Mark Anthony S.

Agosto

LONG QUIZ IN HRFB-11

1. Reservation –are traditionally maintained in a book form . Diners need to call the restaurant during
operational hours to make a reservation

2. Table Skirting - is defined as draping a table with a table cloth in order to give the table a formal and
elegant look.

3. Waiting List- s. When patrons arrive, they are invited to submit their names to a waiting list. The
parties are called in order whenever tables become available. Unlike reservations, this does not involve
holding a table and will most often require a short wait.

4. Advanced Reservation – The process of booking resources in advance for future utilization.

5. Pre-Call – take place before the call

6. Thermal Shock- result of sudden change oftemperature. This happens when hot water is
placedinside a chilled / cold glass and vice versa, abrupt use of lasswares after coming of the
dishwashing machines, heating chilled bowl in a microwave.

7. Mechanical Impact- results from object-to-object

collision. This is induced by stacking of glasswares and

chinawares, picking of glasses in bouquet, overloading of

buspans and trays, putting cutleries inside glasses

8. Environmental Factors- Package size, plate shape, lighting, socializing, and variety are only a few of
the environmental factors that can influence the consumption volume of food far more than most
people realize.

9. Rock Glass - For whiskies, Manhattan, and other drinks served with ice

10. Shot Glass- For straight spirit like vodka, whisky

11. Brandy Glass - For brandies like, Fundador, Cognac, Carlos1, remy Martin

12. Bus boys – dining room helper and runner

13. Bar Boys - act as a runner and helper in a bar

14. Bartender-prepares/mixes alcoholic and non alcoholic beverages according to precribed standards

15. Waiter - a man whose job is to serve customers at their tables in a restaurant
16. Captain Waiter - Oversees the setup and delivery of service in his/her assigned station.

17. Food And Beverages Manager- Plans, organizes, direct and controls the delivery of service in all
outlets, guestroom and banquets and sees to nit that policies and standard are complied
with.Receptionist - Welcomes and greet customer at the entrance and escort them to their tables.

18. Receptionist -welcomes and greet custumers at the entrance and escort them to their tables

19. Resevation Clerk- reservation clerks assist with reservation requests from customers and determine
the rooms available to meet customers' expectations and desires. They must also verify guests' personal
and payment information, assign rooms, and discuss arrangements via e-mail or letters.

20. CandleFold- This candle may be constructed from a napkin, but that doesn't mean it won't shine.
Creating this elegant look is as easy as folding a square napkin into a triangle and rolling it up. You can
stand the finished linen on its own, but we like the idea of placing it in the water glass -- that way you
know it won't fall over and you can create a looser, more natural fold

21. Pyramid Fold- This classy napkin folding technique is simple, fast, and can be made easily with most
napkins. If the napkin being used is thin and flops easily then iron it with light starch prior to folding and
it will turn out perfectly

22. Bishops Hat- This is a classic dinner napkin fold, but it can be difficult to line up the corners in the
cap..

23. American Service- – 1 waiter for every 15 customers

24. French Service- – – 1 waiter for every 5 customers

25. Russian Service- – 1 waiter for every table or 10-12 customers

26. Alacarte Service- it means the dish is ordered individually. It is not a part of a larger meal or a
course of dishes

27. Buffet Service- – 1 waiter for every 20- 25 customers

28. Pen and Paper Reservation System- this is a paper-based reservation system where reservation
received through telephone calls or from walkin customers are logged or written down on reservations
book.

29. Electronic Reservations System - - This is a hardware and software computer package with an
Internet link.

30. Saucer- Underliner for coffee

31. Bread & Butter Plate - For bread and butter

32. Salad Plate- For salad

34. Dinner Plate- For main course

35. Show Plate - Underliner for starter

36. Escargot- For seafood appetizer like snail, mussel, shellfish

37. Dessert Fork- fork for dessert

38. Salad Fork- For salad

39. Fish Fork - For fish appetizer

40. Dinner Fork- For main course

41. Dinner Knife- For main course

42. Fish Knife- For fish appetizer like smoked salmon

43. Salad Knife – For salad like Chef salad, Caesar salad

44. Consomme cup - For clear soup like consommé royale, clear vegetable soup

45. Cereal Bowl – cereal bowl

46. Martini Glass- For Martinis and cocktail

47. Sherry Glass-For sherries, Tio pepe, dry sack

48. Food & Beverages Service- Food and beverage services among hotel, restaurant and food outlet are
handled by the Food and Bevera

49. Room service- a service provided in a hotel allowing guests to order food and drink to be brought to
their rooms

50. Mis En Scene- Side stations should be stacked with sufficient covers for resetting the restaurant after
the first sitting is over. Extra linen, crockery, cutlery, glassware and ashtrays should be kept handy so that
they are readily available for use.

51. Mis En Place- Mise-en-place, the French term means to “putting in place” is attributed to the
preparation of a work place for ultimate smooth service. It is widely used in the food and beverage
service department in everyday hotel operations. Before service commences, the staff should ensure
that the station is in total readiness to receive guests. A station comprises of a given number of tables
which are attended by a given team of waiters. Thus a restaurant may have several stations, each with a
team of waiters. In a large restaurant, each station may be headed by a Chef-de-rang

52. Table D’ hote- a restaurant meal offered at a fixed price and with few if any choices.
53. Menu- Contains list of dishes for the selection of customers

54. Counter Service - traditional snack bar plan

55. Cafeteria- pre packed and display in a counter

56. Fast Food- food is already prepared and displayed in a food counter

57. Banquet Manager - A banquet manager is responsible for the coordination of food and beverage
delivery for events held in the hotel.

58. Flower Base& Candelabra- These decorative accessories are placed at the center of the table

59. Salt & Pepper shaker- Containers for condiments

60. Soup bowl - For cream soup like cream of chicken, mushroom, etc.

61. Demitasse Cup- For espresso single and black coffee

62. Vodka Glass- vodka can be served straight-up or used in a recipe for many popular cocktails.

63. Beer Mug- For beer like SMB

64. Highbal Glass - For highball drinks like gin tonic, vodka tonic

65. Serving Tray- Used in assembling and serving food and drinks. The round one is a bar tray with a cork
for serving and bussing beverages. The rectangular and oval trays are designed for plated foods and
other dishes

66. Bar Tray- A bar tray is a flat, round tray specially designed for carrying glassware. Also known as a
waiter's tray, they are most commonly used by waiters and bar staff.

67. Gueridon Trolley- Use for table side preparation in a French service, a chef prepares dishes in this
trolley which is positioned besides the guests table.

68. Cutlery Rack- Rack for cutleries. Some rack can be plugged to an electronic outlet for sanitizing
purposes.

69. Glass Rack- Uses to sore glasses. The divider in the rack is designed to prevent glass to glass contact
which can cause breakage

70. Straw dispenser- Straw dispenser is used as container for dispensing straws