ProStart Chapter 1

ProStart Chapter 1 Commercial and Non Commercial - what are the two segments of the food service industry? restaurants catering and banquets retail stadiums airlines and cruiseships. - commercial schools military bases healthcare facilities business and industries clubs and member-based facilities - non commercial travel and tourism - a combination of all the services that people need and will pay for when they are away from home hospitality - the services that people use and receive when they are away from home tourism - travel from recreational, leisure, or business purposes, and it has become a popular global leisure activity airplanes trains charter services buses cars ships - what are the six forms of the transportation listed in the book. Zagat Survey - a consumer-based guide that rates restaurants on four quilities: food, décor, service, and cost. Michelin Guide - a rating system better known in Europe, but it hs recently begun rating organizations in the United states and elsewhere. catering - provide food service for everything from special events in private homes to large-scale events such as golf tournaments, weddings, or corporate dinners. Retail - opportunities are found in businesses that offer home meal replacement and ready-made dishes. Stadiums - foodservice is provided by servers, walking vendors, cooks, and cashiers. Convention Centers - the worldwide food Expo is the largest food and beverage technology event in North America. National and State Parks - Foodservice ranges from quick-service to fine-dining. Theme Parks - Quality of food and service is no less important in this setting than it is in a free-standing restaurant. Shopping - offer a variety of food service oppurtunities that include quick-service and casual-dining restaurants. Monuments, Museums & Zoo's - consessions are common foodservice oppurtunities; provide fine-dining restaurants, banquets, or casual consessions; offer a wide range range of food service options including concesessions, fine, and casual dining. Health Services - with the baby boomer generation moving into retirement, analysts expect growth in foodservice oppurtunities. Schools and Universities - often use satellite/commissary feeding: one kitchen prepares food that is then shipped to other locations to be served. Military - food service opportunities are greater now than in the past. Corrections - food is critical to maintaining a positive and peaceful atmosphere. Lodging - award-winning find-dining operations. have everything from coffee carts to buffets to full service operations. front-of-the-house - employees serve guests directly. back-of-the-house - employees work outside the public space. Manager - responsible for both front-of-the-house and back-of-the-house operations. Server - impact on the guests enjoyment Host/Hostess - makes the first impression Executive Chef - highest ranking member of a culinary team. responsibilities are not limited to cooking. ultimate authority. Sous Chef - create recipes and prepare meals Line Cook - any cook working a particular station in the kitchen.