Prostart year one exam (Chapters 1-10) questions and answers graded A+
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Prostart year one exam (Chapters 1-10) questions and answers graded A+
concept
A restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor.
contract feeding
situation in which an outside contractor manages and operates the employee dining facilities for a ...
Prostart year one exam (Chapters 1-10)
questions and answers graded A+
concept
A restaurant's unique combination of menu offerings,pricing,service style, ambiance, and decor.
contract feeding
situation in which an outside contractor manages and operates the employee dining facilities for a
business or company
self operators
companies that operate their own foodservice operations
travel and tourism
The 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
Travel for recreational, leisure, or business purposes.
hospitality
Refers to the services that people use and receive when they are away from home.
Lesche
Private clubs for the ancient Greeks that offered food to members.
Phatnai
Establishments in ancient Greece that catered to travelers, traders, and visiting diplomats
epicurean
Showing great appreciation for fine wine and food.
haute cuisine (hote kwee-ZEEN)
An elaborate and refined system of food preparation.
cafe
A coffeehouse usually offering pastries and baked goods.
Guilds
Association of merchants or artisans who cooperated to protect their economic interests
restorante
, In 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
An assembly line process of serving food quickly and cheaply without the need for servers.
Entrpreneur
A person who starts up and takes on the risk of a business
Expediter
Staff 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
the area in a hospitality establisment that guests view, such as the entrance and dining room
back of the house
the 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
a beginner-level position
career
A profession or work in a particular field, such as foodservice, that individuals choose for themselves.
Career Pathway
A series of connected education and training programs that allow you to secure a job and then to
advance within an industry or occupation
mentor
a wise and trusted guide and advisor
Stress
the process by which we perceive and respond to certain events, called stressors, that we appraise as
threatening or challenging
stress management
identifying sources of stress and learning how to handle them in ways that promote good
mental/emotional health
time management
the ability to use one's time effectively or productively, especially at work.
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