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restaurant management

This class was created by Brainscape user Zachary Pietrowiak. Visit their profile to learn more about the creator.

By: Zachary Pietrowiak
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Decks in this class (13)

Chapter 3 - Professional Expectations
What is a professional,
What is professionalism,
Explain values
16  cards
Chapter 15 - Sandwiches And Pizza
What should you consider when mak...,
What does a simple hot sandwich c...,
How can sandwiches be served
15  cards
Chapter 13 - Salads, Dressings, And Dips
How is salad defined,
Discuss how a starter appetizer s...,
Characteristics of a side accompa...
20  cards
Chapter 14 - Risk Management
What should management do to mini...,
What does liability mean,
What can an unsafe environment re...
28  cards
Chapter 12 - Kitchen Basics
0  cards
Chapter 11 - Knives And Small Wares
What do food handlers use knives for,
What is a good knife made from,
A good knife is ________ ________...
52  cards
Chapter 10 - The Safe Flow Of Food
What is cross contamination,
The flow of food is,
What do the flow of food steps po...
53  cards
Chapter 9 - Hygeine And Cleanliness
When must food handlers wash thei...,
Give 7 guidelines regarding corre...,
What are ready to eat foods rte
18  cards
Chapter 8 - Introduction To Food Safety
Explain the difference between fo...,
What type of impact does foodborn...,
What are microorganisms
66  cards
Chapter 7 - Food Service Equipment
What is the receiving area consid...,
What enters the restaurant at the...,
What should an employee do before...
29  cards
Chapter 6 - Principles Of Good Service
What characteristics do employees...,
Why should one address a guest by...,
What is the importance of being w...
64  cards
Chapter 5 - Front And Back Of The House
What are the main duties of a gen...,
List some necessary characteristi...,
Hierarchy found in restaurant inc...
39  cards
Chapter 4 - Plating And Garnishing
What kind of plate do you use for...,
What are the principles of platin...,
What are the principles of platin...
13  cards

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restaurant management

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