click below
click below
Normal Size Small Size show me how
AOHT PHT Lesson 7
Food and Beverage
Term | Definition |
---|---|
à la carte | Small portions of food that come on the side, complement the main course, and which are priced separately. |
ambiance | The mood or feeling of a place; can include the lighting, quality of table settings, service, and even candles placed on tables. |
appetizer | Food that is served before the main course as a snack. |
chain restaurant | Dining establishments that have the same name and serve the same food but also have multiple locations and sometimes multiple owners. |
chef | A professional cook; usually has years of training and a culinary education. |
culinary | Having to do with cooking and the kitchen. |
diner | A food and beverage business that often serves breakfast, lunch, and dinner and can be open 24 hours per day; serves combination of fast food and restaurant fare. |
entrée | In English, the main course. In French, the appetizer. |
ethnic restaurant | An eating establishment that serves a menu from a certain region or cultural background. |
fare | Another word for food. |
fast food | Meals that are precooked and heated to go, or quickly cooked and served in minutes. |
hors d’oeuvre | Variety of savory foods served as appetizers. |
host/hostess | The person at a restaurant in charge of taking reservations, greeting guests, and seating them at tables. |
maître d’ | Similar to a restaurant manager; oversees seating arrangements, food preparation, and service. Also known as host or headwaiter. |
menu | The list of items served at a restaurant. |
organic | Food grown without the use of pesticides, fertilizers, or other chemical additives. |
pub | An eating establishment that is known for serving beer and other alcoholic beverages as well as food. |
reservations | Holding a table or a room in a restaurant for guests at a specific time and date. |
servers | Another word for waiters or waitstaff. |
takeout | Food that is cooked and prepared for guests to take home. Can often be an ethnic cuisine, such as Chinese. |
tip | The extra money guests give someone who has served them. Also known as gratuity. |
utensils | Forks, knives, spoons, and any other items used to eat. |
waiters/waitstaff | The restaurant employees who provide service to guests, including bringing food, drinks, and anything else guests need while they dine. |