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Accomodation Operations and Management > Handout 7 > Flashcards

Handout 7 Flashcards

1
Q

refer to the preparation and presentation of meals and drinks, as well as the manner of service arrangements.

A

Food and beverage (F&B) services

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2
Q

played a vital role in the past and at present, and will also play a bigger role in the future of the accommodation industry since people who usually stay in hotels, resorts, and apartment hotels love food

A

F&B

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3
Q

This refers to whenever the demand for food is at its highest.

A

Food demand increases at peak times

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4
Q

may refer to seasonality or simply the time of the day (breakfast, lunch, or dinner)

A

Peak times

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5
Q

This means tailor-fitting the F&B menu with what the stakeholders require

A

Menu adjustment is based on stakeholders’ requirements.

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6
Q

This refers to how challenging the process of food preparation is, hence requiring more people to work together

A

Food preparation and service are labor intensive.

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7
Q

This refers to the shelf life of the ingredients that are used for making food as well as the finished products themselves.

A

Food is perishable.

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8
Q

This refers to the standards which different F&B establishments follow to ensure that everything is fresh and won’t do any harm to any consumer.

A

Food preparation follows strict standards of hygiene

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9
Q

when the guests are seated upon entry. The food server hands out the menu and takes the orders,

A

Table Service

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10
Q

a table service wherein the guest approves the food on the platter before these are served.

A

English Service

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11
Q

Upon his/her approval, the waiter puts the platters on the table, then, either the guest or the waiter portions the food into the plate of the others.

A

English Service

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12
Q

a table service wherein guests are seated, while servers fill large serving platters and bowls with food items from the kitchen and set these on the dining tables.

A

Family Service

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13
Q

a table service wherein food is pre-plated in the kitchen before a waitstaff can take it to the guest’s table.

A

Pre-Plated/American Service

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14
Q

a table service that is considered the most formal type of table service.

A

French Service

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15
Q

Partially cooked food is brought from the kitchen on a gueridon (a French side table with a circular top) or a cart which is also used for the final cooking.

A

French Service

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16
Q

a table service that is considered as a forerunner to the French service.

A

Platter/Russian Service

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17
Q

This requires that the waiter portions and carves the food on well-decorated silver platters before serving it to the guests.

A

Platter/Russian Service

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18
Q

when the guest enters the dining area and helps himself to the food, either from a buffet counter or he/she may get served partly at table by waiters and he/she collects any extras he/she needs from the counter.

A

Assisted Service

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19
Q

when the food is displayed on the buffet table and are portioned by the waiters or food servers.

A

Assisted Buffet

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20
Q

when the food is on a stand-alone carving station or may be one of the buffet sections wherein a waiter or a food server portions some parts of the food which can either be served to seated guests directly or guests can help themselves.

A

Carvery

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21
Q

when guests select their choice of meals from a counter and place these on a tray.

A

Self Service

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22
Q

where food is displayed on tables. Diners pick up a plate and choose from a varied menu of soups, salads, appetizers, entrée (main course), and deserts.

A

Buffet

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23
Q

usually found in school, office canteens, and hospitals. Guests choose food from a display counter informing the food server of their choices, who, in turn plates the food and hands it over to the guests

A

Cafeteria

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24
Q

small restaurants that primarily serve coffee-related beverages such as latte, cappuccino, espresso, and other hot beverages.

A

Coffee Shops and Tea Salons

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25
Q

when the guests order the food to be paid and served in one area

A

Single-Point Service

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26
Q

the type of service that provides a designated area where customers can buy meals quickly. The ordered meal or food is mostly consumed outside the food premises.

A

Take away

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27
Q

type of service wherein customers order their food or meal while not leaving their vehicles.

A

Drive-thru

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28
Q

when food is served after being ordered and may either be on-the-go or on a preorder basis, which is then to be served to or picked up by the customer.

A

Fast food

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29
Q

the provision of F&B service by means of automatic retailing

A

Vending

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30
Q

usually complement the main food establishment by providing additional facilities to serve meals.

A

Kiosks

31
Q

refers to a series of autonomous counter where customers may either order and eat, buy from different counters and eat in a separate eating area, or order for take away.

A

Food court

32
Q

refers to a counter across where alcoholic drinks or refreshments are served

A

Bar

33
Q

where food and beverages are served in an area not primarily designed for service.

A

Specialized Service

34
Q

when the whole or part of food or meal on a tray is served to the guest/customer.

A

Tray

35
Q

when the whole or part of food or meal on a trolley is served to the guest/customer.

A

Trolley

36
Q

when the food can be ordered over the telephone, mobile phone, or online and can be delivered to one’s desired place of delivery.

