Post by Chicago Campus on Mar 14, 2013 19:48:38 GMT -5
Please Complete your portion of the review and post it on this discussion board! ;D ;D ;D We are coming to the end of the course and we need to begin reviewing for the final. This is the first review and we will have another soon.
Chapter 5 Review questions 4. Suggestive selling is merchandising food and beverage, if the customers can’t make up their mind. It can build the profits for the restaurant by encouraging guests to order extra items. It also builds up the check total, which also increases the service person’s tip. 5. Term 86ed means to be out of the item. Servers can avoid problems when an item is 86ed, by knowing which these items now and letting the customers know beforehand. 6. Home base is a system of taking orders. The manager decides on a focal point in the restaurant, an object that’s going to be a home base. All the tables in restaurant are numbered, so at each table, chair one is the one closest to home base; the other chairs are numbered clockwise.
Chapter 5. Review questions. 1.Why should the service person have a thorough knowledge of the menu? Many times guests are not familiar with the menu, so they ask the service person about the entrees. The service person should know the names of all items, how to pronounce them, and how to describe them. The training manual should have a description of all menu items.
2. Why is important that a service person know all the ingredients of all menu items? Many people are allergic to certain spices and foods. The manager should list any spices or ingredients that are predominant in the recipe. The service person should not guess about ingredients in food. If the staff does not know the ingredients, the consequences could be serious.
3. The cooking times of all menu items are important for a service person to know. Explain why you believe this true or false. This is a critical part of the service person’s training. Knowing how long it takes to cook an item and knowing what medium or Pittsburgh means is important for ordering and picking up good from the kitchen. Knowing the approximate time of an item may make the service person a star to the guest who is in a hurry.
Post by Krzysztof R on Mar 14, 2013 20:38:48 GMT -5
Chapter 6 – Review Questions 1-4
1) The job of the host has evolved from the classical restaurant. - The directeur du restaurant had complete charge of the restaurant, including the kitchen and dining room staff. He was also responsible for long-term planning, food and beverage cost controls, and service. It’s similar to the Food and Beverage Manager or Host of today. - The maître d’hotel was the host of all the dining rooms in the hotel. He was responsible for what occurred in the entire different restaurant in the hotel, and he was in charge of dishwasher, cleanup crew, and linen service, similar to the Food and Beverage Manager. - If the hotel was large, there may have been a second or deuxieme maître d’hotel (Host today) who was responsible for one dining room. - The maître d’hotel de carre had the responsibility of a section of the dining room similar to the captain of today. 2) The qualification for a host fall into two general categories: physical and behavioral. The first relates to the appearance of the individual. The second refers to the manner in which the person interacts with people. In most instances, the host is the first person guests see when they walk into a restaurant; therefore the physical appearance of the host must be exemplary. The behavioral qualification is the ability to deal with people. The host must be able to meet the needs of the restaurant’s guests and employees. 3) The host must be attentive, courteous, dependable, honest, and loyal to the establishment, tactful, knowledgeable, sensitive to guest’s needs and moods, and persuasive. 4) The five Ps of management are Prior Planning Prevents Poor Performance. This phrase and the meaning of it are important for all restaurant employees. To have the dining room run smoothly, the host should have a plan. With a plan, when change occurs, the host will be able to make adjustments as necessary to insure a favorable dining experience for the guests. So the five Ps of management mean that if all tasks are planned in advance, problems will be kept to a minimum.
Post by Priya Kywe on Mar 14, 2013 20:40:29 GMT -5
Chapter 6:- Vocabs 1) Anaphylactic shock: it’s a physical reaction to an allergen that can lead to a state of shock to the body, when consumed, came in contact, or inhaled. Eg:-The little boy had an anaphylactic shock after being stung by a bee, but recover soon after a visit to an ER.
2) Chef’s creation: is the preparation of the day at a Restaurant especially created by the main chef. Eg:- the chef’s creation was a delish that after my order, my whole table of friends ordered the same dish.
