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25 Cards in this Set
- Front
- Back
What are the 3 general categories people of food and beverage operations fall into
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Managers, production personnel and service personal
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what are the different tears of management?
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Top managers, middle managers and supervisors
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***what are Top Managers Concerned with***
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Long term plans and goals; focus more on business environment in general
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***What are the typical Productions Staff Positions***
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Chefs
cooks assistant Cooks Pantry-services Assistants Stewards Storeroom and receiving staff Bakers |
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Chief Stewards-
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managers who oversee bus persons, dishwashing staff and related personnel
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What are some of the basic positions of service personnel?
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Dining Room managers
Hosts Restaurant servers banquets servers Buspersons bartenders Beverage Servers Cashiers/checkers |
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***bartender***
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Prepare beverages, serve them to guest or beverage servers
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Describe the team approach
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The team approach helps all staff members who directly serve guests to view guest service as an activity to which everyone must be committed
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*** How can Supervisors/managers strengthen F&B teams?***
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Holding regular meetings to discuss how all can work together better to create more positive experience for guests
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what are two things that are required for teamwork in food and beverage operations?
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1)managers must believe that one of the organization's top priorities is serving internal customers (staff members) and
2)actively demonstrate that belief |
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What are some tips for telephone courtesy?
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avoid slang
avoid yep and uh-huh talk with a smile on your face answer promptly avoid putting caller on hold use friendly greeting |
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What factores should be considered when planning a menu?
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-who is the target market you are trying to appeal to?
-type of service being offered -demographic -who are the competitors |
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Name 5 types of service styles and give brief discription
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-Plate Service- Also known as american style. Chefs plate dishes in kitchen and servers bring to table
-Cart Service- Also known as French service. Chefs make food on cart aside table. -Platter Service- Also known as Russian Style. Food is paraded out, on platters, and displayed, then served to everyone at the table in counter-clockwise order -Family style Also called English style. Food is braught out in large bowls or platter then the guest serve themselves. |
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Family-style service
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Servers focus more on clearing tables than presenting food
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Buffet Service
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large assortment of foods attractively arranged for self-service by guest
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Garnish
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decorative, edible food items that accent food on a plate. add color, form and texture.
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***finishing touches***
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good presentation clean plate, food accented with garnish
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gueridon
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A table on wheels used in the cart service.
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Mise en Place
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French term which means "to put everything in place"
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POS (point of Sales)
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a computer network of pre-check terminals and electronic cash registers that keeps track of guest orders through order placement, order production, and guest payment
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Rechaud-
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Portable heating unit used in Cart Service
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Scramble system
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Like a buffet, but stations are scrambled around a room to allow for a better flow and less human traffic jams.
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Service trays
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used to transport food, beverages and dishes
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Show Plate
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a fancy plate used to enhance the presentation when the guest first arrives. also, known as base plate to hold entree plate.
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Side Station
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a service stand in the dining area that hold equipment and service supplies for easy access by servers and other staff members. aka server station, side-stand or workstation.
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