Food and Beverage Service Unit 3, LO 1

<p>Increased customer satisfaction (D)</p> Signup and view all the answers

<p>Buffet (D)</p> Signup and view all the answers

<p>Beer and ale (B)</p> Signup and view all the answers

<p>Its size (C)</p> Signup and view all the answers

<p>They generate less waste. (A)</p> Signup and view all the answers

<p>They are both circular (A)</p> Signup and view all the answers

<p>They can hold varying volumes based on region (D)</p> Signup and view all the answers

<p>It generates a lot of waste. (D)</p> Signup and view all the answers

<p>Supports elegant decor. (A)</p> Signup and view all the answers

<p>Serving bread (D)</p> Signup and view all the answers

<p>It requires no maintenance. (A)</p> Signup and view all the answers

<p>Use of specific cutlery and glassware. (C)</p> Signup and view all the answers

<p>Service styles and procedures. (C)</p> Signup and view all the answers

<p>Can be affected by excessive use of chemicals. (C)</p> Signup and view all the answers

<p>Saves time with preparation. (B)</p> Signup and view all the answers

<p>Single-item menu. (B)</p> Signup and view all the answers

<p>Plated service. (C)</p> Signup and view all the answers

<p>Tall and narrow conical (A)</p> Signup and view all the answers

<p>180 to 300 ml (B)</p> Signup and view all the answers

<p>It has no handles and a short stem (A)</p> Signup and view all the answers

<p>Water (D)</p> Signup and view all the answers

<p>Soft drinks and water (D)</p> Signup and view all the answers

<p>To allow observation of the bubbles (B)</p> Signup and view all the answers

<p>Bowl-shaped (C)</p> Signup and view all the answers

<p>They are used for non-alcoholic beverages (A)</p> Signup and view all the answers

<p>Serving soft drinks and mixed drinks (C)</p> Signup and view all the answers

<p>Wide bottom with a narrow top (D)</p> Signup and view all the answers

<p>Aged brown spirits like bourbon and whisky (B)</p> Signup and view all the answers

<p>Serving espresso (C)</p> Signup and view all the answers

<p>Wide bottom (A)</p> Signup and view all the answers

<p>Snifter (C)</p> Signup and view all the answers

<p>It is typically found in bars and restaurants. (C)</p> Signup and view all the answers

<p>The vessel's shape (C)</p> Signup and view all the answers

<p>To serve straight-up drinks (C)</p> Signup and view all the answers

<p>It features an inverted cone bowl. (D)</p> Signup and view all the answers

<p>Quality food, great atmosphere, and excellent service (A)</p> Signup and view all the answers

<p>They are seen as identical with no distinctions. (B)</p> Signup and view all the answers

<p>The overall ambiance and service level (D)</p> Signup and view all the answers

<p>Fast food outlets (C)</p> Signup and view all the answers

<p>Exceptional service and elegantly presented meals (D)</p> Signup and view all the answers

<p>To encourage return visits and positive reviews (B)</p> Signup and view all the answers

A plate used for serving the main course of a meal, typically about 10 inches in diameter.

A small plate specifically designed for serving dessert.

A glass designed to hold either a British pint (20 fluid ounces/568 ml) or an American pint (16 fluid ounces/473 ml).

Primarily used to serve beer, and sometimes other drinks.

Different menu structures used in restaurants, impacting customer choices and restaurant operations.

Fabric items (napkins, tablecloths) used in restaurants, washed and reused for hygiene and cost-effectiveness.

Disposable fabric items in restaurants, often for hygiene or single-use needs.

Various utensils (knives, forks, spoons) used for eating, categorized by use.

Dishes used to hold food, categorized by size, shape, and purpose.

Serving containers for drinks, categorized by shape and size.

Characteristics defining a restaurant menu, such as menu formatting, food description style, or image use, aiming to attract customers.

Proper arrangement of plates, cutlery, and glasses at a table for a formal dining experience.

Sequence of actions followed by serving staff during formal dining to deliver excellent service and customer experience.

A relaxed and informal setting in a restaurant for less formal meals.

A tall, narrow glass with either a conical or elongated slender bowl, holding 180-300 ml.

Designed to showcase the bubbles and retain the delicate flavor of champagne.

A common glass commonly used for serving soft drinks, cocktail mixes, and water.

A type of cup without handles, typically with a long stem.

A type of stemware with a wide bottom and narrow top, typically used for serving aged brown spirits like bourbon, brandy, and whisky.

Most commonly used for water, but also for wine.

Another name for a brandy balloon glass, known for its unique shape and use for serving aged spirits.

Used for drinking various beverages, including water, soft drinks, and juices.

It's specifically designed for serving aged brown spirits like bourbon, brandy, and whisky.

A champagne flute holds around 180 to 300 ml of liquid.

Allows you to see the bubbles rising in the glass.

Swirling the brandy in the glass allows its aromas to release and enhances the overall experience.

The stem on a goblet is long, creating a space for the hand to hold the glass without warming the drink.

It's a versatile glass used for various beverages from soft drinks and cocktail mixes to plain water.

It's specifically designed for serving aged brown spirits like bourbon, brandy, and whisky.

It's characterized by its wide bottom, narrow top, and long stem, which helps with swirling and aroma concentration.

Positive outcomes for businesses when they prioritize customer satisfaction and a good experience. This includes increased loyalty, positive word-of-mouth, and repeat business.

A dining style where food is prepared and arranged on plates in the kitchen before being served to guests.

Guests serve themselves from a selection of dishes displayed buffet-style.

Guests are greeted and offered drinks and snacks while waiting for their table to be ready.

Food is prepared and finished tableside on a special cart.

A stemmed glass with an inverted cone-shaped bowl, used for serving straight-up cocktails.

A type of cocktail glass with a stemmed base and a wide, shallow bowl.

A restaurant offering a relaxed atmosphere with a focus on simple and affordable dishes.

A restaurant offering a luxurious atmosphere with high-quality food and attentive service.

The process of preparing, serving, and delivering food and drinks to customers in a hospitality setting.

The overall impression a customer has about a business, including quality of food, service, and atmosphere.

To achieve a high level of customer happiness and fulfillment, exceeding their expectations.

The sum of all aspects that contribute to a customer's impression of a restaurant, including food, service, and ambience.