Buffet service - correct answer A typically large assortment of foods attractively arranged for self-service by guests
Cart service - correct answer
... [Show More] A table service style in which specially trained staff members prepare menu items beside the guests tables using a cart; the food is prepared and plated on the cart, then served to guests. Also called French Service
Family-style Service - correct answer A table service style in which servers take on large platters or in large bowls from the kitchen and deliver it to guests tables; the guests at each table then pass food around their table, serving themselves. Also called English Service
Garnishes - correct answer Decorative, edible food items that accent food on the plate. They add color, form, and texture
Gueridon - correct answer a cart or rectangular table mounted on wheels with work space, shelves, and a heating unit ( rechaud); used for table side food preparation in a car service
Mise en place - correct answer A french term that means " put everything in place"
Plate Service - correct answer A Table service style in which fully cooked menu items are individually produced, portioned, plated and garnished in a kitchen, then carried to each guest directly. Also called American Service.
Platter service - correct answer A Table service style in which servers carry platters of food to the dinning room and present them to guests for approval. Servers then set hot plates in front of each guest and place the food platters onto the plates . Also called Russian service.
Point-of-sale (POS) System - correct answer A computer network of pre-check terminals and electronic cash registers that keep track of guest orders through order placement, order production and guest payment
Rechaud - correct answer A portable heating unit used for p¡food preparation on the cart or guerdidon in a cart service.
Scramble system - correct answer A system used for cafeterias and buffets in which guests go to separate stations for their food rather then wait in a single line.
Service trays - correct answer Platters used by food and beverage personal to transport food, dishes, and equipment.
Show plate - correct answer Often ornately designed with the organizations logo or made from fine china, pewter, or other attractive material, this plate enhances the table presentation when guests first arrive. Also called base plate. the plate holding the entree and other food items are placed on top of the show plate.
Side station - correct answer a service stand in the dinning area that holds equipment and service supplies for easy access by servers and other staff members. Also called the server station, sidestand or workstation.
What are typical responsibilities and concerns of top managers, middle managers and supervisors? - correct answer Top managers are concerned with long-term plans and goals.
Middle managers are concerned with short term goals and supervise lower level managers or supervisors
Supervisors are concerned with sort term goals.
What type of production positions are commonly found in food and beverage operations? - correct answer Production personal:
Chefs
cooks
assistant cooks
pantry service assistance
stewards
storeroom and receiving staff
bakers
what type of service positions are commonly found in food and beverage operations? - correct answer Service personal:
Dinning room managers
hosts
restaurant servers
banquet servers
bus-persons
bartenders
beverage servers
cashiers/checkers
How can trust in work relationships be fostered? - correct answer Showing how dependable one can be.
What are some ways food service staff members can display telephone courtesy to callers? - correct answer Smile when they talk.
Speak clearly into the receiver and avoid speaking too rapidly.
Use proper grammar and diction.
Answer phone promptly.
Refrain from putting the caller on hold for more than one minute. [Show Less]