Overview of the restaurant and food service industry
What are Denny’s, Chuck E. Cheese’s, and Cracker Barrel Old Country Store examples of?
Family dining full-service restaurant
Something with the potential to cause harm
hazard
Operations use stainless steel instead of wood because wood is difficult to keep clean and is not acceptable to many local health departments. Used to store things and object.
Shelving
Is prepared from cooked and/ or raw vegetables.
vegetable salad
What restaurant and foodservice employees provide.
Service
Who provide a first impression of the operation to guests.
Hosts/hostesses
Chemicals that remove food, dirt, rust, stains, minerals, and other deposits.
Cleaners
Available in many sizes, are most commonly thought of in terms of measuring an amount of an ingredient, either liquid or dry, when cooking.
Measuring utensils
Is usually a layer of salad greens that line the plate or bowl in which the salad will be served. Use smaller leafy greens, cup-shaped Boston lettuce, or iceberg lettuce leaves to give height to salads and form edible containers.
Base
Are similar to comment cards, but they sometimes include more open-ended questions.
Surveys
What is the great variety of people in today’s world and their backgrounds, experiences, opinions, religions, ages, talents, and abilities.
Diversity
Food that has remained too long in the temperature danger zone, 41°F to 135°F (5°C to 57°C)
time-temperature abuse
Carts molded of durable injection molding (plastic), molded shelving, or heavy steel are used to carry food cases to storage areas. Chutes, conveyors, dollies, dumbwaiters, and elevators are all used to move food and supplies from one area of the operation to another.
Utility carts
Dressing
This group may also have special needs. They may need high chairs or booster seats, entertainment (such as paper and crayons) to keep the children happy, and a children’s menu.
Families with young children
What do Who?When?What?Why?Where?How? connect to in a food industry.
Communication
The federal agency that creates and enforces safety-related standards and regulations in the workplace
The Occupational Safety and Health Administration (OSHA)
Broiler station
Fry station
Griddle station
Sauté/sauce station
Holding
Hot-food section
Is to provide the primary flavor to the sandwich. Generally, the filling is protein based, but it does not have to be
Filling
Present challenges to efficient and responsive service. Depending on where the facility is located, dual-language menus might help make all guests feel more comfortable and welcome.
Foreign-language guests
Level of health or fitness the employer states is needed for the job
Physical conditions
A business that focuses on safety provides good-quality tools, utensils, equipment, and protective clothing for all of its employees
Personal protective equipment (PPE)
Should enhance the base ingredients of the dish or bring another flavor to the product.
Flavor
Consists of two slices of bread or two halves of a roll, a spread, and a filling
Cold sandwich
What is one way to resolve guests complaints
Any one of these or close