Brainscape's Knowledge GenomeTM

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


See full index

REC 452 > Test 1 > Flashcards

Test 1 Flashcards

1
Q

Hospitality

A

meeting needs of guests with liberality and goodwill

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

Symbol of Hospitality

A

pineapple

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

Tourism

A
  • purpose of travel
  • duration
  • distance
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

changes to tourism industry (1900/1960 ->)

A
  • more people working & earning
  • after WWII ppl start traveling by road
  • new fast food
  • 1960: commercial air travel
  • Revolution of R (restaurant) & FSI (food service industry)
  • workforce structure change:
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

types of restaurant ownership

A
  • independent
  • chain
  • franchise
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Independent

A
  • owned by one or more owners
  • owners involved in day to day operations
  • not affiliated with brand or name
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

benefits of independently owned restaurant

A
  • flexibility
  • creativity
  • independence
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

risk of independent restaurant

A
  • potential for failure

- lack of expertise

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

Chain

A

group of restaurants, identical in

  • market
  • concept
  • design
  • service
  • food
  • name
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

benefits of chain restaurants

A

recognition: removes uncertainty from dining experience
- sophisticated systems development
- advertising clout
- discounted purchasing (bulk)

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

Franchising

A

Authorization by one company to another to sell its products, services, name of the business format or product being franchised

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

benefits of franchising

A
  • proven concept
  • brand recognition
  • less likelihood of failure
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

drawbacks of franchising

A
  • high initial investment (franchise fee)
  • limit creativity/flexibility
  • royalty payments
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

fine dining

A
  • typically independent
  • wide menu
  • high levels of service
  • host, captains/servers, sommelier
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

nouvelle

A
  • light
  • fresh
  • small portions
  • delicate
  • presentation
  • multiple courses
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

themed restaurants

A
  • more limited menu
  • combo: sophisticated/casual
    ex: nostalgia, rock n’ roll
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

celebrity restaurants

A
  • getting popular

- owner may be chef, athlete, Hollywood stars

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

hotel restaurants

A
  • Cater to both hotel guests and the general public
  • “plus amenity” –top notch restaurant
  • Luxury hotels –market their brand
  • Hotel restaurants are managed similar to other restaurants
  • Outsource to professional brand/operator
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

cuisine specific restaurants

A
  • Renowned for specific cuisine
  • Steak
  • Fish
  • Add appeal by providing additional items to the menu
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

casual dining

A
  • Relaxed atmosphere
  • Homey, welcoming decor
  • Popular, families
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

food trucks

A
  • Step up “sidewalk food cart”
  • Larger, more tricked-out, self-propelled
  • Quality and variety
  • Laws in cities/towns
  • Supportive, others not welcoming
  • Food truck festivals
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

mom and pop restaurants

A
  • Evolved from the coffee shop style of restaurant
  • Typically located in or near easy access to the suburbs
  • Informal with a simple menu
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

ethnic restaurants

A
  • Mostly independently owned
  • Provide something different for diners
  • Originally, ethnic restaurants grew to cater to various immigrant groups
  • The fastest growing segment in the US is Mexican restaurants
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

fast food

A

• This segment drives the industry
• Offer limited menus
o Less expensive ingredients/processed foods
o Allow for low prices
• Delivery service
• Diverse operating facilities and categories
o Hamburger, pizza, chicken, pancakes, sandwich

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

4 types of restaurant service

A
  • american (food cooked in kitchen, brought to table, less formal)
  • russian/ french (formal, table side food prep)
  • buffet (no portion control, diners make selection)
  • action stations (hibachi)
26
Q

diff between russian and french service

A

o Russian: the food goes on platter on a cart for the guest to select their own food. Fully prepared and pre-cut
o French: partially cooked/prepared food, brought to the table, placed on a cart, finished prop and served to individuals

27
Q

FOH

A

-greeter
-servers
-bussers
-Maitr d’
sommelier
-captain
-front/ back waiters

28
Q

Maitr d’

A
  • responsible for all aspects of service
  • greets, handles reservations, train ppl, work w/ sommelier selecting wine, may work with chef to develop menu
  • liaison between front and back of house
29
Q

