Vocabulary
Answer in 30 sec!
Random Qs
Oh Canada
100
Explain: perishability
(chapter 1)
Perishability means if the product isn't sold, revenue is lost forever. e.g: Food is perishable because it can spoil (expire) and we need to throw it away. We can't sell it and we lose profit.
(chapter 1)
100
What are the two largest controllable expenses in F&B?
(chapter 2)
The largest expense is labor (employees) and the second largest is food.
(chapter 2)
100
What is this? How is it related to F&B?
(Chapter 1)
The pineapple is the international symbol of hospitality, welcome and friendship.
(Chapter 1)
100
What is Canada's capital city?
Canada's capital city is Ottawa.
200
Explain: À la carte
(chapter 2)
À la carte is a type of menu where every item has its own price and guests can order anything from the list. It offers a great opportunity for suggestive selling or upselling.
(chapter 2)
200
What is FOH? Who manages it?
(Chapter 4)
The Front of House is managed by the General Manager. The FOH employees have direct contact with the guests.
(Chapter 4)
200
Where was the first restaurant opened?
(chapter 2)
The first restaurant was opened in Paris, France in 1765.
(chapter 2)
200
When is Canada Day?
Canada Day is on July 1.
300
Explain: forecasting
(Chapter 4)
Forecasting sales has 2 elements: guest counts or covers (the number of guests served during a particular time period) and average guest check (the total sales divided by the total number of guests served)
The forecast is used to:
- Calculate sales projections
- Predict staffing levels and labor cost percentages
- Help in calculations used to determine profit or loss
- Formulate budget
(Chapter 4)
300
What are some topics that can be discussed in menu meetings? Name 4 topics!
+ 100 points: What can be another name for "menu meeting"?
(chapter 3)
Menu meetings (menu briefing, roll calls) before the shifts:
- New menu items or daily specials (with ingredients and cooking methods)
- Recognition and performance praise for good work
- Announcing upcoming special events
- Side-work schedules
- Inspection of personal appearance and uniforms
- Guest complaints
- Service staff complaints and suggestions
- Restaurant policies
(chapter 3)
300
How does the Disney Service Model begin and end? Name one more step within! (+100 points)
(chapter 1)
Disney Service Model:
- It all begins with a smile.
- Make eye contact and use body language.
- Respect and welcome all guests.
- Value the magic.
- Initiate guest contact.
- Creative service solutions.
- End with a 'thank you'.
(chapter 1)
300
How many provinces and territories does Canada have?
+100 points: Name 3 provinces and 1 territory!
Canada has 10 provinces:
British Columbia, Alberta, Saskatchewan, Manitoba, Ontario, Quebec, New Brunswick, Nova Scotia, Prince Edward Island (PEI), Newfoundland and Labrador
and 3 territories:
Yukon, Northwest Territories, Nunavut
400
Explain: Bacterial Red Zone
(chapter 2)
(chapter 2)
Bacterial Red Zone: 40-140 °F (4-60 °C) where bacteria grow and multiply rapidly.
(chapter 2)
400
What are the duties of the Host? Name 4 tasks!
(chapter 3)
The typical host duties are as follows:
- Check work schedules of servers/bussers
- Check reservations and the number of servers
- Assign servers and reservations to their stations
- Check and remove any damaged menus
- Check the entrance area for cleanliness
- Greet and seat guests by needs or strategically
- May help on the floor to bus tables or take orders during busy times
(chapter 3)
400
What are the proper temperatures for serving different types of wines? Name 3 types!
(chapter 6)
Proper temperatures for serving wines:
- Dessert and Sparkling Wines: 0-45°F
- White Wines, Rosés and Champagnes: 45-50°F
- Dry Wines: 50-55°F
- Lighter Style Reds: 55-60°F
- Full Bodied Reds: 60-65°F (cool room temperature)
(chapter 6)
400
Terry Fox is a Canadian hero because:
A. he tried to run across Canada to raise money for cancer research after losing his leg to the disease.
B. he scored the goal which gave Canada the gold medal in hockey in the last Olympics.
C. he was the first prime minister of Canada.
Terry Fox is a Canadian hero because he tried to run across Canada to raise money for cancer research after losing his leg to the disease.
500
Explain: TQM
(Chapter 1)
Total Quality Management is a continuous process where managers are good leaders and empower the employees to meet or exceed guest expectations. It also focuses on error prevention.
(Chapter 1)
500
What is the CRM Software? What are some examples of CRM?
(chapter 7)
CRM (Customer Relationship Management) software (application) examples:
- Information collection from guests, e.g.: name, address, phone, email, birthday, and dining preferences
- All communication with the guests (emails, calls, meetings, purchases)
- Opt-in to newsletters
- Guest loyalty or frequent diner programs
- VIP cards (discounts, coupons, special promotions)
(chapter 7)
500
What is the most important factor in table selection?
(chapter 3)
It is very important to select tables that will provide the maximum comfort for guests BUT we begin by selecting tables that maximize the seating within the restaurant.
e.g.: If we have only a few guests, we should seat them in the center so that the restaurant would look busier.
500
Which famous Canadian once asked:
"Is it too late now to say sorry?"
(It's a TRAP)
Of course, Justin Bieber but I warned you - IT'S A TRAP! Now, you've got to sing it to the class!