Culinary Arts and Hospitality Management

Culinary Arts and Hospitality Management: Key Concepts and Terms

• Baker's Percentage is a formula used in baking to calculate the weight of ingredients in a recipe.
• Good customer service benefits operations by displaying courtesy, respect, and friendliness.
• The first step in resolving a customer complaint is to apologize and take responsibility for the problem.
• The maitre d'hotel is responsible for the overall management of service at a formal dining establishment.
• Clearing plates is a task that a server should perform from the guest's right side.
• To minimize mistakes when taking a table-side order, a server should repeat orders back to guests before submitting them to the kitchen.
• A company's Mission Statement describes what it is currently doing and provides direction for future goals.
• Travel and tourism is the combination of all the services that people need and will pay for when away from home.
• A bouquet garni is a bag or bundle of fresh herbs used to flavor dishes.
• The term "saucier" refers to a cook who specializes in making sauces.
• Blanching is a cooking method often used to pre-prepare vegetables for later service.
• The primary reason for using herbs and spices is to enhance the depth of flavor in dishes.