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HIP120: Finals Set
Terms in this set (22)
Deuxiéme Maître d` Hotel
the person who is responsible for one dinning room
Director du restraurant
the person who had complete charge of the restaurant, including the kitchen and dinning room staff
Five P`s of management
Prior, Planning,Prevents,Poor, Performance
Planning for anticipated business based upon previous history of the restaurant
A key person in the dinning room who greets the guests
a book where the day`s business history is recorded
Maître d` Hotel
The host of all dinning room
Maître d` Hotel de Carré
The host who had responsibility of section of the dinning room similar to the captain of today
The anticipated number of guests staying in the establishment on a certain night
The ability to say the right phrase at the right time without offending the guest.
The form needed to seat guests effectively is called ~, this form allows the host to keep track of how many guests have been seated at each station and what station should receive the next party.
Allows the host to seat guests in an organized manner. When all the tables are occupied and guests are waiting for a table.
est. wait time
It refers to the amount of time the host has estimated that the guests will have to wait for a table.
When the guest has been seated at the table.
Working the floor
It is phrase used in the restaurant business to mean that the host is circulating around the dining room, talking to guests, and assisting service staff.
The table can now be set for the next guest.
It refers to when the guests entered the restaurant.
Owning the Dining Experience
Everyone that comes into contact with the guest must take personal pride and responsibility to ensure a great dining experience.
Moment of Truth
Any time that a customer can pass judgement on the business.
A set of rules that apply when people make calls to others or when they are receiving a phone call.
An employee that a manager views as a customer.
any powerful or compelling emotion or feeling, as love or hate.
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