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.
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.
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
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.
Table turn rate - The Average amount of time that a table is occupied.
KOT - Kitchen Order Ticket.