Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Intro to Hospitality > Exam 2 > Flashcards

Exam 2 Flashcards

(75 cards)

Start Studying
1
Q

Food $ away from home

A

47.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Restaurant comes from

A

restore (french)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Multi-billion dollar business employing

A

12.8 million people

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

North America gained most of its culinary legacy from France through 2 main events:

A

French revolution 1793

Thomas Jefferson 1784

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Mari-Antoine Carême (1784–1833)

A

credited as the founder of classical cuisine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

5 mother sauces

A 
bechamel
veloute
espagnole
tomato
hollandaise
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

nouvelle cuisine

A

lighter cuisine and is based on simpler preparations—with the aid of processors, blenders, and juicers—using more natural flavors and ingredients

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Chefs will need:

A

A strong culinary foundation.
Multicultural cooking skills and strong employability traits.
Additional management skills.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

six skill areas that are important to becoming a successful chef:

A 
cooking
menu development
sanitation/ safety
accounting
computer training
food trends and practices
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Operating philosophy

A

represents the way the company does business.

The philosophy of the owner is the heart of the enterprise.
This represents the way the company does business.
It is an expression of the ethics, morals, and values by which the company operates.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

market

A

composed of those guests who will patronize the restaurant.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Concepts

A

created with guests in mind and should fit a definite market.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

location

A

should also appeal to the target market.
Rent/lease costs should be between 5 and 8 percent of sales.
Some location criteria include; demographics, average income of catchment area, zoning, visibility, accessibility, parking, city, suburban, etc.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

ambiance

A

has both immediate conscious and unconscious effects on guests.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

niche

A

specific share or slot of a certain market.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

catchment area

A

a given radius or area where potential customers are

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

carbon footprint

A

1,500 miles of traveling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

waste

A

275 lbs/ meal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

utility costs

A

2.3-3.6% of sales

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

A la carte menus

A

—items are individually priced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Table d’hôte menus

A

selection of one or more items for each course at a fixed price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Du jour menus

