| A | B |
|---|
| Hospitality Industry | all of the services people use when they are away from home; segment of the travel and tourism industry |
| Commercial Food Service | provided to the general public with the main goal of generating profits; accounts for about 75 percent of the food service industry |
| Institutional Food Service | provided by institutions such as hospitals and schools for members, visitors, etc. with the main goal of supporting the establishment’s main function; accounts for about 25 percent of the food service industry |
| Food Service Concept | general idea of how a food service operation looks and feels; incorporates details including: type of food, services provided, décor and/or theme, price range, expected target customers |
| Haute Cuisine | elaborate and refined system of food preparation created between 1400 and 1600 during the Renaissance |
| Restorante | one of the first food service establishments created by Boulanger in Paris, France in 1765; the word eventually became today’s “restaurant” |
| Full-Service Fine Dining | offers very high-quality cuisine, often cooked by an expert chef; offers formal service and atmosphere |
| Full-Service Casual Dining | offers quality food and drink, and casual service and atmosphere |
| Quick-Casual Restaurant | allows customers to order at a counter and have food delivered to their table or pick up the food at a window; offer quality food and drink |
| Quick-Service Restaurant | also known as fast food; allows customers to order at a counter and pick up food or use a drive-through window to order and receive food in the car |
| Cafeteria Restaurant | allows customers to view and select food at a counter of options and carry meals to tables on trays; offer a wide variety of food; may charge one flat rate for admission or may charge per item |
| Buffet Restaurant | allows customers to view and select food for themselves from a wide variety of choices; usually charge one flat rate for “all you can eat” |
| Mobile Restaurant | also known as a food truck or cart; kitchen built into a vehicle which drives among locations to sell food; allows customers to walk up to vehicle to select food and carry food away from vehicle to eat |
| Catering | large-scale food service for events |
| Prepared Food Retail | home meal replacements and ready-made dishes sold at retail stores |
| Vending Machine | machine allowing customer to insert money, push buttons indicating their food choice, and collect food after it is dispensed |
| Corporate Food Service Group | group of food service concepts owned by a single firm |
| Food Service Chain | multiple units of a single food service concept with one owner |
| Food Service Franchise | multiple units of a food service concept individually owned by multiple parties |
| Front of House | term used to describe the part of the food service operation which directly serves customers; includes dining room and bar managers, hosts and hostesses, serving staff, bar staff, cashiers and busers |
| Back of House | term used to describe the part of the food service operation which works out of the sight of the public; includes kitchen managers, chefs, line cooks and dishwashers |
| Executive Chef | highest ranking chef in a food service operation; often fills the role of kitchen manager |
| Sous Chef | second highest ranking chef in a food service operation |
