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Chapter 1 prostart

Vocabulary terms

QuestionAnswer
Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. aboyeur
Apartment style facilities offered at midmarket prices. all-suite properties
A service or product provided to guests for their convenience, either witth or without an additional fee. amenity
The most widely recognized rating service in the U.S.; it uses a diamond system in judging overall quality. AmericanAutomobile Association's AAA Tourbook
Employees who work outside the public space. Examples are chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. back of the house
Cater to guests looking for quaint, quiet accommodations with simple amentities. bed and breakfast
A coffeehouse usually offering pastries and baked goods cafe'
An assembly line process of serving food quickly and cheaply without the need for servers cafeteria
A group of restaurants owned by the same business organization chain
A mark of respect and distinction that describes a professional cook who has reached the position through hard work and didication to quality. chef
A branch of foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. concessions
Businesses that opperate foodservice for companies in the manufacturing or service industry. contract feeding
A gathering of people, all of whom have something in common. convention
Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. convention centers
Clean low priced accomodations primarily designed for raveling sales people, senior citizens, and families with modest incomes.t economy lodging
A person with a refined taste for food and wine epicurean
Large shows, open to the public, that highlight a particular type of product or service. expositions
Employees who serve guests directly. Positions include managers, assistant managers, host/hostess, cashiers, bar staff, serving staff, and busers. front of the house
Properties that cater to travelers in search of a wide range of conveniences. exaples are swimming pools, fitness centers, room service, etc... full service properties
A lover of fine food and drink. gourmet
Associations of people with similar interests or professions. guilds
An elaborate and refined system of food preparation. haute cuisine
The services that people use and receive when they are away from home. examples are restaurants and hotels hospitality
A system designed by Escoffier that assigns certain responsibilities to kitchen staff. kitchen brigade system
Private clubs for the ancient Greeks that offered food to members. lesche
Hotels that offer top of the line comfort and elegance. luxury properties
A rating sh a five star systemystem better known in Europe than the United States that rates restaurants from one to three stars. Michelin Guide
These fall somewhere between the full service and econmy sectors. Also known as tourist class properties. mid-priced facilities
A major American rating resource that rates properties with a five star system. Mobile Travel Guides
Typically either structures built to memorialize soething or show historical significance. monuments
Process of making milk safer to drink by heating it to a certain temperature to destroy harmful bacteria. pasturization
Establishments that catered to travelers, traders, and visiting diplomats. phatnai
Point of sale or point of service referring computer or the place where some sort of transaction occurs. a computer or linked group of terminals POS system
This technolgy can serve a variety of functions by which managers and staff can improve guest experiences. Property Management System software
Keeps food from spoiling quickly and also helps to feed larger numbers of people. refrigeration
Locations that feature extensive facilities for vacationers looking for recreational activities and entertainment. resorts
In 1765 a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health restoring properties. He called his cafe a restorante, the origin of our modern word restaurant. restorante
When one kitchen prepares food that is then shipped to other locations to be served. satellite/commissary feeding
Employees at a manufacturing or service company who are also utilized for food service. self operators
Featured industry manufacturers exhibit, advertize, and demonstrate their products at these shows. trade shows
The combination of all of the services that people need and will pay for when they are away from home. travel and tourism
A consumer based guide that rates restaurants on four qualities: food, decor, service, and cost The Zagat Survey
Created by: ssteinmetz on 2011-03-17



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