some terms used for the restaurants
hi guys how are you all keep supporting me
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.
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.
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.
EPNS:-electroplated nickel silver.
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 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.
Hostess
Hostess is a member of restaurant
brigade. Duty of hostess includes taking restaurant reservation and receiving
them at the door.
Indian
breakfast
It is a type of breakfast, which
includes Indian dishes such as dosha, idly, chapathi etc. served with chutney
and vegetable curries. There are two types of Indian breakfasts viz. North
Indian and South Indian.
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
It 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
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.
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.
Salesmanship
The food and beverage service
personnel are technical salespersons, hence they should have a thorough
knowledge of the proper presentation and service of all the food and beverage
served in the establishment
Tableware
Table ware is a type of restaurant
equipments used to keep on the table. Table ware includes flatware, cutlery and
hollowware. Table ware is made either EPNS or stainless steel.
Silver
Dip
Instantly removes tarnish from
silverware, silver plate, cutlery and small silver items. Quickly cleans even
difficult to reach places such as between fork tines. Gives silver a brilliant
shine. Just dip, rinse and dry
Polivit
Polivit is the one of the fastest methods of cleaning silverware.
For this one needs aluminum foil, baking soda, shallow pan and a clean cloth. The baking soda will
"polish" the silverware, removing dirt, stains, and grease. Rinse the silverware thoroughly under warm,
running water. Air-dry the
silverware on a clean towel. Buff the silverware with a soft, clean cloth.
Burnishing machine
This is a revolving drum like container using for cleaning silver
ware, with safety shield attached to it.. The burnishing machines are attached
with ball bearing to run that effectively. Soap power is used to clean the
silver ware hygienically.
Thermal shock
Thermal shock is the result of glass experiencing a sudden
temperature change. Glass holds temperature, and a rapid change in temperature
can cause enough stress to result in breakage.
Mechanical shock
Mechanical shock in
glassware is the direct result of contact with another object, such as a spoon,
a beer tap, another glass, or a piece of china. This kind of contact can cause
a minute abrasion, invisible to the eye, but a source of weakness in the glass,
making it more susceptible to breakage from impact or thermal shock.
Disposables
Disposables are use and throw products used in the service
of food and beverage productsThis is largely due to the increasing demand for
fast food items. There are different types of
disposable used in the catering business and mostly they are used in outdoor
catering, vending machines, fast food outlets & hotels
Special equipments
Special equipments are for specialized services.
They are not used in regular services. Specialized equipments are divided into
Trolleys and Miscellaneous equipments. Some of the trolleys used in a
restaurant are gueridon trolley, bain marie, vending machine, hot plate etc.
EPNS (Electro Plated Nickel Silver)
EPNS is Silverware made of silver
plating. Silver plating is a thin layer of silver on top of another metal. It
is made by an electrical process, hence the name – Electroplated Nickel Silver. Cutleries
and crockery’s of high class establishments are made out of EPNS which includes
different types of forks, knifes, pots, plates, salvers etc.
Table
d’hôte or a fixed menu
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.
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.
There are another terms also i will upload in another post ...
