| A | B |
|---|
| commercial site | an establishment where a food and beverage business competes for customers |
| on-site facility | an institutional establishment that provides meals for people involved with the property |
| full-service restaurant | the customer sits at a table, gives an order, and is served food |
| quick-service restaurant | offers speedy basic service, convenience, and consist quality at low prices |
| fine dining | white tablecloth establishments that distinguish themselves by price, service, ambiance, location,and menu offerings |
| casual dining | offers diners a relaxed atmosphere and reasonable prices |
| chain | a business that has more than one location with the same name and ownership |
| franchises | a business that is set up through a contract between the franchisor and franchisee |
| front-of-the-house | the area of the restaurant that guests can view |
| back-of-the-house | the area of the restaurant that guests do not normally see |
| initial impression | exterior appeal, cleanliness, and parking lot |
| greeting | welcome and fulfillment of seating preferences |
| taking orders | presenting specials and upselling |
| serving | delivering meals and refilling beverages |
| presenting the bill | involves thanking the guest, accepting payment, and inviting them to come again |
| preparing for the next guest | involves clearing the table, resetting, and restocking |
| executive chef | hires, trains, and supervises employees in addition to planning the menu and prices |
| sous chef | second in command, involved in food production |
| prep cook | prepares the workstation for the shift, including chopping, stocking, and organizing |
| garde-manger | makes garnishes and display items |
| baker | makes all breads |
| pastry chef | prepares sweets and cakes |
| steward | oversees china, silverware, glassware, linens, etc |
| expediter | the link between FOH and BOH that sends orders from the kitchen to the tables |
| production | helps control portions, waste, and costs |
| purchasing | selecting, obtaining, and paying for products |
| FIFO (First In, First Out) | uses older items first |
| PAR | the desired amount of an item to be kept in stock |
| balance sheet | compares what a restaurant owns (assets) to what it owes (liabilities) |
| income statement | displays income, costs, expenses, and net income/loss |
