Name. Course Date Cee ke ens Section 1-1—Careers in Foodservice Short Answer Directions: Read each question carefully. Write your answer's) in the space provided. Reread your answers before turning in your paper. (6 points each) 1, What is the kitchen brigade system? What does the term “cross-train” refer to in the foodservice industry? 3. What are the four general categories of service staff? 4. What two categories do foodservice jobs generally fall into? ‘5. What are two reasons people choose to work in the foodservice industry? Pastry chefs are responsible for preparing which types of food? 7. What types of food items is the Garde Manger responsible for preparing? 8. The sous chef reports to whom? (Continued on next page) Culinary Essentials Instructor Resource Guide 249 Copyright @ Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.TEST | continued 9. A Catering director reports to whom? 10. Who does a Foodservice director work most closely with? 11, What are the responsibilities of a research chef? 12, What are the responsibilities of the executive chef? 13. What are the responsibilities of a dining room supervisor? 14, What are the responsibilities of the restaurant manager? 15. What are the responsibilities of the kitchen manager? Workplace Challenge Directior do in that position. (10 points) Choose two of the following job titles and describe what a person would Food stylist: Food writer: Food researcher: Food marketer: Menu developer: 250 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.Name. Course Date ce keene Section 1-2—Foodservice Trends Matching Directions: Read each description carefully. Match each description in the left column with the cor- rect key term from the right column. Write the letter of the key term in the space provided to the left of each number. Use each term only once. Check your answers before turning in your paper. (6 points each) Descriptions: Key Terms: 1. Beginning jobs that require little or no experience. A. Fine-dining B. Trends 2, Operate to earn a profit. : cor ©. Bull-service 3. An opportunity for a business to increase income during slow, Entry-level times by preparing large quantities of food. E, Quick-service 4, Operate to cover daily expenses. inal 5. General developments or movements in a certain direction eee within an industry. G. Commercial operations H. Foodservice hospitality 6. Preparing and serving food from a centralized kitchen to dif- ferent locations. I. On-site catering 7. Establishments that provide limited selections of food atlow J Off site catering prices. 8, Servers take customers’ orders. 9. An upscale atmosphere with excellent food and service. 10. Serves people away from home by providing food, beverages, and shelter. Short Answer Directions: Read each question carefully. Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 11. What do health spas offer customers? (Continued on next page) Culinary Essentials Instructor Resource Guide 251 Copyright © Glencoe/McGraw-Hil, a division of The McGraw-Hill Companies, Inc. Sse EEEcontinued 12, What are two trends in foodservice and food production that managers must be aware of in order to attract and retain employees? 13. What are five types of operations that fall under the “hospitality umbrella”? 14. Why is food service a critical part of the hospitality industry? 15. What are two ways that technology will have an impact on food service? Workplace Challenge Directions: One of the best ways for you to manage customer service is to put your- self in the customer's shoes. What are three things that are important to you when you are a customer in a full-service restaurant? A quick-service restaurant? (10 points) Full-service: Quick-service: 252 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Ine.Name. Course Date. SECTION 1-3 TEST ene ken en d Section 1-3—Education & Training Short Answer Directions: Read each question carefully: Write your answer(s) in the space provided. Reread your answers before turning in your paper. (6 points each) 1. What are three ways you can prepare for a career in a foodservice? 2. What skills does a high-school education provide to help build your foodservice career? 3. What is the best way to work your way up in the foodservice industry? 4. What types of restaurants have entry-level positions most readily available? 5. What are three entry-level positions available in the foodservice industry? 6. What shows proof of expertise in different areas, such as culinary, baking, and pastry? 7. What is the purpose of a work experience program? (Continued on next page) Culinary Essentials Instructor Resource Guide 253 Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.8. Why should you evaluate the program and reputation of a culinary school before enrolling in a certifi- cate program? 9. Why are flexible hours important for entry-level employees in the foodservice industry? 10. What is an apprentice? 11. Apprenticeships are sponsored by what organization? 12, What is the average amount of time spent in a culinary apprenticeship program? 13, How many years of college are required for an associate degree? 14, How many years of college are required for a bachelor degree program? 15. What are some things one must consider when selecting culinary college or university? Workplace Challenge Directions: Write an overview of at least five ways in which you can prepare for a career in the foodservice industry. (10 points) +e @ 254 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Ine.Name. Course Date SEGHONa Tannen Cee eens Section 1-4—Entrepreneurship Opportunities Matching Directions: Read each description carefully. Place the letter of each key term in the space pro- vided to the left of the definition it corresponds with below. Use each term only once. Check your answers before turning in your paper. (5 points each) Descriptions: Key Terms: 1. A self-motivated person who creates and runs a business. ‘A ree enterprize: B. Entrepreneur 2. One or more owners and not affiliated with a national name. C. Zoning 3. Many individual restaurants that all have the same atmos- Independent phere, service, menu, and quality of food. restaurant: 4. Acompany sells a business owner the rights to its name, logos, E. Corporation concept, and products. F Chain restaurant 5. All costs and expenses outside of food and labor. G. Sole proprietorship H. Franchise 6. A document that gives specific information about the future of a business. I. Partnership 7. The process of promoting and supplying goods and services J* Business plan to customers. K. Overhead costs 8, A business that has only one owner, Lo Mareting 9. A legal association of two or more people who share the ownership of the business. ____ 10."The state grants one individual or a group of people a charter with legal rights. 11. Businesses or individuals who can buy, sell, and set prices with little government control. ____ 12, Divides land into sections used for different purposes. Short Answer Directions: Read each question carefully: Write your answer(s) in the space provided. Reread your answers before turning in your paper. (5 points each) 13. What are the advantages of being an entrepreneur in the food-production business? (Continued on next page) Culinary Essentials Instructor Resource Guide 255 Copyright © Glencoe/MeGraw-Hill, a division of The McGraw-Hill Companies, Inc.CTION TEST | continued 14, What are the disadvantages of being an entrepreneur in the food-production business? 15. How does a sole proprietorship differ from a corporation? Workplace Challenge Directions: Describe each of the four areas below that should be included in a busi- ness plan. (25 points) A. Vision: B. Goals: C. Strategies: D. Action plan: 256 Culinary Essentials Instructor Resource Guide Copyright © Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc.