NAME: Pauleen Sophia Silo

A.
Restaurant- a place where people pay to sit and eat meals that are
cooked and served on the premises.

Mise en place- is a French term for having all your ingredients

measured, cut, peeled, sliced, grated, etc. before you start cooking.
Pans are prepared. Mixing bowls, tools and equipment set out. It is
a technique chefs use to assemble meals so quickly and
effortlessly.

Mis_en_scene- the arrangement of scenery and stage properties in

a play.

Reservation form- A reservation form is a document that records

the reservation information of a client when booking
accommodations or services in a hotel, a flight, restaurant, or other.

B.
Fine Dining- Fine dining refers to a restaurant experience that is of
a higher quality and greater formality compared to the
experience at a casual dining restaurant. The atmosphere of a fine
dining establishment is usually more elegant, and the food is
served in a more formal way.

Casual Dining- A casual dining restaurant (or sit down restaurant)

is a restaurant that serves moderately priced food in a casual
atmosphere. Except for buffet-style restaurants, casual dining
restaurants typically provide table service.

Contemporary casual- a recent offshoot of the fine dining

concept — cater mostly to young professionals in urban and
metropolitan areas. As a concept, these eateries are modern and
trendy and often offer a distinct brand that diners find appealing.
C.
Provide a Top-Level Dining Experience

Diners are always concerned regarding cleanliness when they

eat out. If you don't polish stainless steel cutlery, stains, residue,
and dried fragments of food will be visible, taking away from
your customers’ dining experience. They give a poor impression
of sanitation from your restaurant, and will begin doubting the
very safety of the food they are being served. With the best
cleaners and polishers around, you can deliver a consistent and
pleasing dining experience for your diners.
D.
-Furniture -Fixtures -Plants
-Toilets -Floor -Glass
-Work station -Wall Hanging

E.
Captain waiter- Serve food courses and beverages to guests.

Receptionist- a person employed in an office, hotel, doctor's

surgery, etc, to receive clients, guests, or patients, answer the
telephone, arrange appointments, etc.

Waiter- A waiter is a man who works in a restaurant, serving

people food and drink.

Busboy- Busboys help support other restaurant staff members by

cleaning, clearing and setting tables for guests, stocking supplies,
and attending to the needs of guests. These entry-level staff
members may also be known as bussers.

Barista- Barista is someone who makes and/or serves coffee and

coffee-based beverages.

Outlet Cashier- Provides a positive customer experience with fair, friendly,

and courteous service. Registers sales on a cash register by scanning items,
itemizing and totaling customers' purchases. Resolves customer issues and
answers questions. Bags purchases if needed. Processes return transactions.
NAME: Pauleen Silo
ACTIVITY 2

A. Menu- a list of dishes available in a restaurant.

B. Types of Menu
A la carte menus- A la carte menu refers to when a diner orders
one type of dish that is separate from a plate of an original menu.

Table D’ Hote- a restaurant meal offered at a fixed price and with

few if any choices.

Carte Du Jour- a menu listing dishes available on a particular day

C.
hors d'oeuvre, soup, appetizer, salad, main course, and dessert.

D.
Foodpairing- or the non-registered trademarked term food pairing,
is a method for identifying which foods go well together from a
flavor standpoint, while food combining identifies foods that match
from a nutritional or digestive standpoint.

E.

Most food allergies are caused by eight foods:

cow's milk, eggs, tree nuts, peanuts, shellfish, fish, soy and
wheat.
 NAME: Pauleen Silo

ACTIVITY #3

A.
Customers are life and blood of the service business. To ensure
continuedpat r on ag et h eir su s tai n ed . Th ey alw ays de s erv e pr ef e re nt ial ,
pr omp t an d consistent attention. Staff must see to it that customer are
satisfied. A satisfiedcustomer is one who finds his experiences, pleasurable
and rewarding so thathe/she will come back for repeat patronage. It is important to
give them waht theywant and give it as soon as possible in order to keep them
loyal to the productsof the company. It is due to the reason that customers who
are not satisfied withthe services of any service providers tends to move to other
establishments whocan satisfy them.

B.
7 Steps for Handling Customer Complaints
 Listen carefully to the person who is angry.
 Let your customer vent for a few minutes if necessary.
 Show empathy for your customer's concerns.
 Thank your customer for complaining.
 Sincerely apologize even if you are not the cause of the problem.
 Get the facts.
 Offer a solution.

C.
-Train your staff on how to handle a severe allergic reaction.

According to Food Allergy Research and Education, every 3 minutes,

an allergic reaction sends someone to the emergency department.
Although your staff can’t deliver emergency services to a guest who is
having an allergic reaction, they can be an integral part in ensuring the
situation goes as smoothly, and as safely, as possible.

D.
The personal dimension relates to how employees interact with
customers, taking into account factors such as attitude and verbal
skills. These two dimensions of service create four types of
environments.