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H.E > FOOD AND BEVERAGES Part 2 > Flashcards

FOOD AND BEVERAGES Part 2 Flashcards

1
Q

Providing Food and Beverage at remote location.

A

Catering

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2
Q

Arranging food services at a wedding.

A

Catering

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3
Q

Prepared, purchased, and generally consumed quickly.

A

Quick Service Restaurant （QSR）

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4
Q

where is wide and the customer’s expectations are high.

A

Full-Service Restaurants （FSR）

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5
Q

operated with customer satisfaction and experience as a factor.

A

Full-Service Restaurants （FSR）

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6
Q

Food and Beverage Cycle:

A

Storing
Issuing
Cooking/ Preparing
Preparing Service
Serving
Consuming
Cleaning after Consumption
Purchasing

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7
Q

Service Objective (4)

A
  1. Physiological
  2. Social
  3. Economical
  4. Psychological
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8
Q

The need to taste different varieties of food.

A

Physiological

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9
Q

The need to get F&B Service at the invested cost.

A

Economical

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10
Q

To find friendly atmosphere.

A

Social

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11
Q

To elevate self-esteem

A

Psychological

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12
Q

Services in Hotel

A

Restaurant
Lounge
Coffee shop
Room service
Poolside Barbecue/Grill service
Banquet service
Bar
Outside catering service

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13
Q

Recommend and monitor a budget and plan for the year.

A

Restaurant Manager

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14
Q

Conduct daily briefings ensuring two-way communication, training and policy information.

A

Restaurant Manager

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15
Q

Control expenses of the restaurant.

A

Restaurant Manager

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16
Q

Schedule weekly/fortnightly staff duty with the approval of the Restaurant Manager.

A

Senior Captain/ Restaurant Supervisor

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17
Q

Supervise food service with a view to ensure speed, quality of service and personalization.

A

Senior Captain/ Restaurant Supervisor

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18
Q

Maintain and control the par stocks of cutlery, crockery, linen, supplies and equipment.

A

Senior Captain/ Restaurant Supervisor

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19
Q

Train and supervise restaurant servers to give high standards of service in terms of time, quality and
personalization.

A

Captain/ Head Waiter

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20
Q

Supervises mis-en-place of the assigned station to ensure a smooth service during operation.

A

Captain/ Head Waiter

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21
Q

Air the restaurant and ensure that the station is clean.

A

Waiter

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22
Q

Receive, greet, and seat guests.

A

Waiter

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23
Q

Present wine-lists and menu cards and take orders.

A

Waiter

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24
Q

is the first-person customers often meet when they walk into a restaurant.

A

Receptionist

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25
Q

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.

A

Receptionist

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26
Q

The manner in which the ______attends to customers and visitors can influence their assessment of the restaurant.

A

receptionist

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27
Q

Manage cash and sales transactions in dining facilities.

A

Restaurant Cashier

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28
Q

Their responsibilities include promoting services, improving customer satisfaction, answering to inquiries, reporting to the restaurant’s manager, and greeting customers.

A

Restaurant Cashier

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29
Q

Go to the guest and enquire whether the food and service is up to their satisfaction. Handle any complaints.

A

Restaurant Hostess

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30
Q

Receive and post table reservations in the register ensuring equity of load between stations.

A

Restaurant Hostess

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31
Q

Requisition the wines and spirits from the bar.

A

Wine-Butler （Sommelier）

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32
Q

Display wines and spirits on the trolley.

A

Wine-Butler （Sommelier）

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33
Q

Stock the trolley with the accessories

A

Wine-Butler （Sommelier）

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34
Q

Oversees the daily operations of restaurant and hotel kitchens.

A

Executive Chef

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35
Q

This may include hiring, training and overseeing kitchen staff, and ensuring a high-quality, cost-effective product.

A

Executive Chef

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36
Q

Also known as Chef Manager or Head Chef.

A

Executive Chef

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37
Q

Develop new menu options based on seasonal changes and customer demand.

A

Sous Chef

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38
Q

Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

A

Sous Chef

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39
Q

Recruit and train new kitchen employees to meet restaurant and kitchen standards.

A

Sous Chef

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40
Q

Preparing a wide variety of goods such as cookies, cakes, pies, and breads. Following traditional and modern recipes.

A

Pastry Chef

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41
Q

Creating new and exciting desserts to renew our menus and engage the interest of customers.

A

Pastry Chef

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42
Q

Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.

A

Pastry Chef

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43
Q

Always lead and walk with them at their pace.

A

Showing guest to their table

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44
Q

Ladies first, descending in age unless the host is a lady.

A

Seating Customers

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45
Q

Handling with obvious care.

A

Handling coats/wraps

46
Q

Offer the list right way round, open for the customer and wait for the customer to take it.

A

Handling menus/wine lists to customers

47
Q

Open carefully, do not shake it like a duster, place it on the customer’s lap after saying ‘excuse me’ to the customer.

A

Opening and placing a napkin

48
Q

Only talk when standing next to them and looking at them.

A

Talking to customer

49
Q

Keep all work areas tidy.

A

First Impressions

50
Q

Greet guests as soon as they enter, even if seating guests is not your responsibility.

A

First Impressions

51
Q

Make eye contact and smile at guests when in the dining room.

A

First Impressions

52
Q

Ensure that uniforms are spotless when you enter a public area.

