Definition of Technical Terms The mood of feeling ina place. ‘Arestaurant serving mostly cooked or ready-to-eat food arranged behind a food serving counter. ‘A cover is the space required on a table for table appointment for ‘one person to partake of a meal A manual booking system whereas a hostess usually answers the phone to record the details af a dining reservation/s which might include taking guesV/s credit card information/s as a guarantee. |A French term which mean “put inte place" during the pre-service preparations. ‘A type of reservation system that uses a specific paid booking platform via an internet website, where all necessary information needed for reservation is keyed-in by the quest. ‘The number of person/s booked for dining in the restaurant. ‘An advance arrangement to secure dining bookings in restaurant or hotel. ‘A food-service establishment that serves prepared food to quests. The preparation of a waiter’s station in the food service. ‘An advance booking arrangement made in specific restaurant which might include but not limited to table preferences, food orders and other important details. The process of making a table more attractive, usually done in buffet type of table service. Twenty (20) meters of cloth is commonly recommended to ensure that all sides of the table are completely covered ‘A guest who visits a food service establishment(e.g. Restaurant), without any prior seat reservations.