Details

Title: study guide questions

Description: day 3,study guide questions

Total Flash Cards: 8

Created: 08/04/2009 17:18:49

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Additional Culinary Art Flashcards

Cards in this set:

Term
L.A.S.T - what are the 4 steps to handling a guest's complaints?
Definition
Listen, Apologize, Solve and Thank
Term
what does PPA stand for, how do you calculate it, and why is it important?
Definition
Per Person Average - it is the averaged measurement of money each guest spends in one visit. You take the number of sales and divide it by the number of guests. It is important because Scheduling is based on this. The better your ability to upsell and use suggestive selling, the higher your PPA will get and the better shits and stations you will get
Term
with the Create Your Own Combo, what 7 options due customers have?
Definition
Garlic and Lime Shrimp, Monterey Chicken, Ribs, Salmon, Classic Sirloin, Margarita Chicken and Sides
Term
The Monterey Chicken is how many Oz.s and comes with what kind of sauce and topped with tomatoes, parsley and what two other toppings?
Definition
8 oz. bbq sauce topped with both crunchy bacon and melted Cheese
Term
The cajun Chicken Pasta and shrimp pasta come with what types of pasta and what type of sauce?
Definition
Penne and Alfredo
Term
what is the difference between Chicken Club Tacos and Chicken Tacos?
Definition
chicken club taco's have Ranchero sauce and sour cream with pico de Gallo and the Club Taco has Mesquite Chicken with bacon, Ancho-Chili Ranch Dressing and served with Chipotle Ranch on the Side
Term
What is the best upsell for Tacos?
Definition
Guacamole
Term
How many Chicken Crispers come in an order?
Definition
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