Key terms or Jargon’s used in Food and Beverage Service

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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Key terms or Jargon’s used in Food and Beverage Service

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.

The post Key terms or Jargon’s used in Food and Beverage Service appeared first on Sanji Hospitality Managment.

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