RESTAURANT SERVICE
The term for the server carrying plates to a table from the kitchen
Service or food run
What does “front of house” mean in a hotel
Areas visible to guests, like the lobby
The French term for “chef in charge
Chef de Cuisine
Greeting a guest within how many seconds is considered good practice
Within 30 seconds
A ghost kitchen is what
A delivery-only restaurant without a storefront
In fine dining, this side should food traditionally be served from
The Left
The industry term for a guest’s scheduled departure date
Check-out-date
Blanching is
Briefly boiling, then shocking food in ice water
the acronym “GUEST” stand for this in service recovery
Greet, Understand, Empathize, Solve, Thank
“farm-to-table” emphasizes this
Sourcing locally and seasonally
The correct term for a restaurant’s list of wines
Wine List or Wine Menu
The executive in charge of a hotel’s food & beverage department is called what
F&B Director
“à la carte” means this
Items priced individually
The term for a restaurant’s effort to remember a guest’s preferences
Personalization
What is dynamic pricing
Prices that change based on demand
“mise en place”
French for "everything in its place"
ADR stands for this in hotel metrics
Average daily rate
The “mother sauce” used as a base for cheese sauce
Béchamel)
A “service recovery paradox” is
A guest becomes more loyal after a problem is handled well
Which generation is driving the push for sustainable hospitality
Millennials/Gen Z
A Gueridon service
Tableside service using a cart
The difference between RevPAR and ADR
RevPAR factors occupancy; ADR is just the average rate per room
Name the five French mother sauces
Béchamel, Velouté, Espagnole, Hollandaise, Tomato
The difference between “hospitality” and “service”
Service = tasks whereas Hospitality = emotional connection
What does “asset-light” mean in hotel management
Company owns fewer physical properties, focusing on management/branding