Across
- 2. Person in charge of the operation during a particular shift and who supervises a team of servers.
- 8. In a formal service organization, the person who assists the captain and has one to two years of experience.
- 10. This style is the most formal service style. All foo preparation is done in the kitchen, and the bowls and platters of food are then brought on a cart to guests at the table. Servers hold the bowls and platters as they serve the food to each guest. Service platters hold food for tables of up to eight guests, and they are very heavy (in previous times they were made of pure silver) and very hot. Servers need to go through substantial training before being able to serve this style; the server is essentially in charge of making the plate look perfect.
- 11. In a formal service organization, the person who is responsible for service in a particular area, such as a banquet room or dining room.
- 13. Also known as family-style dining, is the simplest and least expensive of the traditional service types. Bowls and platters of food are placed on the table and a seated hot or hostess places the food onto plates. The host of the table then serves the meal on the plates for the other diners, or diners pass the dishes around the table so they can serve themselves.
- 15. Tools often carried by a server, which may include a hand towel, a corkscrew, change, a pen, an order pad, and a crumber (which is used to neatly gather and clear crumbs and debris from a table cloth after entrée service).
- 17. An easy and fast way to dine that typically involves no servers; guests help themselves to food set up in food bars or order at a counter. Other forms include drive-through service, buffet service, carry-out service, vending service and cafeteria service.
- 18. Front-of-the-house staff member who serves food to guests and who is responsible for a specific section of the dining room.
- 20. Relatively modern terminology describing restaurant that falls between full service and quick service. Also called quick-casual or limited-service restaurants, these operations are typically distinguished by service type and food quality. Often perceived to offer better-quality food and a more upscale dining area than quick-service restaurants, but with less expensive menu items than full-service restaurants. Pizza restaurants can fall into this category.
- 21. The area in which an operation keeps additional items such as napkins, silverware, cups and saucers, condiments, menus, and water glasses; prevents servers from having to go to the back of the house to get these tools.
- 22. In a formal service organization, a person who is a server in training.
- 23. Traditional service style that is typically considered the most elegant. Servers present the food to guests from a table-side cart, called a gueridon, which holds food or liquid items that will be served to guests, as well as dishes and utensils the servers and guests may need. The food is kept hot by a warming unit in the cart, called a rechaud. The finishing touch to the food is done table-side to create a memorable moment for the guest, demonstrating great culinary arts and service skills. This type of service is expensive because of the cost of the carts and the additional skills required of the servers.
Down
- 1. In a formal service organization, the person who is responsible for the overall management of service.
- 3. People who sometimes assists servers in bringing food from the kitchen to the tables.
- 4. Another name for the English service style, in which bowls and platters of food are placed on the table and a seated host or hostess places the food onto plates and serves the meal for the other diners, or diners pass the dishes around the table so they can serve themselves.
- 5. In a formal service organization, the person who is responsible for a server area of about 15 to 25 guests.
- 6. There are four types, each with matching menu, theme, and décor: American, French, English, and Russian.
- 7. Items used to serve food, such as large serving spoons for casseroles and vegetables, tongs for pastries, etc.
- 9. Recommending items to guests in a way that maximizes guest satisfaction and increases the average check, resulting in more profits. The success of suggestive selling depends on product knowledge, effective communication skills, and sales training.
- 12. Traditional style of service in which food is arranged on plates in the kitchen by cooks and brought directly to the guests' table by the server. The complete meal is on one plate. Ha been adopted by many operations because it is one of the easiest service styles, provides a consistent-looking product, and uses the fewest tools and utensils.
- 14. In the French service style, this is a warming unit that keeps food hot in the table-side cart (gueridon).
- 16. Also known as dining room attendants, busers assist with the cleaning up and resetting of tables.
- 19. A table-side cart used in the French service style that holds food or liquid items that will be served to guests, as well as dishes and utensils the servers and guests may need. Servers present the food to guests table-side.