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HIP120 Midterm Set
Terms in this set (55)
Guest who are time crunched - work long hours; busy with their stressful jobs
Guests who patronize the restaurant because they are not in the mood to cook
The development and application of sanitary measures for public health, it also means that the wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease-causing or other-wise harmful agents
HACCP (Hazard Analysis Critical Control Point )
A system enables an operation to identify the foods and procedures most likely to cause illness
The transfer of harmful micro-organisms from one item of food to another by means of a nonfood contact surface (human hands, utensils, equipment), or directly from a raw food to a cooked one
is the local authority who provides the permits to restaurants to operate in the local communities and monitored the health laws set by the each state are been abided by restaurants management .
to view the business from the guests perspective.
Quality, Service and Cleanliness
This person takes orders and service people serve meals. Found in elegant restaurants with higher priced menus.
Wine Steward (Sommelier)
Responsible for suggesting and serving wines to all guests.
Must be knowledgeable about which wine complements which food
Sections of the dining room with 12-24 seats
Method of service where staff is rotated among all stations on a daily basis
Individual Service Person Method
Method of service where a service person provides service to guests at an assigned station (12-24 seats).
A method of service where a captain is responsible for a double or triple station.
Wine that complements foods that are hearty. Glasses of this wine should be half filled and placed on the table
This wine is generally served with lighter dishes. Glasses of this wine should be filled ¾ to the top.
This wine is used mostly for celebration. Pour this wine so that bubbles and foam do not overflow the glass.
Necessary jobs that must be done by the service staff with the understanding that the guest is still the most important responsibility
Traystand or Trayjack or sidestands
This has two legs that open up
a cloth support that holds it together and supports something on top.
This service method allows service people with the most seniority to have the best stations. It is used in restaurants where guests dine daily at the same restaurant. Guests have standard reservations for the same table and want the same service person every day
Busperson or Busser
This person is an assistant to the service person.
The act or manner of serving food or drink.
Something used to carry food and plates to and from the guest
to make the guests feel at home, the service person should:
1. Make guests feel welcome
2. Address the guests by name (if possible)
This is called:
When new employees follow and observe trainers, this is called...
This type of guest wants to spend time with their family and friends
The type service where people carry plates from the kitchen to the dining room.
An abbreviation formed from the first letters of other words and pronounced as a word (e.g., MBWA, ACICS)
To be everywhere at the same time.
Management By Walking Around
Training or development in which a senior or competent server supports an inexperienced or less competent server.
Something that is used as an insulator for serving hot plates
and for cleaning up spills.
This type of guest craves a menu item or is not in the mood to plan a meal and cook for themselves.
In the Weeds
A phrase often stated or shouted by a staff member in the kitchen or dining room to explain that the volume of business they must receive overwhelms them
Ability to anticipate the play (service need)
When a trainer checks to see if new servers are following their directions. Occasionally the trainer will correct mistakes.
Maslow's hierarchy of needs
Motivation theory which describes five levels of basic human needs (motivators) that must be satisfied in a strict sequence starting with the lowest level).
What are the levels for "Maslow's hierarchy of needs"?
Physiological, Safety, Love/Belonging, Esteem, Self Actualization
Serving food and drinks in the correct manner to the guest
Front of House
The areas of a restaurant open to the public or public view, such as the lobby, bar, and dining room.
an extreme, often life-threatening allergic reaction to an antigen to which the body has become hypersensitive to.
Restaurant "shorthand" for menu items.
Having the guests feel confident in the knowledge of the service person.
The chef's (Cook's) special dish for the day. Another word for this is the "Special of the Day" or "The Special". This item is not on the menu.
When the restaurant runs out of menu items, this is what they are called.
Slang for "duplicate check". A duplicate food order (check) is kept at the table.
fire the table
Tell the kitchen the table is ready and the chef will start to cook the next dish.
Point-of-Sale (POS) systems
This system helps the restaurant to determine the time and place where a transaction is completed. It is the point at which a customer makes a payment to the restaurant for food.
A brand of POS system
Any plate used to hold a bowl. You always use a beverage napkin to keep the bowl from sliding.
System used to tell service staff where a guest is seated when you don't know who the food needs to be served to. You use a "focal point" such as a clock or something else to use this system.
A La Carte
Listing or serving food that can be ordered as separate items, rather than part of a set meal.
Adding a few roses cut from carrots to make a dish pretty
Looking at your business from the guest's perspective.
20 percent of the customers are responsible for 80 percent of the business revenue
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