ABCs of Hospitality Industry Part 1

§      Aboyer.

§      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.

§      Expand 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.

§      Barker?

§      Barker is another term for Aboyer. Barker is the person who communicates between service and kitchen and help to pick up the food in time. Usually the order taken by the waiter is hander over to the Barker.

§      Bone China?

§      It is a white translucent ceramic material made from kaolin, china clay and bone ash. It is used in restaurant to serve various dishes.

§      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.

§      Buffets.

§      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.

§      Role of 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 the food as it revolves.

§      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.

§      Cover.

§      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.

§      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.

§      Dummy waiter/ Demi waiter.

§      Dummy waiter is another term for side board. it is a restaurant furniture and used to keep all the serving equipments for a meal session.

§      Elevenses?

§      Elevenses are 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.

§      Hostess?

§      Hostess is a member of restaurant brigade. Duty of hostess includes taking restaurant reservation and receiving them at the door.

§      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 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-place.

§      Mise-en-scene means prepare the environment of the outlet before service. Mise-en-scene includes preparing the restaurant welcoming, create ambience with regard to cleanliness, furniture setting and temperature.

§      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.

§      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 having a thorough knowledge of beverages and wines as food accompaniments.