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46 Cards in this Set
- Front
- Back
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Travel and tourism
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is the combination of all of the services that people need and will pay for when they are away from home
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Hospitality
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refers to the services that people use and receive when they are away from home.
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Tourism
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is travel for recreational, leisure, or business purposes, and it has become a popular global leisure activity.
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cafeteria
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an assembly-line process of serving food quickly and cheaply without the need for servers.
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commercial segment
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includes operations in restaurants, catering and banquets, retail, stadium, airlines, and cruise ships.
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Zagat Survey
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is a consumer-based guide that rates restaurants on four qualities: food, décor, service, and cost.
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noncommercial segment
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includes schools and universities, military, health care, business and industry, and clubs.
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Michelin Guide
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is a rating system best known in Europe. Restaurants are rated from one to three stars.
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convention
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is a gathering of people, all of whom have something in common.
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Expositions
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are large shows, open to the public, that highlight a particular type of product or service
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satellite, or commissary feeding
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is when one kitchen prepares food that is then shipped to other locations to be served
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Front-of-the-house
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Employees such as: managers, assistant managers, banquet managers, dining room managers, hosts/ hostessescashiers, bar staff, serving staff, and busers that serve guest directly
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Back-of-the-house
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employees work outside the public space. These positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners.
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Leisure travelers
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go to a place for relaxation, entertainment, education, adventure and sport, and social and family events
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Business travelers
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go to a specific place for the purposes of sales, negotiations, training, or other types of business related to their jobs.
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Cultural tourists
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visit other lands to observe, learn about, and live among people whose cultures are different from their own.
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entry-level job
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a job that requires little or no previous experience.
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Environmental tourists
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visit places in order to enjoy their natural beauty. These tourists often enjoy photography, hiking, biking, mountain climbing, camping, and canoeing.
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Recreational tourists
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usually look for places where they can swim, lie in the sun, ski, play golf or tennis, see shows, and so on.
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Luxury properties
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are hotels that offer top-of-the-line comfort and elegance.
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Full-service properties
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cater to travelers in search of a wide range of conveniences.
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Economy lodging
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offers clean, low-priced lodging to traveling salespeople, senior citizens, and families with modest incomes
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All-suite properties
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offer apartment-style facilities
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Resorts
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feature extensive facilities for vacationers who are looking for recreational activities and entertainment
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Bed and breakfasts
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cater to guests looking for quaint, quiet accommodations with simple amenities.
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The American Automobile Association’s (AAA
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is the most widely recognized rating service in the United States.
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foodborne illness
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is a disease transmitted to people by food.
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outbreak
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is when two or more people get the same illness after eating the same food.
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High-risk populations
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have a higher risk of getting a foodborne illness than others.
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hazard
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something with the potential to cause harm.
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Microorganisms
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small, living organisms that can be seen only through a microscope.
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Ready-to-eat food,
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food that can be eaten without further preparation, washing, or cooking, also needs careful handling to prevent contamination.
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Viruses
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the leading cause of foodborne illness. Restaurant and foodservice managers must understand what viruses are and how they can make people sick.
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Bacteria
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cause many foodborne illnesses. Knowing what bacteria are and how they grow can help you to control them
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Parasites
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cannot grow in food. They must live in a host organism to grow.
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host
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a person, animal, or plant on which another organism lives and feeds.
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Fungi
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can cause illness, but usually they cause food to spoil. Fungi are found in air, soil, plants, water, and some food.
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food allergy
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the body’s negative reaction to a food protein
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Cross-contact
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occurs when allergens are transferred from food containing an allergen to the food served to the customer.
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inspection
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a formal review or examination conducted to see if an operation is following food safety laws.
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Good personal hygiene
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a key factor in the prevention of foodborne illnesses. Successful managers make personal hygiene a priority
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flow of food
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The steps that an operation takes to buy, store, prepare, cook, and serve food
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bimetallic stemmed thermometer
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can check temperatures from 0˚F to 220˚F. This makes it useful for checking both hot and cold types of food.
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Thermocouples and thermistors
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are also common in restaurant and foodservice operations. They measure temperatures through a metal probe and display them digitally.
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Infrared thermometers
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measure the temperatures of food and equipment surfaces.
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Hazard Analysis Critical Control Point or HACCP
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system identifies major hazards at specific points within a food’s flow through the operation.
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