Introduction to Hospitality
Name the fruit that is the symbol of hospitality.
How many restaurants are in the U.S with how many sales and how many employees.
What is the role of a general manager in a restaurant?
What is oversee operations of the entire facility and business.
Small living organisms that can only be seen through a microscope.
What is a microorganism
What is the food temperature danger zone?
What is 41-135 degrees Fahrenheit.
The ability to share and understand the feelings of others.
What is empathy.
The main ingredient in a restaurant is __________.
What is cuisine.
What are the three general functions/responsibilities of front-of-the- house employees?
What is welcome and seating, beginning of sales, and taking orders.
What is the difference between foodborne illness and foodborne illness outbreak?
What is one is a disease transmitted to people by food, and the other is when 2 or more people get the same illness after eating the same food.
A great method for growing a particular business to multiple locations with the same or similar products and services.
List 3 examples of back-of-the house employees in restaurants or hotels.
What is housekeeping, cooks, busser etc
The five categories of restaurants
What is fine dining, casual dining, family restaurants, fast-casual, and quick service
Free Points
Free Points
What is FAT TOM and what does it stand for?
What is the 6 conditions bacteria needs to grow, and it stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture.
Approximately how many people work in the hospitality industry?
What is 16.3 million people.
List 3 examples of front-of-the house employees in restaurants or hotels.
What is server, host, front desk agent, cashiers, bartenders etc.
List the 6 different types of menus.
What is al la carte', table d'hote, du jour, tourist, california, and cyclical menus
What is the difference between suggestive selling and upselling?
List the populations that are considered high-risk for foodborne illness.
What is elderly people, pre-school age children, and people with immune compromised systems.
What are the four types of pathogens?
What is fungi, parasites, bacteria, and viruses
List 5 keys to successful service
A menu generally consists of how many appetizers, how many entrees, and how many desserts?
What is 6-8 appetizers, 8-16 entrees, and 4-6 desserts
What are the 7 functions of the back-of-the-house employees?
What is food productions, purchasing, receiving, marketing & sales, HR, accounting, security, engineering & maintenance.
The process by which bacteria and microorganisms are unintentionally transferred from one substance or object to another with harmful effects.
What is cross-contamination
What are the 5 factors to consider when pricing menu items?
What is the competitions prices, food cost, cost of labor, other costs, and profits expected.