Workplace Essentials Unit 1 Review
GRUDGEBALL
Unit 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 1
ST
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
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
