GRUDGEBALLUnit 1 Review

Who is responsible for the kitchen team in the executive

chef’s absence?

SOUS CHEF

Unit 1

All new hires must complete a _____ form that verifies that you are legally able to work in the us

I-9 FORM

Unit 1

SOMEONE WHO ADVISES AND

PROVIDES FEEDBACK

MENTOR

Unit 1

A COLLECTION OF SAMPLES THAT SHOWCASE INTERESTS,

TALENTS, CONTRIBUTIONS, AND STUDIES IS CALLED

A PORTFOLIO

Unit 1

ADVERTISING AND PUBLIC RELATIONS ARE

PART OF WHICH DEPARTMENT?

MARKETING AND SALES

Unit 1

THE EXECUTION OF PROCESSES AND THE USE OF TOOLS THAT INCREASE A PERSON’S

EFFICIENCY AND PRODUCTIVITY ARE CALLED _________ MANAGEMENT

TIME MANAGEMENT

Unit 1

WHAT TYPE OF QUESTION CAN BE ANSWERED YES OR

NO?

CLOSED

Unit 1

IN WHICH CAREER WOULD YOU FIND A

CONCIERGE?

IN A HOTEL

Unit 1

IN WHICH INDUSTRY WOULD YOU ENCOUNTER

A TRAVEL GUIDE?

LODGING

Unit 1

WHO OVERSEES THE KITCHEN?

EXECUTIVE CHEF

Unit 1

WHO IS RESPONSIBLE FOR OVERAL COORDINATION OF

AN OPERATION?

GENERAL MANAGER

Unit 1

THE METHOD OF CONNECTION WITH SEVERAL PEOPLE TO BUILD

RELATIONSHIPS

NETWORKING

Unit 1

IT IS STANDARD PRACTICE TO GIVE ____________ WHEN LEAVING A JOB

2 WEEKS

Unit 1

HOW MANY MINUTES SHOULD YOU ARRIVE

BEFORE AN INTERVIEW?

30-MINUTES

Unit 1

“ARE YOU MARRIED?” IS A(N) ______________

QUESTION.

ILLEGAL

Unit 1

“WHERE DO YOU SEE YOURSELF IN 10 YEARS?” IS

A(N) ____________.

OPEN-ENDED

Unit 1

FAFSA IS A GOVERNMENT FORM TO OBTAIN WHAT?

GRANTS OR STUDENT LOANS

Unit 1

A GRANT OR FINANCIAL AWARD FOR THE PURPOSE OF

ATTENDING COLLEGE?

SCHOLARSHIP

Unit 1

WRITTEN SUMMARY OF QUALIFICATIONS

RESUME

Unit 1

FILLED OUT BY ANYONE WHO WANTS A JOB

JOB APPLICATION

Unit 1

LOUIS PASTEUR DEVELOPED WHAT

CULINARY INNOVATION?

PASTERUIZATION

Unit 1

WHO DEVELOPED THE KITCHEN BRIGADE

SYSTEM?

GEORGES ESCOFFIER

Unit 1

WHICH ORGANIZATION JUDGES ON A DIAMOND

RATING SYSTEM?

AAA

Unit 1

WHICH ORGANIZATION RATES WITH STARS?

MOBIL TRAVEL GUIDE

Unit 1

TRAVELERS WHO WANT COMFORT & MODERATELY PRICED

ACCOMODATIONS STAY WHERE?

MID-PRICED FACILITY

Unit 1

OFFERS TOP OF THE LINE COMFORT AND

ELEGANCE

LUXURY PROPERTY

Unit 1

TOURSIM THAT INCLUDES VISITING A PLACE TO ENJOY

ITS NATURAL BEAUTY

ENVIRONMENTAL

Unit 1

BACK-OF-HOUSE EMPLOYEE

RESPONSIBLE FOR CREATING RECEIPES

SOUS CHEF

Unit 1

HIGHEST RANKING MEMBER OF THE CULINARY TEAM

EXECUTIVE CHEF

Unit 1

FRONT-OF-HOUSE EMPLOYEE THAT MAKES

THE 1ST IMPRESSION.

HOST/HOSTESS

Unit 1

A LARGE SHOW OPEN TO THE PUBLIC THAT HIGHLIGHTS A

PARTICULAR TYPE OF PRODUCT OR SERVICE

EXPOSITION

Unit 1

THE NAME OF THE CONSUMER GUIDE THAT RATES FOOD

ZAGAT SURVEY

Unit 1

COMPANY THAT ALLOWS YOU TO USE ITS NAME, SELL ITS

PRODUCTS, AND RECEIVE SERVICES

FRANCHISE

Unit 1

FIRST NATIONAL FINE-DINING CHAIN

RUTH’S CHRIS STEAK HOUSE

Unit 1

FRANK CARNEY OPENED A QUICK-SERVICE FRANCHISE THAT FOCUSED ON SERVING OTHER THINGS BESIDES

_______________________.

HAMBURGERS

Unit 1

FIRST QUICK-SERVICE HAMBURGER RESTAURANT

WHITE CASTLE

Unit 1

FATHER OF MODERN FRENCH CUISINE

FERNAND POINT

Unit 1

POPULARIZED FRENCH CUISINES AND

TECHNIQUES IN THE U.S.

JULIA CHILD

Unit 1

DEVELOPED THE CHEF UNIFORM

GEORGES ESCOFFIER

Unit 1

WHO DEFINED THE ART OF GRAND CUISINE?

MARIE-ANTOINE CAREME

Unit 1

AN ASSEMBLY LINE PROCESS OF SERVING FOOD QUICKLY AND

CHEAP WITHOUT SERVERS

CAFETERIAS

Unit 1

WHAT DEVELOPED IN THE MIDDLE AGES TO ORGANIZE MEMBERS WITH SIMILAR PROFESSIONS?

GUILDS

Unit 1

FIRST CAFÉ OPENED WHERE?

ENGLAND

Unit 1

WHAT ELABORATE & REFINED SYSTEM OF FOOD PREP WAS

BROUGHT FROM ITALY TO FRANCE IN THE 1500S

HAUTE CUISINE

Unit 1

ESTABLISHMENTS THAT CATERED TO

TRAVELERS IN ANCIENT GREECE

PHATNAI

Unit 1

PRIVATE CLUBS IN ANCIENT GREECE

LESCHE

Unit 1

WHERE DO YOU PAY BEFORE YOU EAT?

QUICK-SERVICE

Unit 1

COFFEE CAME FROM…

AFRICA

Unit 1

TRAVEL AND TOURISM TODAY IS WORTH

$1 BILLION

Unit 1

SERVICES PEOPLE USE AND RECEIVE WHILE THEY’RE

AWAY FROM HOME

HOSPITALITY

Unit 1

SERVICES THAT PEOPLE NEED AND WILL PAY FOR WHILE AWAY FROM HOME

TRAVEL AND TOURSIM

Unit 1

PRODUCTION AND MANUFACTURING INCREASED DURING WHAT

HISTORICAL PERIOD?

INDUSTRIAL REVOLUTION

Unit 1

WHAT COMMERCIAL SEGMENT DOES THE HOST CHOOSE THE

MENU?

CATERING

Unit 1

PERCENT OF INDUSTRY THAT MAKES UP THE

COMMERCIAL SEGMENT

80%

Unit 1