問題一覧
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cleans kitchen and servuce equipment
stewarding
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ensures sdequate level of stock
stores
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produces all kinds of materials required for production
purchase
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support service
purchase stores stewarding
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serves all kind of alcoholic beverages
bar and depends bar
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service food and beverage in the lounge area
lounge
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serves food and beverages in guestrooms
room services
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organizes all types of function catering
banquet
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served the dishes offered in their menus
restaurant
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food and beverage service
restaurant banquet room service lounge bar and depend bar
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located at the ground level
main kitchen
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food production
main kitchen satellite kitchen bakery and confectionery
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located in different floor levels and prepare rhe dishes offered in their menu
satellite kitchen
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use of the term kitchenless kitchen
assembly
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requires insite food production
assembly/ serve
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prepare all kinds of bakery and confectionery items
bakery and confectionery
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offered basic gravies, saucies for satellite kitchen
main kitchen
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areas under control of f&b
food production food service support services
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fully prepared food are purchased and require only storage
assembly
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system was made possible by the developemnt of large equipment
commissary
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delivery of prepared food to units located in separate remote areas
commissary
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is prepared on the premises then chilled or frozen and stored for use
ready-prepared
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menu items are prepared in a kitchen in the same facility
conventional
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types of food service
conventional commissary ready to prepared assembly served
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institutional catering
industrial catering hospitals and nursing homes school college/university airline catering ship catering military catering theme parks and resorts railway catering prison catering clubs
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variant to fast food operations
food court
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found in institutional catering
cafeteria
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licensed to serve alcoholic beverages
bars
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mass produced food designed for commercial resale
fastfoods
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collective name to cover informal snacks bars
food bars
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are found in smaller hotels
dining room
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open at night for dinner dance and live entertainment
night club
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the music is driven by disc jorkey (DJ)
disco theque
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principally meant for dancing to recorded music
disco theque
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restaurant or dining room that specializes in serving grilled meat and fish
grill room
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prepared menu that is influenced by or developed from the culture
specialty restaurant
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primarily serves various types of coffee
coffee shop
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comes from french word coffee
cafe
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restaurants serves coffee and tea
cafe
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types of restaurants
cafe coffee shop specialty restaurant grill room disco theque night club dining room food bars fastfoods bars cafeteria food court
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the first fast fastfood restaurant
A&W root beer
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to restore
restaurare
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from latin word restaurare
le restaurant divine
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restaurant as we know today bega in
1765 in paris france
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make huge part of the food service business
restaurant
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which appeared in england mid 1600s
coffeehouse
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early type of restaurant was the
coffeehouse
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commercial establishment
restaurant fastfood
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two categories of food service industry
commercial establishment institutional catering
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disregard for sanitary standards in food storage
royal households and noble households
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many castles have their own gardens
royal households and noble households
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degrees of rank resulted in different food allowsnce
royal household and noble households
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strong sense of stewardship brought the beginnung of the detailed accounting system
religious orders
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abbeys are usual particularly in england
religious orders
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countries contributed most in the development of the food habits
great britain france germany sweden
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originates from food habits
middle age
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includes the opening duties
side work
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term designating all the duties
side work
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preparatuon of a waiters station in a food service area
service station mise en place
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in french term which means "put into place"
mise en place
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are easier to stack than square or free form ones
round plates
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factors to be considered in choosing plateware
-durability -attractiveness in color, size and shape of each piece -suitability -possibility of replacements or availability -versatility of use -design in relation to the style of service -type of material in relation to ones requirements -price
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which food is placed during dining
table appointments
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care for silverware
-wash and rinse promptly in hot water -dry completely and quickly to retain luster -use mild detergent -store in tarnish-proof flannel bags -use only for its intended purpose -use a small soft brush for cleaning the crevices in ornamental silver
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combustible consumer products such as cigarettes and cigar
ashtray
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used to scooper moving out crushed ice
ice scooper
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used for dishing out ice cream
ice cream scooper
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container for serving food in buffet
silver oval platters
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container of salt and pepper
salt and pepper shaker
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container for hot dishes in a buffet
chafing dish
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ornamental branched candlestick holder
candelabra
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cover for a dish
silver food cover
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tong with a rounded bowl used to pick up cubes of ice
ice tong
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small tong for serving sugar cubes
sugar tong
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small bowl used for serving gravies and sauces
gravy ladle
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large deep spoon used for serving liquids and soup
soup laddle
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holder used for eating snails
escargot tong
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serving sauces
sauce boat
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used for serving tea
tea pot
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container for brewed coffee
coffee pot