Travel/Tourism industry's
Define travel/tourism
Services that people will pay for on vacation and away from home.
What does mise en place mean
Service staff provide service at table.
Order is taken while the patron is seated.
Patrons pay after they eat.
Menu emphasis is often on family's
Family dining
What is noncommercial food service
Prepares and serves food in support of some other establishments main function/purpose.
What percentage does commercial food service takes up in the industry.
80%
What is the difference between a herbs and spices
Herbs are the leaves or stems of an aromatic plant while spices are bark, roots, seeds, buds or berries of an aromatic plant
Service staff provides service at the table.
Order is taken while the patron is seated.
Patrons pay after they eat.
Menu provides intricate dishes and sometimes tableside cooking.
Linens, plates and utensils are high quality.
Fine dinning
What percentage do noncommercial food service take up
20%
What is the primary reason to use herbs and spices
To enhance the flavor
Serving staff provides service at table.
Order is taken while the patron is seated.
Patrons pay after they eat.
The majority of menu items are cooked to order often with a trendy and popular flair.
Casual dining
Name a noncommercial food service
hospitals, schools, business, goverment
the preperation and assembly of ingredients,pans,utensils,or equipment or serving pieces needed for particular dish or service
Mise en place
Guests order or select items at a counter or window and pay before eating.
Menu is designed to produce food very quickly.
Guests may eat it on premises,take it out or have it delivered.
Also includes snack and nonalcoholic beverage bars
Quick service also known as fast food
Name a herbs and spice
Spices,all spice, ansine, capers,caraway,cardamon,cayenne, chilli pepper,cinnamon,cloves,coriander,cumin,fennel,ginger,mace,mustard seed,nutmeg,paprika,peppercorn,poppy seeds, saffron, star anise, sesame seeds, tumeric, vanilla been. Herbs basil, bay leaves,chives,cilantro, dill,lavender,lemon grass, majoram, mint leaves, oregino, parsley, rosemary, sage, savory, tarragon, thyme.
Patrons order or select items at a counter or window and pay before eating.
Menu tends to emphasize freshly prepared items with high quality ingredients.
Guests receive food quickly.
Quick casual
why isn't catering apart of noncommercial food service.
Caterings main money maker is food so it doesn't count.