Prostart Year One Exam (Chapters 1-10) Questions & Answers (GRADED A+)
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Course
Prostart Year One
Institution
Prostart Year One
concept - ANSWERA restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor.
contract feeding - ANSWERsituation in which an outside contractor manages and operates the employee dining facilities for a business or company
self operators - ANSWERcompanies that...
Prostart Year One Exam (Chapters 1-10) Questions & Answers (GRADED A+)
concept - ANSWERA restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor.
contract feeding - ANSWERsituation in which an outside contractor manages and operates the employee dining facilities for a business or company
self operators - ANSWERcompanies that operate their own foodservice operations
travel and tourism - ANSWERThe combination of all of the services that people need and will pay for when they are away from home. This includes all of the businesses that benefit from people traveling and spending their money, such as transportation or restaurants.
tourism - ANSWERTravel for recreational, leisure, or business purposes.
hospitality - ANSWERRefers to the services that people use and receive when they are away from home.
Lesche - ANSWERPrivate clubs for the ancient Greeks that offered food to members.
Phatnai - ANSWEREstablishments in ancient Greece that catered to travelers, traders, and visiting diplomats
epicurean - ANSWERShowing great appreciation for fine wine and food.
haute cuisine (hote kwee-ZEEN) - ANSWERAn elaborate and refined system of food preparation.
cafe - ANSWERA coffeehouse usually offering pastries and baked goods.
Guilds - ANSWERAssociation of merchants or artisans who cooperated to protect their economic interests
restorante - ANSWERIn 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café
a "restorante," the origin of our modern word "restaurant." cafeteria - ANSWERAn assembly line process of serving food quickly and cheaply without the need for servers.
Entrpreneur - ANSWERA person who starts up and takes on the risk of a business
Expediter - ANSWERStaff member who gets the orders from the servers, gives them to the station chefs, then checks the orders before they are picked up.
Front of House - ANSWERthe area in a hospitality establisment that guests view, such as the entrance and dining room
back of the house - ANSWERthe area in a hospitality establishment that guests usually do not view, including all areas responsible for food quality and production, such as the kitchen and recieving, office, and storage areas
entry-level job - ANSWERa beginner-level position
career - ANSWERA profession or work in a particular field, such as foodservice, that individuals choose for themselves.
Career Pathway - ANSWERA series of connected education and training programs that allow you to secure a job and then to advance within an industry or occupation
mentor - ANSWERa wise and trusted guide and advisor
Stress - ANSWERthe process by which we perceive and respond to certain events, called stressors, that we appraise as threatening or challenging
stress management - ANSWERidentifying sources of stress and learning how to handle them in ways that promote good mental/emotional health
time management - ANSWERthe ability to use one's time effectively or productively, especially at work.
Networking - ANSWERA way of making and using contacts to get job information and advice
Professionalism - ANSWERthe skill, good judgment, and polite behavior that is expected from a person who is trained to do a job well
Professional image - ANSWERThe impression you project through both your outward appearance and your conduct in the workplace.
teamwork - ANSWERthe combined action of a group of people, especially when effective and efficient.
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