play
what does HACCP stand for
hazard analysis critical control point
Itz: Challenges that managers and staff members face before or during an event
experiencing supply shortages and equipment malfunctions
Itz: Contracts usually call for the client to state, a certain number of days or weeks before
the event, the final number of attendees he or she expects to attend the event; this number is called the
guarantee
Itz:
Personal visits to many prospective clients within a relatively small geographic area
are known as
sales blitzes
Mayu: What form lists all of the tasks that
servers must complete before the establishment opens for service?
opening duty checklist.
what food goes on what colour chopping board ?
white- bread/ dairy
green- vegetables
red- raw meat
yellow- raw chicken
brown- cooked meat
blue- raw fish
Immediately after a staff member removes the cork from a bottle of wine, he or she should:
Place the cork near the guest who ordered the wine.
Mayu: They are youth-oriented and generally physically active, prefer light and healthy food options, and choose sodas, coffee, and iced tea more so than other generations.
Millennial
What is a cyclic menu?
A menu that rotates weekly or monthly, and is commonly used in hospitals/retirement homes or airlines. Set menu with limited choices.
The most common style of table service
in the United States is __________ service.
plate
Itz: This system allows its patients to order from its menu whatever food they want, whenever they want it.
on-demand in-room dining
Itz: Forecasting that places greater value on the most recent historical data is called the __________ forecasting method.
Weighted moving average
Cheng is passionate about the environment. He chooses to eat at a restaurant that uses energy-saving equipment and has a recycling program. This is an example of:
an alignment of guest and business values
These guests were born between the late 1970s and the early twenty-first century. They tend to be adventurous eaters who enjoy various cuisines and
intense flavors.
Millennial
It is when servers, throughout the meal, remove dishes and other items that guests no longer need.
pre-busing
Itz: In health care food and beverage service, the trend toward commercialization is
primarily a move toward
greater cost control and personalized guest service
How hot should the water be when washing a bar glass?
110 degrees Fahrenheit
What form lists all of the tasks that
servers must complete before the establishment opens for service?
opening duty checklist
To kill bacteria, rinse water is heated to __________ in commercial
180°F (82°C)
Saki: Failure to exercise the type of reasonable care used by a prudent person under similar circumstances is defined by United States common law as
negligence
Itz: Why will an on-site food and beverage service operation may choose to feature branded
outlets?
Branded outlets can help
increase food court traffic
Simplifying a menu for the sake of operational efficiency and guest satisfaction is called
menu rationalization
Saki: Generally speaking, guests of on-site food and beverage service operations resist price increases unless:
the perceived value increases at the same time
Saki: Example of common guidelines that protect food service operations from accepting fraudulent personal checks
accepting checks only for the amount of the purchase.
Saki: The main difference between a function book and a function sheet is that:
A function book covers all functions, while a function sheet covers just one.