A

Home delivery

37
Q

when the guests place their orders over the phone of their hotel room, which are then transmitted to the kitchen for preparation.

A

Room

38
Q

when guests park their vehicles and are served at their vehicles.

A

Drive-in

39
Q

provides grab-and-go or counter services where menu items are usually limited and may have available seats.

A

Quick Service

40
Q

provides cafeteria or counter services where menu items offer a selection of value conscious familiar favorites or home-style food with available seats.

A

Fast Casual

41
Q

serves one (1) to three (3) meals a day where guests are seated and served by a waiter in booths or tables

A

Family Casual

42
Q

when guests are seated and served by a waiter in booths or tables, with a more casual table service and dining ambiance than fine dining, but more formal than family casual.

A

Upscale Casual

43
Q

when the table service and dining ambiance are sophisticated.

A

Fine Dining

44
Q

This refers to the provision of alcoholic and other related drinks prepared by bartenders.

A

Beverage Service

45
Q

refer to the fermented juice of fresh grapes

A

Wines

46
Q

major wine-growing regions

A

Europe, the United States, and Australia

47
Q

made from red-colored grapes fermented with the skin included

A

Red Wine

48
Q

It typically has a more robust flavor and pairs well with food such as red meats and hearty pasta dishes.

A

Red Wine

49
Q

made from either red-colored or green-colored grapes fermented without the skin

A

White Wine

50
Q

It is usually drunk cold and pairs well with food such as white meats.

A

White Wine

51
Q

pink or blush-colored. Its color comes from the grape skin that is included for a few hours of the fermentation process, or sometimes may also be a mixture of red and white wines.

A

Rose Wine

52
Q

made from a blend of three (3) grapes: Chardonnay [shaar-duh-nei], pinot noir [pee-no nuh-waar], and pinot meunier [pee-no moon-yay].

A

Sparkling Wine

53
Q

Champagne would be the perfect example. It pairs well with salads, cheese, fish, or bread.

A

Sparkling Wine

54
Q

made from grapes that have a high level of sugar or Brix at harvest, or through adding sugar during the winemaking process, also known as chaptalization.

A

Dessert Wine

55
Q

It may serve as an aperitif (beverage counterpart of an appetizer) and may pair well with smoked meat and soft cheese.

A

Dessert Wine

56
Q

often refer to a liquor made from a fermented and distilled liquid. These may also serve as an aperitif or may be consumed after meals.

A

Spirits

57
Q

refers to a colorless alcoholic beverage made by distilling or redistilling rye or other grain spirits and by adding juniper berries or aromatics such as anise, caraway seed, or angelica root as a flavoring.

A

Gin

58
Q

originally distilled from fermented wheat mash and may also be made from a mash of rye, corn, or potatoes.

A

Vodka

59
Q

distilled from cane juice, the scummings (a filmy or frothy layer of matter that forms on the surface of a liquid or body of water) of the boiled juice, the treacle or molasses, or the lees (residue) of former distillations.

A

Rum

60
Q

a spirit distilled from malted grain, especially barley or rye

A

Whiskey

61
Q

a Mexican liquor distilled from the fermented juice of the blue agave plant

A

Tequila

62
Q

a strong alcoholic spirit distilled from wine or fermented fruit juice.

A

Brandy

63
Q

refers to a beverage that is brewed, fermented, made with malted barley and starchy cereals, and flavored with hops.

A

Beer

64
Q

full-bodied with hints of fruit or spice and a hoppy finish. This is known to quench a mean thirst

A

Ale

65
Q

a type of beer conditioned at low temperatures. This can be pale, amber, or dark.

A

Lager

66
Q

a sweet, low-alcohol beer that is brewed like regular beer but with low or minimal fermentation made from barley malt syrup, sugar, yeast, hops, and water.

A

Malt

67
Q

a dark beer and a top-fermented beer

A

Stout

68
Q

flavored spirits prepared by infusing certain woods, fruits, or flowers in either water or alcohol and adding sugar.

A

Liqueurs

69
Q

beverages that do not contain alcohol such as soda, juice, coffee, tea, and water.

A

Non-alcoholic mixers

70
Q

a tremendous global activity that has a great emphasis on customer experience.

A

airline catering industry

71
Q

an international air transport rating organization providing quality audit, rating, and quality certification to airlines and airports across the world.

A

SKYTRAX

72
Q

most sophisticated meal service among airline catering services

A

First-class meal service

73
Q

passengers are usually given drinks or a cocktail as an aperitif before the plane takes off.

A

Business-class meal service

74
Q

This class has the greatest number of passengers, making it impossible to have the same level of
service as experienced by both first- and business-class passengers

A

Economy-class meal service

Accomodation Operations and Management (7 decks)

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