Chapter One Vocabulary

A Coffeehouse

Expediter who takes orders from servers

A service or product provided to guest for their convenience

A gathering of people, all of whom have something in common.

A group of restaurants owned by the same business

A person with a refined taste for food and wine

Private Clubs

Large Shows, open the to public

Making milk safer to drink by heating

Establishments that catered to travelers, traders and visiting diplomats

An elaborate and refined system of food preparation

A lover of fine food and drink

Services that people recieve when away from home.

POS Means

Boulanger began serving hot soups and called his cafe?

Keeps food from spoiling quickly

The combination of all the services that people need and will pay for when they are away

Employees at a manufacturing or service also utlizied for foodservice

A consumer-based guide that rates restaurants on four qualities

An assembly line process of serving food quickly and cheap

A mark of respect and distincton that describes a professional cook

Quiet accomodations with simple ammenities

Apartment-style facilities offered at midmarket prices

A system that assigns certain responsiblities to kitchen staff.

Clean, Low-priced accommodations for salespeople and senior citizens