__________this term refers to how restaurants and food servie establishments are gearing toward offering suitable combination of food and beverage.

__________is a tactic that involves encouraging a guest (either in-house or through your restaurant online ordering system) to order menu items tht are different from the ones they ordered or would typically order, in an effort to increase the value of the transaction.

Most customers would usually ask for the _________of the restaurant, in cases like this, the servers must know to respond correctly and appropriately.

4-5. In addition to having ___________,

4-5. the Food and Beverage servers must also be _______ about the menu information listed in their full-service guide.

If needed, a ruler comes in handy to measure distances between the pieces so that every setting at the table is identical,

Follow this simple rule to placethe cutlery in the correct order: the utensils are always placed in order to use, beginning from the outside in.

Only set the table with the dinnerware pieces and utensils that will be used during the dinner.

A special cloth is placed on the table prior to laying the tablecloth to muffle the sound of dishes and glassware being placed on the table.

_________is a kitchen term that translate to "put into place", but it is also used in fine dinning to describe the act of preparing dinning tables, flatware, and tableware for service.

The term ______ refers to any drink, alcoholic or non-alcoholic, with water as main natural form.

Beverages are valued for their stimulating quality, for their flavor, for their nutritive value, and for their effects on temperature. They are generally classified as ______ and ________.

______ beverage include wines, beers, and liquors.

_____ beverage contains varied flavors coming from varied sources such as milk, fruits, vegetables, coffee, tea, chocolates, and synthetic drinks which may either be carbonated or nob-carbonated

The art of drink mixing is termed as __________

This term means very sweet

This term means dry

_________ the dinning area means that food service will stop at a designated hour assigned by the owner of the food service establishment.

_______add appeal and flavor to drink. Such include fruits, vegetables, leaves, stirrers, parasols, straws, cocktail picks, and artificial decors like flowers, butterflies, etc.

Another term for Appetizer wine.

______ refer to food needs of patrons or customers with different socio-cultural backgrounds.

_______this refers to the dietary or nutritional guidelines for customers and patrons and to everyone in general.

_______ this terms refers to how restaurant and food service establishments are gearing towards offering suitable combination of food and beverage.

__________is a tactic that involves encouraging a guest (either in-house or through your restaurant online ordering system) to order menu items tht are different from the ones they ordered or would typically order, in an effort to increase the value of the transaction.

All are the common types of restaurants and types of matching services, EXCEPT:

Back-of-the-house staff are also called _______

Every restaurant and other food outlets have their menu items written on their _______

This refers to how establishments cater to the needs and desire of patrons, customers, and guests with different cultural orientations and individual likes and dislikes

It's the __________responsibility to prepare the Mise'en place station before guests arrive.

________always go to the left, while _________and __________ are on the right.

Use __________ to make sure the table setting is balanced.

Hold glassware and flatware by the _______ to minimize the appearance of fingerprints.

As the guests are seated, present each dinner with the ______ and _________

Many formal restaurants practice the ______ method, which requires that a server's arms are never to be _______ in front of the guest.

This contains the table number, date and number of guests, items ordered, and quantity of orders.

These are all valid payment methods to settle the bill upon checkout, EXCEPT:

This person is in charged with closing the order and preparing the bill.

More commonly known as sit-down service, this type of service, requires a waiter to take care of everything from taking orders to serving food and payment.

If the establishment is within the premises of ______, the food service schedule follows the opening and closing schedule of it.

In this type of food service, diners place, pay, and piick up their orders at a counter similar to fast casual fast-food establishments

Without _________, a restaurant, hotel, or club will never be complete.

Guests can choose theri food from a wider selection made available on buffet line.

Because of its ability to attract customers, bartending is a __________ business.

The _______ is a distinctive aroma of fragrance of wine or liquor which is given off when it is poured in glass.

_______ is a measurement equivalent to 1 h to 2 ounces or three tablespoon. This measurement is used in cocktails.

_______ to the strenght of alcohol content of any alcoholic beverage particularly liquors.

Never put glasses in a freezer as they will crack. Instead, you may bury them in ice to produce _________.

Clear mixtures are stirred and _______ are shaken.

________add appeal and flavor to drink.

A stemmed oval tube glass used for oavl and juices.