1.
"The Danger Zone" of temperature: 41 F - 140 F which allows foodborne organisms to grow.
2.
(TQM) Total Quality Management: program that involves all employees in developing guest service standards and methods to ensure employees meet guest expectations.
3.
4 Methods of Placing Kitchen orders: 1. Server calls order in a clear voice; 2. Written orders placed on a spindle with new orders to right; 3.Designated kitchen employee reads the order aloud; 4. Computer entries.
4.
5 categories of cooking used in food prep: Dry heat-baking, roasting, and broiling; Moist Heat- foods with liquids; Frying-browns by sauteing or flip frying, pan frying, griddle frying, deep frying, or pressure deep frying; Combination Cooking Method-first three methods in a sequence or in the same pot- stewing, braising, pot roasting, and fricasseeing; Liquid Food Extracts-foods have been simmered in liquids to create broth or stock.
5.
A promotion: purposefully causeing interest to further the growht and acceptance of the item through special activities.
6.
Accounts payable: monies owed by the business.
7.
Accounts receivable: monies owed to the business.
8.
Art of service: Assisting and serving customers so that they enjoy themselves.
9.
Back of the house in food service: include food preparation areas, food receiving and food storage areas.Banquest or catering changing room arrangements and decoration. Storage and management of equipment and supplies for banquets.
10.
Back of the house in lodging: refers to departments that are not usually seen by guests. Includes housekeeping and engineering.
11.
Cater to long-term guests: all-suite hotels, residential hotels, extended-stay hotels,condominium hotels, institutional housing.
12.
Cater to short-term guests: commercial hotels, luxury hotels, resort/gaming hotels, motels, motor inns, bed and breakfasts, conference centers.
13.
Catering contract: final details and pricing signed by the client.
14.
Catering proposal: detailed description of services offered and their prices for an event presented to the client.
15.
Chief Engineer: responsible for maintenance and repair of facilities.
16.
Commercial food service: foodservice which compete for customers in an open market.
17.
Common terms for lodging operations: Inn, hotel, motel, motor hotel, and motor lodge.
18.
Computerized systems: reduce the amount of paper to be managed.
19.
Conversion formula to enlarge a recipe: Desired yield/Original yield= Conversion Factor
Multiply the Conversion Factor by quantity of each ingredient in original recipe to get new quantities, ie, Conversion Factor/Original Quantity = New Quantity
20.
Difference between tools and utensils: Tools are used in all aspects of food preparation; utensils are containers used to hold foods such as bowls, pots, pans, pitchers.
21.
DRV: Daily Recommended Value-standards for food labeling values for food components and nutrients, such as cholesterol, fat, and fiber.
22.
Duties of executive chef: supervises kitchen staff, food quality and food cost, kitchen safety, prep lists, mise en place.
23.
Ecotourism: tourism segment that includes learning about nature and the environment.
24.
Emotional and social needs met by food: security, acceptance, love, business, family.
25.
Empathize with the guest: put oneself in antoher's place and understand his or her feelings.
26.
Entrepeneur: someone who organizes, manages and asumes the risks of a new business.
27.
Expediter: Person who works in front of the pss-through window assembling orders before taken to customers.
28.
Face-to-face meetings: business executives preference for meetings.
29.
Falls and cuts: most common job-related accidents.
30.
FDA: federal agency requiring truthful and informative labeling of products.
31.
Five legal forms of business ownership: sole proprietorship;general partnership;limited partnership;corporation;subchapter S corporation.
32.
Franchiser: exlcusive owner of the franchise's trademark name adn service an is the franchise's parent company.
33.
Free standing food and beverage: operations not associated with a lodging operation.
34.
Front of the house in food service: include dining rooms, banquest halls, snack counters, and beverage outlets.
35.
Front of the house in lodging: refers to departments that are seen by guests. Includes management, service, front office, accounting, cedit, security, human resources, sales, and reservations.
36.
Front office department: responsible for reservations, registration, room assignments, room status, payment collection, telephone operation, departmental bookkeeping, and deposits.
37.
FTC: federal agency that investigates unfair methods of competition in business.
38.
Full service: Lodging operations with food and beverage.
39.
Functions of food: to provide body with fuel to create heat and energy; builds, repairs and maintains the body.
40.
Good Samaritan Law: Guarantees that one who sees a person in serious danger because of negligence of another cannot be charged with contributory negligence when risking his own life to attempt to rescue, provided the attempt is not recklessly made.
41.
Hospitality industry definition for technology: process of converting raw materials into a service.
42.
Human resources: the business of managing the most important resource used by a business-people.
43.
Institutional food service: foodservice which serves a captive audience.
44.
Key control: a major part of guestroom security.
45.
Key principles of plating food: Remove moisture and grease; create a picture with the food.
46.
Kitchen brigade: division of kitchen staff into special areas for different tasks and responsibilities created by Chef Escoffier.
47.
Leaching: loss of vitamins and minerals to water.
48.
Light on Foods: speeds oxidation causing loss of nutrients.
49.
Limited service: Lodging operations without food and beverage.
50.
Manipulation techniques: chopping and peeling, change food from its original state, especially Vitamin C.
51.
Market segmentation: divides and classifies types of cutomers and their needs in order to tailor services, locations, products and prices to their needs.
52.
Market segments: Smaller, identifiable groups of customers or guests who share a specific set of needs or expectations.
53.
Marketing plans: these established goals to attract cutomers, stay ahead of competitors, and be profitable.
54.
Maslow's Hierarchy needs supplied by hospitality operations: shelter, rest, food and nourishment-basic physical needs/and safety and security.
55.
Members of a kitchen brigade: Executive Chef, Sous Chef, Cook, Assistant Cook, and Salad Maker.
56.
Menu specifications: called purchase specifications or specs, are statements that describe characteristics of a food product, ingredient, or dondiment used by food operations.
57.
Microwave cooking: method of cooking that uses electromagnetic energy to create heat and loses fewer nutrients.
58.
Mise en place: Everything ready- assemblage oall cooking utensils, equipment, and ingredients for cooking.
59.
Motel: name developed as automobiles became widely used in California in 1925.
60.
Owner-managed businesses: run by owner but owner also hires a supporting staff of employees.
61.
Owner-operated businesses: services are provided by owner and do not have payrolls.
62.
Price level classifications of lodging: Luxury;First-class/upscale; mid-scale motor hotels; budget/economy
63.
Public relations: communication designed to influence opinion and promote a favorable image, goodwill, or prestige for a company, organzation, or individual.
64.
Publicity: informaton about a person, place or thing that is prepared as a news item.
65.
Rack rate: price of a sleeping room used as the benchmark quotation.
66.
RDA: Recommended Dietary Allowances for Americans- nutrient standards for maintenance fo good nutrition.
67.
RDI: Reference Daily Intake standards set for for protein, vitamins and minerals.
68.
Res ipsa loquitor: "the thing speaks for itself"- the use of circumstantial or indirect evidence of negligence to impose liability.
69.
Retirement age adults: growing target market which food services are modifying to accomodate.
70.
Revenue center: department that directly produces income for the business.
71.
Scales for food service: "spring-type" for dry ingredients;" balance" for weighting batters and mixes; "portion" for weighing portions of food and rolls: " baker's" for ingredients or scaling dough.
72.
Shape of a plate: emphasizes and supports the composition of food.
73.
Six essential nutrients: protein, carbohydrates,fats, vitamins, minerals,and water.
74.
Stir-frying: method of cooking that uses very little fat.
75.
Support center: areas of a business that don not generate revenue, but provide support to the revenue center so they remain profitable.
76.
Technology has impacted food service's: information management.
77.
The City Hotel: company constructed hotel in New York City, 1794.
78.
Theme: a subject around which decor, food, menu,etc are planned.
79.
Three accounting positions: controller, auditor, credit manager.
80.
Total compensation package: wages, salaries, bonuses and benefits paid.
81.
Trend: a direction or tendency that a significant number of individuals appear to be following.
82.
Trends affecting hospitality industry: againg of American population; changes in income, and changes in family.
83.
Universal design: design of products and environmnets that are usable by all people to the greatest extent possible.
84.
USDA: federal agency that establishes and enforces food product standards.
85.
Yield management: technique used to maximize room revenue using supply and demand.
