Blue Whale
What are the two types of food services? Give an example of each
commercial & non commercial
Commercial- quick & full service, catering, recreational
Non commercial- school cafeterias, health care facilities,, employers
What are the two main categories of full service restaurants
fine dining, casual dining
name 3 areas for front of the house of a restaurant
-entrance
-host stand
-dining room
name 3 areas for back of the house of a restaurant
-kitchen
-receiving & storage areas
-business offices
name 4 types of transportation centers where you might find a foodservice business
-airports
-railroad station
-bus terminal/station
-highway truck stops
a la carte is every item is priced and ordered separate
table d'hôte is a complete meal at a set price
name 4 locations where a foodservice business may be located recreationally
-sports arena
-zoo
-movie theatre
-museums
list the 4 types of restaurant menus
fixed, hybrid, cycle, market
Name the 4 types of quick service restaurants
fast food, cafeterias, buffets, carryout restaurants
describe some qualities of a fine dining restaurant
-high quality ingredients, service, decor, atmosphere
-large # of employees per customer
-high prices
-small restaurants
-trained, experienced, professional chefs
describe some qualities of a casual dining restaurant
-affordable restaurants that many people frequent
-range from budget to expensive and very casual to formal
-include single item, ethnic, and family restaurants
What is Ms. Lynch's Dream Job
list the seven classic parts of a menu
appetizers, soups, salads, entrees, side dishes, desserts, beverages
what are the 3 types of restaurant seating terms
open, residence time, call ahead
list 3 responsibilities of a restaurant owner
-overall responsibility for FOH and BOH
-hires and supervises managers
-may be the owner
-in a chain, is responsible for communications with corporate
what are 3 ways of obtaining customer feedback
-mystery shoppers
-managers speaking with guests
list the 7 back of the house functions in a restaurant
-purchasing and receiving
-marketing and sales
-HR
-accounting
-security
-engineering & maintenance
what are 4 suggestive selling techniques to get the customer to increase the bill
-unopened bottle of wine left at table
-samples for sale
-dessert displays
what is the difference between a cook and a professional chef
cook- someone who prepares food for eating
chef-professional cook
name all of the components that make up a restaurant concept
-theme
-location
-decor
-ambiance
-seervice style