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Maître D'hôtel
The ''maître d'hôtel'' (; ), head waiter, host, waiter captain, or ''maître d ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d’hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, persons with this role were sometimes responsible for such operations as tableside boning of fish and mixing of salads. Traditionally, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Management
Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate Academic degree, degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. References Further reading * * * * {{Restaurant workers Food services occupations Culinary arts Hospitality management Restaurants, *Manager ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bureau Of Labor Statistics
The Bureau of Labor Statistics (BLS) is a unit of the United States Department of Labor. It is the principal fact-finding agency for the U.S. government in the broad field of labor economics and statistics and serves as a principal agency of the U.S. Federal Statistical System. The BLS collects, processes, analyzes, and disseminates essential statistical data to the American public, the U.S. Congress, other Federal agencies, State and local governments, business, and labor representatives. The BLS also serves as a statistical resource to the United States Department of Labor, and conducts research measuring the income levels families need to maintain a satisfactory quality of life. BLS data must satisfy a number of criteria, including relevance to current social and economic issues, timeliness in reflecting today's rapidly changing economic conditions, accuracy and consistently high statistical quality, impartiality in both subject matter and presentation, and accessibility t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Majordomo
A majordomo is a person who speaks, makes arrangements, or takes charge for another. Typically, this is the highest (''major'') person of a household (''domūs'' or ''domicile'') staff, a head servant who acts on behalf of the owner of a large or significant residence. A majordomo may also, more informally, be someone who oversees the day-to-day responsibilities of a business enterprise. Historically, many institutions and governments – monasteries, cathedrals, and cities – as well as noble and royal houses also had the post of majordomo, who usually was in charge of finances. Additionally, the Hispanos of New Mexico use the related term ''mayordomo'' to refer to the manager of an ''acequia'' system for a town or valley. Etymology The origin is from (), and it was borrowed into English from Spanish or obsolete Italian . Also, it is found as French , modern Italian , Portuguese and Galician , and Romanian and Catalan as . Examples in fiction In ''Les Misérables'', M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concierge
A concierge () is an employee of a multi-tenant building, such as a hotel or apartment building, who receives guests. The concept has been applied more generally to other hospitality settings and to personal concierges who manage the errands of private clients. Duties and functions The concierge serves guests of an apartment building, hotel, or office building with duties similar to those of a receptionist. The position can also be maintained by a security guard over the late night shift. In medieval times, the concierge was an officer of the king who was charged with executing justice, with the help of his bailiffs. Later on in the 18th century, the concierge was a high official of the kingdom, appointed by the king to maintain order and oversee the police and prisoner records. In 19th-century and early 20th-century apartment buildings, particularly in Paris, the concierge was known as a "Suisse", as the post was often filled by Swiss people. They often had a small apar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurant Terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. Restaurant terminology * 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. Increasingly; when a bar patron is ejected from the premises and refused readmittance. Usually it is only for the rest of that night, though if the patron is especially violent, the ban may be for a longer term or even permanently. * À la carte * Bartender * Blue-plate special * Brigade de cuisine * BYOB – an initialism standing for "bring your own bottle", "bring your own beer", "bring your own b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hospitality
Hospitality is the relationship between a guest and a host, wherein the host receives the guest with some amount of goodwill, including the reception and entertainment of guests, visitors, or strangers. Louis de Jaucourt, Louis, chevalier de Jaucourt describes hospitality in the as the virtue of a great soul that cares for the whole universe through the ties of humanity.Jaucourt, Louis, chevalier de"Hospitality" The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Sophie Bourgault. Ann Arbor: Michigan Publishing, University of Michigan Library, 2013. Trans. of , vol. 8. Paris, 1765. Hospitality is also the way people treat others, that is, the service of welcoming and receiving guests for example in hotels. Hospitality plays a fundamental role to augment or decrease the volume of sales of an organization. Hospitality ethics is a discipline that studies this usage of hospitality. Etymology Derives from the Arab , meaning "host", "gues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade De Cuisine
(, "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Georges Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; super ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beurre Maître D'Hôtel
Beurre maître d'hôtel, also referred to as maître d'hôtel butter, is a type of compound butter ( French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the sauce for Chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment. Etymology The name of beurre maître d'hôtel is derived from the manner in which it was commonly prepared from scratch by a restaurant's maître d'hôtel at diners' tables. It is also referred to as maître d'hôtel butter. Preparation Beurre maître d'hôtel is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around 1.5 tablespoons of parsley ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boning Knife
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of li .... Generally 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, such as Samoan Cutlery, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish flesh from it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buffet
A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of ''service à la française'', buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, foods on cocktail sticks, etc. The essential feature of the various buffet formats is that the diners can directly view the food and imm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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