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28問 • 1年前
  • Beverlyn Domo-os
    • 通報

    問題一覧

  • 1

    refers to the space used by one person at the table

    cover

  • 2

    place on each cover in the order

    flatwares

  • 3

    placed above the knife

    goblet

  • 4

    called gueridon

    french service

  • 5

    cooked and portioned athe the kitchen

    russian service

  • 6

    portioned and plated at the kitchen

    american service

  • 7

    where guests pick up part or all of table meal

    buffet service

  • 8

    forks knives and spoon as part of table set up

    silverware

  • 9

    implements used to facilitate a banquet

    table appointment

  • 10

    includes table covering and linens

    table linen

  • 11

    person responsible in planning

    food and beverage director

  • 12

    cook of kings and the king of cooks

    george aguste escoffer

  • 13

    name for snail fork

    escargot

  • 14

    welcome and greet guest

    receptionist

  • 15

    set up delivery of service in his or her assigned station

    captain

  • 16

    placed in the center of the place setting

    charger plate

  • 17

    aim to appeal by offering speed

    quick service

  • 18

    represent the local point around

    menu

  • 19

    one of the important management activities of food and beverages operations

    menu planning

  • 20

    provides a choice of dishes

    a la carte

  • 21

    table of the host

    table d' hote

  • 22

    the menu of day

    carte du jour

  • 23

    means designed for responsible for spesific cource

    cyclic

  • 24

    ratio of a restaurant cost og ingredients

    food costing

  • 25

    process of getting the right product

    purchasing

  • 26

    they require download for use

    menu app

  • 27

    flat lcd screen and a computer server

    digital display menu

  • 28

    make satisfying choices

    menu design

    • Part 6

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    問題一覧

  • 1

    refers to the space used by one person at the table

    cover

  • 2

    place on each cover in the order

    flatwares

  • 3

    placed above the knife

    goblet

  • 4

    called gueridon

    french service

  • 5

    cooked and portioned athe the kitchen

    russian service

  • 6

    portioned and plated at the kitchen

    american service

  • 7

    where guests pick up part or all of table meal

    buffet service

  • 8

    forks knives and spoon as part of table set up

    silverware

  • 9

    implements used to facilitate a banquet

    table appointment

  • 10

    includes table covering and linens

    table linen

  • 11

    person responsible in planning

    food and beverage director

  • 12

    cook of kings and the king of cooks

    george aguste escoffer

  • 13

    name for snail fork

    escargot

  • 14

    welcome and greet guest

    receptionist

  • 15

    set up delivery of service in his or her assigned station

    captain

  • 16

    placed in the center of the place setting

    charger plate

  • 17

    aim to appeal by offering speed

    quick service

  • 18

    represent the local point around

    menu

  • 19

    one of the important management activities of food and beverages operations

    menu planning

  • 20

    provides a choice of dishes

    a la carte

  • 21

    table of the host

    table d' hote

  • 22

    the menu of day

    carte du jour

  • 23

    means designed for responsible for spesific cource

    cyclic

  • 24

    ratio of a restaurant cost og ingredients

    food costing

  • 25

    process of getting the right product

    purchasing

  • 26

    they require download for use

    menu app

  • 27

    flat lcd screen and a computer server

    digital display menu

  • 28

    make satisfying choices

    menu design