Sommelier

A
  • assist guest w/ choosing wine

- select, purchase, receive, store wine

30
Q

Captain

A
  • runs one area of dining room
  • explains menu/answers questions
  • take orders
  • tableside cooking
  • oversees front/back waiters
31
Q

front waiter

A

o Provide utensils, plates, bringing food

32
Q

back waiter

A

o Fill waters, bread/butter, clear dishes

33
Q

BOH

A
  • executive chef
  • sous chef
  • expeditor
  • dish person
  • steward
  • general manager
34
Q

Executive chef

A

size dependent
could be star attraction
-operation of all kitchen food production
-design menu, hire/train, purchasing, presentation, safety, sanitation

35
Q

sous chef

A
  • prepares food during service

- organize/supervise kitchen operations

36
Q

Expeditor

A

-call orders to other cooks
-coordinates FOH/BOH
(brings it all together to go out to table)

37
Q

Dish persons

A
  • clean cookware
  • china, silver, glassware, floor
  • remove garbage
38
Q

Steward

A
  • keep equipment sanitized
  • inventory chemical stock, sanitation, pest control, forecast cleaning supply needs
  • maintenance of machines
39
Q

General Manager

A

o Day-to-day operations
o Accountable for everything in restaurant
o Operating budget- develop and operate within it
o Cost control – track all sales, record keeping, performance menu items
o Contact person for everything
 Vendors
o Work toward accomplishing owner’s goals
 Relay info between owners and employees

40
Q

what determines menu pricing strategy? and things to consider

A 
target market and concept
o	Competition
o	Food cost
o	Labor cost
o	Other overhead coasts
o	Margin of profit
41
Q

Analyze competitor’s ______ _______ to base yours off of

A

price range

42
Q

Contribution margin

A

difference between the sales price and the cost of the item
Meal sells for $8.00
Dish costs $3.00
Contribution margin $5.00

43
Q

Food Cost

A

price individual menu items and multiply by the amount necessary to achieve required food-cost percentage (FC%)

44
Q

formula for calculating food coat

A

FCP = cost of food/food sale item
burger costs $2.09 to make, sells for $6.95
(2.09/6.95= .30)
= 30% food cost

45
Q

labor costs

A

range from 16-24% in casual, 30% upscale

-

46
Q

Forecasting

A

estimating # of expected guests for any meal

  • calculate sales projections
  • predict staffing levels, labor cost, stock/reordering
  • help calculate profit/loss
47
Q

FIFO

A

first in first out

48
Q

starting a restaurant

A
  • develop concept (make sure it fits the market)
  • market share (# of competing restaurants)
  • location (distance from market, visibility, competition, leasing/remodeling/buy existing building)
49
Q

ppl will drive ____ minutes for fast food

A

5-7

50
Q

ppl will drive ___ minutes for full menu

A

15-18

51
Q

ppl will drive ___ for high reputation restaurant

A

1 hr +

52
Q

common denominators of restaurants

A
  • utility v. pleasure
  • degree of service offered
  • time of eating & seat turnover
  • sq. foot requirement (FOH: 70% of space, BOH: 30%)
53
Q

how many years does it take to open a restaurant?

A

2+ years

54
Q

Issue in F&B

A
  • lack of knowledge about food
  • pop too big = speed up growing/producing
  • obesity
  • treatment of animals
  • greenhouse gas
  • fillers/processing
55
Q

Trends in F&B

A
  • healthy alternatives
  • locally sourced food
  • seasonal
  • farm to table
  • use herbs instead of salt
56
Q

tourism industry is composed of non-hospitality businesses

A

True

ex: travel agents, tour operators, attractions

57
Q

examples of hospitality only providing to locals

A

clubs, assisted living, sports

58
Q

tourism uses _______ services

A

hospitality

59
Q

difference between tourism and hospitality

A

customer and needs

60
Q

similarities between tourism and hospitality

A
  • make guests feel welcome
  • achieve financial goals
  • sustainability
61
Q

FOH service staff

A

captain
front waiter
back waiter

REC 452 (1 decks)

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