Quiz 1 | 02-23-24 Flashcards
Is usually responsible for the success of the food and beverage operations from a business point of view.
Responsible for planning, monitoring, controlling, managing, directing, purchasing and train all the subordinates.
Food and Beverage Manager
Is usually responsible all service staff in the restaurant and for seeing that all the preparation, service and clearing is efficiently carried out.
Supervisor/Head waiter
Is usually responsible for the service station, or group of tables.
He or She takes the order or carries out the service at the station.
Captain waiter
Are responsible for serving, entertaining, assisting and attaining complaints of the guests.
Plays important role in the food establishments.
Considered as the runner of food industry.
Waiter
The assistant of waiters in serving the dining guests.
Bus boy
Is usually responsible for suggesting, selling and serving non-alcoholic and alcoholic wines to the guest tables.
Steward/Sommelier
is responsible for serving alcoholic drinks with showmanship.
Bartender
Act as a runner in bar establishment if the waiters are busy.
Bar runner
Collecting money from the guest room, fixing room mess and extending extra service to guests.
Room boy
Is responsible for assisting and welcoming the guest from the entrance to their tables.
Receptionist
Responsible for any money matters.
Cashier
___ is very important in the field of food business.
It is treated as one word, refers to the art and science of planning, preparing, cooking and serving quality and quantity foods for customer satisfaction.
The Foodservice
foodservice categorized into two classes
with service and self-service
The former offers waiters/waitress to serve the customer
with service
latter emphasizes service by the customer themselves.
self-service.
The service of quality meals
OUTPUT
Indicates as the resources available in the system. The M’s men, machines, materials, markets, money, methods and minutes.
INPUT
Is the processing of the resources to achieve the desire output.
THRUPUT
Is used to modify operations by setting standards to channeled towards goals and objectives.
CONTROL
Refers to changes or adjustments of the process to achieve goals.
FEEDBACK
Is the condition within which elements of the system interact with one another.
ENVIRONMENT
Food is prepared and served under one roof. There is little time between food preparation and service. This system is typically in small foodservice operations such as schools, industrial canteens and single proprietor.
Conventional
It is also known as Central Production Kitchen where there is a large central production area with centralized purchasing and delivering of foods to satellite units located in separate, remote areas for final preparation.
Commissary
The system is either cook/chill or cook/freeze. Foods are prepared on the premises, then chilled or frozen and stored for use at a future or later time.
Ready-Prepared
It has no off-premise food production. Fully-prepared foods are purchased and require only storage, final assembling, heating and serving. Often, the system uses “single use” disposable tableware, thus eliminating dishwashing unit.
Assembly/Serve
____ launched their restaurant empire in 1888 in Central Philadelphia. This was the first automat.
Mr Joseph Horn and Mr. Frank Hardart
____ think of fast food chain restaurants, food historians like to remind us the first “fast food” restaurants were Thermopolium, operated by ancient Romans.
Americans
According to _____, the American food historian the phrase fast food was first coined by George G. Foster in 1848.
John Mariani
According to John Mariani, the American food historian the phrase fast food was first coined by ____ in 1848.
George G. Foster
___ was one of the earliest in flight caterers as a result of innovative actions by William Kahrl, the manager of the new Marriott Hot Shoppe across the road from Washington Airport in the late 1930’s.
J. Williard Marriott
J. Williard Marriott was one of the earliest in flight caterers as a result of innovative actions by ____, the manager of the new Marriott Hot Shoppe across the road from Washington Airport in the late 1930’s.
William Kahrl
____ first appeared in the late 1960’s in mid-rise restaurants like steak and brew, featuring bon fide salad fixings to keep customers busy and happy until the real food came.
Salad bars
____ had developed a great appetite for beef by the turn of the century, and after Detroit meat-packer G.H. Hammond out the refrigerated railway car in 1871, chilled carcasses became readily available in the East until it was reaches to Western frontier.
Americans
_____ and his family opened a magnolia ice cream from Bankerohan, Davao City to Cubao in 1975 with Jollibee as the original name and other food chain restaurants around the Philippines.
Tony Tan Caktiong
it has no off-premises food production.
Assembly
any potable drinks that may sustain hunger or thirst. Commissary- is the central production kitchen.
Beverage
regulates, directs, checks and modifies operations by using a sets of standards.
Control
the food is prepared and served under one roof.
Conventional
is the condition within which the elements of the system interact each other.
Environment
is the major component of the material resources required in attaining its objective of serving quality meals.
Food
is an art and science of serving quality and quantity food.
Food Service
is probably the most diverse but specialized industry in the world.
Hospitality
is differ because of the time span between preparation and service.
Food service system
it indicates as the resources available to the system
Input
is the goal of the system is which is serving quality meals.
Output
the system which either cook or chill freeze or cook.
Ready-prepared
the origin of the word restaurant.
Soup Restorante
is the process of the resources so as to achieve the desired output.
Thru-put
Philippine food industry regulation
Republic act no. 2674
7 M’s
men
machines
materials
markets
money
methods
minutes
The Philippines was first regulate by republic act no. 2674, which was approved on June 10, 1960 by the ____
President Carlos P. Garcia.
The Philippines was first regulate by republic act no. 2674, which was approved on ____ by then President Carlos P. Garcia.
June 10, 1960
