Workplace Essentials Unit 1 Review
Explore key concepts in workplace management including responsibilities of kitchen staff, legal forms for new hires, roles such as mentor and concierge, and essential operations management techniques such as time management and closed questions. Gain insights into industry-specific roles in lodging and hotel sectors, led by executives like the general manager and executive chef.
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Presentation Transcript
GRUDGEBALL Unit 1 Review
Who is responsible for the kitchen team in the executive chef s absence? Unit 1 SOUS CHEF
All new hires must complete a _____ form that verifies that you are legally able to work in the us Unit 1 I-9 FORM
SOMEONE WHO ADVISES AND PROVIDES FEEDBACK Unit 1 MENTOR
A COLLECTION OF SAMPLES THAT SHOWCASE INTERESTS, TALENTS, CONTRIBUTIONS, AND STUDIES IS CALLED Unit 1 A PORTFOLIO
ADVERTISING AND PUBLIC RELATIONS ARE PART OF WHICH DEPARTMENT? Unit 1 MARKETING AND SALES
THE EXECUTION OF PROCESSES AND THE USE OF TOOLS THAT INCREASE A PERSON S EFFICIENCY AND PRODUCTIVITY ARE CALLED _________ MANAGEMENT Unit 1 TIME MANAGEMENT
WHAT TYPE OF QUESTION CAN BE ANSWERED YES OR NO? Unit 1 CLOSED
IN WHICH CAREER WOULD YOU FIND A CONCIERGE? Unit 1 IN A HOTEL
IN WHICH INDUSTRY WOULD YOU ENCOUNTER A TRAVEL GUIDE? Unit 1 LODGING
WHO OVERSEES THE KITCHEN? Unit 1 EXECUTIVE CHEF
WHO IS RESPONSIBLE FOR OVERAL COORDINATION OF AN OPERATION? Unit 1 GENERAL MANAGER
THE METHOD OF CONNECTION WITH SEVERAL PEOPLE TO BUILD RELATIONSHIPS Unit 1 NETWORKING
IT IS STANDARD PRACTICE TO GIVE ____________ WHEN LEAVING A JOB Unit 1 2 WEEKS
HOW MANY MINUTES SHOULD YOU ARRIVE BEFORE AN INTERVIEW? Unit 1 30-MINUTES
ARE YOU MARRIED? IS A(N) ______________ QUESTION. Unit 1 ILLEGAL
WHERE DO YOU SEE YOURSELF IN 10 YEARS? IS A(N) ____________. Unit 1 OPEN-ENDED
FAFSA IS A GOVERNMENT FORM TO OBTAIN WHAT? Unit 1 GRANTS OR STUDENT LOANS
A GRANT OR FINANCIAL AWARD FOR THE PURPOSE OF ATTENDING COLLEGE? Unit 1 SCHOLARSHIP
WRITTEN SUMMARY OF QUALIFICATIONS Unit 1 RESUME
FILLED OUT BY ANYONE WHO WANTS A JOB Unit 1 JOB APPLICATION
LOUIS PASTEUR DEVELOPED WHAT CULINARY INNOVATION? Unit 1 PASTERUIZATION
WHO DEVELOPED THE KITCHEN BRIGADE SYSTEM? Unit 1 GEORGES ESCOFFIER
WHICH ORGANIZATION JUDGES ON A DIAMOND RATING SYSTEM? Unit 1 AAA
WHICH ORGANIZATION RATES WITH STARS? Unit 1 MOBIL TRAVEL GUIDE
TRAVELERS WHO WANT COMFORT & MODERATELY PRICED ACCOMODATIONS STAY WHERE? Unit 1 MID-PRICED FACILITY
OFFERS TOP OF THE LINE COMFORT AND ELEGANCE Unit 1 LUXURY PROPERTY
TOURSIM THAT INCLUDES VISITING A PLACE TO ENJOY ITS NATURAL BEAUTY Unit 1 ENVIRONMENTAL
BACK-OF-HOUSE EMPLOYEE RESPONSIBLE FOR CREATING RECEIPES Unit 1 SOUS CHEF
HIGHEST RANKING MEMBER OF THE CULINARY TEAM Unit 1 EXECUTIVE CHEF
FRONT-OF-HOUSE EMPLOYEE THAT MAKES THE 1ST IMPRESSION. Unit 1 HOST/HOSTESS
A LARGE SHOW OPEN TO THE PUBLIC THAT HIGHLIGHTS A PARTICULAR TYPE OF PRODUCT OR SERVICE Unit 1 EXPOSITION
THE NAME OF THE CONSUMER GUIDE THAT RATES FOOD Unit 1 ZAGAT SURVEY
COMPANY THAT ALLOWS YOU TO USE ITS NAME, SELL ITS PRODUCTS, AND RECEIVE SERVICES Unit 1 FRANCHISE
FIRST NATIONAL FINE- DINING CHAIN Unit 1 RUTH S CHRIS STEAK HOUSE
FRANK CARNEY OPENED A QUICK- SERVICE FRANCHISE THAT FOCUSED ON SERVING OTHER THINGS BESIDES _______________________. Unit 1 HAMBURGERS
FIRST QUICK-SERVICE HAMBURGER RESTAURANT Unit 1 WHITE CASTLE
FATHER OF MODERN FRENCH CUISINE Unit 1 FERNAND POINT
POPULARIZED FRENCH CUISINES AND TECHNIQUES IN THE U.S. Unit 1 JULIA CHILD
DEVELOPED THE CHEF UNIFORM Unit 1 GEORGES ESCOFFIER
WHO DEFINED THE ART OF GRAND CUISINE? Unit 1 MARIE-ANTOINE CAREME
AN ASSEMBLY LINE PROCESS OF SERVING FOOD QUICKLY AND CHEAP WITHOUT SERVERS Unit 1 CAFETERIAS
WHAT DEVELOPED IN THE MIDDLE AGES TO ORGANIZE MEMBERS WITH SIMILAR PROFESSIONS? Unit 1 GUILDS
FIRST CAF OPENED WHERE? Unit 1 ENGLAND
WHAT ELABORATE & REFINED SYSTEM OF FOOD PREP WAS BROUGHT FROM ITALY TO FRANCE IN THE 1500S Unit 1 HAUTE CUISINE
ESTABLISHMENTS THAT CATERED TO TRAVELERS IN ANCIENT GREECE Unit 1 PHATNAI
PRIVATE CLUBS IN ANCIENT GREECE Unit 1 LESCHE
WHERE DO YOU PAY BEFORE YOU EAT? Unit 1 QUICK-SERVICE
COFFEE CAME FROM Unit 1 AFRICA
TRAVEL AND TOURISM TODAY IS WORTH Unit 1 $1 BILLION
