Transcript Unit 1
GRUDGEBALL
Unit 1 Review
Who is responsible for
the kitchen team in the
executive chef’s absence?
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SOUS CHEF
All new hires must complete a
_____ form that verifies that
you are legally able to work
in the us
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I-9 FORM
SOMEONE WHO ADVISES
AND PROVIDES
FEEDBACK
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MENTOR
A COLLECTION OF SAMPLES THAT
SHOWCASE INTERESTS, TALENTS,
CONTRIBUTIONS, AND STUDIES IS
CALLED
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A PORTFOLIO
ADVERTISING AND PUBLIC
RELATIONS ARE PART OF
WHICH DEPARTMENT?
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MARKETING AND SALES
THE EXECUTION OF PROCESSES AND THE USE
OF TOOLS THAT INCREASE A PERSON’S
EFFICIENCY AND PRODUCTIVITY ARE CALLED
_________ MANAGEMENT
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TIME MANAGEMENT
WHAT TYPE OF
QUESTION CAN BE
ANSWERED YES OR NO?
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CLOSED
IN WHICH CAREER
WOULD YOU FIND A
CONCIERGE?
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IN A HOTEL
IN WHICH INDUSTRY
WOULD YOU ENCOUNTER
A TRAVEL GUIDE?
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LODGING
WHO OVERSEES THE
KITCHEN?
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EXECUTIVE CHEF
WHO IS RESPONSIBLE FOR
OVERAL COORDINATION
OF AN OPERATION?
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GENERAL MANAGER
THE METHOD OF CONNECTION
WITH SEVERAL PEOPLE TO BUILD
RELATIONSHIPS
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NETWORKING
IT IS STANDARD PRACTICE
TO GIVE ____________
WHEN LEAVING A JOB
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2 WEEKS
HOW MANY MINUTES
SHOULD YOU ARRIVE
BEFORE AN INTERVIEW?
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30-MINUTES
“ARE YOU MARRIED?” IS
A(N) ______________
QUESTION.
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ILLEGAL
“WHERE DO YOU SEE
YOURSELF IN 10 YEARS?” IS
A(N) ____________.
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OPEN-ENDED
FAFSA IS A GOVERNMENT
FORM TO OBTAIN WHAT?
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GRANTS OR STUDENT LOANS
A GRANT OR FINANCIAL
AWARD FOR THE PURPOSE OF
ATTENDING COLLEGE?
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SCHOLARSHIP
WRITTEN SUMMARY OF
QUALIFICATIONS
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RESUME
FILLED OUT BY ANYONE
WHO WANTS A JOB
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JOB APPLICATION
LOUIS PASTEUR DEVELOPED
WHAT CULINARY
INNOVATION?
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PASTERUIZATION
WHO DEVELOPED THE
KITCHEN BRIGADE
SYSTEM?
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GEORGES ESCOFFIER
WHICH ORGANIZATION
JUDGES ON A DIAMOND
RATING SYSTEM?
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AAA
WHICH ORGANIZATION
RATES WITH STARS?
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MOBIL TRAVEL GUIDE
TRAVELERS WHO WANT COMFORT &
MODERATELY PRICED
ACCOMODATIONS STAY WHERE?
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MID-PRICED FACILITY
OFFERS TOP OF THE
LINE COMFORT AND
ELEGANCE
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LUXURY PROPERTY
TOURSIM THAT INCLUDES
VISITING A PLACE TO ENJOY
ITS NATURAL BEAUTY
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ENVIRONMENTAL
BACK-OF-HOUSE
EMPLOYEE RESPONSIBLE
FOR CREATING RECEIPES
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SOUS CHEF
HIGHEST RANKING
MEMBER OF THE
CULINARY TEAM
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EXECUTIVE CHEF
FRONT-OF-HOUSE
EMPLOYEE THAT MAKES
THE 1ST IMPRESSION.
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HOST/HOSTESS
A LARGE SHOW OPEN TO THE
PUBLIC THAT HIGHLIGHTS A
PARTICULAR TYPE OF PRODUCT
OR SERVICE
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EXPOSITION
THE NAME OF THE
CONSUMER GUIDE
THAT RATES FOOD
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ZAGAT SURVEY
COMPANY THAT ALLOWS YOU TO
USE ITS NAME, SELL ITS PRODUCTS,
AND RECEIVE SERVICES
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FRANCHISE
FIRST NATIONAL FINEDINING CHAIN
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RUTH’S CHRIS STEAK HOUSE
FRANK CARNEY OPENED A QUICKSERVICE FRANCHISE THAT FOCUSED ON
SERVING OTHER THINGS BESIDES
_______________________.
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HAMBURGERS
FIRST QUICK-SERVICE
HAMBURGER
RESTAURANT
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WHITE CASTLE
FATHER OF MODERN
FRENCH CUISINE
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FERNAND POINT
POPULARIZED FRENCH
CUISINES AND
TECHNIQUES IN THE U.S.
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JULIA CHILD
DEVELOPED THE CHEF
UNIFORM
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GEORGES ESCOFFIER
WHO DEFINED THE ART
OF GRAND CUISINE?
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MARIE-ANTOINE CAREME
AN ASSEMBLY LINE PROCESS OF
SERVING FOOD QUICKLY AND
CHEAP WITHOUT SERVERS
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CAFETERIAS
WHAT DEVELOPED IN THE MIDDLE
AGES TO ORGANIZE MEMBERS WITH
SIMILAR PROFESSIONS?
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GUILDS
FIRST CAFÉ OPENED
WHERE?
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ENGLAND
WHAT ELABORATE & REFINED SYSTEM
OF FOOD PREP WAS BROUGHT FROM
ITALY TO FRANCE IN THE 1500S
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HAUTE CUISINE
ESTABLISHMENTS THAT
CATERED TO TRAVELERS
IN ANCIENT GREECE
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PHATNAI
PRIVATE CLUBS IN
ANCIENT GREECE
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LESCHE
WHERE DO YOU PAY
BEFORE YOU EAT?
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QUICK-SERVICE
COFFEE CAME FROM…
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AFRICA
TRAVEL AND TOURISM
TODAY IS WORTH
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$1 BILLION
SERVICES PEOPLE USE AND
RECEIVE WHILE THEY’RE AWAY
FROM HOME
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HOSPITALITY
SERVICES THAT PEOPLE NEED
AND WILL PAY FOR WHILE
AWAY FROM HOME
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TRAVEL AND TOURSIM
PRODUCTION AND MANUFACTURING
INCREASED DURING WHAT
HISTORICAL PERIOD?
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INDUSTRIAL REVOLUTION
WHAT COMMERCIAL SEGMENT
DOES THE HOST CHOOSE THE
MENU?
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CATERING
PERCENT OF INDUSTRY
THAT MAKES UP THE
COMMERCIAL SEGMENT
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80%