Restaurant Management 1 > 2 > Flashcards

2 Flashcards

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1
Q

What is a restaurant?

A

A retail establishment that serves prepared food to customers.

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2
Q

What are the key ‘players’ in the hospitality industry?

A
  • The guest (tourists or locals)
  • The service provider (restaurant/hotel)
  • The server
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3
Q

What is the primary function of a restaurant?

A
  • Provide food and beverage attractively
  • Create a pleasant environment
  • Make a profit
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4
Q

Define a cafeteria.

A

A restaurant serving mostly cooked or ready-to-eat food arranged behind a food-serving counter.

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5
Q

What characterizes fast-food restaurants?

A
  • Emphasis on speed of service
  • Low cost
  • Counter service
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6
Q

What is a casual dining restaurant?

A

A restaurant that serves moderately-priced food in a casual atmosphere with table service.

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7
Q

What are family style restaurants?

A

Restaurants with a fixed menu and price, typically with communal seating.

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8
Q

What defines specialty restaurants?

A

Restaurants that specialize in particular multicultural cuisines, such as Asian or Indian.

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9
Q

What is the role of a restaurant manager?

A

Responsible for overall restaurant operations and staff training.

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10
Q

What is the function of a captain in a restaurant?

A

In charge of the service staff, ensuring pre-preparation duties are completed.

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11
Q

What does a wine waiter/sommelier do?

A

Responsible for the service of alcoholic drinks and must have good beverage knowledge.

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12
Q

What is a conventional foodservice system?

A

A system where ingredients are assembled and food is produced onsite.

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13
Q

What is a centralized (commissary) foodservice system?

A

Food is prepared in one location and transported to satellite kitchens.

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14
Q

Describe the ready-prepared foodservice system.

A

Food is produced onsite, chilled or frozen, then reheated and served later.

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15
Q

What is the assembly-serve foodservice system?

A

Food is purchased, stored chilled or frozen, portioned, reheated, and served.

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16
Q

What are the two types of restaurant reservations?

A
  • Manual reservation
  • Online reservation
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17
Q

What is the main purpose of reservations?

A

To provide convenience and security for guests.

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18
Q

List types of bookings that may require reservations.

A
  • Accommodation
  • Aircraft
  • Cruise ships
  • Coaches or buses
  • Limousines
  • Day/extended tours
  • Dining and meal reservations
  • Entertainment
  • Tourist attractions
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19
Q

How can reservations be received?

A
  • Over the telephone
  • In person
  • Mail
  • Email
  • Fax
  • Internet
  • Third party reservations
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20
Q

What are some tips for taking table reservations?

A
  • Answer promptly and clearly
  • Ask pertinent questions
  • Accurately record data
  • Confirm reservations
  • Provide additional information
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21
Q

True or False: The conventional foodservice system is the most common in foodservice.

A

TRUE

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22
Q

True or False: Food in the ready-prepared foodservice system is produced onsite and served immediately.

A

FALSE

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23
Q

True or False: A family style restaurant serves food in a casual atmosphere.

A

TRUE

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24
Q

Fill in the blank: The role of a restaurant host is to _______ guests.

A

[meet, greet and seat]

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25
What is the importance of telephone ethics in reservations?
They ensure efficient communication and uphold service standards.
26
What do hotels often specialize in?
Certain types of food or a unifying theme ## Footnote Often, this theme can be entertaining.
27
What is the primary role of service personnel in a restaurant?
To ensure guest satisfaction and help the restaurant make a profit.
28
What is the most common method for taking reservations?
Over the telephone.
29
What should a telephone operator do when answering calls for reservations?
Be friendly and accommodating.
30
How should a telephone operator greet a caller?
By stating the name of the establishment and asking how they can help.
31
What should be confirmed when taking a reservation?
Name, date and time of arrival, number of people, and contact number.
32
Fill in the blank: A restaurant is a ______ that serves prepared food to customers.
[retail establishment]
33
What is the purpose of an Online Reservation System?
To use the internet through a website for reservations.
34
What does a Manual Reservation System depend on?
A host or hostess to record reservation details.
35
List the basic types of tableware.
* Flatware * Glassware * Chinaware
36
What is a Dinner spoon used for?
Main course.
37
What is a Bouillon Cup designed for?
Serving broth-based soups.
38
What type of glass is a Champagne flute used for?
Champagnes or sparkling wines.
39
True or False: A Lowball glass is used for serving cocktails with many ingredients.
False.
40
What is the function of a Water goblet?
Used for serving water.
41
What is a Pilsner glass designed to showcase?
Light beers, particularly pilsners.
42
What material is a Table Napkin made from?
Cloth.
43
What does the term Mise-en-place mean?
Everything in place.
44
What is the purpose of sanitation measures during Mise-en-place?
To ensure clean and sanitized service equipment.
45
List the items that should be included in the cleaning and polishing process for tableware.
* Plates * Glassware * Flatware
46
What should be done with damaged tableware?
Remove it from service and record it.
47
What are Tent Cards used for in a restaurant?
To show the menu or specialty of the day.
48
What should be checked daily for cleanliness and condition on a sideboard?
Items placed on the sideboard.
49
Fill in the blank: Service staffs are expected to handle equipment gently and ______.
[carefully]
50
What are the main factors causing breakages of tablewares?
* Mechanical Impact * Thermal Shock * Improper Handling * Inattentiveness * Environmental Factors
51
What is the purpose of a Silver food cover?
To cover a dish until it is served.
52
What should be done to cutleries after they have fallen on the floor?
They should never be set up or returned to the station.
53
What is a Margarita Glass used for?
Serving champagne cocktails and Margaritas.
54
What is a Dinner plate used for?
Serving the entrée dish or main course.
55
What is the role of a Water pitcher in a restaurant?
Used for serving service water.
56
What should be done with wares after use regarding washing?
Wash within 30 minutes.
57
What is the main role of Lea as a newly hired server?
Meet the expectations of her supervisor.
58
What should be used to avoid direct hand contact when setting up cutleries?
A tray or plate underlined with table cloth.
59
What is the purpose of table tents in a dining setting?
To promote products and services or discounts ## Footnote Table tents may also serve as place cards and can be color coordinated for events.
60
Who is Lea in the context of the restaurant?
A newly hired server on probation for one month ## Footnote Lea needs to meet the expectations of her supervisor.
61
What is one of Lea's tasks regarding tableware?
Clean, wipe, and put all tableware and dining room equipment in their proper places.
62
What should Lea check before service begins?
The cleanliness and condition of all tables, tableware, and dining room equipment.
63
Fill in the blank: Mise-en-place means _______.
[everything in place]
64
What does Mechanical Impact refer to?
Contact of glasses with other equipment and hard surfaces.
65
True or False: Lea should prepare clean and dry wiping clothes and keep those for utensils separate from those for hands and tables.
T
66
What should be done with damaged items in the restaurant?
Check for damages and remove them from service.
67
What is one way to avoid leaving finger marks on cutleries and glassware?
Use trays or secure them inside a cloth napkin.
68
What equipment should Lea turn on and prepare in the dining area?
Electrical appliances like coffee pots, teapots, and plate warmers.
69
Fill in the blank: Lea must refill _______ and sauce bottles.
[condiments]
70
What should be recorded in the breakages and losses report?
Damage items that are removed from service.
71
List two embellishments that can be used on table tents.
* Ribbon * Glitter * Silk flowers * Beads * Pearls
Restaurant Management 1
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