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ESA > ESA | Week 9 > Flashcards

ESA | Week 9 Flashcards

1
Q

Action Station

A

Chefs prepare foods to order and serve them fresh to guests. Also called Performance Stations, Carving Stations, or Exhibition Cooking. (Week 9)

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2
Q

Buffet

A

Assortment of foods, offered on a table, self-served. (Week 9)

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3
Q

Butler Service

A

1) Servers offer a variety of both hot and cold hors d’oeuvres on platters to guests at receptions. 2) A style of table service where guests serve themselves from platters presented by the server. 3) Specialized in-room service offered by a hotel. (Week 9)

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4
Q

Cafeteria Service

A

A food service operation in which customers carry their own trays and select food from a display counter or counters. It is similar to a buffet, but food is served by attendants. (Week 9)

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5
Q

Cash Bar

A

Private room bar set up where guests pay for drinks individually. (Week 9)

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6
Q

Combination Bar

A

Open bar with a cash component. Example: limited number of hosted tickets followed by a cash bar. (Week 9)

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7
Q

Concession

A

1) Merchandise or refreshments sold on site, to individuals, in conjunction with an event. 2) Contractual agreement where one party provides something of value to the other party in exchange for something else, pending certain conditions. (Week 9)

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8
Q

Continental Breakfast

A

Light morning meal consisting of pastries, juices, and hot beverages. Usually served buffet style. (Week 9)

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9
Q

Dais

A

Raised platform usually above the floor of a hall or large room. See PODIUM. See Also RISER. (Week 9)

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10
Q

Decor

A

Props, lighting, or other decorative elements used to create a theme, ambiance or mood at a function or special event. (Week 9)

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11
Q

Decorations

A

smaller elements in event design from centerpieces on a dining table to small elements in lounge groupings and reception settings. (Week 9)

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12
Q

Family-Style (English) Service

A

Platters and bowls of foods are set on the dining tables, from which guests serve themselves. Usually involves guests passing the containers to each other. See ENGLISH SERVICE. (Week 9)

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13
Q

Food Safety

A

food production, delivery cooking temperatures and allowable service times on buffets designed to ensure that food pathogens are eliminated and food is safe for consumption (Week 9)

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14
Q

Food Stations

A

an area which may be themed to a specific food type or style of preparation. An action station is one where the chef cooks, slices or otherwise prepares food at the time of service. (Week 9)

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15
Q

French Service - Cart Style

A

where specific items are prepared and served tableside. A style of food service. This pattern of service involves the use of serving pieces (usually silver); heating and garnishing of food table-side by a captain; and the serving of food on a heated plate, which is then served to the guest by a server. Plated entrees are usually served from the right, bread and butter and salad from the left and beverages from the right. All are removed from the right.

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16
Q

French Service - Banquet Style

A

A style of food service. In this pattern of service platters of food are composed in the kitchen. Each food item is then served from the guest’s left by the server from the platters to individual plates.

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17
Q

Full Buffet Breakfast

A

usually the most expensive option and includes the greatest variety of food selections, which should be customized for the profile of the attendees (Week 9)

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18
Q

Full-Service Breakfast

A

Attendees are seated at one time with a combination of pre-set and plated service. This option is best when there is a speaker or program planned (Week 9)

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19
Q

Ganging Menus

A

When two or more groups in facility have the same menu. (Week 9)

20
Q

Guaranteed Number

A

A promise of commitment to provide a minimum amount of sleeping rooms, F&B, or other revenues. Usually there is financial liability if the commitment is not met. (Week 9)

21
Q

Ingress

A

Way of entering (Week 9)

22
Q

Lectern

A

A stand upon which a speaker may rest notes or books. May be standing, which rests on the floor, or table-top which is placed on a table. Often confused with PODIUM. (Week 9)

23
Q

Liquor Licensing

A

a license authorizing the holder to sell alcoholic beverages (Week 9)

24
Q

Music License

A

Control of the performance of musical compositions by the composers and authors through granting of a license to perform. Controlled by the copyright laws. See ASCAP, BMI, and SESAC. (Week 9)

25
Q

Open (Hosted) Bar

A

Private room bar set up where guests do not pay for drinks. See HOST BAR. See Also SPONSORED BAR. (Week 9)

26
Q

Plated Service

A

Foods arranged on individual plates in the kitchen and then served to guests seated at a table. See AMERICAN SERVICE. (Week 9)

27
Q

Platform

A

Also known as a riser (Week 9)

28
Q

Pod Set-Up

A
29
Q

Podium

A

Raised platform where a speaker stands when delivering his or her remarks. Often confused with LECTERN. See Also DAIS, RISER. (Week 9)

30
Q

Riser

A

Raised platform. See DAIS. See Also PODIUM. (Week 9)

31
Q

Russian Service

A

1) Banquet Russian: The food is fully prepared in the kitchen. All courses are served either from platters or an Escoffier dish. Tureens are used for soup and special bowls for salad. The server places the proper plate in front of the guest. After the plates are placed, the server returns with a tray of food and, moving counter-clockwise around the table, serves the food from the guest’s left with the right hand. With this style of service, the server controls the amount served to each guest. See BUTLER SERVICE. (Week 9)

32
Q

Synchronized service

A

Michelin style - requires one waiter for every one or two guests

33
Q

Standard Schoolroom Set-Up

A

see diagram on page 175 of CIC (Week 9)

34
Q

Banquet Captain

A

Person in charge of banquet service at food functions. For small functions, also serves as maitre d. For larger functions, may be responsible for a specific area of the dining room. (Week 9)

35
Q

English Breakfast

A

A large, hearty breakfast that includes juice, fruit, hot and cold cereal, eggs, meat (often fish), pastries with jellies and preserves, and made to order foods such as omelets and crepes, and hot beverages. (Week 9)

36
Q

Gluten Free

A

A diet that excludes the protein gluten, which is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye) (Week 9)

37
Q

Gratuity

A

A payment to signify good service. (Week 9)

38
Q

Hard Close

A

A specific time when the bar is closed at an event and can no longer serve guests alcoholic beverages (Week 9)

39
Q

Kosher

A

Food prepared according to Jewish dietary laws and restrictions. (Week 9)

40
Q

On Consumption

A

A term used in food and beverage that refers to the purchasing option based on the amount utilized by the group. The organization pays for the food and beverage based on the actual food and beverage served. (Week 9)

41
Q

Over-Set Guarantee

A

Number of covers set over the guarantee. Paid for by the client only if actually consumed. (Week 9)

42
Q

Reception

A

Stand-up social function where beverages and light foods are served. Foods may be presented on small buffet tables or passed by servers. May precede a meal function. (Week 9)

43
Q

Room Set

A

The physical arrangement of a room including the layout of tables, chairs, other furniture, and equipment. (Week 9)

44
Q

Ticket Exchange

A

Banquet-control procedure whereby guests exchange an event coupon from their registration packet for an actual event ticket and seat assignment. Increases control. Also tends to reduce the number of no shows to provide more accurate guarantees. (Week 9)

45
Q

Tip

A

voluntary and selective amount of money given at will for special or excellent service (Week 9)

46
Q

Vegan

A

An individual who does not consume any animal products, including meat and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products. (Week 9)

47
Q

Vegetarian

A

An individual who does not eat meat but may consume animal by-products such as dairy. (Week 9)

ESA (33 decks)

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