FOOD AND BEVERAGE TERMINOLOGIES

Aboyer (a bwa ye)

• Aboyer aids the
communication between
the kitchen and restaurant.
He receives the food order
from the service staff and
announces the order to the
kitchen. Aboyer is
responsible for hot plate
section of the pantry.
A La Carte Menu
• A la carte menu is a type of
menu, where the food
items are priced
individually. Literary
meaning of a la carte is
“from the card”
American Service
• It is a type of table service.
In American menu the food
is pre-plated and portioned
at the kitchen. This type of
service is relatively less
formal and seen in coffee
shops.
ABC
• ABC stands for
Ashtray, Budvase and
Cruet. ABC is kept at
the centre of the
table while laying the
cover.
Back of the House
• Back of the house is the
ancillary area of the
restaurant, where all the
supporting service is
carried out. Some of the
back of the house sections
are pantry, dishwashing,
hot plate, still room etc.
Bain Marie
• Bain Marie is equipment
that holds the Food hot.
The equipment contains
cylindrical drum, which is
heated with water. Bain
Marie is usually used in
Hot Plate section of the
pantry.
Briefing
• Briefing is done prior to
the opening of the
restaurant. In the briefing
the senior most staff gives
instructions to   the junior
staff with regard to
availability of dishes,
special items of the day,
and also some training.
Bus boy
• Bus boy is a person who
helps the waiter. The main
responsibility of a bus boy
is to bring the food from
the kitchen and also do the
clearance of plates from
the table.
Carousel
• 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
Carte du jour
• Carte du jour means “card
of the day”. It is used to
highlight the special dishes
of the day. carte du jour is
actually an supporting
menu to the main menu.
Chafing Dish
• It is a hollowware used to
keep the food warm usually
in buffet service. Chafing
dish has a water container,
which is the base, food
container and place for fuel.
Using the fuel the water is
heated up and in turn the
food is heated up with the
hot water.
Cutlery
• Cutlery is the term
denotes all the cutting
implements such as
knives. Cutlery can be
made of EPNS or
stainless steel.
Demi-tasse
• Demi-tasse means half
cup. It is used to serve
coffee except breakfast.
Size of demi-tasse is 75 ml.
Elevenses
• Elevenses is a meal served
at 11 o’ clock. It includes
the food items as biscuits,
cake etc. and usually
offered to children.
Gueridon Trolley
• It is a mobile trolley from
which the gueridon service
is done.
Lounge Service
• It is a type of specialized
service. Lounge service is
done at the lounge of a
hotel. Items such as
morning tea, afternoon
tea, and alcoholic
beverages are served in
the lounge.
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.
Menu
• 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 outlet’s
operation and is
considered the prime
selling instrument
Mise-en-scene
• Mise-en-scene is the preparation
of the environment of the
restaurant before starting the
service session. Creating a
pleasing, safe and hygienic
environment is the main task in
the Mise-en-scene. For the waiter
the restaurant is the service area.
Before each service session, the
restaurant should be made
presentable enough o accept
guests
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.
Table Napkin
• 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.
Sommelier
• Sommelier is the French
term for wine waiter. He is
responsible for the service
of all alcoholic drinks during
the service of meals, and is
also a sales person. He
requires to have a thorough
knowledge of beverages
and wines as food
accompaniments.
Trancheur
• Trancheur is the French
term for carver. His
responsibility is to carve
the meat joints in front of
the guest and serve to
them.
Disposables
• Disposables are use and
throw products used in the
service of food and
beverage products. This is
largely due to the
increasing demand for fast
food items. 
 Table d’hote
• Table d’hôte refers to a
menu of limited choice. It
usually includes three or
five courses available at a
fixed price. It is also
referred to as a fixed
menu. This term is known
to caterers by its
abbreviation TDH menu. A
table d’hôte menu is a
complete meal at a
predetermined price.
Hors d’oeuvre
• Hors d’oeuvre 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.
Entree
• Entree 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.
Table Service
• It is a type of service. Table
service is the service done at
the table, where the guests are
seated. In the table service
either service personnel or
waiter serves the food to the
guests or the guests help
themselves.
Food Courts
• Food courts include series
of individual counters
where customer may
either order and eat, or
buy from a number of
counters and eat in
separate eating area.
Kiosks
• Kiosks are outdoor
arrangements that provide
food and beverages to people
in a specific location.
Guest Service Cycle
• Guest service cycle refers to
the activities provided to the
guests while in the restaurant.
Guest service cycle is the
process, which repeats to
every guest. Learning guest
service cycle is very important,
because a good waiter should
know what are the activities
done in the restaurant during
the service.