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The area of a hotel or a food-and-beverage facility where production and business operations take place. This term generally refers to areas of a facility that do not directly provide customers with service and products.
Back of the House
The area of a hotel or food-and-beverage facility where direct customer service and production takes place. This term generally refers to areas of a facility that are not major production and business spaces.
Front of the House
Banquet tables that can be easily collapsed and moved.
Modular table units
A request for a contract proposal that specifies costs for an event or function.
Request for Proposal (RFP)
The overall design and decoration of the top of a table for a special event or party.
Tabletop design
The presentation of a number of dishes simultaneously for one or more menu courses on large tables from which customers serve themselves.
Buffet setup
This term refers to the shape of a banquet table that is half of a round table.
Half-moon
Items used to highlight a staged event that support the overall theme.
Props
A buffet-table setup in a winding design shaped like a snake.
Serpentine
The process by which waste is removed from a facility. This can include sorting waste into dry and wet waste and then compost.
Waste removal
Dishwashing is a critical area for food sanitation and safety. Washing dishes by hand is not an efficient or acceptable way of handling this area of food service. Local food-safety regulations may require that machines be inspected periodically and hot-water temperature levels checked.
Dishwashing
A complete list of all goods, both perishable and nonperishable, purchased by a business.
Inventory
The process of subjecting food and beverages to cold.
Refrigeration
Operating practices that reduce both resource consumption and the carbon footprint of a business operation.
Sustainable practices