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The food services industry, and involves the planning and organization of food and beverage services for various types of events.
Designs banquet packages as well as handle marketing and booking of function.
Refers to devising a system to identify and resolve problems that may arise effectively at the shortest time possible.
Refers to the staff being receptive and open to customer feedback especially those who need correction and immediate attention.
It is a cold temperature loving microorganisms, -5◦C - 35◦C.
Produces more even results due to circulating current of hot which is rapidly forced around the oven by means of a blower, gas, electricity.
A method in which staff is rotated daily among the stations, this method allows the closure of poor stations during slow days
Casual affairs that are almost always served buffet style in an easy colorful setting.
Flat and about 7” to 9” in diameter usually simply decorated. Salad plates may be made of plain or cut-glass; can be used for appetizers, dessert and even as a fish plate; can also be used as a fruit plate.
Entails fast service of food with minimum number of tables appointments needed for dining like In fast food operation.
Usually 9” to 10” in diameter by 1” deep plate and is generally presented with an underliner used to serve soup in formal sitdown dinners.
As in all forms of life, microorganisms need to grow and reproduce. High protein foods have a high risk of contamination.
Storage equipment includes freezer, refrigerator, cold storage walk in units.
A type of catering service which caterer brings the complete service to the customer.
Maintenance of equipment is like preventive measures.
A measure used when portioning sizes of finished product.
Refers to the body movements and facial expressions demonstrated by the service personnel as he renders service to the guest.
Linens used to cover the entire surface of the table with allowance for an overhang.
Refers to efficient internal and external communication among those in the works units as well as the guest.
A food-borne illness caused by toxins formed in the food by toxin-producing pathogens.
A regulations whcih provide measures necessary to safeguard the public’s health particularly in Food service establishments.
First course in the menu.
One of the functions required before assembling the food materials to produce quality meals.
A catering service done in the various modes of transport systems like railways, sea and air etc.
An American tradition rooted in the extravagant new Orleans entertaining and the late 1800s.
It is opportunity to entertain with graciousness and flair without the enormous effort of a dinner party.
This means that planning of task in advance will minimize problem.
Cancellation of the function may be affected only a week before the set date and subject to a 50% fee.
Insurance is one important consideration which would need professional assistance.
An agency responsible for the issuance of a clearance for parking in the operation of business.
Table decors are the finishing touches essential to the overall appearance of the table.
Refers to the prompt attention given to the customer with undivided attention.
Refers to those table appointments used for serving dipping, cutting, or spearing food.
This occurs when pathogens enter the body through ingestion of contaminated food.
He was known as the originator of Catering.
Refers to ensuring guests comfort and convenience especially if they have to wait for a seat or for their orders.
This means that every plate of a given dish that leaves the kitchen will be almost identical in weight, count, or volume.
Refers to table appointment with volume and depth used basically for serving or of decorations.
Include table coverings and napkin used in food-service.
A popular brunch drink.
Restaurant need at least one ice cube machine for producing ice for ice water and for beverages such as soft drink, ice tea, milk shakes and juices.
This type of organism requires a host in order for it to survive.
Catering Service is a lucrative business.
Used to serve oysters or clams on half shells usually served on a bed of crushed ice.
Persons with special skills in cooking, baking, and serving. Usually, the client provides for the facilities, food materials, and equipment.
Refers to the respect accorded a guest in terms of speech and action , and avoiding incident that may hurt the customers feeling or ego.
Refers to the delivery service in compliance with customer requirements, in a manner that conforms with professionals standards.
A well- set buffet with center piece that matches the theme of the event.
Refers to a snack in the Philippines.
It is a small tidbit- light, attractive, very delicate and tasty.
A facility dedicated to private parties with an on-site pro- duction kitchen and staff.
If hot soup is served, fish is preferably served cold.
An elegant, elaborate and festive occasions where more courses are offered are more well- trained server are expected
Menu for brunch foods are varied and substantial.
Taking a bath daily is the most basic requirement among food handlers as it ensure their cleanliness.
After meeting the zoning specifications, necessary licenses / permits must be secured to legalize the operation of the business.
Responsible for the proper safekeeping and issuance of supplies and equipment.
Refers to the number of portion a recipe will produce.
A service usually done by prearranged contract suck as food and drink provided at a certain cost to a specific number of people.
A bite-sized pieces of meat, fish, shellfish, or fruit served with a highly flavored sauce.
Changes or adjustment in the package for function should be done a month before the event.
Restaurant equipment is generally thought of as having a life expectancy of about 10 years.
Refers to rendering prompt and personalized response to guests needs and request.
Dishes are brought to the dining room simultaneously and are placed at the center of the table.
A dinner that begins as early as 8 pm or late as 9:30 pm.
Claret is served with meats, while burgundy is suggested for games.
A guest-related foodservice functions associated with business meetings, conferences, conventions, and social concerns.
Handles paper works, office records, and other pertinent reports.
Refers to rendering customer service with enthusiasm and eagerness as reflected in their facial expression and vitality.
A gas fired kettle for holding fat or oil in which basket can be immersed for frying food.
One of the jobs that the service staff must attend to filling up of the salt and pepper shakers, folding of napkins, and dusting, and wiping of all stainless steel equipment.
