business 2nd

52問 • 1年前

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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.

RESTAURANTS

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

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:

INGREDIENT

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

CUISINE, COOKING

FIVE MOTHER SAUCES:

BECHAMEL SAUCE ESPAGNOLE A VELOUTÉ SAUCE TOMATO SAUCE HOLLANDAISE SAUCE, beath

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

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

BESCIAMELLA

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

VELOUTÉ SAUCE

The term velouté is the French word for __.

VELVETY

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

ESPAGNOLE

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.

TOMATO SAUCE

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

hollandaise sauce, formerly also called ,__

DUTCH SAUCE

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

EMPLOYABILITY TRAITS

At the heart of an enterprise is the __

PHILOSOPHY OF THE OWNER.

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.

PHILOSOPHY

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

DANNY MEYER

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

ENLIGHTENED HOSPITALITY

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

STAFF, GUEST

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

MARKET

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

NICHE

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

ATMOSPHERE

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

AMBIANCE

There are six main types of menus:

DE JOUR MENUS CALIFORNIA MENUS CYCLICAL MENUS A LA CARTE MENUS TABLE D'HOTE MENUS TOURIST MENUS

- these menus offer items that are individually priced.

A LA CARTE MENUS

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. ➤

TABLE D'HOTE MENUS

it lists the items "of the day"

DE JOUR MENUS

these menus are used to attract tourist attentions.

TOURIST MENUS

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

CALIFORNIA MENUS

it repeat themselves over a period of time

CYCLICAL MENUS

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

QUICK SERVICE/FAST-FOOD RESTAURANT -

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

QUICK FOOD.

CLASSIFICATION OF RESTAURANTS

CELEBRITY RESTAURANTS STEAK HOUSES

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.

CELEBRITY RESTAURANTS

it is quite buoyant despite nutritional concern about red meat.

STEAK HOUSES

CASUAL DINNING AND DINNER HOUSE RESTAURANT

MIDSCALE CASUAL RESTAURANTS - FAMILY RESTAURANTS - . ETHNIC RESTAURANTS THEME RESTAURANTS -

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

MIDSCALE CASUAL RESTAURANTS -

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

FAMILY RESTAURANTS

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.

ETHNIC RESTAURANTS

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

THEME RESTAURANTS

MENU PLANNING

MENU ANALYSIS MENU DESIGN AND LAYOUT MENU ENGINEERING EQUIPMENT CAPACITY AND LAYOUT NUTRITIONAL VALUE NEEDS AND DESIRES OF GUESTS CAPABILITIES OF COOKS CONSISTENCY AND AVAILABILITY OF MENU INGREDIENTS ACCURACY IN MENU PRICE AND PRICING STRATEGY MMMENN CCAP

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

NEEDS AND DESIRES OF GUESTS

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.

CAPABILITIES OF COOKS

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

EQUIPMENT CAPACITY AND LAYOUT

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

CONSISTENCY AND AVAILABILITY OF MENU INGREDIENTS

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

PRICE AND PRICING STRATEGY

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.

NUTRITIONAL VALUE

Laws prohibit misrepresentation of items being sold.

ACCURACY IN MENU

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.

MENU ANALYSIS

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

MENU ENGINEERING

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.

MENU DESIGN AND LAYOUT

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

Mission Goals Objectives Market Location Menu planning Ambiance Concept Lease Other occupational cost

mix festival

F - Robles, Jorelyn · 25問 · 1年前

mix festival