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GRUDGEBALL

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.

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GRUDGEBALL

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  1. GRUDGEBALL Unit 1 Review

  2. Who is responsible for the kitchen team in the executive chef’s absence? Unit 1 SOUS CHEF

  3. All new hires must complete a _____ form that verifies that you are legally able to work in the us Unit 1 I-9 FORM

  4. SOMEONE WHO ADVISES AND PROVIDES FEEDBACK Unit 1 MENTOR

  5. A COLLECTION OF SAMPLES THAT SHOWCASE INTERESTS, TALENTS, CONTRIBUTIONS, AND STUDIES IS CALLED Unit 1 A PORTFOLIO

  6. ADVERTISING AND PUBLIC RELATIONS ARE PART OF WHICH DEPARTMENT? Unit 1 MARKETING AND SALES

  7. THE EXECUTION OF PROCESSES AND THE USE OF TOOLS THAT INCREASE A PERSON’S EFFICIENCY AND PRODUCTIVITY ARE CALLED _________ MANAGEMENT Unit 1 TIME MANAGEMENT

  8. WHAT TYPE OF QUESTION CAN BE ANSWERED YES OR NO? Unit 1 CLOSED

  9. IN WHICH CAREER WOULD YOU FIND A CONCIERGE? Unit 1 IN A HOTEL

  10. IN WHICH INDUSTRY WOULD YOU ENCOUNTER A TRAVEL GUIDE? Unit 1 LODGING

  11. WHO OVERSEES THE KITCHEN? Unit 1 EXECUTIVE CHEF

  12. WHO IS RESPONSIBLE FOR OVERAL COORDINATION OF AN OPERATION? Unit 1 GENERAL MANAGER

  13. THE METHOD OF CONNECTION WITH SEVERAL PEOPLE TO BUILD RELATIONSHIPS Unit 1 NETWORKING

  14. IT IS STANDARD PRACTICE TO GIVE ____________ WHEN LEAVING A JOB Unit 1 2 WEEKS

  15. HOW MANY MINUTES SHOULD YOU ARRIVE BEFORE AN INTERVIEW? Unit 1 30-MINUTES

  16. “ARE YOU MARRIED?” IS A(N) ______________ QUESTION. Unit 1 ILLEGAL

  17. “WHERE DO YOU SEE YOURSELF IN 10 YEARS?” IS A(N) ____________. Unit 1 OPEN-ENDED

  18. FAFSA IS A GOVERNMENT FORM TO OBTAIN WHAT? Unit 1 GRANTS OR STUDENT LOANS

  19. A GRANT OR FINANCIAL AWARD FOR THE PURPOSE OF ATTENDING COLLEGE? Unit 1 SCHOLARSHIP

  20. WRITTEN SUMMARY OF QUALIFICATIONS Unit 1 RESUME

  21. FILLED OUT BY ANYONE WHO WANTS A JOB Unit 1 JOB APPLICATION

  22. LOUIS PASTEUR DEVELOPED WHAT CULINARY INNOVATION? Unit 1 PASTERUIZATION

  23. WHO DEVELOPED THE KITCHEN BRIGADE SYSTEM? Unit 1 GEORGES ESCOFFIER

  24. WHICH ORGANIZATION JUDGES ON A DIAMOND RATING SYSTEM? Unit 1 AAA

  25. WHICH ORGANIZATION RATES WITH STARS? Unit 1 MOBIL TRAVEL GUIDE

  26. TRAVELERS WHO WANT COMFORT & MODERATELY PRICED ACCOMODATIONS STAY WHERE? Unit 1 MID-PRICED FACILITY

  27. OFFERS TOP OF THE LINE COMFORT AND ELEGANCE Unit 1 LUXURY PROPERTY

  28. TOURSIM THAT INCLUDES VISITING A PLACE TO ENJOY ITS NATURAL BEAUTY Unit 1 ENVIRONMENTAL

  29. BACK-OF-HOUSE EMPLOYEE RESPONSIBLE FOR CREATING RECEIPES Unit 1 SOUS CHEF

  30. HIGHEST RANKING MEMBER OF THE CULINARY TEAM Unit 1 EXECUTIVE CHEF

  31. FRONT-OF-HOUSE EMPLOYEE THAT MAKES THE 1ST IMPRESSION. Unit 1 HOST/HOSTESS

  32. A LARGE SHOW OPEN TO THE PUBLIC THAT HIGHLIGHTS A PARTICULAR TYPE OF PRODUCT OR SERVICE Unit 1 EXPOSITION

  33. THE NAME OF THE CONSUMER GUIDE THAT RATES FOOD Unit 1 ZAGAT SURVEY

  34. COMPANY THAT ALLOWS YOU TO USE ITS NAME, SELL ITS PRODUCTS, AND RECEIVE SERVICES Unit 1 FRANCHISE

  35. FIRST NATIONAL FINE-DINING CHAIN Unit 1 RUTH’S CHRIS STEAK HOUSE

  36. FRANK CARNEY OPENED A QUICK-SERVICE FRANCHISE THAT FOCUSED ON SERVING OTHER THINGS BESIDES _______________________. Unit 1 HAMBURGERS

  37. FIRST QUICK-SERVICE HAMBURGER RESTAURANT Unit 1 WHITE CASTLE

  38. FATHER OF MODERN FRENCH CUISINE Unit 1 FERNAND POINT

  39. POPULARIZED FRENCH CUISINES AND TECHNIQUES IN THE U.S. Unit 1 JULIA CHILD

  40. DEVELOPED THE CHEF UNIFORM Unit 1 GEORGES ESCOFFIER

  41. WHO DEFINED THE ART OF GRAND CUISINE? Unit 1 MARIE-ANTOINE CAREME

  42. AN ASSEMBLY LINE PROCESS OF SERVING FOOD QUICKLY AND CHEAP WITHOUT SERVERS Unit 1 CAFETERIAS

  43. WHAT DEVELOPED IN THE MIDDLE AGES TO ORGANIZE MEMBERS WITH SIMILAR PROFESSIONS? Unit 1 GUILDS

  44. FIRST CAFÉ OPENED WHERE? Unit 1 ENGLAND

  45. WHAT ELABORATE & REFINED SYSTEM OF FOOD PREP WAS BROUGHT FROM ITALY TO FRANCE IN THE 1500S Unit 1 HAUTE CUISINE

  46. ESTABLISHMENTS THAT CATERED TO TRAVELERS IN ANCIENT GREECE Unit 1 PHATNAI

  47. PRIVATE CLUBS IN ANCIENT GREECE Unit 1 LESCHE

  48. WHERE DO YOU PAY BEFORE YOU EAT? Unit 1 QUICK-SERVICE

  49. COFFEE CAME FROM… Unit 1 AFRICA

  50. TRAVEL AND TOURISM TODAY IS WORTH Unit 1 $1 BILLION

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