3) Dupe:- a duplicate check. Eg:-We always print a dupe to hand it to the kitchen for them to know the oders. 4) 86ed :- means to be out of an item in Restaurant business. Eg:- the chef informed us before we headed out to meet our customers that the Pastas were 86ed, no pasta orders. 5) Fire the table:- to let the kitchen know to start preparing for the main course for a table, and this announcement by the server has to be acknowledged by the kitchen as well. Eg:- I yelled fire the table number 4 as the guests finished their appetizers. 6) MICROS:- is the computer system the waitperson uses to enter orders and close out checks.eg:- we had to learn MICROS before we were giving the electronic pads to use at our work, which was not that easy at first. 7) Point of sale (POS):- it’s an computer system that allows servers to communicate with the kitchen straight from a push of a button on their electronic Pad .eg:- POS made saved our feet from doing extra miles to and fro the kitchen. 8) Standard abbreviations:- is a short form of a word one can use to be understood by all in the same field of profession. Eg:- I had to learn the standard abbreviations before I started to work very smoothly when sending orders into the kitchen without having them muck up the orders. 9) Suggestive selling:- is the selling of the items on the menu done by the server, after gaining the trust of the patrons.eg:- Once I got the flow of talking about topics of their likings, they asked me to suggest them what to choose on the menu, and I took it from there.
10) Underliner:- is a bread and butter plate with salad dressing in a container that is given separately to a guest who ordered a salad. Eg:- I don’t like when they serve the sauce on the underliner, too many plates on the table.
Post by kwanjira eakasuwana on Mar 14, 2013 20:57:55 GMT -5
Chapter 5 Vocabulary
1. Chef’s creation : A special item prepared by the chef with a special price. - The service staff approached the table and explained the chef’s creation to the guests. 2. 86ed : to be out of an item - I feel the taste of ribs today but unfortunately, the service staff told me that “ribs are 86ed”. 3. Standard abbreviations : the words that used for menu and all employees in the restaurant must know. - To prevent any mistakes or confusion by taking order, the servers should use standard abbreviation. 4. Suggestive selling : the trick which use to sell items and help guests make up their mind. - Suggestive selling can build the profits for the restaurant by encouraging guests to order extra items. 5. Dupe : the duplicate check - The server brought dupe into the kitchen to order the food after he took an order from guests. 6. Anaphylactic shock : when someone allergic to something - The server have to ask the guests about the food which they might allergic with to prevent the Anaphylactic shock situation. 7. MICROS : the system that a waitperson uses to enter orders and close out checking -MICROS system is used widespread in the restaurant business. 8. Point of sale (POS)systems : the system that helps server to transmit the order directly to the kitchen with a hand-held electronic order pad - POS System designed to make a restaurant more efficient. 9.Fire the table : the phrase that informs the kitchen that it is time to start cooking the main course for table for three.
Post by Soontharee Nuamthong on Mar 14, 2013 20:58:22 GMT -5
2. The host has all the tables reserved and informs the guest of this. The guest produces a $100 bill and ask, “Are you sure?” The host and the guest both know that the patron is buying the table. What should the host do? - Other opportunities will arise to deceive the customer as well as the employees. In all instances, if the host id dishonest and allows the staff to be dishonest, word will spread that the establishment is dishonest. This will result in negative word of mouth from both guests and employees, and the business will suffer. 3. What does the phrase “The taste of the roast is determined by the handshake of the host” mean? - Guests often decide to patronize a restaurant based upon the greeting and attention they receive from the host. The mood for the evening is set by his actions. Greeting the guests, the host is responsible for the operation of the dining room. He is the one who must insure that the guests have an enjoyable dining experience; and must solve any problems that may arise. 4. The restaurant where you are employed is located in a geographical area that has many colleges. What factors must be taken into consideration in forecasting for graduation weekend so your restaurant achieves the highest profitability? - Forecasting it going to be busy. Planning by Prepare staff(extra server, host and kitchen staff) and extra table and do limit the menu a little due to the fact that it's so busy.