Restaurant Flashcards
What is the primary role of the food and beverage department in a hotel?
To produce and serve high-quality food and beverages to create an unforgettable dining experience for guests.
Who heads the food and beverage department?
The Director of Food and Beverage.
What is the main objective of the kitchen in the food and beverage department?
To exceed guests’ expectations in the quality and quantity of food, including presentation, taste, and portion size.
What position is responsible for the efficient operation of the kitchen?
Executive Chef.
What are the typical roles found in a hotel kitchen? (List at least three)
- Head Chef
- Station Chef
- Line Cook
- Kitchen Porter
- Dishwasher
What is the difference between a banquet and catering?
Banquet refers to groups of people eating together at the same time and place, while catering includes various occasions when people may eat at different times.
What is the role of the Director of Catering?
To sell and service catering, banquets, meetings, and exhibitions while exceeding guests’ expectations and producing a reasonable profit.
What are the responsibilities of a Banquet Head Waiter?
To engage staff for functions, ensure service is executed according to the banquet manager’s instructions, brief banquet waiters, and set up the function hall.
Fill in the blank: A hotel may have a few restaurants or none at all, but usually, a major chain hotel has ________ restaurants.
two
What positions typically exist in catering and banquets? (List at least two)
- Banquet Head Waiter
- Banquet Waiter
True or False: The food and beverage department structure is the same in all hotels.
False
What does a Station Chef do?
They play different roles in the kitchen depending on their specialization skills.
What is the responsibility of a Line Cook?
To work under the station chef completing various kitchen tasks and learning different cooking styles.
What is the function of a Kitchen Porter?
To assist with basic tasks in the kitchen and ensure that all tools and utensils required for a specific meal are appropriately cleaned.
What is the primary focus of the Head Chef?
To supervise and manage staff, control costs, make purchases, and coordinate with the restaurant manager.
