Matching Pairs Vocab Chapter 1Online version For culinary class by isaiah williams 1 Cafe 2 Economy Lodging 3 Kitchen Bigrade System 4 Chain 5 Bed and Breakfasts 6 Back of the House 7 Gourmet 8 Concessions 9 Refrigeration 10 Resorts 11 Amenity 12 Hospitality 13 Front of the house 14 All-suite properties 15 Cafeteria 16 Aboyeur 17 POS system 18 Convention Centers 19 Restorante 20 Chef 21 Convention 22 Haute Cuisine 23 Full-service Properties "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. A lover of fine food and drink. 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. 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 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. Clean, low-priced accommodations primarily designed for traveling salespeople, senior citizens, and families with modest incomes. Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. A coffeehouse usually offering pastries and baked goods. An assembly line process of serving food quickly and cheaply without the need for servers. Facilities specifically designed to house large-scale special events, including conventions, expositions, and trade shows. Keeps food from spoiling quickly and also helps to feed larger numbers of people. Locations that feature extensive facilities for vacationers who are looking for recreational activities and entertainment. The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. 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." An elaborate and refined system of food preparation. A mark of respect and distinction that describes a professional cook who has reached the position through hard work and dedication to quality. 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. 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. A group of restaurants owned by the same business organization. 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. 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.
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