In cocktail, finger foods are offered.
A midday meal that can either be formal or informal, buffet- style or sit - down.
A set menu of a complete meal at a set price.
Catering service which provide food and beverage services to civic groups, charities, corporations, businesses, and individuals on premise at a catering or banquet hall or off-premise at a selected location.
It honors a person or an occasion.
A list of prepared dishes of food made available to a client, and by its content and presentation must attract the client and represent value for money.
Responsible on preparing the station and checking for cleanliness, greeting of customers, suggesting menu orders, taking orders, clearing dirty dishes, anticipating customer’s needs, preparing and collecting the bill.
The business owner or operator is required to register the business name at the Department of Trade and Industry.
Refer to the utensils used for dining and service.
Refers to responding to the needs of customers.
A formal dinner begins as early as 6pm.
Self -service wherein guests line up to get their food from the buffet, table.
A semi formal dinner is a more elegant way of evening entertaining.
Refers to the efficient smooth and organize flow of operations.
After payment of all fees, the foodservice operator goes to the Office of the Traffic Bureau for the Mayor’s Permit.
Food is usually partially prepared in the kitchen and finished in front of the guest with showmanship.
Customers make their selections from the dishes displayed at a service counter and assemble the chosen foods on a tray to be carried to the table.
Supervises kitchen operations such as preparation and cooking of dishes included in the menu for every function.
Considered as contemporary cooking represents new thinking, new food combinations and a lighter style of cooking with emphasis on creativity, presentations and simplicity.
Considered to be the largest plate on the table; about 10” in diameter which is used for main dishes.
In selling price, to compute for the multiplier , first determine the desired food cost percentage.
Refers to deep fryer with lids.
Refers to illnesses transmitted to people by food.
The manner of serving food at well-appointed homes, hotel, dining rooms, and fine dining restaurant.
A microorganisms wwhich survives at intermediate temperature level, 5◦C - 47◦C.
A service in which service personnel should attend to a customer’s needs with utmost courtesy, graciousness and politeness
A catering service started in India during 19th century.
A year in which Catering business began.
Refers to a system or procedure that will enable service personnel to foresee what the customer wants and what he needs to make the experience a pleasurable and comfortable one.
An agency which requires applicants or establishments to register for them to pay the privilige tax and for them to legally operate a business to the public.
Menu offered during banquets parties of all kinds.
An important control tool for food service managers and operations.
Requires a counter or a table where dishes are set up either for self service or to be served by an attendant.
To keep food safe during storage, it must be kept out of the temperature danger zone which is from 100 - 140◦F.
Exercises overall responsibility for planning and administration including establishment of policies and standards for the catering business.
A method that most senior service people are given permanent stations which are usually the best stations.
Oversees the banquet set-up and services every function.
Microorganisms reproduce logarithmically.
A stand-up affair that make use of the buffet style of service.
No wine is served with the salad course.
Includes the size of the portions that will make up a serving of the recipe.
Private businesses offering catering services to the general public.
Responsible for sets-ups and service for catering and/or banquet operations.
A catering business premises that provide the facility of only food & beverage but no accommodation.
The most important people in a business.
Plans, organizes, directs, and controls the set-up and service for all catering functions.
It is known as a service or show plate which functions as a decorative underliner in formal sitdown dinners; ranges from 10” to 12” in diameter and may be made of wood, metal, or wicker.
Refers to the length of time service is delivered to the guest the customer expect prompt attention and response to his/her concerns.
Assist the service staff in setting up, serving water, clearing the dishes, and cleaning up.
Smaller pieces of cloth placed on top of tablecloths to protect the tablecloth to create a motif for functions.
A small room or kitchen for material assembly and work station.
A long, narrow strips of cloth used on bare tables to add design, color and accent to the setting.
This is widely used for cooking steaks, and in many restaurants it has replaced broiler.
A 9”multi-purpose plate used for everyday dining that is suggested even for heavy snacks.
Microorganisms used in food production.
The microwave oven is usually the fastest cooking device available for heating, defrosting or cooking one or few small items.
An equipment usually operated by gas, electricity, solid fuel or oil.
Refers to having a system to gather feedback regarding guest concerns whether negative or positive to guide the management in improving its service.
A multi-cellular, filamentous fungi which are characterized by cottony appearance.
A menu wherein all dishes are priced individually. It is cooked to order and therefore, the customer should be prepared to wait for this service.
Most profitable way for restaurants and catering services to increase revenues without increasing costs.
Suggest, sell and serve wine to the guest.
It is planned depending on the size of the establishment as well as the type of customers you are catering.
Most commonly used kitchen equipment.
This type of catering, the caterer has its own banquet hall with an attached kitchen or production area.
These are business premises that provide the facility of only food & beverage but no accommodation.
A light or heavy meal served from the table as central points to guest seated or standing in the room.
Assist in the preparation of food in the kitchen and helps in observing and maintaining cleanliness and orderliness in the kitchen such as doing dish washing and housekeeping duties.
If thawing under running water, potable water, food must be thawed at a temperature of 21◦C or 70◦F within five hours.
Refers to consistent monitoring of food production and the delivery of service based on standards and performance targets.
Refers to microorganisms that spoil food or cause disease.
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