mlt Flashcards
basa
Used for food service and dish out; for High carry
Oval tray
Responsible for accepting bookings and for keeping booking diary up to date.
Reception head waiter
Responsible for the organization and administration of particular food and beverage service areas.
restaurant manager
Responsible for seeing that all the pre-preparation duties necessary for service are efficiently carried out.
Head waiter
Responsible for team of staff serving a number of tables within a section of the restaurant.
Station head waiter
The right hand side of the ship facing the forward
Starboard
The left side of the ship when facing forward
Portside
A plan of action to be used in the event of an emergency, for instance, a fire. Strategic plan
Basic emergency plan
A kind of service executed by a chef de rang(waiter) commis de rang (assistant
water)
French Service
A service wherein all food preparation is done in the kitchen, and the food is ready serve when it leaves the kitchen
Russian service
The fastest, least labor-intensive service style
American service
A service concept that presents foods on a table
Buffet service
A wine classification wherein the grapes are squeezed and fermented naturally
without anything added to it.
Still or natural wine
A wine classification considered as the king of all beverages
Sparkling wine
A wine classification wherein the wines are made stronger
Fortified wine
