F&B - Chapter 4 Flashcards
banquet event orders (BEOs)
Forms that detail all aspects of a banquet, including menus, number of guests, types of tableware, entertainment, and other details.
banquet servers
Food and beverage staff members who provide food and beverage service to banquet
guests.
buffets
Functions where food is placed on a table and the guests serve themselves.
buffet service
A typically large assortment of foods attractively arranged for self-service by guests.
bus tub
A container that is used to carry soiled dishes from the dining room to the dish room.
calling order
The sequence in which servers place drink orders. The specific sequence is necessary because some drinks take more time to prepare than other drinks or do not hold up as well.
cart service
A table-service style in which specially trained staff members prepare menu items beside the
guests’ tables using a cart; the food is prepared and plated on the cart, then served to the guests. Also called
French service.
chafing dishes
Special containers in which hot food is held hot either by electricity or gel-can burners.
china
The plates, bowls, cups, saucers, and serving pieces that a restaurant uses.
city account
The charge account of local hotel customers who are directly billed each month.
condiments
Assorted dressings and spices that are served with a meal. They could include ketchup, mustard, steak sauce, jelly, jam, honey, or syrup. They are usually served in their original containers or in
specialty dispensers.
family-style service
A table-service style in which servers take food on large platters or in large bowls from the kitchen and deliver it to guest tables; the guests at each table then pass the food around their table, serving themselves. Also called English service.
function rooms
Rooms where banquets, meetings, and receptions take place.
guéridon
A cart or rectangular table mounted on wheels with workspace, shelves, and a heating unit (réchaud); used for tableside food preparation in cart service.
guest check folders
A folder in which guest checks are placed to keep them neat and clean.