Relier Pairs Vocab Chapter 1Version en ligne For culinary class par isaiah williams 1 Resorts 2 Restorante 3 Cafeteria 4 Kitchen Bigrade System 5 Chef 6 All-suite properties 7 Bed and Breakfasts 8 POS system 9 Hospitality 10 Gourmet 11 Convention 12 Chain 13 Economy Lodging 14 Aboyeur 15 Haute Cuisine 16 Convention Centers 17 Cafe 18 Refrigeration 19 Concessions 20 Front of the house 21 Amenity 22 Back of the House 23 Full-service Properties 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. A lover of fine food and drink. A group of restaurants owned by the same business organization. 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. Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. "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. An assembly line process of serving food quickly and cheaply without the need for servers. Keeps food from spoiling quickly and also helps to feed larger numbers of people. 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. A coffeehouse usually offering pastries and baked goods. Locations that feature extensive facilities for vacationers who are looking for recreational activities and entertainment. 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. A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. A service or product provided to guests for their convenience, either with or without an additional fee. An elaborate and refined system of food preparation. 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." 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. A mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality. 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. 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. The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. Clean, low-priced accommodations primarily designed for traveling salespeople, senior citizens, and families with modest incomes.
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