of choosing, cooking, and eating good food
Gastronomy
The entire food that is airlifted is divided into three ( Breakfast, snacks and main meal )
Flight kitchen
can generally be defined as the process of preparing , presenting and serving of food and beverages to guests.
THE FOOD AND BEVERAGE SERVICE SECTOR
is a French culinary phrase
which means “putting in place” or “gather”.
Mice en place
refers to the way to set a table
with tableware - such as eating utensils and for serving and eating. The arrangement for a single diner is called a
Table setting
1 star is?
High quality cooking
2 star is?
Excellent cooking
3 star is?
Exceptional cuisine
What is the F&B service cycle?
Purchasing
Storing
Issuing
Cooking and preparing
Preparing for service
Serving
Consuming
Cleaning after consumption
- Oversees food and beverage operations in his assigned outlet, service is carried out in accordance with prescribed standards and policies.
- Conducts regular briefing and inspection before start of operations necessary preparations
- Receives guests and greets them, prepare staff schedule
- Supervises after the set- up, appearance, cleanliness, safekeeping and inventory of supplies/ equipment, attends to VIP guests
Head waiter
- Welcomes, greets guests upon entry and escorts them to their tables
- Handles reservations, inquiries, requests
- Assists in the preparation of mis-en-place
Receptionist
- Takes and serves food and beverage order according to prescribed standards of service
- Refills salt and pepper shakers and other condiments
- Wipes/ prepares the necessary containers, holloware, napkins
Waiter
– acts as dining room helper and runner
Busboy
– prepares drink orders, including coffee and alcoholic beverages
Barista
– second in command , supervising cooks and overseeing day-today operations
Sous chef
- the head of the Food Service Division
- responsible for all food service operations, management, sanitation, discipline and training within the food service division.
Chief steward
