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Restaurant Management Vocab
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Restaurant Management Vocab
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25 Questions

1. Open kitchen

2. Food quality standards

3. Degustation

4. Neoprene matting

5. Restaurant equipment

6. Comparative approach

7. Sustainable purchasing

8. Shelf life

9. National restaurant association

10. Standardized recipes

11. Other cooking equipment

12. Par stock and reorder points

13. Sustainable menus

14. Usda grade

15. Conveyors

16. Lunch menu

17. Kids' menu

18. Kitchen planning

19. Equipment

20. Dinner menu

21. Full- line purveyor

22. Maintaining kitchen equipment

23. Ratio method

24. Availability

25. Servers

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