FOOD AND BEVERAGES Part 2 Flashcards
1
Q
Providing Food and Beverage at remote location.
A
Catering
2
Q
Arranging food services at a wedding.
A
Catering
3
Q
Prepared, purchased, and generally consumed quickly.
A
Quick Service Restaurant （QSR）
4
Q
where is wide and the customer’s expectations are high.
A
Full-Service Restaurants （FSR）
5
Q
operated with customer satisfaction and experience as a factor.
A
Full-Service Restaurants （FSR）
6
Q
Food and Beverage Cycle:
A
Storing
Issuing
Cooking/ Preparing
Preparing Service
Serving
Consuming
Cleaning after Consumption
Purchasing
7
Q
Service Objective (4)
A
- Physiological
- Social
- Economical
- Psychological
8
Q
The need to taste different varieties of food.
A
Physiological
9
Q
The need to get F&B Service at the invested cost.
A
Economical
10
Q
To find friendly atmosphere.
A
Social
11
Q
To elevate self-esteem
A
Psychological
12
Q
Services in Hotel
A
Restaurant
Lounge
Coffee shop
Room service
Poolside Barbecue/Grill service
Banquet service
Bar
Outside catering service
13
Q
Recommend and monitor a budget and plan for the year.
A
Restaurant Manager
14
Q
Conduct daily briefings ensuring two-way communication, training and policy information.
A
Restaurant Manager
15
Q
Control expenses of the restaurant.
A
Restaurant Manager
16
Q
Schedule weekly/fortnightly staff duty with the approval of the Restaurant Manager.
A
Senior Captain/ Restaurant Supervisor
17
Q
Supervise food service with a view to ensure speed, quality of service and personalization.
A
Senior Captain/ Restaurant Supervisor
18
Q
Maintain and control the par stocks of cutlery, crockery, linen, supplies and equipment.
A
Senior Captain/ Restaurant Supervisor
19
Q
Train and supervise restaurant servers to give high standards of service in terms of time, quality and
personalization.
A
Captain/ Head Waiter
20
Q
Supervises mis-en-place of the assigned station to ensure a smooth service during operation.
A
Captain/ Head Waiter
21
Q
Air the restaurant and ensure that the station is clean.
A
Waiter
22
Q
Receive, greet, and seat guests.
A
Waiter
23
Q
Present wine-lists and menu cards and take orders.
A
Waiter
24
Q
is the first-person customers often meet when they walk into a restaurant.
A
Receptionist
25
He/she must be very friendly and professional in his/her approach because he/she makes the first impression customers will have about the restaurant once they step in.
Receptionist
26
The manner in which the ______attends to customers and visitors can influence their assessment of the restaurant.
receptionist
27
Manage cash and sales transactions in dining facilities.
Restaurant Cashier
28
Their responsibilities include promoting services, improving customer satisfaction, answering to inquiries, reporting to the restaurant's manager, and greeting customers.
Restaurant Cashier
29
Go to the guest and enquire whether the food and service is up to their satisfaction. Handle any complaints.
Restaurant Hostess
30
Receive and post table reservations in the register ensuring equity of load between stations.
Restaurant Hostess
31
Requisition the wines and spirits from the bar.
Wine-Butler （Sommelier）
32
Display wines and spirits on the trolley.
Wine-Butler （Sommelier）
33
Stock the trolley with the accessories
Wine-Butler （Sommelier）
34
Oversees the daily operations of restaurant and hotel kitchens.
Executive Chef
35
This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.
Executive Chef
36
Also known as Chef Manager or Head Chef.
Executive Chef
37
Develop new menu options based on seasonal changes and customer demand.
Sous Chef
38
Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
Sous Chef
39
Recruit and train new kitchen employees to meet restaurant and kitchen standards.
Sous Chef
40
Preparing a wide variety of goods such as cookies, cakes, pies, and breads. Following traditional and modern recipes.
Pastry Chef
41
Creating new and exciting desserts to renew our menus and engage the interest of customers.
Pastry Chef
42
Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
Pastry Chef
43
Always lead and walk with them at their pace.
Showing guest to their table
44
Ladies first, descending in age unless the host is a lady.
Seating Customers
45
Handling with obvious care.
Handling coats/wraps
46
Offer the list right way round, open for the customer and wait for the customer to take it.
Handling menus/wine lists to customers
47
Open carefully, do not shake it like a duster, place it on the customer’s lap after saying ‘excuse me’ to the customer.
Opening and placing a napkin
48
Only talk when standing next to them and looking at them.
Talking to customer
49
Keep all work areas tidy.
First Impressions
50
Greet guests as soon as they enter, even if seating guests is not your responsibility.
First Impressions
51
Make eye contact and smile at guests when in the dining room.
First Impressions
52
Ensure that uniforms are spotless when you enter a public area.
First Impressions
53
Maintain an erect posture and alert manner.
First Impressions
54
Acknowledge other people’s presence with a “hello” or a smile even when you do not need to speak with them.
