Chapter 5
What is Wine?
These are the five mother sauces.
What is Bechamel, Veloute, Espagnole, Tomato, and Hollandaise?
This can be an exceptional tool to increase food and beverage sales.
What is Suggestive Selling?
Type of service that includes airlines, military, elementary and secondary schools, colleges and universities, healthcare facilities, business and industry, leisure and recreation, conference centers, airports, and travel plazas.
What are Managed Services?
This is a symbol of welcome, friendship, and hospitality. Imported from the West Indies, they were often served to royal families and the elite.
What is a Pineapple?
A wine that gets its unique sparkling quality because it contains carbon dioxide.
What is Sparkling Wine?
The type of cooking that became popular in the 1960s and 70s based on simpler preparation than French Cuisine. It combined classical techniques and principles with modern technology and scientific research.
What is Nouvelle Cuisine?
All areas that guests do not typically come in contact with; are generally run by the kitchen manager. Includes purchasing, receiving, food production, stewarding, budgeting, accounting, and control.
What is Back of the House?
Prepared food that is standard for troops in the field that can be reheated and served without much labor.
What are MREs (Meals Ready-to-Eat)?
This term means that a meal or room not sold tonight cannot be saved and sold tomorrow.
What is Perishability?
Wines that have been flavored with herbs, roots, flowers, and/or barks. They may be sweet or dry and are believed to be digestive stimulants when sipped before a meal.
What are Aromatic Wines?
A great method for growing a particular business to multiple locations with the same or similar products or services. Especially true for individuals who wish to run a business but prefer not to go through the process of starting a concept from scratch.
What is Franchising?
The highest single cost factor in staffing a restaurant. Includes salaries, wages, benefits, and training costs.
What are Labor Costs?
This is the largest in-flight food service provider in terms of sales.
This is a chain hotel owned or managed by the chain or parent company.
What is a Corporate Hotel?
The term for grinding the malt and screening out any bits of dirt.
What is mashing?
Type of restaurant typically owned by one or more owners who are usually involved in the day-to-day operation of the business.
What is an Independent (Indie) Restaurant?
Expenses over which management has control. This includes labor, direct operating expenses, food costs, marketing, etc.
What are Controllable Expenses?
Developed by the USDA, this illustrates what to eat each day to follow a healthy diet.
A hotel that offers a wide range of facilities, services, and amenities for both the business and the pleasure traveler.
What is a Full-Service Hotel?
The generic name for a spirit made from a fermented mash of grain to which malt (barley) is added.
What is Whiskey?
An approach to setting menu prices and controlling costs. Used to determine the performance of menu items relative to profitability and cash flow.
What is Menu Engineering?
This is a comparison of the cost of goods sold to sales and is calculated by: cost/sales x 100.
What is the Food Cost Percentage?
Companies that operate food service for the client on a contractual basis. They make up about 80% of the Business and Industry (B&I) market. Self-operators make up the other 20%
What are Contractors?
This is calculated by dividing room revenue by the number of rooms available.
What is Revenue Per Available Room (RevPAR)?