Customers expect to have food quality, dining area cleanliness, comfort of the atmosphere, freshness of the ingredients and acceptable foods’ portion size.

An idea or a principle is referred to

Mission statements often include the following elements

Criteria for locating a restaurant:

       i.          Accessibility

      ii.          Demographic of area

     iii.          Distance of potential customer passing by

     iv.          Attitude of the owner

      v.          Visibility

The extent to which the restaurant can be seen for a reasonable amount of time, whether the potential guest is walking or driving refers to

Accessibility refers to the ease with which potential guests may arrive at the restaurant. E.g., parking space

Three general categories of market

UUM students is one of the examples of

The act or means of serving referred to

Baby boomer is

Making decision, making long term planning, monitoring trends and delegate power to middle-level managers are the responsibility of

Back of the House positions

                           i.          Executive Chef

                          ii.          Hostess

                         iii.          Cashier

                         iv.          Chef d’partie

Patissier is NOT referring to fish chef

Garde-manger refers to the

A food service system which similar to home cooking is

……………………… known as central kitchen, central food kitchen, storage or storehouse

Sous-vide means …………………… in French

Nutrient is a substance that is needed to keep a living thing alive and to help it to grow

Vitamins, minerals, water and fibre are categorized as

Food palatability is referring to how well food is accepted depends on its taste, texture, smell and temperature.

Du jour menu is ……………………..

Cyclical menu often offered to ……………….

Pricing philosophies involves

       i.          Demand-oriented/perceived-valued pricing

      ii.          Competitive pricing

     iii.          Cost-oriented pricing

     iv.          Market-oriented pricing

Price is set by looking at the viewpoint of the customer and prices relative to what the item is worth to the customer. This explanation refers to

Cost-oriented pricing refers to prices are set on the basis of the cost

Several food items together at a single price refers to

Food is the number one reason why customers choose a restaurant but whether or not they come back is generally related to …………….

Assessing customer satisfaction is NOT important

Loyal customers are repeatedly coming to the restaurant