- F & B Services Tutorial
- F & B Services – Home
- F & B Services - Basics
- F & B Services - Cycle
- F & B Services – Terminology
- F & B Services – Organization
- F & B Services – Types Of Service
- F & B Services – Outlets
- F & B Services – Operations
- Analysis & Decision Making
- F & B Services – Menu Preparation
- F & B Services – Ethnic Food Menus
- F & B Services – Menu Courses
- F & B Services – Beverages
- F & B Services – Equipment
- F & B Services – Use Of Cutlery
- F & B Services – Use Of Linen
- F & B Services – Pantry Equipment
- Cleaning & Maintenance
- F & B Services – Food Garnishing
- F & B Services – Beverage Service
- F & B Services – Preparation
- F & B Services – Preparing The Table
- F & B Services – SOPs
- F & B Services – Hygiene & Safety
- F & B Services Useful Resources
- F & B Services - Quick Guide
- F & B Services - Useful Resources
- F & B Services - Discussion
- Selected Reading
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Food and Beverage Services - Terminology
The following terms are frequently used in F&B services −
| S. No. | Term & Meaning |
|---|---|
| 1 | Back bar A range of shelves displaying glassware and bottles. |
| 2 | Banquet A sit-down meal served on the occasion of a formal or informal event such as a wedding party or a conference. |
| 3 | Binge Drinking Drinking too much in a single session. |
| 4 | Buffet A dining system where the guests serve themselves. Popular with a large number of guests and a small number of workforce. |
| 5 | Cocktail Any mixed drink prepared using alcohol. |
| 6 | Condiments Spices, sauce or other food preparations used to enhance the flavor or to complement the dish. |
| 7 | Crockery Plates, dishes, cups, and other similar items, especially ones made of glass, earthenware, or china clay. |
| 8 | Cross-Contamination It is a process of unintentional transfer microorganisms from one substance or object to another, with harmful effect. |
| 9 | Croutons Crispy cubes of bread |
| 10 | Cutlery Knives, forks, and spoons used for eating or serving food. |
| 11 | Deli A store that sells pre-cooked fine food. |
| 12 | Dram Shop American term for ‘Alcohol Bar’. |
| 13 | Gueridon Trolley A trolley used in F&B Services business on which the food can be cooked, finished, or presented to the guest at the table. |
| 14 | High Ball (Long Drink) Alcoholic beverage mixed with a large volume of soft drink and served in a tall glass with straw. |
| 15 | Mocktail A non-alcoholic drink prepared using fruit juices or other soft drinks. |
| 16 | Pathogen It is a biological agent that causes disease to its host. |
| 17 | Platter A large flat dish or plate for serving food. |
| 18 | Pub British name for ‘Public House’, an establishment licensed to serve alcoholic drinks. |
| 19 | Shot Ball (Short Drink) Alcoholic drink consumed in a gulp. It is served in shot glass. |
| 20 | Situ On site, locally. |
| 21 | Spot Checking Regular surprise checking conducted to review standardized recipes and food products to maintain quality. |
| 22 | Station A set of tables allocated to waiters in the F&B Services establishment. |
| 23 | Table Cover It is the area on the table for plates, glasses, and cutlery for single person. |
| 24 | Tines Parallel or branching spikes of a fork. |
| 25 | Toque Cooks cap with multiple folds represents the many different ways a chef knows to prepare a dish. |