Chapter 10: The Restaurant Business | Quiz Review

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Across
  1. 5. A type of menu that offers guests several courses for one fixed price
  2. 6. These menu items are low in popularity and low in profit
  3. 7. The three steps in __________ __________: consider customer base, perform competitive analysis, and decide number of items to offer
  4. 12. A type of service where food is placed in a location where customer's serve themselves
  5. 14. A type of employee that directly faces guests
  6. 15. A type of employee that works behind the scenes
  7. 16. A type of menu that offers and prices each item INDIVIDUALLY
  8. 17. A type of service style in which food is arranged on plates by cooks in the kitchen. Plates are then brought to the guests by a server. Popular, easy, and inexpensive.
  9. 19. A type of menu that changes daily for a certain number of days and then repeats itself
  10. 20. A type of restaurant where you pay at the counter or window before eating and food is served quickly
  11. 22. These menu items are high in popularity but low in profit
  12. 23. These menu items are high in popularity and high in profit
Down
  1. 1. A type of food service operation that is in business to prepare and serve food in support of some other establishment's main purpose or function
  2. 2. These menu items are low in popularity but generate high profit
  3. 3. A type of menu that does not change from day to day
  4. 4. A type of service that is considered the most elegant. Servers present food to the guests from a tableside cart called a "gueridon", with food, equipment, and utensils that the server may need to finish food tableside. Very expensive.
  5. 8. A type of service also known as "family style". Bowls and platters of food are placed directly on the table, and the diners pass the food around and serve themselves.
  6. 9. A type of restaurant that provides sit-down service and cooked to order. Pay after.
  7. 10. A type of service in which all food prep is done in the kitchen, then large bowls and platters of food are brought out on a cart to the tableside. Servers will portion out the food to each guest. The server oversees making each plate look perfect.
  8. 11. The five different restaurant ________: full service, quick service, catering, delivery, and concession
  9. 13. When food is ordered and delivered from a hotel's kitchen directly to a guest's room
  10. 18. A type of recipe that is the same every time. Same ingredients, same measurements, same preparation method.
  11. 21. A type of food service operation that is in business to sell food and beverages for profit