Chapter 10: The Restaurant Business

A breakfast restaurant in a rural town has a hard time recruiting staff, what would you suggest they do?

Which type of menu changes daily for a certain amount of days and then repeats itself? (Usually found in schools)

At which restaurant segment do guests order or select items at a counter or window and pay before eating?

Which service option would be easiest for a busy mom with no time to cook who is driving her kids to various activities?

Which service presents food to guests form a tableside cart called a gueridon?

A highly trained wine expert who offers pairing suggestions and proper service is called the

A restaurant employee assists servers and delivers food and beverages to guests. This employee is a

One internal factor that influences menu changes is

Which type of restaurant offers a quality meal sitting at a table with wait staff and full table service?

What are plowhorses?

Traditionally, hotels offered guests in-room snacks and beverages through

One example of institutional feeding is foodservice in

A woman works for Wild Wood Cafe, preparing cold foods such as sandwiches and salads. She is a

Which noncommercial foodservice segment includes national parks and prisons?

In which service style does a guest order, pay, and wait for their food to be prepared and given to them on a tray?

When designing a menu, which menu concepts should be placed in a highly visible area on the menu?

A person organizing a party at a local hotel works with a meeting planner. When planning dinner, they may also work with

English service is described as

An expeditor

A cyclical menu

Commercial foodservice includes full-service restaurants, quick-service restaurants, and

Other than traditional room service attendants, what are some hotels using to deliver room service meals?

In a hotel, a server who takes care of private dining and all the in-room guest needs is called a

What is the cornerstone of any successful restaurant?

Which is an external factor that can influence a change to a menu

A recipe that has been tried, adapted, and retried several times by and produces the same results every time is

Who is in charge of back of the house cleaning?

Which front of the house employee greets guests, takes reservations, and takes guests to their seats?

The primary marketing tool in most restaurants is the

Which foodservice option in a hotel requires guests to have a membership to enter?