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| Announcer who receives orders from servers and places them with the kitchen staff. |
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| buffet service consisting of cooking or "finishing" some food items in medium-sized pans over portable rechauds as guests go through the buffet line. |
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| one of history's greatest chefs who along with Cesar Ritz operated hotels featuring fine dining and excellent service. |
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| parisian who opened the first restaurant on the Rue Des Poulies |
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| traditional buffet service involves arranging food on platters that are then placed on large serving tables. Sometimes each course is placed on a separate table. |
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| service in which guests pass through serving lines and receive food items from service staff and pay at the end of the line. |
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| menu that offers breakfast, lunch and dinner items on one menu with all of the items avail at any time of the day. |
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| supervisor of the chef de rang and commis de rang who may do special work, such as deboning a fish or preparing Crepes Suzette. |
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| members of one of europe's richest and most powerful familes who as queen of france started the growth of lavish and elegant french dining standards. |
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| a large flat decorative plate in place when the guests are seated. aka a service or base plate. |
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| a convex dish cover with a knob or handle on top, usually of stainless steel or silver-plated metal used to keep food hot. |
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| instrument used to remove crumbs from tables. |
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| menu that offers foods that change daily with the cycle repeated after a period of time. |
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| laws that hold servers, bartenders and owners responsible to thrid parties injured or killed by intoxicated patrons. |
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| menu that is planned and written on a daily basis. |
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| management tool by which employees are given the power to make decisions that achieve higher standards of service. |
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| employee who acts as a communication link between the server and the kitchen staff |
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| tray of beverages of hor d'oeuvres carried by servers in flying service. |
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| reception service in which beverages and hor d'oeurvres are presented on trays. |
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| lids that keep foods hot and allow for plates of similar sizes to be stacked on top of one another. |
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| planning, organizing, staffing, leading, and controlling to ensure that an operation is properly run. |
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| small mobile table used to hold rechaud, food and liquid items. |
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| forms on which guests orders are written. |
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| any system in which servers write out guests order in a legible and organized manner. |
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| list of servers tasks and responsibilities. |
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| establishment in which responsibility and authoritiy flow from the top down. |
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| getting everything ready for the job to be done, and keeping things in good order as work is done- " to put everything in place." |
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| leadership style in which managers act as coaches to lead teams to success. |
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| standard system of guest order location. |
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| POS(point of sale) system |
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| computer system that tracts guests orders, sales, guest counts and other internal info. |
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| machine operated system that requires only that the server touch a key to order an item. |
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| small heater used in french service to heat foods. |
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| first introduced by parisian boulanger, who claimed that soups and breads he served were healthful and could restore people's energy. |
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| version of the team effort approach in which managers are at the bottom of the pyramid and front line employees are at the top |
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| menu that seeks to accomodate seniors and their special health needs by offering items that are low cal, sodium, fat or cholest. |
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| tools or techniques that lead an operation to acheiving its goals. |
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| small towel.napkin used by servers. |
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| type of buffet service arranged so that ony one type/style of food is at each table |
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| felt padded or plush material placed under a table clothe to quiet the noises of dishes and utensils and absorb spilled liquids. |
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| clear panhels on the service side of a buffet table that protects food from germs |
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| small eating and drinking establishment of the ancient Romans from whcih we get teh word "tavern" |
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| offers a complete meal for one price |
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| small, mobile carts that can either be refrigerated or heated. |
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| banquet service system in which the entire room becsomes one large station whereby guests are served from one direction to another. |
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| table d'hote menu advantages |
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Definition
| prices changes are simple to make. consumers decisions are easier. potential to increase turnover. |
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| table d'hote menu disadvantages |
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Definition
| uneaten food is wasted. guests may feel it costs too much if selections don't meet their liking. |
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Definition
| tends to build higher checke averages. allows guests to eat light or heavy. guests can pick and choose. |
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| guests may feel it is an attempt to raise checks. pricing changes require a great deal of information and analysis. |
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| common mennu desgin mistakes |
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Definition
| small type, illegible type. lack of descriptivve copy, stoo much copy, clip-ons poorly done, cluttered, old or worn out menus, scratched out copys or lack of info |
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Term
| frensh(table side) service |
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Definition
| 1st course is set awaiting guests to enter the dining room. |
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| french (table side) service |
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Definition
| meal consists of 3 formal services with the guests leaving the foom between services for strike.reset of the room and tables. |
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Term
| french(table side) service.. |
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Definition
| the gueridon is visible by the guests and commonly equipped with a heat source, the rechard, and large silver dom covers, the cloche voitures are decorative carts equipped with a heating and cooling unit and hindged cover to keep food hot or cold |
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| advantages of french-table side service |
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Definition
| elegant, leisurely and highly personalized. entertaining, showcases the food as well as the preparation. high check averages. |
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| disadvantages of french-table side service |
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Definition
| staff needs to be highly trained, hihg labor and expensive equiptment |
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| disadvantage of french table side service |
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Definition
| less turnover in the restaurant, do lesiurely pace. highest square footage requirement due to equiptment requirements throughout the dining room. |
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| russian (platter) service |
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Definition
| food is fully cooked and artfully arranged on larger platters in the kitchen, then rbought into the dining room. empty plates are set for guests from the guests side w/ right hand. |
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| food is transformed from the platter w/ fork on top of serving spoon. frequently worked by two servers in tandemm one w/ entree and other w/ accompanyments. |
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| buttler service is a variant of russian service where guests are allowed to serve themselves from platters held by waiters. |
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| advantages of russion service |
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| personalized service and portion choices. |
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| disadvant. of russian service |
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Definition
| large space is reuired poor portion control, time consuming |
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