Food and Beverage Services - Terminology

The following terms are frequently used in F&B services −
S. No.Term & Meaning
1
Back bar
A range of shelves displaying glassware and bottles.
2
Banquet
A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference.
3
Binge Drinking
Drinking too much in a single session.
4
Buffet
A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforce.
5
Cocktail
Any mixed drink prepared using alcohol.
6
Condiments
Spices, sauce or other food preparations used to enhance the flavor or to complement the dish.
7
Crockery
Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay.
8
Cross-Contamination
It is a process of unintentional transfer microorganisms from one substance or object to another, with harmful effect.
9
Croutons
Crispy cubes of bread
10
Cutlery
Knives, forks, and spoons used for eating or serving food.
11
Deli
A store that sells pre-cooked fine food.
12
Dram Shop
American term for ‘Alcohol Bar’.
13
Gueridon Trolley
A trolley used in F&B Services business on which the food can be cooked, finished, or presented to the guest at the table.
14
High Ball (Long Drink)
Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with straw.
15
Mocktail
A non-alcoholic drink prepared using fruit juices or other soft drinks.
16
Pathogen
It is a biological agent that causes disease to its host.
17
Platter
A large flat dish or plate for serving food.
18
Pub
British name for ‘Public House’, an establishment licensed to serve alcoholic drinks.
19
Shot Ball (Short Drink)
Alcoholic drink consumed in a gulp. It is served in shot glass.
20
Situ
On site, locally.
21
Spot Checking
Regular surprise checking conducted to review standardized recipes and food products to maintain quality.
22
Station
A set of tables allocated to waiters in the F&B Services establishment.
23
Table Cover
It is the area on the table for plates, glasses, and cutlery for single person.
24
Tines
Parallel or branching spikes of a fork.
25
Toque
Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish.

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