FOOD AND BEVERAGE

TERMINOLOGY

Isabelle Melissa Rosales

Kate Cyra Bautista

F & B Terminology
Table dhte or a fixed menu
Table dhte a choice of food items offered at a single price
A la carte menu
A la carte menu is a multiple choice menu, with each dish priced separately. If a
guest wishes to place an order he selects the item from the menu and pays for the
order he made. In an a la carte menu all items are cooked to order and served with
accompaniments.
Hors doeuvre
Hors doeuvre course aimed to stimulating the palate, and consists of small tasty
dishes, using a large array of different items such as anchovies, olives, cheese and
smoked fish. They are often referred to a starters or appetizers. This course could
also include salads.
Entre
Entee is the first meat in a French Classical menu. It usually comprises a dish made
up of steak, cutlets, casseroles or stews. Some example are Steak au poirre, Veal
cutlets, and Irish stew.
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. To ensure that the restaurant is ready for
service the waiter makes sure that this station has been efficiently prepared for
service.
Menu
is a list of food and/or beverage than can be served to a guest at a price. It helps
guests to select what they would like to eat and/ or drink. It is a document that
controls and directs an outlets operation and is considered the prime selling
instrument
Cover is the space on the table allotted for table-wares to the guest to consume
his/her meal. The size of the cover is 24 inch * 18 inch

Clearing out removing the dirty table equipments the the table of the guest
Well Done means well cook
Fillet a piece of fish of meat without bone
Carousel is a circular counter that revolves to display the food items. The carousel
is fitted in such a way that the one side is always inside the kitchen and other side is
in the service area. As the carousel revolves the counter is filled up from the kitchen
and guests selects the food as it revolves.
Napkin is restaurant linen. Napkin is used to decorate the table using various folds
and also used to keep on the lap of the guest to protect their clothes during service.
Gueridon service
This is a service done from the gueridon trolley. The cooking is done at the
gueridon trolley place near the guest table and service is done at the guest table.
The waiter plays an important role as he is required to fillet, carve, flamb and
prepare the food with showmanship.

Bill shows the item ordered and the amount of money owed for goods supplied or
services rendered, set out in a printed or written statement of charges.
Course a dish or a part of a meal
rechaud A term that refers to a small table with a small heater
on it. In restaurants it is placed by customers tables to keep hot
foods hot while customers are eating other items.

Crumb Down removing crumbs from table

Buffet is a type of assisted service, where food and beverage is displayed at
counters. Waiter assists at the counters to take the food from the counters or the
guest help themselves.

Garnish to decorate food

Maitre dhotel is the Supervisor of the a F&B outlet. He looks after the day to
day operations of a food service outlet.
sommelier
The sommelier, or wine steward, is in charge of wines
at a restaurant. The wine steward must be knowledgeable of all
the many kinds of wines, vintages, and wineries and be able to
discuss them with customers.

SOURCES: http://hotelmanagementjournal.blogspot.com/2011/08/important-terms-of-food-andbeverages.html
http://www.hotelmule.com/forum/viewthread.php?tid=2009