HPC 103

47問 • 1年前

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defines those businesses, institutions, and companies responsible for any meal prepared outside the home.

Food service (US English) or catering industry (British English)

where did it all began this word restaurant and its etymology? Its from thehe father of the modern restaurant, who sold soups at his all – night tavern on the Rue Bailleul.

Monsieur Boulanger

While most Americans think of fast food in terms of modern chain restaurants, food historians like to remind us the first “fast food” restaurants were

thermopolium

means any commercial or industrial facility that prepares food for the public or for institutional patrons, and uses or generates grease when preparing this food, and/or washes greasy dishes.

food service facility

can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers.

food and beverage services

These types of establishments are primarily concerned with the provision of food and beverage services. Their main purpose for existence is to offer food and beverage.

Primary catering facilities

main purpose is to provide accommodation. But alongside the need for accommodation, is the need for the provision of food, beverages and other services.

hotels

Basically, this establishment is devoted to serving only food and beverages although other concepts have also been introduced in the business itself

restaurant

called bistros, appearance and atmosphere provide an environment for where foods are served with waited table service

casual dining restaurant

these establishments are geared to provide service of all types of alcohol with an emphasis on draught beer and good music.

bars and pubs

these type of establishments require highly skilled employees for the superb service they offer, gearing up on ambiance service and excellent food service.

Fine dining restaurant

also called off- premise catering, this means catering to a large number of people at a venue of their choice, usually not within the establishment’s premises.

outdoor catering

this type, the provision of food and beverages is part of another business, so basically this is allied or support system of the business itself.

secondary catering facilities

caters to passengers travelling by land transport such as buses and private vehicles

surface catering

provision of food and beverages to people to fulfil a social need, determined by a recognized authority

welfare catering

provision of food and beverages to people at work, in industries and factories at highly subsidized rates.

industrial catering

provision of food and beverages to people engaged in leisure

leisure linked catering

caters to airline passengers on flights caters to railway passengers on trains caters to passengers travelling on sea.

airline catering railway catering ship catering

various activities that are carried out in a restaurant to run the business. These include all activities involved in the preparation of food, customer service, cleaning, purchasing raw materials, accounting, reporting, etc.

restaurant operations

defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Food service distributors sell goods like small wares and foods.

food service or catering industry

responsible for the success of the food and beverage operations from a business point of view. responsible for compiling the menus (in consultation with the kitchen) to make sure that the required profit margins are achieved, -purchasing food and beverage items and staff recruitment and training. He ensures that the quality is an relation to the price paid is maintained.

Food and beverage manager

responsible for the overall organization of the administration of food and beverage service areas. They must coordinate a variety of activities, whatever the size or type of the outlet. Responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

restaurant manager

responsible for all the service staff in the restaurant and for seeing that all the preparation, service and clearing is efficiently carried out. In smaller establishments, he or she may also be responsible for taking reservations and for treating and seating guests. He controls that each crew member handles working material and equipment carefully and gives instructions whenever necessary.

head waiter/supervisor

responsible for the service of the station, or group of tables, He or she takes the orders and carries out the service at the table of the station, assisted in large establishment by less experienced and less knowledgeable staff.

Station/Captain Waiter

They perform duties each as plate’s service of dishes and the service of sauces, sometimes assisted in the simplest tasks by a trainee. Other cleaning and preparatory tasks are carried out by him

waiter

The assistant of the waiter in serving the guests. He helps in fetching and carrying items as required.

commis/trainee

responsible to welcome and greet the customer at the entrance and escorts them to their table.

receptionist

prepares/ services beverages according to prescribed standards.

bartender

responsible for the service of coffee. But in the classical service, there are only three members of the service team

barista

responsible for the following: •The setup of the station •Water, tea and coffee service. •Bread and butter service. •Clearing of soiled dishes, glassware and flatware from the tables. •Resetting of tables.

busser

Are sales representatives. They are responsible for the complete service of food and beverage, catering to all guest needs. Their job consists of three major aspects: •Represent the operation to the public •Sell foods and beverages and the dining experience to the guests. •Deliver what they promised (service skills).

server

primarily responsible for ensuring that the guests receive proper service, enjoy their meal and want to return. They achieves this goal by providing guests with the highest possible standard in service.

captain

person who takes the food and beverages orders from the guest and serves it to the guest and also takes care of the guest or we can say that he does anything to make the guest's dining experience memorable.

Food and Beverages (F&B) Service Personnel

appearance, poise, posture, and body language.

Physical projection

quality of speech, diplomacy and tact in the words and expression used, including tone, volume.

Verbal projection

practice of basic courtesy, tolerance for difficult guests and customers, compliance to service standards.

conduct and behavior

Cardinal is addressed as? An ambassador is referred to as? An archbishop, duke or duchess merits an initial? while other titled individuals, with the exception of royalty (“Your Royal Highness”) are addressed initially as? All others including knight, judges, military officers, priests are addressed as

Your eminence Your excellency Your Grace Your Lordship SIR

refers to public health conditions related to clean drinking water and adequate treatment and disposal of human excreta and sewage. It systems includes the capture, storage, transport, treatment and disposal or reuse of human excreta and wastewater.

sanitation

are unsafe working conditions that that can cause injury, illness, and death. These are the most common workplace risks. They include: Anything that can cause spills or trips such as cords running across the floor or ice.

safety hazards

the process of making your appearance neat and attractive

Grooming

When was the estaurants (from the French restaurer, to restore) first appeared

16th century, meaning “a food which restores, “and referred specifically to a rich, high flavoured soup

First restaurant in United states

(Jullien’s Restarator) opening in Boston in 1794

The oldest restaurant with contiguous operation in the United States

Union Oyster

Who launched their restaurant empire in 1888 in a tiny 15 stool lunchroom in central Philadelphia with $ 1,000 borrowed from a family member and a recipe for coffee. This was the first automat.

Mr. Joseph Horn and Mr. Frank Hardart

According to John Mariani, American food historian, the phrase “fast food” was first coined by

George G. Foster in 1848

first cafes (defined generally as places selling drinks and snacks) was established in

Constantinople in 1550. It was a coffee house, hence the word “café”.

server

Reed finals

Leah Jean Better · 28問 · 2年前

Reed finals