A

lists items of the day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

tourist menus

A

used to attract tourists attention

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

california menus

A

guests may order any item on the menu at any time of the day

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Cyclical menus
repeat themselves
26
Individual restaurants
one or more owners who are usually involved in the day-to-day operation of the business.
27
chain restaurants
a group of restaurants, each identical in market, concept, design, service, food, and name
28
fine dining
a good selection of menu items is offered – at least fifteen or more different entrees cooked to order and nearly all the food being made on the premises from scratch or fresh ingredients.
29
celebrity restaurants
Celebrities who may or may not have F & B backgrounds own these operations. The operations are designed to be entertaining, drawing heavily on the notoriety of their owners. Celebrity restaurants generally have an extra zing to them…a winning combination of design, atmosphere, food, and perhaps the thrill of an occasional visit by the owner(s).
30
The types of restaurants that can be included in the casual dining restaurants category are:
``` midscale casual restaurants, family restaurants, ethnic restaurants, theme, quick-service/fast-food. ```
31
Family Restaurants
evolved from coffee shop restaurants. Many are individually or family operated. Most often they offer an informal setting with a simple menu and service designed to please all of the family.
32
Seven steps of table service:
Greet guests Introduce and suggestively sell beverages Suggest appetizers Take orders Check back after two bites Sell another drink Sell dessert and suggest after dinner drinks
33
Guest counts or covers
The number of guests patronizing the restaurant over a given time period
34
Average guest check:
Calculated by dividing total sales by the number of guests
35
American Service
Food is placed onto plates in the kitchen, carried into the dining room, and served to guests
36
Point-of-sale (POS) systems:
Used to track food and beverage charges and other retail charges that may occur at a hotel or restaurant
37
Kitchen Display Systems:
Printers in the kitchen are replaced with video monitors and presents orders to kitchen associates along with information on how long orders are taking to be prepared
38
Wireless POS Systems:
Allows the servers to use a handheld personal digital assistant to send orders to the kitchen
39
Labor Management:
Includes a human resources module to track hiring, employee personal information, vacation, I-9 status, security privileges, tax status, availability, and any other information pertinent to employees working at a restaurant
40
Product specification:
Established standards for each product
41
Par Stock:
The stock level of a product that must be on hand at all times
42
Purchase order:
An order to purchase a certain quantity of an item at a specific price
43
balance sheet
how the assets and liabilities relate to the owner’s equity at a particular moment in time
44
Operating or Income Statement
includes sales, cost of goods sold, gross profit, labor and overhead expenses, and net profit
45
Operating ratios
industry norms that are applicable to each segment of the industry
46
Food cost percentage
(cost/sales × 100 = food cost percentage)
47
Contribution margin
difference between the cost of the item and sale price
48
Labor cost percentage
(salaries and wages of employees, employee benefits, and their training)
49
prime cost
combined food and labor costs
50
Beverage cost percentage
(calculated like the food cost percentage)
51
Tourism plays a role in
Development of sustainable tourism. Development of universally accessible tourism. Continuation of economic development. International understanding, peace, prosperity, and respect for human rights and freedoms
52
Tourism characteristics
Accounts for 9.1% of the GDP = Gross Domestic Product - Worldwide Employs 259 million people (8.8% of the global workforce) Leading producer of tax revenues
53
Tourism 2020 vision
International arrivals expected to reach over 1.8 billion by 2030 Europe, East Asia, the
54
interdependency between segments of tourism
travel lodging foodservice recreation
55
5 ages of tourism
``` Pre-Industrial (prior to 1840) The railway age The automobile age The jet aircraft age The Cruise ship age ```
56
pre industrial revolution
Travel in the middle ages was mostly for religious or trade reasons
57
Types of bus service:
Local, charter, tour, commuter, airport, urban, and rapid transit
58
feeder market
a market that provides the source
59
hub & spokesystem
Enables passengers to travel from one smaller city to another smaller city via a hub or even two hubs
60
hub and spoke system benefits
Airlines can service more cities at a lower cost | Airlines can maximize passenger loads from small cities, thereby saving fuel
61
load factor
percent of seats filled on all flights, including planes being flown empty to be in position for the next day’s schedule
62
mass market
Consists of people with incomes in the $35,000–$74,000 range; average cost per person is $95–$195 per day
63
middle market
Consists of people with incomes in the $75,000–$99,000 range; average cost per person is $175–$350 per day
64
luxury market
Consists of people with incomes higher than $100,000; average cost per person is more than $400 per day
65
sustainable tourism should
Make optimal use of environmental resources that constitute a key element in tourism development. Respect the sociocultural authenticity of host communities, conserve their built and living cultural heritage and traditional values, and contribute to inter-cultural understanding and tolerance. Ensure viable, long-term economic operations.
66
event management key result areas
Marketing Financial Operational Legal
67
sales manager
completes contract
68
booking manager
booking the correct space and working with the organizers to help them save money by allocating only the space really needed
69
event planning stages
``` research design planning coordination evaluation ```
70
International Festivals and Events Association:
Provides fund-raising and modern developmental ideas to the special events industry
71
Meeting Planners International:
Empowers meeting professionals to increase their strategic value through education, clearly defined career pathways, and business growth opportunities
72
Hospitality Sales and Marketing Association International (HSMAI)
the largest and most active travel industry sales and marketing membership organization in the world,
73
Sustainable event tourism
the implementation of practices and procedures which help conserve both the natural environment and the special event space
74
Meetings, incentive travel, conventions, and exhibitions (MICE)
a segment of the tourism industry that has grown in recent years
75
The first sites visited in recorded history were the Seven Wonders of the ancient world
``` the Great Pyramid of Giza (Egypt) the Hanging Gardens of Babylon (Iraq) the Statue of Zeus at Olympia (Greece) the Temple of Artemis at Ephesus (Turkey) the Mausoleum at Halicarnassus (Turkey) the Colossus of Rhodes (Greece) and the Lighthouse of Alexandria (Egypt) ```

Intro to Hospitality (1 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions