+
Related Flashcards
Related Topics
Cards In This Set
| Front | Back |
|
Executive Chef
|
Responsible for guest satisfactionEnsures food quality and
|
|
Sous Chef
|
Second in commandday to day operations
|
|
Chef tournant
|
Rotates through kitchenrelieves chef de partie
|
|
Chef de partie
|
Responsible for different areas within the kitchenex: pastry, fish, banquet
|
|
Food cost ratio
|
Cost of foodFood sales
|
|
What makes a bar classified as a bar
|
Profit percentage for beverages is higher than food profit
|
|
Why are bars no longer in hotels
|
Not worth the risk & is disturbing to hotel guests
|
|
What are the types of bars
|
Lobby barresteraunt barservice barcatering and banquet bar
|
|
What are the responsibilities of the chief steward
|
Cleanlieness of BOHClean glassware, china, and cutleryInventory of chemical stockMaintenance of dishwashing machinesPest control
|
|
What is the catering department
|
A group of people who eat together at one time and in one place
|
|
What are the styles of seating
|
TheaterClassroomBoardroom
|
|
French Resteraunt Service
|
In haute cuisine restaurantsuse of gueridon- final preparation at tablesideseveral positions-maitre d'hotel-chef de rang-demi chef de rang-comis de rang
|
|
Russian Resteraunt service
|
Food is cooked in kitchendish is presented to customer & served individually by placing food onto plates
|
|
American Resteraunt service
|
Food cooked in kitchenpresented to guests on individual plates
|
|
What country is credited with culinary art & who specifically
|
FrenchFrench RevolutionThomas Jefferson
|
