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Chapter 10 prostart
Vocab
| Question | Answer |
|---|---|
| meal on one plate and brought directly to table by server | American service |
| dress hygiene and behavior | appearance |
| server in training | apprentice |
| use for clear soups and broths...rounded head | bouillon spoon |
| plate for spilt jams and condiments | bread and butter plate |
| assist with cleaning and resetting | busers |
| used for soft food items | butter knife |
| 3 tines | cake fork |
| server area of 15-25 people assists waiter | captain |
| plates not directly touching food | chargers |
| dinnerware | china |
| smaller than soup and sauce spoons | coffee spoon |
| surveys completed by customers noting satisfaction of service | comment cards |
| attracts customer from one place to another | competetive advantage |
| creates strong 1st impression | customer interaction |
| broader tine that cuts througn cake like a knife | dessert fork |
| used for main course vegetables and pasta | dinner fork |
| used for all entrees and main courses | dinner knife |
| 10-12 in long across | dinner plate |
| includes mugs and cups | drinking glasses |
| family style dining | English service |
| smaller than a coffee spoon | espresso spoon |
| simplest and least expensive | family style dining |
| small bowl filled with water and a citrus slice to cleans hands | finger bowl |
| impression made withing seconds of meeting a person | first impression |
| used for eating fish | fish fork and knife |
| person in charge of operation during particular shift | floor manager |
| consist of customers that meet as a group to talk about improvements | focus groups |
| assist with bringing food from kitchen to table | food runners |
| elegant and expensive | French service |
| 1-2 years of experience and works with captain | front waiter |
| jagged edges | grapefruit spoon |
| special lip or spout to prevent spillage | gravy boat |
| provides 1st impression | greeter |
| tableside cart in French service | gueridon |
| responsible for service in particular area | headwaiter |
| interaction between guest and host | hospitality |
| responsible for management of service | maitre d'hotel |
| shallow bowl for relishes and dipping sauces | monkey dish |
| made from thick glass or ceramic | mugs |
| hired to visit and report on experiences and impressions | mystery shoppers |
| do it yourself service | quick service |
| warming unit | rechaud |
| most formal food service...all food is made in kitchen | Russian Service |
| used for delicate food | salad fork |
| plate for delicate foods | salad plate |
| for sauces | sauce spoon |
| work behavior and actions of restaurant and its employees | service |
| napkins silverware cups saucers menus | service station |
| serve food | serving utensils |
| crack lobsters and crabs | shell crackers |
| small thin forks | snail forks |
| plate with indentations | snail plate |
| specialized utensil for holding shell to prevent slippage | snail tongs |
| no flat edge and often has a lid | soup bowl |
| flat around edge with dip in middle | soup plate |
| large with oval head | soup spoon |
| sharp serrated blade | steak knife |
| recommended additional or different items. key to successful retail | suggestive selling |
| long handle | sundae spoon |
| open ended questions | surveys |
| american french english and russian | traditional service |
| large covered bowl for soup | tureen |
| large decorative plate | underliner plate |
Created by:
ssteinmetz1
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