Stop worrying and start learning the terms used in the F&B department; these 50 quick fix explanations will help you! In the hospitality industry, it can be overwhelming when everyone seems to be familiar with the jargon, except you. Even as you gain experience, you often encounter new terms and acronyms that could confuse you. But we have a solution for you. Here, we offer a comprehensive dictionary with 50 essential terms explained in a simple, non-technical manner.
A menu style where each dish is priced separately, allowing guests to order individual items rather than a pre-set meal
Sauces/dips served with the starters/main course
An Italian term used to describe pasta or vegetables that are cooked to be firm to the bite
A small, bite-sized appetizer or palate cleanser served before the main course to stimulate the appetite
Small snack before the meal
The area in a restaurant or kitchen where food is prepared and cooking operations take place, typically not visible to guests
A water bath used to gently heat or keep delicate foods such as custards or sauces warm
A large, formal meal or event, often held for special occasions or corporate gatherings, featuring a predetermined menu
Bar Order Ticket
A person who helps out in a restaurant specially clearing dishes
A small, decorative piece of bread or a cracker topped with various savory ingredients, often served as an appetizer
The process of heating sugar until it melts and turns into a golden brown caramel with a rich flavor
A table located in or near the kitchen where guests can enjoy a special dining experience and interact with the chef
Remove finished/unused items including crockery/cutlery from the table
Sauces that are added for flavoring
A fee charged by a restaurant for serving wine brought in by the guest, usually to cover the cost of providing glassware and service
A set of Crockery/Cutlery/Glassware/Linen placed on a table for guests
Crispy cubes of bread
Ornamental glass bottle for holding and serving red wine. Nowadays, it is often used to serve mixers like soda, Coke etc
A tasting of multiple dishes or wines, often in a specific order, to experience and evaluate flavors and quality
A small cup used for serving strong black coffee, typically after a meal
A rich, concentrated brown sauce made by reducing and thickening a combination of veal or beef stock and espagnole sauce
A long, thin pastry filled with cream and topped with icing or ganache
An acronym for First In, First Out, a food storage and rotation system that ensures older items are used or sold before newer ones
Utensils such as forks, knives and spoons used for eating and serving food
The area in a restaurant or hotel that is accessible to guests, including the dining room, reception, and service stations
Food that is added to decorate a dish
A trolley used in F&B Service on which the food can be cooked, finished, or presented to the guest at the table
Short duration of time when alcoholic drinks are served at a discounted rate
Small, bite-sized appetizers served before a meal or at cocktail parties
Juices released during roasting meats which is then collected and served with the dish
Kitchen Order Ticket
The preparation and arrangement of all ingredients, equipment, and tools needed before starting the cooking process
Preparing the environment of the restaurant to make it clean, comfortable, safe and hygienic
No Charge or Free Of Charge — F&B served to VIPs or CIPs
Short for number of guests at a table or for a banquet
The art of arranging and presenting food on a plate, considering aesthetics, balance, and portion sizes
POS computer is used for sales transactions, reports, and inventory control
A small, individual serving dish, often used for baking and serving individual portions of desserts or savory dishes
Salt and pepper, today used loosely to cover mustard and herbs, added to food
A set of tables or an area allotted to a server in a restaurant
Alcohol served in a small glass
A wine expert responsible for curating the wine list, recommending pairings, and assisting guests with wine selections
Alcoholic drink without any ice or a mix, also referred to as On The Rocks
A French phrase meaning the host's table. Used to define a meal featuring a set menu at a fixed price
A flavorful paste made from olives, capers, anchovies, and olive oil, often used as a spread or condiment
Detailed descriptions of the flavors, aromas, and characteristics of a specific food or beverage
One of the five basic tastes, often described as savory or meaty, adding depth and richness to dishes
The practice of suggesting and promoting additional or higher priced items to customers to increase sales
A strict vegetarian who eats/uses no animal products
In closing, by familiarizing yourself with the 50 jargon terms we've discussed in this blog, you've gained a valuable set of tools for navigating the food and beverage department. We hope this knowledge will boost your confidence and improve your communication with colleagues, clients and customers.