BASICS TERMS OF FOOD & BEVARAGE SERVICE II

1.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.

2.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.

3.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.

4.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.

5.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.

6.CUTLERY

Cutlery is the term denotes all the cutting implements such as knives. Cutlery can be made of EPNS or stainless steel.

7.DEMI-TASSE

Demi-tasse means half cup. It is used to serve coffee except breakfast. Size of demi-tasse is 75 ml.

8.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.

9.ELEVENSES

Elevenses is a meal served at 11 o’ clock. It includes the food items as biscuits, cake etc. and usually offered to children.

10.GUERIDON TROLLEY

It is a mobile trolley from which the gueridon service is done.