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Unit 1: Intro to Foodservice, Hospitality, and Marketing Flashcards | StudBud
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Unit 1: Intro to Foodservice, Hospitality, and Marketing
Unit 1: Intro to Foodservice, Hospitality, and Marketing
107 terms
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StudBud Administration
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Review of the first 3 weeks of school #culinaryschool #smsd
Flashcards
107 cards
F
Practice quiz
P
Host live
L
Questions
107
Answers
1
Chef Careme was known as the
Chef to Kings
The Man
King of Chefs
Chief Chef
2
When is our first Guest Chef dinner
Oct 3
Oct 2
Tomorrow
Oct 4
3
Important characteristics of a restaurant
Price
Service
Menu
all of the above
4
what is the main ingredient in the risotto that we cooked
Potato
Cheese
Rice
Chicken
5
If I am gluten free, I can not eat what
rice
nut
legume
wheat
6
Do we pre set a soup spoon on our tables?
yes
so
maybe
no
7
How much space do we leave between the table and the chair
5 miles
5 Ft
5 in
5 cm
8
Who was the very 1st "Celebrity Chef"
Escoffie
Careme
Bocuse
Keller
9
food plated in the kitchen and served on plates is what type of service
French
Russian
American
English
10
How many forks do we set on our tables?
4
2
1
3
11
Russian Roulette
.
..
....
...
12
Which are not part of the big allergy groups
Chocolate
Soy
Nut
Shellfish
13
What is the name of the plate that is pre set in the center of the table setting
Placer
Entree
Big Plate
Charger
14
how close to a PLE event can you cancel or change your sign up online
3 days
2 weeks
24 hours
1 week
15
What type of service is served family style
English
American
French
Russian
16
What is my name?
King, Emperor, Master Chef Justin
The Real OG Chef Justin
Better Than Bob Chef Justin
The Man, The Myth, The Legend Chef Justin
17
What does soup get served with?
Crackers
Chicken
a Spoon
A Steak Knife
18
What is team work
the combination of people
group of animals
individual work load
the combined action of a group of people
19
Who is the building secretary
Dr. Flurry
Bree Hale
Chef Bob
Mary Hedrick
20
what is the certifying association that certifies our program
JCCC
OpenTable
ProStart
ACF
21
how do you sign up to complete your PLE
google doc
google form
google calendar
google classroom
22
What days are the restaurant class
Tues/Thurs
Sat/Sun
Tues/Wed
Thurs/Fri
23
What does SWOT mean
Strength, Weakness, Opportunity, Tough
Strength, Weakness, Opportunity, Threat
Strength, Weakness, Opportunity, Teaching
Strength, Weakness, Opportunity, Thinking
24
Who is the first person you should come in contact with in a restaurant
Host
Chef
Server
Customer
25
Who is the building Principal
Dr. Hoffman
Dr. Dallen
Dr. Flurry
Dr. Hedrick
26
Do we serve alcohol in our restaurant?
depends
yes
no
sometimes
27
What side of the table setting does the knife go on
right pointing right
left pointing left
right pointing left
left pointing right
28
How many times do you run glassware through the dishwasher?
2
3
4
1
29
what is the first step in setting a table
eat lunch
polish silverware
chairs down
wash hand
30
A Catering menu is
cooked to order
A la carte
pre-determined by the host
quick service
31
What is the name of our restaurant website?
broadmoorbistro.com
broadmoorbistro.smsd.org
broadmoor.net
bob'sbakery.com
32
What towel do we used to polish silerware and glassware
Linen
Micro Fiber
Kitchen Towel
Paper Towel
33
Marketing is
traveling to farmer's market
a process of communication a business message
a service mix
shopping for food
34
Escoffier was know for...
all of the above
The Chef Hat
Written Recipes
The Brigade System in the kitchen
35
what is the first thing your do when you enter the kitchen
talk with friends
put dishes away
eat
wash hands
36
what is not the purpose of a promotion
increase marketing
increase in sales
increase customers
decrease image
37
Haute Cuisine is
refined system of food preparation
prepared by kings
a food form of art
Hot Food
38
The first place in history that we see "dinner parties" is where?
Spain
Italy
France
Ancient Greece/Rome
39
what is the call in procedure for our program
don't
tell a friend
call home school
call/txt/email Chef
40
Don't mess with Justin's .....
Money
Computer
Desk
Mind
41
Service is....
a feeling
hard to get
bad
tangible
42
how many PLE do you need to complete per semester
3
4
2
6
43
Where do you change for class
in the kitchen
in the bathroom
in the catering closet
in class
44
Parking is only by ...
permission by Dr. Flurry
valet
King Chef Justin
the golf course
45
A guild is
a type of village in the middle ages
an association of people with similar professions
a building
a bird found on an Escoffier menu
46
We use an entree fork and a (blank) fork ?
salad
app
dessert
soup
47
What is not one of the main forms of social media used in restaurants
Instagram
My Space
Snap Chat
Facebook
48
Should you run in the kitchen?
obiviously
yes
never ever...never ever.. ever ever
maybe
49
Who is Julia Child
first female chef
a rockstar
wolfgang's girlfriend
the child of julia
50
Which of the following fall in the commercial segment of the industry
club
military
restaurant
school
51
what is the name of the restaurant that Alice Waters runs
Per Se
Chez Panisse
The French Laundry
The American
52
What is the name of the first ever restaurant
Guild
Restorante
Potage
Boulanger
53
What is the name of the Catering Business
CaterED by Broadmoor Bistro
CaterED by Bradmoor Bistro
CaterER by You
CaterING by Broadmoor Bistro
54
In marketing terms.... a Market is ...
a promotion
where you buy food
our customers
a process
55
What is the #1 marketing tool for a restaurant
samples
a website
food promo
social media
56
What information do we not need for reservations?
