BASICS TERMS OF FOOD & BEVARAGE SERVICE III

1.HOSTESS

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

2.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.

3.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. 4.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.

5.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.

6.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.

7.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.

8.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.

9.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.

10.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.