Matching Pairs Vocab Chapter 1Online version For culinary class by isaiah williams 1 Full-service Properties 2 Bed and Breakfasts 3 Cafeteria 4 Concessions 5 Resorts 6 Kitchen Bigrade System 7 Hospitality 8 Restorante 9 Chain 10 Gourmet 11 Back of the House 12 Haute Cuisine 13 All-suite properties 14 Economy Lodging 15 POS system 16 Amenity 17 Convention Centers 18 Front of the house 19 Cafe 20 Chef 21 Refrigeration 22 Convention 23 Aboyeur Employees who serve guests directly. Front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, ma�tre d's, hosts/hostesses, cashiers, bar staff, serving staff, and busers. Apartment-style facilities offered at midmarket prices. They have larger spaces that include a sitting area, often with dining space, and small kitchen or bar area, in addition to a bedroom and bath. Keeps food from spoiling quickly and also helps to feed larger numbers of people. A mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality. A gathering of people, all of whom have something in common. They are often all members of a particular organization, or they may simply be individuals who share a hobby. Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. Locations that feature extensive facilities for vacationers who are looking for recreational activities and entertainment. An assembly line process of serving food quickly and cheaply without the need for servers. A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. Cater to guests looking for quaint, quiet accommodations with simple amenities. Bed and breakfasts are usually privately owned homes converted to have several guest rooms. Guests are served breakfast during a specified time in a small dining room. A service or product provided to guests for their convenience, either with or without an additional fee. In 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a "restorante," the origin of our modern word "restaurant." A branch of a foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. A lover of fine food and drink. An elaborate and refined system of food preparation. Clean, low-priced accommodations primarily designed for traveling salespeople, senior citizens, and families with modest incomes. Properties that cater to travelers in search of a wide range of conveniences. They offer larger rooms and well-trained staff and feature amenities such as swimming pools, room service, fitness centers, or services for business travelers. A coffeehouse usually offering pastries and baked goods. A group of restaurants owned by the same business organization. The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. Employees who work outside the public space. Back-of-the-house positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. "POS" means "point of sale" or "point of service." POS refers to the place where some sort of transaction occurs. Although POS could be a retail shop or restaurant, a POS system generally indicates a computer terminal or linked group of terminals.
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