Chapter 4
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Created by:
gcastorena100 on November 3, 2011
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Description:
Thw Wolrd of Food and Beverages
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24 terms
Terms | Definitions |
|---|---|
 Food and Beverage Business | A business that prepares, packages, serves, sells, or provides food for people to eat; also called foodservice. |
| Foodservice | A business that prepares, packages, serves, sells, or provides food for people to eat; also called Food and Beverage Business. |
| Commercial Foodservice | A food and beverage business that competes for customers. |
| Restaurant | A business establishment where meals or refreshments may be purchased. |
| Quick-service restaurant | A restaurant that provides customers with convenience, speed, and basic service al low prices. |
| Fast-food restaurant | A quick-service restaurant that has counter where a person places his or her order and waits for it. |
| Cafeteria | Foodservice in which the food is displayed along a counter called a serving line, and customers walk along the line with trays and request food the want from the servers. |
| Buffet | Food displayed on tables; customers serve themselves. |
| Carryout restaurant | A restaurant that specializes in preparing food for customers to take with them to eat at home or anyehere else. |
| Full-service restaurant | A restaurant in which customers are seated at a table, give their oders to a server, and are served their food at the table. |
| Fine-dining restaurant | A restaurant that emphasizes the highest quality in service, ingredients, and atmosphere. |
| Casual dining restaurant | All full-service restaurants that are not in fine-dinging category. |
| Catering | The provision of food and service for a special event. |
| Institutional Foodservice | Foodservice provided to customers in an institution. |
| Institution | A place such as a school, hospital, the military, or prison. |
| In-house Foodservice | A foodservice run by the institution itself. |
| Contract Foodservice | Type of food service in which the institution hires an outside foodservice company to run its foodservice. |
| Foodservice within a consumer business | A food and beverage business that is located in a consumer business; sometimes called a food and beverage operation. |
| Restaurant Concept | The theme, target market, decor, ambiance, and service style of a restaurant. |
| Theme | A specific idea around which something is organized. |
| Ambiance | The feeling or mood associated with a perticular place. |
| Market | All the people who could potentially buy what is being sold. |
| Market Segment | A subgroup of a larger market with similar needs and wants for the product being sold. |
| Target Market | The market segment that you choose to target. |
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