Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

HM 03 > Quiz 1 | 02-23-24 > Flashcards

Quiz 1 | 02-23-24 Flashcards

1
Q

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.

A

Food and Beverage Manager

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Is usually responsible all service staff in the restaurant and for seeing that all the preparation, service and clearing is efficiently carried out.

A

Supervisor/Head waiter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

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.

A

Captain waiter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

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.

A

Waiter

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

The assistant of waiters in serving the dining guests.

A

Bus boy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Is usually responsible for suggesting, selling and serving non-alcoholic and alcoholic wines to the guest tables.

A

Steward/Sommelier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

is responsible for serving alcoholic drinks with showmanship.

A

Bartender

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Act as a runner in bar establishment if the waiters are busy.

A

Bar runner

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Collecting money from the guest room, fixing room mess and extending extra service to guests.

A

Room boy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Is responsible for assisting and welcoming the guest from the entrance to their tables.

A

Receptionist

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Responsible for any money matters.

A

Cashier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

___ 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.

A

The Foodservice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

foodservice categorized into two classes

A

with service and self-service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

The former offers waiters/waitress to serve the customer

A

with service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

latter emphasizes service by the customer themselves.

A

self-service.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The service of quality meals

A

OUTPUT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Indicates as the resources available in the system. The M’s men, machines, materials, markets, money, methods and minutes.

A

INPUT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Is the processing of the resources to achieve the desire output.

A

THRUPUT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Is used to modify operations by setting standards to channeled towards goals and objectives.

A

CONTROL

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Refers to changes or adjustments of the process to achieve goals.

A

FEEDBACK

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Is the condition within which elements of the system interact with one another.

A

ENVIRONMENT

22
Q

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.

A

Conventional

23
Q

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.

A

Commissary

24
Q

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.

A

Ready-Prepared

25
Q

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.

A

Assembly/Serve

26
Q

____ launched their restaurant empire in 1888 in Central Philadelphia. This was the first automat.

A

Mr Joseph Horn and Mr. Frank Hardart

27
Q

____ think of fast food chain restaurants, food historians like to remind us the first “fast food” restaurants were Thermopolium, operated by ancient Romans.

A

Americans

28
Q

According to _____, the American food historian the phrase fast food was first coined by George G. Foster in 1848.

A

John Mariani

29
Q

According to John Mariani, the American food historian the phrase fast food was first coined by ____ in 1848.

A

George G. Foster

30
Q

___ 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.

A

J. Williard Marriott

31
Q

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.

A

William Kahrl

32
Q

____ 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.

A

Salad bars

33
Q

____ 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.

A

Americans

34
Q

_____ 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.

A

Tony Tan Caktiong

35
Q

it has no off-premises food production.

A

Assembly

36
Q

any potable drinks that may sustain hunger or thirst. Commissary- is the central production kitchen.

A

Beverage

37
Q

regulates, directs, checks and modifies operations by using a sets of standards.

A

Control

38
Q

the food is prepared and served under one roof.

A

Conventional

39
Q

is the condition within which the elements of the system interact each other.

A

Environment

40
Q

is the major component of the material resources required in attaining its objective of serving quality meals.

A

Food

41
Q

is an art and science of serving quality and quantity food.

A

Food Service

42
Q

is probably the most diverse but specialized industry in the world.

A

Hospitality

43
Q

is differ because of the time span between preparation and service.

A

Food service system

44
Q

it indicates as the resources available to the system

A

Input

45
Q

is the goal of the system is which is serving quality meals.

A

Output

46
Q

the system which either cook or chill freeze or cook.

A

Ready-prepared

47
Q

the origin of the word restaurant.

A

Soup Restorante

48
Q

is the process of the resources so as to achieve the desired output.

A

Thru-put

49
Q

Philippine food industry regulation

A

Republic act no. 2674

50
Q

7 M’s

A

men
machines
materials
markets
money
methods
minutes

51
Q

The Philippines was first regulate by republic act no. 2674, which was approved on June 10, 1960 by the ____

A

President Carlos P. Garcia.

52
Q

The Philippines was first regulate by republic act no. 2674, which was approved on ____ by then President Carlos P. Garcia.

A

June 10, 1960

HM 03 (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions