Study Guide in HPC 102 – Food and Beverage Service Operations Module No.

STUDY GUIDE FOR MODULE NO. 3

FOOD AND BEVERAGE TERMINOLOGIES

MODULE OVERVIEW

This module will discuss common terminologies used in the operation of food and beverage.
Specifically, it will focus on service terminologies, beverage terminologies and culinary terminologies.
Service terminologies are those words that we used in the restaurant operation to describe an item, a
process, procedure or a situation. This will be helpful for the student to relate to the common
terminologies which will be used in the succeeding modules. Beverage terminologies are those phrases
or words that are used in the service of drinks such as ingredients, type of drinks, preparation method,
etc. Culinary terminologies are those words that is common in the kitchen but is needed as well in the
dining area, especially in the servicing of food. This will be helpful to understand the menu, and other
cooking terminologies to better service the guest during their dining experience.

MODULE LEARNING OBJECTIVES

At the end of this module, the student should be able to:

1. To familiarize the students with the common terminologies being used in the operation of food and
beverage.
2. To understand culinary terminologies applied in the food and beverage service.

LEARNING CONTENTS: FOOD AND BEVERAGE TERMINOLOGIES

SERVICE TERMINOLOGIES

86 When an item on the menu is unavailable for sale

A menu that offers and prices each food and beverage item
A la carte
on an individual basis.

A la Minut Referring to a dish cooked to order.

Back of the house Usually consists of office, kitchen, stores and pot-wash.

Bill / Check Total of purchases along with service charge and taxes.

An assistant waiter who helps lay out tables, clear dirty

Busboy / Busser dishes and support the service experience, usually with less
direct guest contact than the waiter.
Term used for clearing off and resetting tables after guests
Buss out / Bussing
have left
A dish of stainless steel or silver with a heating device fitted
Chafing dish below it to keep food warm over an extended period of time,
such as on a buffet
the space on the table allotted for table-wares to the guest to
Cover
consume his/her meal
Clearing the table of food crumbs between courses, with the
Crumbing
help of a small brush.

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Study Guide in HPC 102 – Food and Beverage Service Operations Module No. 3

First-In, First-Out is a method of inventory management

FIFO based on the premise that goods bought first (first-in) are the
goods sold first (first-out)
Guest visible areas including the lobby, dining room and
Front of the house
show kitchen if any.

Gratuity Money left by the guest in exchange for a service performed

A Cart or troll with rectangular table mounted on wheels with

Gueridon trolley / cart
work spaces, shelves and a heating unit.

The amount of time you can hold a dish after it is prepared,

until the time it may be served without compromising on the
quality & safety of the food. It also applies to the holding of
Holding time (food)
raw food. Whether you are holding raw food or cooked food,
ideal hold temperature plays a crucial role in food safety of
the dish.

The amount of time you can hold a booked table for a late
Holding time (table) guest, from his reservation time till the time you need to
release that table to another guest.
a member of restaurant brigade who is taking restaurant
Hostess
reservation and receiving them at the door
The amount of time between placing an order (with a vendor)
and the receipt of his products and or services. Knowledge of
Lead time the lead time of each vendor helps plan out the ordering time-
schedule, the payment schedule and the overall management
of inventory.

Meaning “Master of the House” in French, is in charge of

allocating guests their tables and servers their dining areas
each day. Being responsible for the overall dining experience
Maître d’hôtel / Maître d’
and complaints if any, this person often plays the role of a de-
facto restaurant manager and is thus considered to be a key
to a restaurant’s success

a list of food and beverage items on offer, designed on the

Menu
basis of guest needs and organisational objectives

“putting in place” and the term denotes to the preparation of a

Mise en place
work place for ultimate smooth service

Either a guest who doesn’t show up after making a table

No show
reservation or an employee who doesn’t show up at work
A hospitality industry term used interchangeably with
Pax “people”. So number of pax is typically in reference to the
number of guests at a restaurant
A counter in the kitchen from which servers pick-up food
Pick-up counter
items to be served to guests

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Study Guide in HPC 102 – Food and Beverage Service Operations Module No. 3

The establishment of standards in a restaurant for the weight,

Portion Control size and number of items in each dish that the organization
will serve consistently regardless of when or by whom.

Point of Sale System for generating KOT, guest bills and

POS
settlements.

A service stand in the restaurant that holds services supplies

Side table / Side station
Signature Dish
and equipment's for easy access by servers.
A recipe that epitomizes the distinctive style of cooking of a
particular restaurant or a particular chef by which that
restaurant or chef may be identified.

Standard Operating Procedures are a set of operational

instructions (usually in the form of a manual) with a view to
SOP ensure uniformity in the maintenance of predetermined
standards of performance and delivery of guest experience.

A sales technique used by servers to increase guest

Suggestive Selling satisfaction and sales by encouraging guests to order extras
like appetizers, cocktails, mocktails, desserts etc.

A Menu that offers several courses at one fixed price.

Table d'hote
Generally known as buffet menu

Table turn rate The Average amount of time that a table is occupied.

F&B staff who delivers orders from the kitchen to the tray
Runner
table or side table.
Server (person) A waiter / waitress serving the guest.

An additional charge for a service for which there is already a

Service Charge basic fee. At a restaurant, it may involve adding an additional
percentage of the bill to the total bill, often in lieu of tipping.

A sales technique that involves the server exposing the

Up selling customer to options that are more expensive or more
profitable for the establishment

Vegan A strict vegetarian who eats no animal products.

A list of guests waiting to be seated at a restaurant while it is

Waitlist
full

BEVERAGE TERMINOLOGIES

Aperitif An alcoholic drink taken as an appetizer before a meal.

Italian for bartender, a Barista is a person proficient in the art

Barista of preparing and pulling espresso-based and other beverages
at a coffee shop or any other type of restaurant.

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Study Guide in HPC 102 – Food and Beverage Service Operations Module No. 3

A “beverage napkin” which collects the condensed droplets

on a beverage glass. A small square napkin is either placed
Bev Nap on the table below the glass as a coaster or a long
rectangular one wrapped around the glass when offering to a
guest.
Bitters Liquors flavoured with herbs, barks, roots etc. usually used as
a cocktail flavouring agent.

A drink that immediately follows another drink. For instance a

Chaser
beer after a straight shot of hard liquor

Cognac Grape brandy produced in France Cognac region.

Restaurants that allow guests to bring their own alcohol, may

levy a charge called corkage for consuming liquor (originally
Corkage
drawing the cork of each bottle of wine, now other liquor as
well) bought “off the restaurant premises”.

To let liquid stand and then pour it gently into another

Decant
container, leaving the sediment behind
Frappe a drink served with ice or frozen to a slushy consistency.

Also known as a “plunger pot”, this coffee brewing device

may occasionally be used as a tea infuser as well. Coarsely
French Press ground coffee is left to steep with water for a few minutes
after which it is pushed to the bottom of the device using the
plunger

Liqueur Sweet spirits made with re-distilled fruits or extracts.

A brand of liquor a restaurant uses when guests orders

House Brand
cocktails without specifying the use of any particular brand.

Spanish drink made from sweet red wine, pieces of fresh fruit
Sangria
like orange, lemon etc., and spices like cinnamon, cloves etc

A French term for a wine steward who has expertise in wine

Sommelier
varieties, their procurement, storage and service

CULINARY TERMINOLOGIES

Aspic Savoury jelly

Literally means “to the teeth / to the bite”. The term is used
when evaluating the correct degree of doneness of dishes,
Al Dente particularly vegetables and pasta. It is considered just right
when biting into an item offers a slight resistance without
being hard.
Au gratin Browned crust
basic white sauce made from milk, thickened with butter and
Béchamel
flour

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Study Guide in HPC 102 – Food and Beverage Service Operations Module No. 3

Bisque A soup made with shellfish

Bacon, Lettuce and Tomato sandwich made with
BLT mayonnaise, is amongst the popular sandwiches in the US
and UK
Bordelaise Rich brown sauce flavoured with red wine
Bouillon a broth made by stewing meat, fish, or vegetables in water.
Braised Browned in a small amount of fat.
Broiled Cooked by direct heat from above and below.

