Key terms or Jargon’s used in Food and Beverage Service
a la carte – A menu that offers and prices each food and beverage item on an individual basis.
Room Service Menu – Menu fixed for room service or in room dining department.
Fixed Menu – A menu that doesn’t change every day.
Cyclical Menu – Menu that changes daily for a certain number of days eg: from Monday to Friday, and then repeats again.
Table d’hote (Buffet Menu) – A Menu that offers several courses at one fixed price. Generally know as buffet menu.
Promotions – The ways in which a business tries to persuade people to buy its products and services. Eg: Online promotions, Social media promotions, TV or Visual media promotions etc.
Lacto-oco-vegetarian – An Individual who does not eat meat, eggs, fish but eats dairy products, vegetables and fruits.
Pesco-vegetarian – An individual who does not eat meat but eats dairy products, eggs, fish, vegetables and fruits.
Vegan – A strict vegetarian who eats no animal products.
Buffet service – Assortments of foods attractively arranged for serlf-service by the guest.
Cart Service – Preparing and serving items beside the guests tables using a cart.
American Service (Plate Service) – Fully cooked menu items which are individually produced, portioned, plated and garnished in the kitchen.
Platter Service – A table service style in which server carries pre-plated cooked food to the dining room and presented to the guest.
Runner – F&B staff who delivers orders from the kitchen to the tray table or side table.
Maitre d’hotel – Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after the day to day operations of a food service outlet.
Side table / Side station – A service stand in the restaurant that holds services supplies and equipment’s for easy access by servers.
Gueridon trolly / cart – A Cart or troll with rectangular table mounted on wheels with work spaces, shelves and a heating unit.
Bitters – Liquors flavoured with herbs, barks, roots etc. usually used as a cocktail flavouring agent.
Cognac – Grape brandy produced in France Congnac region.
Liqueur – Sweet spirits made with re-distilled fruits or extracts.
House Brand – A brand of liquor a restaurant uses when guests orders cocktails without specifying the use of any particular brand.
Baked – Cooked by dry heat in an oven.
Boiled – Cooked in boiling.
Braised – Browned in a small amount of fat.
Broiled – Cooked by direct heat from above and below.
Grilled – Cooked on a grid over direct heat.
Mise-en-scene – It means prepare the F&B dining environment before the service.
Mise-en-place – Mise-en-place means “putting in place” and the term denotes to the preparation of a work place for ultimate smooth service. Ex: The waiter makes sure that this station has been efficiently prepared for service.
Chafing dish – It is a hollow ware used to keep the food warm usually in buffet service
Hostess – Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door.
Cover – Cover is the space on the table allotted for table-wares to the guest to consume his/her meal. The standard size of the cover is 24” X 18”.
Poached – Cooked in enough simmering liquid to cover the food.
Roasted – Cooked uncovered without water added in an oven using dry heat.
Sauteed – Browned in a small amount of oil or fat.
Steamed – Cooked in steam.
Stewed – Simmered slowly in enough liquid to cover the food.
Suggestive Selling – A sales technique used by servers to increase guest satisfaction and sales by encouraging guests to order extras like appetizers, cocktails, mocktails, desserts etc.
Table turn rate – The Average amount of time that a table is occupied.
POS – Point of Sale System for generating KOT, guest bills and settlements.
KOT – Kitchen Order Ticket.
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