MICRO FINAL

57問 • 1年前

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industry related to making, transporting or selling prepared foods to restaurants, hospitals, schools and lodging establishments.

food service

system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier

Brigade De Cuisine

Also known as the blue-plated service. it serves the guests food directly from the kitchen. All foods are served from the left using the left hand. While the beverages are served from the right with the right hand. Clearing is done from the right.

American Table service

individual portions of food are placed on the plates in the kitchen or serving pantry, garnished and ready to serve. This method is used by most restaurants for serving meals as well as banquets. Waiters ake the food and serve it directly to the guests, transferring the food from platter to plate using a serving spoon and fork.

Russian Table Service.

This is the most elaborate and most formal form of table service and is used in exclusive clubs, hotels, and restaurants. There are usually two eaitpersons that serve the guests from a food wagon or side table. The principal waiter or the chef de rang (experienced waiter) seats the guests, takes the order, serves the drinks, prepares some of the food, and presents

French table service

This is a type of service wherein guests choose their meal from an array of food. The guests either help themselves or are served by food servers behind the long table (managed buffet).

Buffet service

(midscale) restaurants serve moderately priced food for patrons who want a less formal atmosphere. This segment is in between the fast food restaurant and the fine dining restaurants.

casual restaurant

These restaurants focus on menus that would cater to all ages in the family. The establishment is more critical in terms of food sanitation implementation as they are serving young children and old persons, which are two vulnerable groups in food safety and sanitation.

family restaurant

the overall in charge of the kitchen department. His/her responsibilities include menu design, menu, creation, workforce management, and strategic aspects of the business. It is the word used in most European countries.

executive chef or chef de cuisine

the direct assistant of the executive chef. He is the second –in-command and directs most of the operations of the kitchen. Some of his/her duties include manpower scheduling and assisting the chef de partie (station chef) in his/her absence or as the need arises.

Sous Chef

the highest position in the station; mostly responsible for all sautéed items and their sauces

Sauté chef (Saucier)

the person in a restaurant who oversees the waitpersons and busboys, and who typically handles reservations.

Maitre d hotel

seats guests and takes their orders. He/she is usually the most senior among the food servers.

Dining room captains (Chef De Rang)

has a vast knowledge of wines. He/she can suggest what kinds of wine can complement their food.

sommelier (wine steward)

can be part of the dining operations and usually serves as the liaison between the service and kitchen staff.

aboyeur (announcer)

is a government-owned and controlled corporation established through the Presidential Decree 1869

Philippine Amusement and Gaming Corporation (PAGCOR, Filipino: Korporasyon sa Libangan at Palaro ng Pilipinas)

These games involve betting between the casino and its customers. Players place their bets on a table as part of the game.

table game

These games revolve around wagers of money. These games involve players betting against each other, such as poke, or players wagering against the house, such as black jack.

card game

These gambling machines are operated by inserting coins into a slot and pulling down its long handle. Winning depends on the combination made on the machine.

slot machine

These are online games in a casino.

internet gaming e-game

This is a game of chance where each player has one or more cards printed with differently numbered squares assigned

bingo

is responsible for the overall operation of the casino’s table games. Sample job description is as follows: a. Monitor game operations and ensure that house rules are followed. b. Observe player’s behavior for signs of cheating such as marking, switching, or counting cards; notify security staff of suspected cheating. c. Resolve customer and employee complaints.

casino manager

responsible for the operation of table games and designation of required personnel in a specific pit (specific tables in a designed location in the casino).

pit manager

is an entry – level position. It works in the pit area, where the main activities of the casino operations occur

pit clerk

works under the supervision of the pit manager. He/she supervises the play of games at numerous tables and to ensure that no house rules are broken and cheating does not occur. Individuals interested in this type of position should have a complete understanding of casino games.

floor person

directly operates and conducts the game in his/ her assigned gaming table.

dealer

roam the vicinity to ensure guest’s safety and security. They are typically stationed at the entrance of the casino or seen roving on the floor where most of the action occurs.