A

First Impressions

53
Q

Maintain an erect posture and alert manner.

A

First Impressions

54
Q

Acknowledge other people’s presence with a “hello” or a smile even when you do not need to speak with them.

A

Show respect

55
Q

Remember their names

A

Show respect

56
Q

Do not intimidate them or make them feel uncomfortable

A

Show respect

57
Q

Show honesty and consistency

A

Show respect

58
Q

Offer your help and say thank you often

A

Show respect

59
Q

Say, for example, ‘Excuse me Sir/Madam, may I offer you a bread roll？’

A

Offering water or rolls

60
Q

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’.

A

Explaining food and beverage items

61
Q

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.

A

Being culturally aware

62
Q

Always say ‘Excuse me’ before serving or clearing and ‘Thank you’ after you have finished with each customer.

A

Serving and clearing

63
Q

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！’

A

Offering Accompaniments

64
Q

You can listen about three times as fast as you can.

A

Listening skills

65
Q

When good communicators are telling you important information, they stop often to ask you whether you have understood so far.

A

Listening skills

66
Q

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.

A

Listening skills

67
Q

A good communicator is someone who practices active listening.

A

Listening skills

68
Q

Choose simple words and pronounce them carefully.

A

Other languages and cultures

69
Q

Watch the person’s non-verbal communication for signs of understanding.

A

Other languages and cultures

70
Q

Ask simple questions that will give the person a chance to show understanding.

A

Other languages and cultures

71
Q

Do not treat the person like a child but as a dignified adult whose knowledge of English is limited.

A

Other languages and cultures

72
Q

They will appreciate your effort to communicate with them and respond better to your demands.

A

Other languages and cultures

73
Q

Indigenous ingredients from local and purveyors

A

Overview of Menu Trends

74
Q

Seen primarily in fine dining restaurants, hotels, inns and taverns.

A

Menu Trends

75
Q

Operations often also provide nutritional analysis.

A

Healthy Menu Items

76
Q

Embraced by multiple industry segments from upscale to family casual.

A

Healthy Menu Items

77
Q

is the business of making and preparing food and drink.

A

Food Service

78
Q

It includes restaurants, hotels, clubs, school and business cafeterias, healthcare facilities, convenience stores, airlines, railroads and cruise lines.

A

Food Service

79
Q

Can be hot or cold and are generally served with wine or a cocktail.

A

Appetizers

80
Q

Served either hot or cold

A

Soups

81
Q

3 Kinds of soups

A
  1. Clear Soup
  2. Thick Soup
  3. Specialty Soup
82
Q
  • Can be accompaniment or main course.
A

SALADS

83
Q
  • When served in lieu of appetizer it is considered a first-course salad; functions as a palate cleanser.
A

SALADS

84
Q
  • Entree salads serve as healthy alternatives for customers looking for lighter fare.
A

SALADS

85
Q
  • Can be as simple as a hamburger or as sophisticated as the Maine Lobster Roll.
A

Sandwiches

86
Q

Food service operations, such as Panera, introducing grilled and toasted sandwiches.

A

SANDWICHES

87
Q

Sandwich wraps appearing on lunch menus.

A

SANDWICHES

88
Q
  • Most popular entree subcategory. Includes beef, lamb, pork and veal.
A

MEATS

89
Q
  • Steakhouses are more popular than ever.
A

MEATS

90
Q
  • Executive chefs also offering high-end specialty meats to meet customer demand.
A

MEATS

91
Q

Pork ribs are the most common subcategory within the meat section of the menu.

A

PORK

92
Q
  • Includes: duck, chicken, pheasant and quail.
A

POULTRY

93
Q
  • Preparations include baked, barbecued, braised, fried, grilled and roasted.
A

POULTRY

94
Q
  • Gaining in popularity as a healthy alternative to red meat.
A

POULTRY

95
Q
  • Relatively inexpensive to make and are popular with customers
A

PASTAS AND PIZZA

96
Q
  • Many chains offer guests the option of creating their owns pastas and pizzas.
A

PASTAS AND PIZZA

97
Q
  • Food service organizations are getting more creative
A

PASTAS AND PIZZA

98
Q
  • Consist of pasta, potato, rice and vegetable selections.
A

ACCOMPANIMENTS

99
Q
  • Often featured on an a la carte menu to increase average check amount.
A

ACCOMPANIMENTS

100
Q

The food and beverage sector which is professionally known by its initials as F&B is the largest segment of the hospitality industry.

A

FOOD SERVICE

101
Q

It comprises of establishments primarily engaged in preparing meals, snacks, and beverages for immediate consumption on and off the premises.

A

FOOD SERVICE

102
Q

means accommodation for a period or a place to sleep for one or more nights.

A

LODGING

103
Q

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.

A

LODGING

104
Q

is any activity that people do for rest, relaxation, and enjoyment.

A

RECREATION

105
Q

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.

A

RECREATION

106
Q

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.

A

TRAVEL AND TOURISM

107
Q

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.

A

TRAVEL AND TOURISM

108
Q

rapid growth high employee turnover finding trained professionals.

A

Meeting labor demands

109
Q

allows someone to work full-time to support his/her family.

A

Living wage

110
Q

some diners work with dieticians or nutritionist to ensure their food is healthy and satisfying.

A

Nutrition concerns

H.E (6 decks)

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