Definition

and
Technical
Terms
A La Carte Menu
 A multiple choice menu, which shows
portioned dishes that are price
individually.
Banquate
 A formal and elaborate meal for many
people, usually followed by speeches.
Breakfast Menu
 Fairly standardized menu that includes
juices, cereals, eggs to order, breakfast
meat like bacon, sausages or ham,waffles
or pancakes.
Booster seats or booster cushions
 A type of elevated seat intended for
children.
California Menu
 Features items for breakfast, lunch and
dinner that are offered throughout the
day.
Complimentary drinks
 Free drinks offered to guests once they
arrive or are seated.
Customers
 A person who buy goods and services
offered in a restaurant.
Computerized Control System
 A docket system that is widely used in a
restaurants, resedential hotels, and a large
establishments where orders are entered
by waiters at one terminal or more.
Cycle Menu
 Set of dishes or menu items that are
different for each day during a cycle of
repeats.
Desgustation Menu
 ‘’chef’s tasting menu’’, this type of menu is
describe as ‘’ showcasting the chef’s flair
for combining flavors and textures.’’
Dinner Menu
 Has a larger and elongated serving
portions for guests to have more time
and leisure for eating
Duplicate docket system
 A traditional manual system which can be
pre printed; often used in medium and
large sized hotels and restaurants with a
limited menu
Du Jour Menu/ Daily Menu
 ‘’Du jour means ‘’of the day’’; Restaurants
use available seasonal ingredients to
prepare the freshest food possible for the
day; ‘’soupe du jour’’ means soup of the
day
Electronic Order pad
 An order entry tool which provides all
the items in the menu list to take note of
customers orders quickly.
Receptionist
 The first person who greets and
welcomes the guest in the restaurant
Lunch Menu
 Compost mostly of light and informal
meals like sandwiches, salads and soup
Menu Board
 A board where the menu is posted on
and placed outside a restaurant primarily
to attract tourist
Phraseologies
 Expressions made when dealing with the
guests.
Point of Sale (POS)Equipment
 Computer- based order-entry technology
that is used to capture orders, record
data and display or print tickets.
Reservation
 Act of making prior arrangement in a
restaurant
Static Menu
 Most common type of menu or pre
determined menu that does not need to
change everyday
Table D’ Hote
 French phrase which variants means ‘’
host’s table’’. It offers one or more
variants of each dish for fixed prices.
Triplicate Docket system
 A traditional manual system used in
medium and large- sized hotels and
restaurants.
Waiter
 A person who serve food and beverages
Evaluation
Identification:

1.It is a formal and elaborate meal

for many people, and usually
followed by speeches.
2. It has a larger and elongated
serving portions for guests to have
more time and leisure for eating.
3. It is a person who serves food
and beverages.
4. It is an order tool which provides all
the items menu list to take note of the
costumers orders.
5. The person who greets and welcome
the guest in the restaurant.
Assignment
 Research atleast 3 definition of terms in
Food and Beverage Service that we did
not discussed today and present it to the
class next meeting.