Vocabulary terms
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| Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. | aboyeur
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| Apartment style facilities offered at midmarket prices. | all-suite properties
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| A service or product provided to guests for their convenience, either witth or without an additional fee. | amenity
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| The most widely recognized rating service in the U.S.; it uses a diamond system in judging overall quality. | AmericanAutomobile Association's AAA Tourbook
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| 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
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| Cater to guests looking for quaint, quiet accommodations with simple amentities. | bed and breakfast
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| A coffeehouse usually offering pastries and baked goods | cafe'
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| An assembly line process of serving food quickly and cheaply without the need for servers | cafeteria
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| A group of restaurants owned by the same business organization | chain
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| A mark of respect and distinction that describes a professional cook who has reached the position through hard work and didication to quality. | chef
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| 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
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| Businesses that opperate foodservice for companies in the manufacturing or service industry. | contract feeding
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| A gathering of people, all of whom have something in common. | convention
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| Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. | convention centers
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| Clean low priced accomodations primarily designed for raveling sales people, senior citizens, and families with modest incomes.t | economy lodging
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| A person with a refined taste for food and wine | epicurean
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| Large shows, open to the public, that highlight a particular type of product or service. | expositions
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| Employees who serve guests directly. Positions include managers, assistant managers, host/hostess, cashiers, bar staff, serving staff, and busers. | front of the house
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| 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
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| A lover of fine food and drink. | gourmet
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| Associations of people with similar interests or professions. | guilds
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| An elaborate and refined system of food preparation. | haute cuisine
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| The services that people use and receive when they are away from home. examples are restaurants and hotels | hospitality
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| A system designed by Escoffier that assigns certain responsibilities to kitchen staff. | kitchen brigade system
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| Private clubs for the ancient Greeks that offered food to members. | lesche
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| Hotels that offer top of the line comfort and elegance. | luxury properties
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| 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
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| These fall somewhere between the full service and econmy sectors. Also known as tourist class properties. | mid-priced facilities
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| A major American rating resource that rates properties with a five star system. | Mobile Travel Guides
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| Typically either structures built to memorialize soething or show historical significance. | monuments
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| Process of making milk safer to drink by heating it to a certain temperature to destroy harmful bacteria. | pasturization
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| Establishments that catered to travelers, traders, and visiting diplomats. | phatnai
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| 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
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| This technolgy can serve a variety of functions by which managers and staff can improve guest experiences. | Property Management System software
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| Keeps food from spoiling quickly and also helps to feed larger numbers of people. | refrigeration
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| Locations that feature extensive facilities for vacationers looking for recreational activities and entertainment. | resorts
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| 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
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| When one kitchen prepares food that is then shipped to other locations to be served. | satellite/commissary feeding
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| Employees at a manufacturing or service company who are also utilized for food service. | self operators
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| Featured industry manufacturers exhibit, advertize, and demonstrate their products at these shows. | trade shows
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| The combination of all of the services that people need and will pay for when they are away from home. | travel and tourism
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| A consumer based guide that rates restaurants on four qualities: food, decor, service, and cost | The Zagat Survey
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