BASICS TERMS OF FOOD & BEVARAGE SERVICE I

BASICS TERMS OF FOOD & BEVARAGE SERVICE I

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.

2.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”

3.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.

4.ABC

ABC stands for Ashtray, Bud-vase and Cruet. ABC is kept at the center of the table while laying the cover.

5.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, dish washing, hot plate, still room etc.

6.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.

7.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.

8.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.

9.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.

10.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.