Tétel 1

Question 1

General catering

Answer 1

hotels featuring restaurants that cater primarily for residents of the hotel and, second, for walk-in guests who are not residents

Question 2

Signature catering

Answer 2

hotels that have developed a restaurant as a brand that stands alone from the hotel and is therefore primarily aimed at walk-in customers. Most of these restaurants are located in luxury or upscale establishments

Question 3

Outsourced catering

Answer 3

hotels that outsource the management and operation of their catering provision to a third party. The outsourcing of a hotel’ s food and beverage operations can take several forms: a lease contract, management contract or an agreement with a contracted caterer

Question 4

Budget catering

Answer 4

: hotels that provide only a limited catering service, and sometimes no catering at all other than food from vending machines. The budget hotel sector in the UK is rapidly expanding

Question 5

On premise catering

Answer 5

-What: held exclusively within the facility, food is prepared/served on the same location, all of the required functions and services that the caterer executes are done at their own facility.

-Advantages: everything is within reach, you have an alternative if there is a problem, requires less preparation

-Disadvantages: less potential income

Question 6

off premise catering

Answer 6

-What: food is prepared in a kitchen and transported to the location

-Advantages: more potential income

-Disadvantages: lot of equipment needed, transportation, keeping the food hot/cold, avoiding spillage, food born illnesses

Question 7

Aperitif

Answer 7

an alcoholic drink taken before a meal to stimulate the appetite.

Question 8

Petit fours

Answer 8

Small, bite-sized decorative cakes

Question 9

Sommelier

Answer 9

A trained professional who specializes in wine and food matching