Fbs 1 Introduction to fbs

35問 • 1年前

En. km

通報

問題一覧

The process of preparing, presenting and serving of food and beverage to the costumers

Fbs

Food is served where it is prepared

On premise

Includes partial cooking, preparation, and service at costumers premises

Off premise or Out door catering

F&B services is the primary business Ex. Hotel, all kinds of restaurant, lounges cafeterias atc..

Commersial

Secondary businesses in alliance with the main

Non-Commersial

Awareness of one's responsibility and roles, appropriate knowledge of food items

Knowledge

It creates the first impression on the guests the F&B staff members must maintain personal

Apperance

The f&b services staff needs to conduct themselves with very positive, energetic and friendly gestures.

Body language

Is paying sincere attention to details, memorizing the guest's needs and fulfilling them timely with as much perfection

Attentiveness

It is very vital when it comes to taking with co workers and correct manner of communication using right.

Effective communication

These two core values in any well brought up person are important

Honestly and integrity

The guest enter the dining area and take seats, The waiter offers.

Table service

The food is served on guest's plate in the kitchen, always served the food in right side

American Service

It is very personalized and private service

Frech Service

In this service, partially cooked from the kitchen is taken to the gueridon trolly

Gueridon service

Each dish is attractively presented and served from a platter- Serve left side

Russian service

The food is presented or silver platter

silver service

The guest enter the dinning area, collect their plates, and go out buffet counters and help themselves

Assisted service

The guest is enter the dining area and select food items

Self service

Ex. food court, kiosks, take away, vending

Single point service

It provides beverage

Special service

Having individual dishes listed

A la carte menu

Offers a multi course meal

Table d'hote menu

Same offering everyday, such as restaurant

Static

A carefully planned set of menu that is roasted at definite time intervals

Cycle menu

It provides information of the range of the food and beverage items offered in a food service outle.

role of menu

Sequence of meal

Appetizer soup salad maincourse dessert beverage

A gueridon is a

moveable trolley for cultler or food

Type of service guest help themselves at the buffet table

Assisted

Jollibee is a kind of food establishment

single point service

Which table service type, involves waiter bringing food on plate l, showing to the host for approval

English

Serves hot and cold beverage

Barista

In charge of creating wine list, maintaining wine inventory, recommending wine inventory

sommelier

Also known as the captain

Chef de rang

Responsible for carving or portings the foodfor the guest

Trencheur

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ucsp 1

ucsp 2

ucsp 2

ucsp 3

ucsp 3

ucsp 3.2

ucsp 3.2

uscp 4

uscp 4

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filipino

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Css 3 quiz

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history

history

問題一覧

The process of preparing, presenting and serving of food and beverage to the costumers

Fbs

Food is served where it is prepared

On premise

Includes partial cooking, preparation, and service at costumers premises

Off premise or Out door catering

F&B services is the primary business Ex. Hotel, all kinds of restaurant, lounges cafeterias atc..

Commersial

Secondary businesses in alliance with the main

Non-Commersial

Awareness of one's responsibility and roles, appropriate knowledge of food items

Knowledge

It creates the first impression on the guests the F&B staff members must maintain personal

Apperance

The f&b services staff needs to conduct themselves with very positive, energetic and friendly gestures.

Body language

Is paying sincere attention to details, memorizing the guest's needs and fulfilling them timely with as much perfection

Attentiveness

It is very vital when it comes to taking with co workers and correct manner of communication using right.

Effective communication

These two core values in any well brought up person are important

Honestly and integrity

The guest enter the dining area and take seats, The waiter offers.

Table service

The food is served on guest's plate in the kitchen, always served the food in right side

American Service

It is very personalized and private service

Frech Service

In this service, partially cooked from the kitchen is taken to the gueridon trolly

Gueridon service

Each dish is attractively presented and served from a platter- Serve left side

Russian service

The food is presented or silver platter

silver service

The guest enter the dinning area, collect their plates, and go out buffet counters and help themselves

Assisted service

The guest is enter the dining area and select food items

Self service

Ex. food court, kiosks, take away, vending

Single point service

It provides beverage

Special service

Having individual dishes listed

A la carte menu

Offers a multi course meal

Table d'hote menu

Same offering everyday, such as restaurant

Static

A carefully planned set of menu that is roasted at definite time intervals

Cycle menu

It provides information of the range of the food and beverage items offered in a food service outle.

role of menu

Sequence of meal

Appetizer soup salad maincourse dessert beverage

A gueridon is a

moveable trolley for cultler or food

Type of service guest help themselves at the buffet table

Assisted

Jollibee is a kind of food establishment

single point service

Which table service type, involves waiter bringing food on plate l, showing to the host for approval

English

Serves hot and cold beverage

Barista

In charge of creating wine list, maintaining wine inventory, recommending wine inventory

sommelier

Also known as the captain

Chef de rang

Responsible for carving or portings the foodfor the guest

Trencheur