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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+ $10.09   Add to cart

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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+

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Prostart 1 MP1 Exam |Complete Questions with correct Answers Graded A+ Hospitatlity Services people use and recieve when away from home Haute Cuisine Elaborate/refined system of food preperation Julia Child Popularized Freqnch Cuisine/techniques through television/books Georges A...

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  • May 10, 2024
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  • 2023/2024
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Prostart 1 MP1 Exam |Complete Questions
with correct Answers Graded A+
Hospitatlity
Services people use and recieve when away from home


Haute Cuisine
Elaborate/refined system of food preperation


Julia Child
Popularized Freqnch Cuisine/techniques through television/books


Georges August Escoffier
Tranisition Carême haute cuisine into contemporary cuisine


Describe the different types of resturant segments
Family dining, casual dining, fine, quick service (fast food), quick causal


When did quick-service restaurants first begin to expand rapidly?
1940-1950


The nineteenth-century gold rush in California inspired which new food serving style?
Cafeteria, assembly-line


Time Management
Using tools to increase person's efficiency/productivity


Delegating
Spliting up tasks to be more efficient


Executive Chef
oversee entire kitchen, supervising kitchen staff purchase food/make decision


General Manager
planing, direction & coordination: hiring, promoting, terminating


Sous Chef
responsible when EC gone, lends knowledge


Server
Greet guest, take/service orders, deliver bill


Host/Hostess
seat them, anser calls

, Banquet Cheff
Catered parties, loading operations/clubs


Describe skills needed for effective time management
Planning
Goal Setting
Setting
Priorities
Delegating


Body Language
body cues without talking


Communication
Act of expressing info to someone by verbal/nonverbal


Semantics
Clear Understanding


Jargo
Buzzwords, slang, technical language


What are qualities of effective speakers
anser 5w's and 1 H


Describe how to be an effective listeners
Eye contact
Lean in
Don't interrupt
Nod
Appropratie facials
Ask questions


Food Borne Illnesses
Disease transmitted to people by food


Food Borne Illness Outbreak
2 or more people get same illness after eating same food


Pathogens
Harmful bacteria


TCS Food
Temperature control for safety

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