Key Terms F&B Or Jargon’s Used In Food & Beverage Service

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Key terms or Jargon used in Food and Beverage Service

In the world of food and beverage service, there are many terms and jargons that are commonly used. These terms can be confusing for those who are not familiar with the industry but are crucial for effective communication in the workplace.

One of the most common terms used in F&B service is “mise en place,” which refers to the preparation and arrangement of all the necessary ingredients and equipment before service. Another important term is “table d’hote,” which refers to a set menu with a fixed price that includes several courses.

Jargons such as “86” and “comp” are also commonly used in F&B service. “86” refers to an item that is no longer available on the menu, while “comp” refers to a complimentary item provided to a guest, such as a free dessert or drink.

Other important terms in F&B service include “à la carte,” “cover charge,” “corkage fee,” and “sommelier.” Knowing these terms and jargons is essential for anyone working in the food and beverage industry to ensure effective communication and smooth service for guests.

List of all Key Terms and Jargon used in the 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.
  • Table d’hote (Buffet Menu) – A Menu that offers several courses at one fixed price. Generally known as buffet menu.
  • Promotions – How 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, or 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 self-service by the guest.
  • Cart Service – Preparing and serving items beside the guest’s tables using a cart. 
  • American Service (Plate Service) – Fully cooked menu items that are individually produced, portioned, plated, and garnished in the kitchen.
  • Platter Service – A table service style in which the server carries pre-plated cooked food to the dining room and presents it 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 service supplies and equipment for easy access by servers.
  • Gueridon trolly/cart – A Cart or troll with a rectangular table mounted on wheels with workspaces, shelves, and a heating unit.
  • Bitters – Liquors flavored with herbs, barks, roots, etc. usually used as a cocktail flavoring agent.
  • Cognac – Grape brandy produced in France’s Cognac region.
  • Liqueur – Sweet spirits made with re-distilled fruits or extracts.
  • House Brand – A brand of liquor a restaurant uses when guests order 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 preparing the F&B dining environment before the service. 
  • Mise-en-place – Mise-en-place means “putting in place” and the term denotes the preparation of a workplace 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  The hostess is a member of the restaurant brigade. The duty of a hostess includes taking restaurant reservations 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 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.

Back Office Job Description Banquet BAR Beverage Service Cashiering Chef Chef Training Cleaning Concierge Duties and Responsibility Engineering Executive Chef F&B Setup F&B Training Finance Food Service Front Desk Front Office Formats Front Office Setup Front Office Training Guest Room Guest Services Hospitality Basics Hotel Formats Hotel Security Hotel Staff Job Description Hotel Staff Training Housekeeping Formats Housekeeping Setup Housekeeping Training Kitchen Kitchen Basics Kitchen Training Maintenance Maintenance Technician Reservation Restaurant Sales SOP SOP F&B Service SOP Finance and Accounting SOP Front Office SOP Housekeeping SOP Kitchen Staff Training

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