F&B - Chapter 4

Question 1

banquet event orders (BEOs)

Answer 1

Forms that detail all aspects of a banquet, including menus, number of guests, types of tableware, entertainment, and other details.

Question 2

banquet servers

Answer 2

Food and beverage staff members who provide food and beverage service to banquet
guests.

Question 3

buffets

Answer 3

Functions where food is placed on a table and the guests serve themselves.

Question 4

buffet service

Answer 4

A typically large assortment of foods attractively arranged for self-service by guests.

Question 5

bus tub

Answer 5

A container that is used to carry soiled dishes from the dining room to the dish room.

Question 6

calling order

Answer 6

The sequence in which servers place drink orders. The specific sequence is necessary because some drinks take more time to prepare than other drinks or do not hold up as well.

Question 7

cart service

Answer 7

A table-service style in which specially trained staff members prepare menu items beside the
guests’ tables using a cart; the food is prepared and plated on the cart, then served to the guests. Also called
French service.

Question 8

chafing dishes

Answer 8

Special containers in which hot food is held hot either by electricity or gel-can burners.

Question 9

china

Answer 9

The plates, bowls, cups, saucers, and serving pieces that a restaurant uses.

Question 10

city account

Answer 10

The charge account of local hotel customers who are directly billed each month.

Question 11

condiments

Answer 11

Assorted dressings and spices that are served with a meal. They could include ketchup, mustard, steak sauce, jelly, jam, honey, or syrup. They are usually served in their original containers or in
specialty dispensers.

Question 12

family-style service

Answer 12

A table-service style in which servers take food on large platters or in large bowls from the kitchen and deliver it to guest tables; the guests at each table then pass the food around their table, serving themselves. Also called English service.

Question 13

function rooms

Answer 13

Rooms where banquets, meetings, and receptions take place.

Question 14

guéridon

Answer 14

A cart or rectangular table mounted on wheels with workspace, shelves, and a heating unit (réchaud); used for tableside food preparation in cart service.

Question 15

guest check folders

Answer 15

A folder in which guest checks are placed to keep them neat and clean.

Question 16

house account

Answer 16

The charge account of guests who are staying at a property with approved credit accounts. They can charge restaurant meals and drinks to their room—or the house account.

Question 17

ice compote

Answer 17

A bed of ice that keeps cold in-room dining food and beverage items cold during delivery

Question 18

layers

Answer 18

A word describing what coffee does as it is being brewed. The first third of the pot is too weak, the
second third is too strong, and the final third is too weak.

Question 19

linen roll-ups

Answer 19

Silverware wrapped in linen napkins.

Question 20

pantry prep

Answer 20

The process of gathering the uncooked or precooked food needed for meals.

Question 21

plate service

Answer 21

A table-service style in which fully cooked menu items are individually produced, portioned, plated, and garnished in the kitchen, then carried to each guest directly. Also called American service.

Question 22

platter service

Answer 22

A table-service style in which servers carry platters of food to the dining room and present them to guests for approval. Servers then set hot plates in front of each guest and place food from the platters onto the plates. Also called Russian service.

Question 23

pre-busing

Answer 23

Removing items throughout the meal from the table that the guest no longer needs.

Question 24

receptions

Answer 24

Functions where food and drink is typically served for anything from a small business gathering to a large wedding.

Question 25

réchaud

Answer 25

A portable heating unit used for food preparation on the cart or guéridon in cart service.

Question 26

scramble system

Answer 26

A system used for cafeterias and buffets in which guests go to separate stations for their food rather than wait in a single line. For example, hot foods might be placed at one station, beverages at another, and desserts and salads at still others.

Question 27

show plate

Answer 27

Often ornately designed with the organization’s logo or made of fine china, pewter, or another attractive material, this plate enhances the table presentation when guests first arrive. Also called a base plate. The plate holding the entrée and other food items is placed on top of the show plate.

Question 28

sidestations

Answer 28

Service areas where supplies are stored. They are stocked with such items as glasses, silverware, and dishes.

Question 29

sidework checklist

Answer 29

A list of all the sidework that needs to be completed and the staff member who is assigned to complete each task.

Question 30

standard food and drink abbreviations

Answer 30

Shorthand used by all staff members to indicate specific food and drinks.

Question 31

suggestive selling

Answer 31

A selling method that encourages guests to buy additional food and beverages.

Question 32

table-side cart service

Answer 32

A special service where a cart is wheeled up to the table to display desserts, salads, cheese, or tableside cooking.

Question 33

upselling

Answer 33

A selling method in which staff members suggest more expensive and possibly better quality items to guests.