Year 2016-17

1. Rostrum- Podium
2. Crepe suzette- Orange curacao
3. Irish coffee-Whisky
4. Scullery-Pot wash
5. MOC-Toast master
6. Banana flambé- Rum
7. Pipe & drape- Stage
8. Cigar & cigarettes- Liqueur trolley
9. Herring bone- Table plan
10.Risers-Divider/ barrier

Year 2015-16

1. Physical inventory : is a process where a business physically counts its entire

inventory. 
2. Dias : a low platform for a lectern 
3. De-briefing : A small discussion after the completing the task. In restaurants
it is done after the shift to discuss details.
4. Job specification : Job Specification is a statement of the essential
components of a job class including a summary of the work to be performed,
primary duties andresponsibilities, and the minimum qualifications and
requirements necessary to perform the essential functions of the job.
5. Suzette pan : A pan used to prepare flambé dishes on the flambé trolley. Eg.
Crepe suzette
6. Canopy - A canopy is an overhead roof or else a structure over which a
fabric or metal covering is attached, able to provide shade or shelter from
weather conditions such as sun, hail, snow and rain.
7. Toast- A toast is a ritual in which a drink is taken as an expression of honor
or goodwill. 
8. Trade fairs - A trade fair (trade show, trade exhibition, or expo) is an
exhibition organized so that companies in a specific industry can showcase
and demonstrate their latest products and services, meet with industry
partners and customers, study activities of rivals, and examine recent market
trends and opportunities.
 9. AMC- Annual Maintenance Contract
10.Backdrop- a painted cloth that is hung across the back of a stage.

Year 2014-15

1. Smorgasbord : a range of open sandwiches and delicacies served as hors

d'oeuvres or a buffet.
2. Amplifier : electronic amplifier or (informally) amp is an electronic device
that can increase the power of a signal. Used in banquets as an audio visual
aid.
3. Carousel : The carousel is a slideshow for cycling through a series of
content.( A type of projector)
4. Lectern : a tall stand with a sloping top to hold a book or notes, from which
someone, typically a preacher or lecturer, can read while standing up.
5. Float :
6. Trancheur : The carver is responsible for the carving trolley and the carving
of joints.
7. Clip ons – Paper clips to hold papers together
8. Raffles : part of the informal function. Lucky draw.
9. Risers : Table Risers extends height of the table for Bars, Displays or
Buffets

Year 2013-14

1. Standard size of banquet cover 24* 18 inches

2. Minimum size of a buffet cloth is 7.5*4.5
3. Work aisle required between two sprigs is 3 feet
4. When choice given between thick and thin soup ,thin soup is written first.
5. Releve or roast course of menu is heaviest of all courses of French classical
menu.
6. The height of buffet table is adjustable with risers.
7. 3 feet space should be given behind the buffet tables for workers to move
and replenish food.