The ___ are a vital part of our everyday lifestyle because we are society on the go, we patronize them several times a week to socialize, as well as to eat and drink.

North America gained most of its culinary legacy from __. Two main events were responsible for our culinary legacy coming from France.

The main "" in a restaurant is cuisine, and one of the main foundation of classical French cooking, on which much American cuisine is based, is the five mother sauces:

The main "ingredient" in a restaurant is __, and one of the main foundation of classical French , ___

FIVE MOTHER SAUCES:

it is a sauce traditionally made from a white roux and milk. it may also be referred to as besciamella, besamel, or white sauce. French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base.

bechamel sauce is a sauce traditionally made from a white roux and milk. Bechamel may also be referred to as ___,

it is a savory sauce that is made from a roux and a light stock.

The term velouté is the French word for __.

it is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

it can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment.

also called Dutch sauce, is a mixture of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus

hollandaise sauce, formerly also called ,__

these are those skills that focus on attitude, passion, initiative, dedication, sense of urgency, and dependability.

At the heart of an enterprise is the __

The __ represents the way the company does business. It is an expression of the ethics, morals, and values by which the company operates. Many companies have formal mission statement that explain their reason for being a business.

___ of Union Square Hospitality calls it "enlightened hospitality- meaning if your staff is happy your guest will be, too."

Danny Meyer of Union Square Hospitality calls it "___- meaning if your staff is happy your guest will be, too."

Danny Meyer of Union Square Hospitality calls it "enlightened hospitality- meaning if your ___ is happy your ___ will be, too."

it is composed of those guest who will patronize the restaurant.

it is a marketing term used to describe a specific share or slot of a certain market.

The __ that a restaurant creates has both immediate conscious and unconscious effect on guest.

The immediate conscious effect is how the guests react to the __ on entering the restaurant or even more importantly as an element in the decision-making process used in selecting a restaurant

There are six main types of menus:

- these menus offer items that are individually priced.

it offers a selection of one or more item for each course at a fixed price. This type of menu is used more frequently in hotels and Europe. ➤

it lists the items "of the day"

these menus are used to attract tourist attentions.

these menus are so named because, in some California restaurants, guest may order any item in the menu at any time of the day ➤

it repeat themselves over a period of time

consist of diverse operating facilities whose slogan is "QUICK FOOD."

quick service/fast-food restaurant consist of diverse operating facilities whose slogan is "__"

CLASSIFICATION OF RESTAURANTS

Celebrity-owned restaurants have been growing popularity. it generally have an extra zing to them - a winning combination of design, atmosphere, food, and perhaps the thrill of an occasional visit by the owner.

it is quite buoyant despite nutritional concern about red meat.

CASUAL DINNING AND DINNER HOUSE RESTAURANT

over the past few years, the trend in dinner house restaurant has been toward more casual dinning.

this evolved from the coffee shop style of restaurants. In this segment, most restaurants are individually, or family operated.

the owners and their families provide something different for the adventurous diner or a taste of home for those of the same ethnic background as the restaurants.

these are a commination of a sophisticated specialty and several other types of restaurants

MENU PLANNING

in planning a menu, __ are what is important - not what the owner, chef, or manager thinks.

the ___ must also harmonize with the menu and concept. An appropriate level of expertise must be employed to match the peak demands and culinary expertise expected by the guests.

all restaurant menus should be developed with regard to the capacity and layout of the equipment.'

in the united states, most is available all year-round. However, at certain times of the year, some items become more expensive.

The target market and concept will, to a large extent, determine the menu price ranges.

A more health-conscious customer has promoted most restaurant operator to make changes not only to the menu selections but also to the preparation method.

Laws prohibit misrepresentation of items being sold.

One of the earliest approaches to __ was developed by Jack Miller. He called the best-selling items winners; they not only sold more but were also at a lower food cost percentage.

it is a sophisticated approach to setting a menu prices and controlling costs.

basic menu can be recited by the server. Casual menus are something written on a chalk or similar type of board. Quick- service menus are often illuminated above the order counter. More-formal menus are generally single page, or folded with three or more pages.

FOR THE OPERATION OF RESTAURANT TO BE SUCCESSFUL, THE FOLLOWING FACTORS NEED TO BE ADDRESSED: