Hospitality Management 2
Order by
14 terms
Terms | Definitions |
|---|---|
 market segment | subgroup of customers who share a specific set of needs and expectations |
| concepts | elements of a food service operation that contribute to its function and a complete and organized unit service the needs and expectations of its guests |
| sommelier | a person trained in serving and selling fine wines |
| temperature danger zone | 40-140 degrees |
| shared location plan | when a chain combines with another business |
| exepditer | "expo" helps keep food orders together and works as a liaison between servers and cooks |
| beer | fermeneted malt beverage |
| lager | clear and light bodied beer |
| ale | more bitter beer |
| stout | very dark ale with sweet, strong flavor |
| spirits | distilled and fermented beverage made from grains |
| proof | 2 times the percentage of alcohol |
| jigger | bar tending tool to measure liquor |
| spot light system | way to determine if someone drank too much |
First Time Here?
Welcome to Quizlet, a fun, free place to study. Try these flashcards, find others to study, or make your own.