Chapter 17 Food Service Segments 1 What two categories are food service segments separated into Commercial and Non Commercial 2 What is the primary reason commercial segments operate 3 What category do most food segments fall under 4 What is NOT the primary goal of Non Commercial food To generate a profit Commercial segments Generating a profit Service 5 What are the three primary segments in Commercial Food Quick Service casual dining and fine dining 6 What is Quick Service also known as Fast Food 7 What is unique about Quick Service Customers order through a drive through or at a counter and they pay before they eat 8 What is the target market of Quick Service Low cost meals people seeking value and people with 9 Who does casual dining cater to limited time The middle class 10 What do casual dining restaurants often revolve around Themes Italian Seafood Steakhouse Etc 11 In fine dining restaurants what do customers often expect Their expectations to be exceeded 12 Do hotel restaurants make more or less revenue than a regular restaurant Less dining so well 13 Country club food services are know for what Special events Weddings private parties etc and upscale 14 What is the main reason airline airport food services are doing People are spending more time in airports for security reasons 15 What is unique about cruise ships food service They offer a wide variety of foods as well as quick service casual and fine dining 16 What do Tourist Attraction Foodservices have to offer A multitude of services at varying price points 17 Who are convenience stores competing with these days Fast Food operations due to convenience stores recent addition of made to order food items for customers as well as a range of snack machines to restaurant options 18 What is another name for a fast casual restaurant Hybrid dining 19 What does a Hybrid restaurant have to offer The combination of two concepts Quick Service and casual 20 What is an example of a Hybrid restaurant Steak and Shake 21 What is a Cinema eatery A movie theatre that also offers meals during the movies 22 What is unique about Non Commercial food services Each must provide foodservice to an organization Schools Hospitals military operations etc 23 What are Contract Management companies in business for To make a profit 24 What is an example of a Contract Management company ARAMARK Chapter 18 Restaurant Operations 25 What do restaurants financial matters include Restaurants generally having a low profit margin 26 Why is staying current important in the restaurant industry Markets change quickly and failure to keep up results in loss of customer base and revenue 27 What two areas is the organizational structure of restaurants Front of House FOH and Back of House BOH 28 What system is the organizational structure of restaurants divided into based off of The Brigade system 29 Who developed the Brigade System Escoffier in London during the 1800 s 30 What is the Brigade system Each worker is assigned a specific task 31 What is the Maitre d responsible for All aspects of service including greeting guests upon arrival handling reservations etc 32 What is the primary duty of the Sommelier To assist guests with choosing wine and may serve it as well 33 What does the captain do Runs one area of the dining room explains the menu to guests and oversees the front and back waiters 34 What do front waiters provide Utensils plates and food 35 What do back waiters provide Filling water bread butter clears dirty dishes 36 Can the traditional organizational structure be altered Yes in casual dining operations variations are common as positions and duties have been combined to reflect the needs of the establishment 37 What do the specific duties of the executive chef include Designing menus hiring and training kitchen staff cost controls of the kitchen safety standards and general sanitation 38 Who is often the star attraction of the restaurant The Executive Chef 39 What does the sous chef do Prepares food during service 40 What is the role of the Aboyeur Expeditor Calls orders to the other cooks and coordinates FOH BOH 41 Why do executive chefs not stay to clean up It s often very expensive 42 What are the two schools of thought on cleaning the kitchen Have the cooks be responsible of cleaning Facilitates a sense of pride and ownership with equipment or Hire a cleaning service or use dishwashers Avoids highly paid cooks remaining on the clock 43 What are the factors that separate these two schools of 44 What is the first most important responsibility of a general thought Cost and feeling of ownership manager Cost control 45 What is the second most important responsibility of the general manager Purchasing 46 What is the contribution margin The amount of profit a menu item is contributing through profits Chapter 19 Bar Beverage Operations 47 What makes the Bar and Beverage industry so challenging Legal issues 48 A Bar and Beverage manager s job includes what Legal and control issue because of the alcohol 49 What changes a guest host relationship and adds a level of responsibility The act of serving alcohol 50 What is the Dram Shop Legislation Results from actions of an intoxicated person are the legal responsibility of the provider not the person 51 Is inventory active or reactive Reactive 52 In the state of Florida who gives out beverage management licenses The Division of Alcoholic Beverages 53 What does BYO stand for Bring your own beverage 54 What is a corkage fee The fee charged by an operation that has an alcoholic license if guest choses to bring their own bottle 55 What is the most important element of service of any bar Knowledge of the product 56 What does GREAT wine come from GREAT grapes 57 What can wine be distinguished by The type of grape used the year the grapes were grown and harvested the region it was developed and how it is stored 58 What do fortified wines have added to them 59 What is Brandy made from Brandy Grapes 60 What is the largest selling alcoholic beverage in the world Fermented and brewed from malted barley hops water and 61 How is beer made Beer yeast 62 What is a highball A drink that contains spirits and a mixer 63 What is the purpose of Aperitifs Stimulate your appetite before a meal 64 What is now a leading trend in the beverage industry and now a multi billion dollar segment 65 Why is bartending not a long term career for most 66 Key factors of profitability include Cost control and pricing trends 67 What steps does
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