Level 1 Chapter 2 Flashcards
Describes a job that requires little or no experience.
Entry level
Person in the front-of-the-house that involves greeting guests at their tables, taking their orders, and checking on them throughout the dining experience.
Server
Works the front-of-the-house and provides the first impression of the operation to guests and takes guests to their table.
Quick-service Counter Server
Works the front of the house job clears and cleans tables.
Buser
Method of connecting with several people to build relationships that may result in career advancement, industry updates, and knowledge or create enhancements.
Networking
An entry-level position helps the more experienced cooks and chefs prepare and cook guest orders.
Prep cook
Responsible for the overall planning, direction, and coordination of the operation.
General manager
A member of a restaurant or food service operation oversees the kitchen, from supervising all kitchen employees to purchasing food supplies and making decisions about menu items.
Executive chef
An important skill for building a career that involves the use of tools to increase a persons efficiency and productivity.
Time management
A type of management use as a process for people to identify what causes them tension and pressure in the workplace and in your personal life, and then applies where are you strategies to minimize the effects.
Stress
Someone who advises, offers insight, and provides feedback on career development plans and progress.
Mentor
Is responsible for the kitchen team in the exclusive chefs absence
Sous chef
A professional work in a particular field that individuals choose for themselves
Career
Is responsible for catered parties and functions
Banquet chef
Helps The more experienced cooks and chefs to prepare orders
Prep cook
A condition where, or feeling that, demand exceeds the resources available
Stress
An indicator of stress
Headaches
Americans get their first job in the restaurant and foodservice industry, ratio.
One in three ratio
Is not a front of the house employee
Bookkeeper
is not a back of the house employee
Buser
Is a back of the house employee that cleans and sanitizing dishes, utensils, and cooking equipment.
Dishwasher
Is the front of the house employee that answers the phone and answer his questions about the operation.
Host/hostess
Sets tables for new guests
Buser
Portions out food, pre-cooks food, and prepares ingredients of time.
Prep cook
Back of the house and play who replenishes areas to insure staff has what is needed to service guests
Dishwasher
The type of skills that uses writing, speaking, and reading.
Communication
A key attributes of any employee is to maintain
A positive attitude
The skills are essential for an employee who works with percentages and quantities
Math
A skill that helps produce high-quality food consistency in the back of the house.
Product knowledge
Is focused on your personal fulfillment and supportive of your professional growth
Person mentor
Is the person whom you typically work with and who is focus on your professional growth and supportive of your personal goals
Professional mentor
Is responsible for multiple operations in a particular region
District manager
Is responsible for hiring and supervising employees in an operation
manager
Is responsible for baking production and an operation
Pastry chef
Is responsible for the cold food and buffet arrangement in an operation
Garde manger
Is an indicator of stress
Indigestion
A skill needed for effective time management
Goal setting
When you delay or postpone doing something
Procrastinating
To stay healthy as an industry employee
Exercise
A front of the house and play that delivers the check to guests at the end of the meal
Server
