Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+

Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+ Hospitatlity Services people use and recieve when away from home Haute Cuisine Elaborate/refined system of food preperation Julia Child Popularized Freqnch Cuisine/techniques through television/books Georges August Escoffier Tranisition Carême haute cuisine into contemporary cuisine Describe the different types of resturant segments Family dining, casual dining, fine, quick service (fast food), quick causal When did quick-service restaurants first begin to expand rapidly? The nineteenth-century gold rush in California inspired which new food serving style? Cafeteria, assembly-line Time Management Using tools to increase person's efficiency/productivity Delegating Spliting up tasks to be more efficient Executive Chef oversee entire kitchen, supervising kitchen staff purchase food/make decision General Manager planing, direction & coordination: hiring, promoting, terminating Sous Chef responsible when EC gone, lends knowledge Server Greet guest, take/service orders, deliver bill Host/Hostess seat them, anser calls Banquet Cheff Catered parties, loading operations/clubs Describe skills needed for effective time management Planning Goal Setting Setting Priorities Delegating Body Language body cues without talking Communication Act of expressing info to someone by verbal/nonverbal Semantics Clear Understanding Jargo Buzzwords, slang, technical language What are qualities of effective speakers anser 5w's and 1 H Describe how to be an effective listeners Eye contact Lean in Don't interrupt Nod Appropratie facials Ask questions Food Borne Illnesses Disease transmitted to people by food Food Borne Illness Outbreak 2 or more people get same illness after eating same food Pathogens Harmful bacteria TCS Food Temperature control for safety