Show respect
55
Remember their names
Show respect
56
Do not intimidate them or make them feel uncomfortable
Show respect
57
Show honesty and consistency
Show respect
58
Offer your help and say thank you often
Show respect
59
Say, for example, 'Excuse me Sir/Madam, may I offer you a bread roll？’
Offering water or rolls
60
Use terms the customer understands, not technical terms such as turned vegetable or pane. Use terms that make the item sound attractive such as casserole does not stew, creamed or purée potatoes not mashed. Don does not use abbreviations, for example, ‘veg’.
Explaining food and beverage items
61
Meeting the needs of customers from other cultures will affect the ways in which staff need to be aware of the dietary requirements of the various religious faiths.
Being culturally aware
62
Always say ‘Excuse me’ before serving or clearing and ‘Thank you’ after you have finished with each customer.
Serving and clearing
63
Only offer them if you have them at the table. Offering them when they are not at the table usually means ‘I will get them if you really want them！’
Offering Accompaniments
64
You can listen about three times as fast as you can.
Listening skills
65
When good communicators are telling you important information, they stop often to ask you whether you have understood so far.
Listening skills
66
Good communicators avoid annoying mannerisms of speech, such as “you know” or “like,” or annoying gestures like playing with a pencil or looking at the clock.
Listening skills
67
A good communicator is someone who practices active listening.
Listening skills
68
Choose simple words and pronounce them carefully.
Other languages and cultures
69
Watch the person’s non-verbal communication for signs of understanding.
Other languages and cultures
70
Ask simple questions that will give the person a chance to show understanding.
Other languages and cultures
71
Do not treat the person like a child but as a dignified adult whose knowledge of English is limited.
Other languages and cultures
72
They will appreciate your effort to communicate with them and respond better to your demands.
Other languages and cultures
73
Indigenous ingredients from local and purveyors
Overview of Menu Trends
74
Seen primarily in fine dining restaurants, hotels, inns and taverns.
Menu Trends
75
Operations often also provide nutritional analysis.
Healthy Menu Items
76
Embraced by multiple industry segments from upscale to family casual.
Healthy Menu Items
77
is the business of making and preparing food and drink.
Food Service
78
It includes restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads and cruise lines.
Food Service
79
Can be hot or cold and are generally served with wine or a cocktail.
Appetizers
80
Served either hot or cold
Soups
81
3 Kinds of soups
1. Clear Soup
2. Thick Soup
3. Specialty Soup
82
- Can be accompaniment or main course.
SALADS
83
- When served in lieu of appetizer it is considered a first-course salad; functions as a palate cleanser.
SALADS
84
- Entree salads serve as healthy alternatives for customers looking for lighter fare.
SALADS
85
- Can be as simple as a hamburger or as sophisticated as the Maine Lobster Roll.
Sandwiches
86
Food service operations, such as Panera, introducing grilled and toasted sandwiches.
SANDWICHES
87
Sandwich wraps appearing on lunch menus.
SANDWICHES
88
- Most popular entree subcategory. Includes beef, lamb, pork and veal.
MEATS
89
- Steakhouses are more popular than ever.
MEATS
90
- Executive chefs also offering high-end specialty meats to meet customer demand.
MEATS
91
Pork ribs are the most common subcategory within the meat section of the menu.
PORK
92
- Includes: duck, chicken, pheasant and quail.
POULTRY
93
- Preparations include baked, barbecued, braised, fried, grilled and roasted.
POULTRY
94
- Gaining in popularity as a healthy alternative to red meat.
POULTRY
95
- Relatively inexpensive to make and are popular with customers
PASTAS AND PIZZA
96
- Many chains offer guests the option of creating their owns pastas and pizzas.
PASTAS AND PIZZA
97
- Food service organizations are getting more creative
PASTAS AND PIZZA
98
- Consist of pasta, potato, rice and vegetable selections.
ACCOMPANIMENTS
99
- Often featured on an a la carte menu to increase average check amount.
ACCOMPANIMENTS
100
The food and beverage sector which is professionally known by its initials as F&B is the largest segment of the hospitality industry.
FOOD SERVICE
101
It comprises of establishments primarily engaged in preparing meals, snacks, and beverages for immediate consumption on and off the premises.
FOOD SERVICE
102
means accommodation for a period or a place to sleep for one or more nights.
LODGING
103
Fancy hotels, youth hostels, elder hostels, campgrounds, motels and other businesses that provide a place for people to sleep overnight are all in the lodging industry.
LODGING
104
is any activity that people do for rest, relaxation, and enjoyment.
RECREATION
105
The goal of recreation is to refresh a person's body and mind. Any business that provides activities for rest, relaxation and enjoyment, to refresh a person's body and mind is in the recreation business.
RECREATION
106
deal with services related to moving people from place to place. Buses, cabs, planes, ships, trains and so on are all part of the travel industry.
TRAVEL AND TOURISM
107
The major function of the tourism is to encourage people to travel. When people travel, either for business or leisure, they spend money on hospitality.
TRAVEL AND TOURISM
108
rapid growth high employee turnover finding trained professionals.
Meeting labor demands
109
allows someone to work full-time to support his/her family.
Living wage
110
some diners work with dieticians or nutritionist to ensure their food is healthy and satisfying.
Nutrition concerns