security officers

refers to the person in charge of the central banking function or casino bankroll – the working fund of cash and gaming chips.

bankroll custodian

prepares cash banks and bank deposits, makes customer payouts, and changes customer’s winning chips for currency and customer coins to cash.

casino cage personnel

PAGCOR was created on

1977 by virtue of Presidential Decree 1067- A, amended by PD 1869 on July 11, 1983,

The unique terrain and characteristics of a location can be the focal point in attracting visitors. The features of a place are also capitalized by support industries because they earn revenue and create employment.

natural attraction

refers to the physical terrain or landscape of a place. This includes mountains, valleys, plateaus, island, canyons, deltas, dunes, cliffs, coastlines, beaches, volcanoes, caves, other physical landscapes, and flora and fauna.

topography

“responsible travel to natural areas that conserve the environment and improve the well – being of local people”

ecotourism

mission is to contribute to the building of a culture of peace, the eradication of poverty, sustainable development and intercultural dialogue through education, the sciences, culture, communication and information

UNESCO: United Nations Educational, Scientific and Cultural Organization

a type of tourism in which large groups, usually planned well in advance, are brought together. Recently there has been an industry trend towards using the term meetings industry' to avoid confusion from the acronym.

MICE Meetings, incentives, conferences and exhibition

someone who coordinates all aspects of professional meetings and events. They often choose meeting locations, arrange transportation, and coordinate other details.

event planner

● Participants usually include corporate management and staff, shareholders and government bureaucrats; ● Venues are small to average - sized meeting rooms.

meeting

● A meeting event that is part of a program offered to participants to reward a previous performance; ● Participants may include sales representatives, corporate staff dealers and distributors; ● Venues are usually hotels/ resorts near tourist’s attractions.

incentive

● Gathering of delegates, representatives and members of a membership or industry organization convened for a common purpose; ● Participants normally consists of professional and trade associations, political parties, charities and events organizer; ● Venues for small conventions require large scale convention centers.

convention

● Events at which products and services are exhibited / displayed to induce sales; ● Participants usually include industry Associations / exhibitors, organizers and buyers; ● Venues are large scale exhibition centers

exhibition

Charged with creating experiences and bringing visions to life, it is adept at juggling many tasks. Scouting locations, soliciting bids, managing vendor relationships and client communications, creating and negotiating contracts, and managing budgets are all typical functions in the event planner role.

event planner

platform for local communities to generate economic benefits through offering their products to tourists that range from the local communities, lifestyles, natural resources, and cultures.

community based tourism

community development tool that strengthens the ability of rural communities to manage tourism resources while ensuring the local community’s participation.

community based tourism

activity of leisure, leisure being discretionary time. Are often done for enjoyment, amusement, or pleasure and are considered to be "

recreational activities

Relaxing the mind and the body. It is important to engage in an activity that relieves a day – to – day tension, Universal need of man.

recreation

People spend their time watching the event and derive enjoyment from it.

spectator type

People do not gain enjoyment merely by watching; they do so by joining the activity.

participant type

People have to function effectively in performing the action.

Active type

People have no excessive movement in performing the task or action.

passive type

People exerts efforts and bodily functions in performing the actions

physical activity

Endorsing products which are open to everybody

commercial type

To grope frantically, Invented by Alfred Mosher Butts, Originally known as Criss – Cross – Word

scrabble

Played with a six – pointer star – shaped board

Chinese checkers

is a family of tile – based games played with rectangular domino”

dominoes

board game in which players move counters along a series of squares according to throws of a dice.

snake and ladders

combination of observable and measurable knowledge, skills, abilities and personal attributes that contribute to enhanced employee performance and ultimately result in organizational success.

competency

combination of observable and measurable knowledge, skills, abilities and personal attributes that contribute to enhanced employee performance and ultimately result in organizational success.

competency

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Leah Jean Better · 28問 · 2年前

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