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40 Cards in this Set
- Front
- Back
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Lodging Property
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A business that provides overnight accommodations
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Chain
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A business that has more than one location under the same name
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Recreation
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An activity that is done for rest, relaxation, and entertainment
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Franchise
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A franchise is the right to do business using the brand and products of another business.
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Customer
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Someone who purchases products or services from a business.
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Critical Moment
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A time when the guest's experience makes a bigger impact on the guests satisfaction than at other times.
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Political condition and its affect on hospitality
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Bad or dangerous political conditions discourage travel.
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Consumer Research
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Study of trends
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2 Categories of Food Service
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Commercial and Non-commercial
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Which countries played a part in the early role of Hospitality
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Greece, Egypt, and the Roman Empire
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Motels in the US
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The concept of a restaurant
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Is the whole idea of the restaurant or restaurant chain.
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Recreational food service
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Menu
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what is the game plan of a restaurant
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Who is served first at a restaurant
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women and children
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What are the basic styles of service?
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Quick Service and Full Service
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How do we serve food?
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lead with the left, remove with the right
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Priority Seating
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Call ahead seating
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POS System
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Point of Sale, computerized ordering system for restaurants
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Heart of the House
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BOH
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4 Segments of the Hospitality Industry
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Travel & Tourism, Lodging, F&B, and Recreation
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Examples of the F&B Industry
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Multi-unit Business
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Chain
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Lodging Property
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A place to sleep
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Exec Chef, Sous Chef, Stewart and Cooks
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BOH Employees
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Personal Hygiene
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Grooming and the Hospitality Industry
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Egypt and Hospitality contribution
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Cruises and Souvenirs
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Diversity in the workplace
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Social Trends
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Lifestyle Trends
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4 types of Commercial Food Service
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Fast Food, Cafeterias, Buffets, Fine Dining
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Institutional Food Service
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Schools, Hospitals, and Prisons
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3 aspects of Food Service Preparation
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3 Styles of Seated Service
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Casual, Fine Dining,
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The Menu
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3 ways of pricing menu items
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ala carte, table dhote, and combo
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Front of the House Staff
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Back of the House
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Kitchen Manager, Chef, Sous Chef, Stewart
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Sous Chef
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Second in command in the kitchen
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General Managers responsibilities
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