Restaurant that emphasizes the highest quality in service, ingredients, décor, and atmosphere.

(a)  

Food and beverage businesses that compete for customers.

(a)  

Restaurant in which customers sit at a table and give their orders to a server, who brings their food to the table.

(a)  

Business of making and serving prepared food and drink.

(a)  

Provision of food and service for a special event.

(a)  

Restaurant that generally has a counter where customers place their orders and wait for it.

(a)  

Restaurant that specializes in preparing food for customers to take with them to eat at home or elsewhere.

(a)  

Foodservice that consists of food displayed on tables.

(a)  

Foodservice in which the food is displayed along a counter called a serving line.

(a)  

Restaurant that provides customers with convenience, speed, and basic service at low prices.

(a)  

Specific idea around which something is organized.

(a)  

Subgroup of a larger market that has similar needs and wants for the product a business is selling.

(a)  

Market segment whose needs a business strives to meet.

(a)  

Feeling or mood associated with a particular place.

(a)  

Person who is hired to dine at a restaurant who does not reveal his or her true identity to staff.

(a)  

Group that consists of all the people who could potentially buy what a business is selling.

(a)  

Function that is held away from a caterer's place of business.

(a)  

Whole idea of the restaurant or the restaurant chain.

(a)  

Foodservice that is run by the institution itself.

(a)  

Foodservice in which an outside company is hired to run a food operation.

(a)  

Menu in which the same foods are offered every day.

(a)  

Quality of producing the same result every time.

(a)  

Small portion of food served before a meal.

(a)  

Setting the place settings, clearing dirty dishes from the table, and taking the dirty dishes to the kitchen.

(a)  

Main course of a meal.

(a)  

Art of making food look attractive and appetizing.

(a)  

Pricing method in which every food and beverage item on the menu is priced and ordered separately.

(a)  

Pricing method in which some food items are priced and ordered separately, and other food items are grouped together and priced as a group.

(a)  

Something that is added to food to make it taste better.

(a)  

Menu in which foods change daily for a set period of time; at the end of that period of time, the menu repeats itself.

(a)  

To decorate a food or a plate of food; a decoration.

(a)  

Drinking glasses that guests will use during a meal.

(a)  

Knives, forks, and spoons that guests will use during a meal.

(a)  

Liquid that is drinkable.

(a)  

Process of changing raw foods into menu items.

(a)  

Menu that is a combination of two types of menus.

(a)  

Duties that servers must perform other than serving guests.

(a)  

List of food and beverage items served in a foodservice operation.

(a)  

Menu that changes with the availability of food products.

(a)  

Amount of food that a recipe produces.

(a)  

Portion of food that goes with the entrée.

(a)  

Delivering food to a guest.

(a)  

Pricing method in which a complete meal is offered at a set price.

(a)  

Recipe that has been tested for consistency.

(a)  

Placing of food on a plate.

(a)  

Set of instructions for preparing a food item.

(a)  

Group of people who go out to eat together.

(a)  

Dishes, such as plates, soup bowls, coffee cups, and saucers, that guests will use during a meal.

(a)  

Chemical substances in food that help maintain the body.

(a)  

Making sure that each portion of a food item is always the correct size.

(a)  

Seating method in which customers call the restaurant and have their names added to the waiting list to guarantee a place in line.

(a)  

Process of taking a reservation.

(a)  

Making more reservations than there are tables or rooms available.

(a)  

Worker who operates the dishwashing machine.

(a)  

Top manager in the kitchen of a unit of a chain restaurant.

(a)  

Worker who assists the servers and is responsible for setup, clearing, and resetting of tables.

(a)  

Member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks, and checks the orders before they are picked up.

(a)  

Something related to kitchens and cooking.

(a)  

Professional cook.

(a)  

Top manager in a restaurant or hotel kitchen.

(a)  

Person who prepares food for eating.

(a)  

Second-in-command in the kitchen.

(a)  

Time that it takes a party to eat a meal, pay the bill, and leave the restaurant.

(a)  

Workers who serve the customers and meet all of their needs.

(a)  

Worker who supervises the dishwashing, pot washing, and cleanup.

(a)  

Customers who arrive at a restaurant but have not made a reservation.

(a)  

Computerized system for recording an order at the place where the order is taken (at the point where the sale is made).

(a)  

Special area equipped with heat lamps to keep the food hot until served.

(a)  

Process of finding seats for customers in a restaurant.

(a)  

Policy in which customers walk in the door and expect to be seated without a reservation.

(a)  

Promise to hold something for a customer until the customer needs it.

(a)  

Manager responsible for everything that happens in the front-of-the-house.

(a)