Show:
Foodservice Segments
Organization of F&B Operations
Foodservice in Hotels
Restaurant Service
Menu Planning & Design
100
  • At which restaurant segment do guests order or select items at a counter or window and pay before eating?
  • Quick-service
100
  • A restaurant employee assists servers and delivers food and beverages to guests

Runner

100
  • Traditionally, hotels offered guests in-room snacks and beverages through 

Mini-Bar

100
  • Some hotels using this instead of traditional room service attendants to deliver room service meals
  • What is Delivery robot
100

The restaurant’s primary marketing tool

What is Menu?

200

Operations are in business to sell food and beverages. Examples include full-service, fast-food restaurants, catering, and banquet facilities. Other examples include delivery operations and concession stands.

Commercial Foodservice

200
  • Which front of house employee greets guests, takes reservations, and takes guests to their seats?

Host

200
  • A server who takes care of private dining and all the in-room guest needs in a Hotel

Butler

200

This service is described as the simplest and least expensive?

What is English Service

200

This menu changes daily for a certain number of days and then repeats.

What is cyclical menu?

300

Family wants to have a quality meal sitting at a table with wait staff and full table service. Which type of restaurant should they go to?

  • Full-service
300
  • A highly trained wine expert who offers pairing suggestions and proper service is called the

Sommelier (wine steward)

300
  • Which foodservice option in a hotel requires guests to have a membership to enter?

Club

300

A service style used in bars, pubs, and some restaurants.  In “bar” service, guests order and sit at a bar where they are then served. Or the order is placed at the counter where the guests pay and stand. The order is then prepared and given to guests on a tray.

What is Over-the-counter service?

300

Offer high profit and high popularity. These are inexpensive items that guests love. These items should also be in a highly visible area on the menu.

What are Stars?

400
  • Which noncommercial foodservice segment includes national parks and prisons?

Government 

400

The employee who fosters communication between the BOH and FOH.

Expeditor

400

Groups can organize meetings, weddings, or private dinners during their hotel stay. Meeting planners work with this employee to plan menus and locations.

Who is Banquet Manager?

400

 This is the cornerstone of any successful restaurant.

What is Customer Service?

400

Offer low profit and high popularity. These are menu items with expensive ingredients, and guests love them.

What are Plowhorses?

500

This Commercial Foodservice offers limited food and beverages at entertainment sites such as sporting events and concert arenas. They can also be found at amusement parks, museums, movie theaters, zoos, fairs, and schools.

Concession stands

500

Prepares cold food such as salads, sandwiches etc.

Pantry Cook

500

Foodservice outlets that offer breakfast, lunch, and dinner to guests. Most hotels provide full service. Some hotels also offer fine dining, white tablecloth service.

Hotels restaurant

500

The most formal service style. All food preparation is done in the kitchen. The bowls and platters of food are then brought on a cart to guests at the table. Servers hold the bowls and platters as they serve the food to each guest.

What is Russian Service?

500
  • A recipe that has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time

What is standardized?