Broth A thin soup made from meat or fish stock

Small pieces of bread, garnished and served as
Canapés
hors’d’oeuvre
Croutons Small cubes toasted bread used as garnish for soups

A basic sauce made from thickening brown stock with brown

Demi-glace roux, usually for roasted meats and as a flavouring for stews
and other sauces
Entrée Main course
Entremets Desserts
Filet mignon Steak cut of beef taken from the smaller end of the tenderloin

Flambé To cook by flaming with spirit or liqueur

Foie gras Liver of a fattened goose/duck

Fromage Cheese

Gateau Sponge cake

Hors’d’oeuvre Preliminary dishes intended to act as appetizers

Julienne Strip cut of vegetables

An Individual who does not eat meat, eggs, fish but eats dairy
Lacto-oco-vegetarian products, vegetables and fruits.

Macedoine Diced vegetables

An individual who does not eat meat but eats dairy products,
Pesco-vegetarian
eggs, fish, vegetables and fruits
Poached Cooked in enough simmering liquid to cover the food

Poulet Chicken

Pilaf Rice cooked with meat or vegetables

Reduce To boil down to a desired consistency

The amount of time for which a food or other perishable item
may be kept on the shelf or served to a guest, without
Shelf life
becoming unsuitable for consumption or unsuitable for
cooking

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Study Guide in HPC 102 – Food and Beverage Service Operations Module No. 3

Stewed Simmered slowly in enough liquid to cover the food.

Supremes The best part of poultry, usually breasts and wings
Tabasco A pungent Indian pepper sauce

LEARNING ACTIVITY 5

FOOD AND BEVERAGE TERMINOLOGIES

Create a simple conversation (minimum of 5 statements)
between a guest and food attendant using various food and
beverage terminologies.

 The conversation may be during the order taking,

guest queries, service of food or beverage, etc.

 Highlight the food and beverage terminologies used in

the conversation.

SUMMARY

Knowledge of jargon words in your work unit is essential for efficient work-flow and to be able to
professionally perform your duties and responsibilities. There are a wide array of terminologies used in the
restaurant, some words may also be used in other departments of hotel such as receptionist, mise en place,
etc. Familiarization of these words are essential in the hospitality industry as these are standard worldwide.
Common terminologies aids the food service personnel to identify a particular item, system and process easily
and able to cope up with the existing operation of the restaurant.

REFERENCES

https://atprs.org/atprs/keymaterials?fbclid=IwAR0ZSsu59NdXVZVBin_u8aDPYgLMjiYnR0e75hTKXeGFY-
Ac4LP3JF7eSNY

https://www.e-tesda.gov.ph/course/

https://www.tesda.gov.ph/Downloadables/TR%20Food%20and%20Beverage%20Services%20NC%20II.pdf

https://www.pearson.com/us/higher-education/professional---career/culinary--hospitality--travel---
tourism/hospitality/lodging-track/introduction-to-food-and-beverage-service.html

https://www.escoffier.edu/blog/culinary-pastry-careers/what-is-food-and-beverage-management/

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Foodservice Systems 3G E-Learning 3G E-Learning 2020

Food and Wine Tourism 3G E-Learning 3G E-Learning 2020

Core Concepts in Hospitality and

3G E-Learning 3G E-Learning 2019
Tourism: Food and Beverage Service
Fundamentals in Food Service Dr. Grayfield T. Bajao, Wiseman’s Books Trading,
2019
Operations Mr. Rafael M. Bachanicha Inc.
Shape of Wine, The: Its Packaging
Henry Work Routledge 2019
Evolution

Food Service Management Umesh Kumar Random Publications 2018

Skirting, Table Setting, and Napkin

3G E-Learning 3G E-Learning 2018
Folding

Guest Service on the Hospitality Industry Merly Fiscal Arjona Society Publishing 2019

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