FBS

• Ala Carte Menu - This is a type of menu where the foods are priced individually.
• American Breakfast - An American Breakfast can vary greatly, but often includes things like egg dishes, cereals, oatmeal, yogurt with fruit, and more.
• Aperitif - are typically low-ABV liqueurs and spirits that are meant to be drunk before a meal. Within that broad category, you can find vermouth, pastis, sherry, amaro, or even Champagne. Traditionally, an aperitif is meant to stimulate your appetite before eating.
• Back Bar - a structure behind a bar counter, with shelves for holding bottles and other supplies.
• Banquet - A sit-down meal is served at a formal or informal event such as a wedding party or a conference that takes place in a function room of a hotel or a food establishment
• Barista - a person whose job involves preparing and serving different types of coffee.
• a person who works in a coffee shop and is responsible for preparing and serving various types of coffee.
• Bartender - The Bartender is responsible for giving passengers with polite and competent service in order to improve the cruise line's income via upselling strategies and surpass sales goals. Mix drinks, cocktails, and bar beverages in accordance with the order and business requirements.
• Beverages - Any liquid qualifies as a beverage. Beverage items include water, tea, coffee, milk, juice, beer, and any other type of beverage.
• Buffet - A meal consisting of several dishes from which guests serve themselves.
• Chef - A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine.
• Cocktail drinks - Usually iced drink of wine or distilled liquor mixed with flavoring ingredients. something resembling or suggesting such a drink as being a mixture of often diverse elements or ingredients a cocktail of remembered incidents and pure imagination Charlotte Low a cocktail of herbicides.
• Cover / Pax - A setup of tableware for one guest, also used to describe the number of guests
• Crockery - A term used to identify plates, cups, saucers and bowls and usually made of china clay
• Cuisines - is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture
• Cutlery - A term used to identify knives, forks, spoons, teaspoons, and service utensils and usually made of stainless steel
• sharp tools made of metal (such as knives and scissors) that are used for cutting things such as forks, spoons, and knives used for serving and eating food : silverware
• Digestif - is an alcoholic beverage served after a meal with the intention of aiding digestion
• Dishwasher - The staff member or machine that washes the dirty dishes.
• Drink - A liquid intended for customer's consumption
• Environment - A term indicating the dining area also referred as the ‘dining environment’
• Fermentation - is a natural process through which microorganisms like yeast and bacteria convert carbs, such as starch and sugar, into alcohol or acids.
• Floor Plan - A detailed illustration of the arrangement of furniture and all work areas in a restaurant
• Free seating - A term used to indicate that no reservation is required
• Fruits - the sweet and fleshy product of a tree or other plant that contains seed and can be eaten as food.
• Furniture - It plays an important role in bringing the look and creating an ambience of the outlet and it was ideally good looking, trendy, durable and easy to clean.
• Guest - A person who purchases goods or services. Can also be a buyer, customer or patron
• Handover (Turnover) - A period of time in which shifts exchange information to ensure smooth continuation of the function of the department amid changing shifts.
• Head Chef - The head chef generally controls the whole kitchen, from managing kitchen staff and controlling kitchen costs to liaising with suppliers and creating the menus.
• Manager - Food service managers are responsible for the daily operation of restaurants or other establishments that prepare and serve food and beverages. They direct staff to ensure that customers are satisfied with their dining experience, and they manage the business to ensure that it is profitable.
• Menu List - A list of food or drink items available for purchase, or a list of food or drink items that will be served.
• Napkin - A square piece of cloth or paper used at a meal to wipe fingers or lips and to protect garments and utensils. Also known as serviette.
• Overhang - The part of the tablecloth that hangs from the edge of the table.
• Packaging - materials used to wrap or protect goods.
• Personal Hygiene - Good personal hygiene, particularly thorough and frequent hand-washing, is one the greatest approach to prevent food-borne disease. Always guarantee that the employees' hands are cleansed and thoroughly dried before starting work, between duties, and before working with food products, equipment, utensils, and linens.
• Plate - A plate is a flat dish meant for serving one person's portion of food.
• Replenishing - To fill or build up (something) again.
• Restaurant - a place where people pay to sit and eat meals that are cooked and served on the premises.
• Seat Turnover - Refers to the number of times a seat was used by different guest in a time period.
• Self Service - The main form of Self-service is found in Cafeterias. In this form of service, customers collect a tray from the beginning of the service counter, move along the counter to select their meal, pay, and then collect the required cutlery for their meal, together with ancillary items.