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HRTE Unit 4

HRTE Unit 4 Foodservice

TermDefinition
foodservice the business of making and serving prepared food and drink. Includes restaurants, hotels, clubs, catering, healthcare facilities, transportation centers, and cruise lines
commercial foodservice consists of food and beverage businesses that compete for customers
quick-service restaurants A major feature includes self-service, provides customers with convenience, speed and basic service at low prices. include fast food, cafeterias, buffets, and carryout restaurants
fast food restaurant also called quick-service, generally has a counter where you place your order and wait for it and either take it to a table or carry it out with you.
cafeteria is a foodservice in which the food is displayed along a counter called a serving line. The customers take trays and walk along the serving line, where servers are stationed.
buffet consists of food displayed on tables. servers keep the displays of food stocked with food items. customers walk around and serve themselves.
carryout restaurant specializes in preparing food for customer to take with them to eat at home or elsewhere
full-service restaurant is a restaurant in which customers sit at a table and give their orders to a server, who brings their food to the table.
fine dining emphasizes the highest quality in service, ingredients, decor, and atmosphere. Service is lavish and prices are high
casual dining a type of full-service restaurant that is affordable and frequently visited. often includes single-item, ethnic and family restaurants usually ranges from completely casual to somewhat formal
catering the provision (supplying) of food and service for a special event
noncommercial foodservice is a foodservice operation that is supported or subsidized (financed) by a host company or organization, often found in schools, hospitals, and places of employment
in-house foodservice foodservice operation that is run by the institution itself, rather than using an outside contractor or business.
contract foodservice the organization hires an outside company to run its food operation
restaurant concept the whole idea of the restaurant that distinguishes it from others. Includes the theme, target market, location, decor, ambiance, and service style
theme a specific idea around which something is organized. includes decor, uniforms, type of food, and look of the menu
ambiance also called atmosphere. is the feeling or mood associated with a particular place
market consists of all of the people who could potentially buy what you are selling
market segment a subgroup of the larger market that has similar needs and wants for the product you are selling. customers might be grouped based on: age, interests, activities, etc.
target market the market segment whose needs you strive to meet. This is a large part of the restaurant concept. Example, target market for Hard Rock Cafe' includes customers who like rock music
menu a list of food and beverage items served in a foodservice operation
fixed menu the same foods are offered everyday and rarely changes
market menu changes with the availability of food products. Takes advantage of foods that are in season
appetizer a small portion of food served before a meal
entree' main course of a meal
side dish usually a portion of food that goes with the entree'
seating the process of finding seats for customers
open seating customers are seating on a first come, first served basis
reservation when a table is held for a specific time and date
restaurant manager responsible for everything that happens in the front of the house
front of the house consists of the employees who interact directly with the customers such as, the manager, host or hostess, servers, bussers, and cashiers
back of the house consists of employees who do not interact directly with the customer such as, kitchen manager, chef, office staff, food prep workers, dishwashers, and purchase and receiving workers
executive chef is the top manager in a restaurant or hotel kitchen responsible for everything related tot he kitchen and food preparation
Created by: janice ritchey
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