Tétel 3

Question 1

SWOT

Answer 1

SWOT analysis is a strategic planning and strategic management technique used to help a person or organization identify Strengths, Weaknesses, Opportunities, and Threats related to business competition or project planning. It is sometimes called situational assessment or situational analysis.

Question 2

Meal experience

Answer 2

The meal experience may be defined as series of events both tangible and intangible that a customer experiences when eating out. It is difficult to define exactly where a meal / drink experience actually starts and ends, although it is usually assumed that the main part of the experience begins when a customer enters a restaurant and ends when he leaves the restaurant.

Question 3

Tangible

Answer 3

which can be feel by touching, seeing like restaurant tables, chairs etc.

Question 4

intangible

Answer 4

which can be only sensed/ felt like restaurant atmosphere etc.

Question 5

Amuse-bouche

Answer 5

A bite-sized hors d’oeuvre (French) that is prepared according to the chef’s selection. Literal translation? Mouth Amuser!

Question 6

Chef de Partie

Answer 6

Station chefs. In the brigade system, these are the line cook positions, such as saucier, grillardin, etc.

Question 7

Open bar

Answer 7

The host or sponsor of an event pays for the drinks. Guests do not pay for drinks.