Hospitatlity - ANSWERServices people use and recieve when away from home
Haute Cuisine - ANSWERElaborate/refined system of food preperation
Julia Child - ANSWERPopularized Freqnch Cuisine/techniques through television/books
Georges August Escoffier - ANSWERTranisition Carême haute cuisine...
Prostart 1 MP1(2023-2024) Questions & Answers (RATED A+)
Hospitatlity - ANSWERServices people use and recieve when away from home
Haute Cuisine - ANSWERElaborate/refined system of food preperation
Julia Child - ANSWERPopularized Freqnch Cuisine/techniques through television/books
Georges August Escoffier - ANSWERTranisition Carême haute cuisine into contemporary cuisine
Describe the different types of resturant segments - ANSWERFamily dining, casual dining, fine, quick service (fast food), quick causal
When did quick-service restaurants first begin to expand rapidly? - ANSWER1940-1950
The nineteenth-century gold rush in California inspired which new food serving style? - ANSWERCafeteria, assembly-line
Time Management - ANSWERUsing tools to increase person's efficiency/productivity
Delegating - ANSWERSpliting up tasks to be more efficient
Executive Chef - ANSWERoversee entire kitchen, supervising kitchen staff purchase food/make decision
General Manager - ANSWERplaning, direction & coordination: hiring, promoting, terminating
Sous Chef - ANSWERresponsible when EC gone, lends knowledge
Server - ANSWERGreet guest, take/service orders, deliver bill
Host/Hostess - ANSWERseat them, anser calls
Banquet Cheff - ANSWERCatered parties, loading operations/clubs
Describe skills needed for effective time management - ANSWERPlanning
Goal Setting
Setting
Priorities Delegating
Body Language - ANSWERbody cues without talking
Communication - ANSWERAct of expressing info to someone by verbal/nonverbal
Semantics - ANSWERClear Understanding
Jargo - ANSWERBuzzwords, slang, technical language
What are qualities of effective speakers - ANSWERanser 5w's and 1 H
Describe how to be an effective listeners - ANSWEREye contact
Lean in
Don't interrupt
Nod
Appropratie facials
Ask questions
Food Borne Illnesses - ANSWERDisease transmitted to people by food
Food Borne Illness Outbreak - ANSWER2 or more people get same illness after eating same food
Pathogens - ANSWERHarmful bacteria
TCS Food - ANSWERTemperature control for safety
Temperature Danger Zone - ANSWER41 F- 135 F
Food Allergy - ANSWERBody negative reaction to a food proteins
Chemical Hazard - ANSWERChemicals in opperation contaminated food
Biological Hazard - ANSWERSeen only through microscope, virus, fungi, parasites, bacteria
Food and Drug Administration - ANSWERSpecific food regualtions for restaurant/food srvice inducstry
Who falls under "high risk populations"? - ANSWERPreschool/elderly
List and describe the acronym FATTOm - ANSWERFood
Acidity
Temp
Time
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