Relier Pairs Vocab Chapter 1Version en ligne For culinary class par isaiah williams 1 Cafe 2 Refrigeration 3 Resorts 4 Amenity 5 Convention 6 Kitchen Bigrade System 7 Back of the House 8 All-suite properties 9 Aboyeur 10 Bed and Breakfasts 11 Convention Centers 12 Cafeteria 13 Restorante 14 Full-service Properties 15 Front of the house 16 Concessions 17 Chef 18 Chain 19 POS system 20 Gourmet 21 Haute Cuisine 22 Hospitality 23 Economy Lodging A gathering of people, all of whom have something in common. They are often all members of a particular organization, or they may simply be individuals who share a hobby. Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. A branch of a foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. Locations that feature extensive facilities for vacationers who are looking for recreational activities and entertainment. The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. An elaborate and refined system of food preparation. A coffeehouse usually offering pastries and baked goods. A group of restaurants owned by the same business organization. In 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a "restorante," the origin of our modern word "restaurant." Employees who work outside the public space. Back-of-the-house positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. An assembly line process of serving food quickly and cheaply without the need for servers. "POS" means "point of sale" or "point of service." POS refers to the place where some sort of transaction occurs. Although POS could be a retail shop or restaurant, a POS system generally indicates a computer terminal or linked group of terminals. A service or product provided to guests for their convenience, either with or without an additional fee. A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. Keeps food from spoiling quickly and also helps to feed larger numbers of people. A lover of fine food and drink. Cater to guests looking for quaint, quiet accommodations with simple amenities. Bed and breakfasts are usually privately owned homes converted to have several guest rooms. Guests are served breakfast during a specified time in a small dining room. Employees who serve guests directly. Front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, ma�tre d's, hosts/hostesses, cashiers, bar staff, serving staff, and busers. Properties that cater to travelers in search of a wide range of conveniences. They offer larger rooms and well-trained staff and feature amenities such as swimming pools, room service, fitness centers, or services for business travelers. Clean, low-priced accommodations primarily designed for traveling salespeople, senior citizens, and families with modest incomes. Apartment-style facilities offered at midmarket prices. They have larger spaces that include a sitting area, often with dining space, and small kitchen or bar area, in addition to a bedroom and bath. A mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality.
Créer jeu