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Which segment of the restaurant and foodservice industry accounts for 80% of the industry?
What percentage of restaurant and foodservice managers are women?
By what year does the industry expect to have 14.8 million jobs?
Which position in the F&B department is responsible for managing the functions in the dining room, ordering material, and preparing reports of staff and sales?
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Who is responsible for controlling labor expenses through staffing, budgeting, and scheduling in the F&B department?
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What is the role of the Food Safety Supervisor (FSS) in the F&B Services business?
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Which F&B ancillary department is responsible for ensuring cleanliness and orderliness in the commercial kitchen?
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Which type of foodservice system involves purchasing and preparing raw foods on-site?
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Which type of foodservice system involves preparing food on-site and then chilling or freezing it for later use?
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Which type of foodservice system involves a central production or food factory that supplies food to off-site facilities for final preparation?
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Which type of foodservice system involves purchasing fully prepared foods and assembling, heating, and serving them on-site?
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Which industry segment prepares and serves food in support of some other establishment’s main function or purpose?
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What is the combination of all the services that people need and will pay for when they are away from home?
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During which time period did Europeans get introduced to coffee from Africa and coffeehouses opened in England?
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Which time period saw the growth of the quickly-service restaurant segment of the industry?
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Which department is responsible for purchasing food and beverage products?
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Where is the pantry located in relation to the dining area and kitchen?
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Which outlet serves food and beverages in a lounge area?
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Who prepares cold beverages such as mocktails and cocktails?
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Which type of foodservice establishment is known for its wide food and beverage menu and high customer expectations?
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What is the purpose of providing high quality food and beverages in the food and beverage service industry?
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What is the term for a dining system where guests serve themselves and is popular with a large number of guests and a small number of workforce?
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What is the purpose of spot checking in the food and beverage service industry?
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Which method of service involves the waiter bringing food on platters, showing it to the host for approval, and then placing it on the table?
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Which method of service is commonly used in coffee shops where service is required to be fast?
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Which method of service involves the food being served on the guest's plate in the kitchen with a predetermined portion?
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Which method of service involves the food being taken in platters and casseroles and kept on the table of guests near their plates where the guests then help themselves?
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Which segment of the restaurant and foodservice industry accounts for the majority of the industry?
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What is the projected number of jobs in the restaurant and foodservice industry by 2019?
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What percentage of restaurant and foodservice managers are women?
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What is the annual sales figure of the restaurant and foodservice industry?
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Which type of foodservice establishment is known for its wide food and beverage menu and high customer expectations?
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What is the purpose of spot checking in the food and beverage service industry?
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Where is the pantry located in relation to the dining area and kitchen?
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Who prepares cold beverages such as mocktails and cocktails?
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Which time period saw the emergence of coffeehouses in England and the introduction of Haute Cuisine in Europe?
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What led to the growth of dining and lodging establishments in the city during the Industrial Revolution?
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Which industry segment accounts for 20% of the restaurant and foodservice industry and includes schools, universities, and military establishments?
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Which time period saw the rise of full-service, casual dining chain restaurants and the increasing popularity of eating out for convenience?
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Which department in the F&B Services business is responsible for controlling labor expenses through staffing, budgeting, and scheduling?
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Which position in the F&B department is responsible for managing the functions in the dining room, ordering material, and preparing reports of staff and sales?
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Which F&B ancillary department is responsible for ensuring cleanliness and orderliness in the commercial kitchen?
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What is the role of the Food Safety Supervisor (FSS) in the F&B Services business?
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Which type of foodservice system involves purchasing fully prepared foods and assembling, heating, and serving them on-site?
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What is the main advantage of the Ready Prepared system?
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Which type of foodservice system involves a central production or food factory that supplies food to off-site facilities for final preparation?
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What is the purpose of the F&B Services Department in a hotel?
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Which method of service involves the food being prepared and assembled at tableside, with the guests selecting food from a cart while sitting at their tables?
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Which type of foodservice system involves guests entering the dining area, collecting their plates, and going to buffet counters to help themselves?
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Which type of foodservice establishment is known for its limited menu and space, where cutlery is handed over, tables are not covered, and high chairs are provided for narrow tables?
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Which method of service involves food being cooked, finished, or presented to the guest at a table, from a movable trolley?
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Which department is responsible for managing the functions in the dining room, ordering material, and preparing reports of staff and sales?
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Which type of foodservice system involves purchasing fully prepared foods and assembling, heating, and serving them on-site?
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Where is the pantry located in relation to the dining area and kitchen?
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Which method of service involves the waiter bringing food on platters, showing it to the host for approval, and then placing it on the table?
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Which time period saw the growth of the quickly-service restaurant segment of the industry?
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Which outlet serves food and beverages in a lounge area?
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Study Notes
Restaurant and Foodservice Industry Overview
- The commercial restaurant and foodservice industry accounts for 80% of the industry.
- The industry expects to have 14.8 million jobs by a certain year.
- Women make up a significant percentage (not specified) of restaurant and foodservice managers.
- The annual sales figure of the restaurant and foodservice industry is substantial (not specified).
Departments and Positions
- The Food and Beverage (F&B) Services Department is responsible for managing the dining room, ordering material, and preparing reports of staff and sales.
- The F&B department is responsible for controlling labor expenses through staffing, budgeting, and scheduling.
- The Food Safety Supervisor (FSS) is responsible for ensuring food safety in the F&B Services business.
- The pantry is located near the dining area and kitchen.
- Bartenders prepare cold beverages such as mocktails and cocktails.
Foodservice Systems
- The Conventional System involves purchasing and preparing raw foods on-site.
- The Ready Prepared System involves preparing food on-site and then chilling or freezing it for later use.
- The Central Production System involves a central production or food factory that supplies food to off-site facilities for final preparation.
- The Assembly-Serve System involves purchasing fully prepared foods and assembling, heating, and serving them on-site.
Industry Segments
- The commercial restaurant and foodservice industry segment accounts for the majority of the industry.
- The non-commercial segment, including schools, universities, and military establishments, accounts for 20% of the restaurant and foodservice industry.
History
- Europeans were introduced to coffee from Africa during a certain time period, and coffeehouses opened in England during the 17th century.
- The Industrial Revolution led to the growth of dining and lodging establishments in the city.
- The 1970s and 1980s saw the rise of full-service, casual dining chain restaurants and the increasing popularity of eating out for convenience.
Methods of Service
- The French Service involves the waiter bringing food on platters, showing it to the host for approval, and then placing it on the table.
- The Plate Service involves the food being served on the guest's plate in the kitchen with a predetermined portion.
- The Buffet Service involves guests entering the dining area, collecting their plates, and going to buffet counters to help themselves.
- The Cart Service involves the food being prepared and assembled at tableside, with the guests selecting food from a cart while sitting at their tables.
Establishment Types
- A restaurant is known for its wide food and beverage menu and high customer expectations.
- A lounge serves food and beverages in a lounge area.
- A fast-food establishment is known for its limited menu and space, where cutlery is handed over, tables are not covered, and high chairs are provided for narrow tables.
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Description
Test your knowledge of different types of table service with this informative quiz! Learn about American/Plate Service, French Service, Gueridon Service, Silver Service, Russian Service, and more. Challenge yourself to remember the details of each service style and improve your understanding of dining etiquette.