person responsible for the overall managment of sevice
What is maitre d'hotel
100
responsible for service in a particular area, such as a banquet room or dining room
What is a headwaiter
100
being able to help people enjoy themselves
What is the art of service
100
people tell an average of how many people when they have had a bad experience at a restaurant
What is 10
100
to remove visible soil
What is to clean
200
a sever in training
What is an apprentice
200
an easy and fast way to dine and typically involved no servers
What is quick-service
200
type of service depends on this
What is style
200
person who is notified of all customer complaints
What is a manager
200
spoils food quickly, produces a smell or taste of alcohol, may bubble
What is yeast
300
holds food or liquid items that will be served to guests, as well as serving dishes and other utensils the servers and guests may need
What is a gueridon
300
method of preparing food at the table by pouring alcohol on it and lighting it on fire
What is flambe
300
used to serve soup
What is a tureen
300
people who should always carry a hand towel, matches, corkscrew, change, a pen, and an order pad
What is a server
300
to remove harmful microorganisms
What is sanitize
400
type of service in which bowls and platters are placed on the table and a seated host or hostess places the food onto plates, then plassed to each guest
What is English Service
400
type of service in which servers serve guests from a tableside cart
What is French service
400
type of fork that is also used for desserts and delicate items
What is salad
400
presenting platters, serving from platters, and clearing anything should be done from this side of the table
What is left
400
milk and dairy, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts are examples of what
What is common food allergens
500
a cost effective way to promote an operation's products and services
What is suggestive selling
500
type of service in which food is portioned onto plates in the kitchen by employees, and brought directly to the guests' table by the server
What is American service
500
setting/clearing plates, changing flatware, and pouring beverages are done at this side of the table
What is right
500
people who are the main reson for being in business. These people should be treated with respect.
What is a customer
500
fruit, deli meat, bakery items, sugar, spices, seasonings, and cooked foods are examples of what type of food