SSN#
Name
Time
Date
57
What did the first restaurant serve
soup
mashed potatoes
big turkey legs
steak
58
what is the difference between marketing and market
a market is the customer
nothing
a market is for farmers
who they are
59
What is POS?
Pick Open Starch
Piece of Sausage
Picture of Sand
Point of Sale
60
The Commercial segment makes up what percent of the industry
80%
10%
50%
100%
61
The Food Service Industry can be divided into 2 categories......
clean and dirty
fast food and fine dining
commercial and non-commercial
good and bad
62
What is Mise en Place?
The clothes you wear
The organization in your job and personal life
non of the above
A French Chicken Dish
63
The food style of Careme was
plated
Small
Grand Cuisine
Simple and Elegant
64
When does hospitality start
when I make a reservation
when I walk in the door
when I hear about the restaurant
when I make contact with the restaurant
65
Hospitality is....
a hospital
a feeling
a class
tangible
66
are you allowed to go behind the barista station and make your own drinks
yes
always
no... not ever. forever ever..
sometimes
67
An Epicurean is
a member of royalty
a person with refined taste for food a wine
an animal in the magical kingdom
a person in the kitchen that makes sauce
68
what sign do you hold up to leave the classroom
G
L
W
High Five
69
what side is the fork placed on when setting a table
rigt
top
left
bottom
70
Who is not a group of customers that we identified
Teachers
Allergies
Families
Older
71
Who was Escoffier?
Bob's Uncle
King of Chefs
Ratatouille's Brother
Chef to Kings
72
What is a B&B plate?
Bob's Burger
Bed and Breakfast
Bread and Butter
Movie Theater
73
what is our farm name
SMSD Farm
Broadmoor Farm
Broadmoor Urban Farm
Farm de Broadmoor
74
Who is in charge of the Bakery
I am
Chef Silly Bob
Chef Chuckles Jon
The Real OG Chef Justin 2.0
75
4 Types of table service include all except
English
American
Japanese
French
76
A Restaurant is ...
a movie
where I stuff my face
a business serving meals to the public
only good for mass feeding
77
Who is the reason for modern French cuisine
Fernad Point
Paul Bocouse
Careme
Escoffier
78
Are we getting snacks today?
nope
nah
yes
no
79
Which is not a type of restaurant
Full Service
Fine Dining
School Yard
Quick Service
80
What do we call the guest?
Sweetie
Hun
Sir
Ma'am
81
Difference between Target Market and Mass Marketing is
how it is sent
who it is sent to
what is sent
where it is sent
82
when is it ok to use your cell phone in class
to take pictures of lab
to txt
to publicize our programs
to post on social media not related to this class
83
Where is the B&B plate located on the pre-set table?
above the knife
above the fork
in the center of the place setting
in the middle of the table
84
What type of clothing is permitted in the kitchen?
ball cap
ear buds
sandals
jordans
85
Non-commercial segment includes
military
school
health care
all of the above
86
The 4 Ps of marketing are
Product, Price, Promo, Place
Product, Pineapple, Place, Price
Pink, Purple, Pretty, Prince
Product, Price, Penguins, Promo
87
What reservation system do we use in the Bistro
Aloha
Micros
OpenTable
Squirrel
88
BOH means
Breaking Open Hands
Buy Oranges Hourly
Bob Only Helps
Back of the House
89
what are appropriate pants to wear in the kitchen
chef pants
yoga pants
jeans
sweats
90
During which time frame did chefs leave the kings and start their own groups called Guilds
The Industrial Revolution
The Middle Ages
The Renaissance
The French Revolution
91
How many steps are in a traditional Marketing plan
10
3
15
5
92
Where do phones go when we start class?
on the table
in your pocket
in your locker
in the fryer
93
Who runs the Catering and Event Management Class?
Bree
Chef King Emperor Justin
Chef Silly Bob
Chef Chuckles Jon
94
How much does dinner cost in the Bistro
$30
$40
$25
$35
95
FOH means
Family Only Home
Food On Hand
Front of the House
Fans of House
96
During an intruder emergency, what is the first thing you do
get out of the building
turn off lights and be quite
fight
check with teacher
97
a table should be greeted within how many seconds of being sat
60
20
30
10
98
How far away from the the edge of the table should the silverware be placed?
what silverware?
2 ft
1 cm
2in
99
What needs to be taken to a table when steak is served?
a potato
A1
steak knife
soup spoon
100
how many times do we run the silverware through the dishwasher?
2
3
4
1
101
What are the 5 steps of a marketing plan
Shop at Market, Goal, Strategy, Implement Plan, Evaluate
Research Market, Goal, Strategy, Implement Plan, SWOT
Research Market, Goal, Strategy, Implement Plan, Evaluate
Research Market, Sing, Strategy, Implement Plan, Evaluate
102
what type of service uses a cart called a gueridon?
Russian
American
French
English
103
all student drinking cups must have...
names on cups
ice
lids
sugar
104
Ferdinand Point was the ....
Bob's Cousin
The OG
the first certified chef
the bull
105
What is our Social Media handle?
@broadmoorbistro
@kingchefjustin
@broadmoor
@smsdbistro
106
How many course do we serve at the Bistro
2
4
5
3
107
The rule of handling silverware and glassware is
30/70
60/40
50/50
20/40
