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Glossary
Accommodation glossaryFood & Beverage glossary
Prepare sandwhiches glossary
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à la carte
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a menu giving a selection of individually
priced dishes. The customer can order one or more dishes.
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bain-marie
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a container or serving area that keeps
food hot.
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brigade
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French term used to describe all
the
staff working on the floor of the
restaurant or the
kitchen.
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BYO
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Bring Your Own. A restaurant
which
allows patrons to bring their own
alcohol.
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function
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Term used to for specialty catering
such as weddings, meetings, birthdays,
dances and product launches
etc.
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gourmet
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French term, originally and still used to
describe a person who is a critic of food and beverage. Also used to describe
establishments that provide sophisticated food and beverage.
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limited bar
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restricted service of alcoholic beverages
at a function. For example, $1000 limit
for beer, wine and soft drinks, or
unlimited beer wine and soft drinks for
four hours. In both cases spirits would
incur additional costs.
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maître
d'
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full term is ‘maître d’
hôtel’. Literally
‘master of the hotel’. In
English we
sometimes call this position the
headwaiter, but the French term is
frequently used.
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Mise en place
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literally this means to ‘put in
place’ and
generally refers to pre-service
preparation, including setting the tables
and stocking up the stations. Also used
in the kitchen, where it refers to the
pre-preparation before cooking takes
place.
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open bar
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unrestricted service of alcoholic
beverages at a function.
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plated food
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presentation of food on plates by
kitchen staff.
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station
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the preparation, or worktable allocated
to dining room staff. It also serves as
limited storage for crockery, cutlery
and table linen in the restaurant or
dining room.
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Table d’hôte
menu
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set menu of two or more courses and
maybe one or more choices within each
course. The price is pre-set for this
style of meal.
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