Hospitality  Terminology



  • What is Menu Planning?

Menu planning is the process of deciding what you will eat for each meal, including main dishes, side dishes, and desserts. It also entails knowing how many meals to plan for and when to serve them. Daily activities and scheduling variations may complicate the menu planning process. Knowing what types of foods can be prepared according to the activities and schedules for a particular day is an important part of meal planning.


  • Definition of hors d’oeuvre?

Any of various savory foods usually served as appetizers. There will be hors d’oeuvres — finger foods like the equivalent of garlicky fried escargot — and appetizers such as a vegetarian version of French onion soup and veal tartare drizzled with hot schmaltz.


  • Definition of ‘à la carte’ menu

An à la carte menu in a restaurant offers you a choice of individually priced dishes for each course.


  • What is a California menu?

A unique A la Carte menu is the California menu, where customers can order any food item regardless of the time of day. 2) Wine/Beverage Menu. Many restaurants offer a beverage and wine menu for their customers.


  • Definition of table d’hôte


A meal served to all guests at a stated hour and fixed price or a complete meal of several courses offered at a fixed price.
  • What is Dummy Waiter?

The side station is also called the dummy waiter or service console. This is a very important piece of furniture in a restaurant. It is used by the service staff for keeping all the service equipment at one place. It is also used as a landing table for the dishes picked up from the kitchen enroute to the table and the dirty dishes from the guest’s table to the wash-up area. For the convenience of the service staff, the side station should be strategically located in a restaurant.The side station should be kept clean and presentable as it can beseen by the guests.


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