RESTAURANT MANAGEMENT(1st) Flashcards
The first restaurant set up was discovered during the period of _______
A. Ancient period
B. Medieval Period
C.Classical Antiquity
D.17th century
Classical Antiquity
______________from Greek which means cook-shop, literally “a place where (something) hot is sold. It served food in bowls carved into an
L-shaped counter
Thermopolia
Emergence of Taverns and Inns in Europe for travelers
A. The Middle Ages and Renaissance period
B.The Medieval period
C.Early Modern Period
D.Late Modern Period
. The Middle Ages and Renaissance period
what country the term “restaurant” first appeared in the 18th century?
A. Spain
B.France
C. Italy
D. Finland
France
It referred to a reinvigorating meat _______? which people ate to recharge the body
Broth
was the first to open an establishment in Paris and used the term “restaurant”
A. Auguste Escoffier
B. Frédéric Anton
C. Monsieur Boulanger
D. Antoine Beauvilliers
. Monsieur Boulanger
In the what century, lifestyles changed?
A.19th
B.16th
C.20th
D.17th
20th Century
What are the Challenges in the Restaurant Operation
1.The Menu
2.Customer Service
3.Unique Selling Point
4.Management
5.Hiring and Training Staff
6.Marketing
7.Capital
What are the Latest Trends in the Restaurant Industry
•Technology
•Online Selling
•Food Deliveries
•Specialty Restaurant
•Instagram Worthy
•Influencers Endorsement
What are the Latest Trends in the Restaurant Industry
•Technology
•Online Selling
•Food Deliveries
•Specialty Restaurant
•Instagram Worthy
•Influencers Endorsement
What are the Restaurant Concept & Development
1.Target Markets
2.Location
2.Theme
4.Menu
5.Layout
6.Service
7.Pricing
8.Management
9.Operations
Two main categories of Restaurant:
Independent & Chain
The owners, whether one person or a group of people, are in charge of all the financing, marketing, brand design and training involved with running a successful restaurant.
A. Partnerships Restaurant
B.Independent Restaurant
C. Sole Restaurant
D.Chain Restaurant
Independent Restaurant
The owner of a trademarked restaurant brand and logo allows another person to purchase the rights to use the chain’s brand and marketing materials for profit.
A. Partnerships Restaurant
B.Independent Restaurant
C. Sole Restaurant
D.Chain Restaurant
Chain Restaurant
Common Types Of Restaurants
1.Fine Dining
2.Casual Dining / Fast Casual
3.Fast Food
4.Family Style
5.Buffet Style
6.Café
7.Pub
Also known as the “bill of fare” in English
A. Receipt
B.Menu
C.Location
D.Pricing
Menu
Most important internal advertising tools
A. Receipt
B.Menu
C.Location
D.Pricing
Menu
is a French term which means a list of food items a restaurant prepares and serves
A. Receipt
B.Menu
C.Location
D.Pricing
Menu
Factors to Consider in Creating a Menu
Operations Hour
Target Markets
Type of Cuisine
Production
Availability of ingredients
Price
Style Of Service
Type of Menu
Common Menu Types
À la carte
Du Jour Menu
Cycle Menu
Static Menu
Table d’Hote Menu
Prix Fixe Menu
Beverage Menu
Dessert Menu
Digital Menu
is a French phrase that translates literally as “by the card” and “according to the menu”
A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu
À la carte
a larger menu, typically divided into categories. It’s the most widely used menu today
A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu
Static Menu
menu changes daily, a French phrase that means “of the day.”
A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu
Du Jour Menu
- a menu that has repeated options over a specific period of time.
A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu
Cycle Menu
is a menu that offers a choice of appetizer, entree, and dessert all at a fixed total price.
A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu
. Table d’Hote Menu
is a fixed menu with little to no variability for a fixed total price
A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu
Prix Fixe Menu
menu that displays its content digitally—via screen—instead of printed on paper. Innovation of these are the Menu Applications & QR Code-Based Menus
A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu
Digital Menu
a menu that mostly lists sugary cuisine.
A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu
. Dessert Menu
- a menu that sells alcoholic and non-alcoholic drinks.
A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu
Beverage Menu
is the process of calculating the price for the food & beverage that you would want to sell in your restaurant.
A. Cost Plus Markup Pricing
B. Traditional Menu Pricing
C. Menu Pricing
D. Restaurant Pricing
Menu Pricing
Factors That Affect Restaurant Menu Pricing
Direct Cost & Indirect Cost
Are the Cost of raw material
A. Independent cost
B.Variable Cost
C.Direct Cost
D. Indirect Cost
Direct Cost
Are the Cost of raw material
A. Independent cost
B.Variable Cost
C.Direct Cost
D. Indirect Cost
Direct Cost
Are the Cost of operational expenses
A. Independent cost
B.Variable Cost
C.Direct Cost
D. Indirect Cost
Indirect Cost
Components of a Commercial Kitchen
1.Delivery
2.Storage
3. Food preparation
4.Cooking station
5.Service Area
6.Washing Station
Components of a Commercial Kitchen
1.Delivery
2.Storage
3. Food preparation
4.Cooking station
5.Service Area
6.Washing Station
should be located at the back of your restaurant
A.food preparation
B.Storage
C.Delivery
D.Cooking Station
Delivery
 away from the sinks, separate storage units. Refrigerators for perishable foods, a pantry for dry goods, and cupboards for place settings and tools.
A.food preparation
B.Storage
C.Delivery
D.Cooking Station
Storage
it should be near the refrigerator
A.food preparation
B.Storage
C.Delivery
D.Cooking Station
food preparation
Most restaurants have gas range-oven combinations and commercial fryers
A.food preparation
B.Storage
C.Delivery
D.Cooking Station
Cooking Station
should have heat lamps to keep food warm & close to the dining room to lessen the distance from the kitchen to the table for waiters.
A.food preparation
B.Service Area
C.Washing Station
D.Cooking Station
Service Area
separate commercial sinks for dishwashing & food preparation & drying racks
A.food preparation
B.Service Area
C.Washing Station
D.Cooking Station
Washing Station
Types of Commercial Kitchen Layout
•Assembly line layout
●Island layout
●Zone-style layout
●Galley layout
●Open kitchen layout
Types of Commercial Kitchen Layout
•Assembly line layout
●Island layout
●Zone-style layout
●Galley layout
●Open kitchen layout
Set up in one long row starting with ingredient prep, to hot food cooking, to plating, and service station.
A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout
Assembly line layout
Set up in one long row starting with ingredient prep, to hot food cooking, to plating, and service station.
A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout
Assembly line layout
lets customers see the action that usually takes place behind the scenes. Any commercial kitchen layout can be turned into an ______________ by taking down a wall
A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout
Open kitchen layout
All stations and equipment are on the perimeter of the kitchen. In A very tight space, kitchen equipment is placed along only parallel two walls. Common in food trucks
A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout
Galley layout
The kitchen is divided into different areas depending on the task at hand. Example, soup and salad station, meat station, frying station, and baking station.
A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout
Zone-style layout
Features one main block of workspace for cooking in the center, with all of the prep and serving stations and equipment along the outside perimeter.
A.Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout
Island layout
Food Production Considerations
●Standard Recipe
●Storage
●Supplies
●Kitchen Equipment’s
●Cold VS Hot
●Sanitation
Factors to Consider for the Design and Layout of a Bar/Counter
●Strategic Kitchen Location
●Space, Service & Safety
●Ambiance
●Restrooms
●Ergonomics Measurements:
•Bar Top
•Bar Height
•Bar Rails
