HRTE Unit 4 Foodservice
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | the business of making and serving prepared food and drink. Includes restaurants, hotels, clubs, catering, healthcare facilities, transportation centers, and cruise lines
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| commercial foodservice | show 🗑
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| quick-service restaurants | show 🗑
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| show | 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.
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| show | 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.
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| buffet | show 🗑
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| show | specializes in preparing food for customer to take with them to eat at home or elsewhere
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| full-service restaurant | show 🗑
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| show | emphasizes the highest quality in service, ingredients, decor, and atmosphere. Service is lavish and prices are high
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| casual dining | show 🗑
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| catering | show 🗑
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| noncommercial foodservice | show 🗑
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| in-house foodservice | show 🗑
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| show | the organization hires an outside company to run its food operation
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| show | the whole idea of the restaurant that distinguishes it from others. Includes the theme, target market, location, decor, ambiance, and service style
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| theme | show 🗑
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| show | also called atmosphere. is the feeling or mood associated with a particular place
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| show | consists of all of the people who could potentially buy what you are selling
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| show | 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.
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| show | 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
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| show | a list of food and beverage items served in a foodservice operation
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| fixed menu | show 🗑
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| market menu | show 🗑
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| appetizer | show 🗑
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| entree' | show 🗑
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| side dish | show 🗑
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| seating | show 🗑
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| open seating | show 🗑
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| show | when a table is held for a specific time and date
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| show | responsible for everything that happens in the front of the house
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| show | consists of the employees who interact directly with the customers such as, the manager, host or hostess, servers, bussers, and cashiers
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| back of the house | show 🗑
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| executive chef | show 🗑
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Created by:
janice ritchey
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