Relacionar Columnas Vocab Chapter 1Versión en línea For culinary class por isaiah williams 1 All-suite properties 2 Back of the House 3 Full-service Properties 4 Chain 5 Convention Centers 6 Economy Lodging 7 POS system 8 Resorts 9 Hospitality 10 Convention 11 Cafeteria 12 Front of the house 13 Amenity 14 Restorante 15 Aboyeur 16 Refrigeration 17 Kitchen Bigrade System 18 Concessions 19 Bed and Breakfasts 20 Cafe 21 Chef 22 Haute Cuisine 23 Gourmet A mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality. An assembly line process of serving food quickly and cheaply without the need for servers. Keeps food from spoiling quickly and also helps to feed larger numbers of people. Employees who work outside the public space. Back-of-the-house positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. A coffeehouse usually offering pastries and baked goods. Cater to guests looking for quaint, quiet accommodations with simple amenities. Bed and breakfasts are usually privately owned homes converted to have several guest rooms. Guests are served breakfast during a specified time in a small dining room. Clean, low-priced accommodations primarily designed for traveling salespeople, senior citizens, and families with modest incomes. Locations that feature extensive facilities for vacationers who are looking for recreational activities and entertainment. 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." Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. A lover of fine food and drink. Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. A group of restaurants owned by the same business organization. Apartment-style facilities offered at midmarket prices. They have larger spaces that include a sitting area, often with dining space, and small kitchen or bar area, in addition to a bedroom and bath. A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. Properties that cater to travelers in search of a wide range of conveniences. They offer larger rooms and well-trained staff and feature amenities such as swimming pools, room service, fitness centers, or services for business travelers. The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. A branch of a foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. Employees who serve guests directly. Front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, ma�tre d's, hosts/hostesses, cashiers, bar staff, serving staff, and busers. A gathering of people, all of whom have something in common. They are often all members of a particular organization, or they may simply be individuals who share a hobby. An elaborate and refined system of food preparation. "POS" means "point of sale" or "point of service." POS refers to the place where some sort of transaction occurs. Although POS could be a retail shop or restaurant, a POS system generally indicates a computer terminal or linked group of terminals. A service or product provided to guests for their convenience, either with or without an additional fee.
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