Front of the House
Back of the House
Restaurant Lingo
Banquet
Customer Service
100

Can refer to the work group of team members working in the guest areas of the restaurant.

What is The Front of the House

100

The areas of the restaurant where guests are not permitted including the kitchen.

What is back of the house

100

86'd

What is An item which is temporarily out of stock 

100

Service provided directly and entirely by the facility in which an event is held.



What is In-House Service 

100

difference between commercial and noncommercial food service operations?

Commercial is open to the public and seeks profit; noncommercial is cost effective and open to a specific audience.

200

These staffers are sometimes employed to assist with bringing food from the kitchen to the tables.

What is Food runners 

200

everything in its place

What is Mise en place

200

Duties assigned to team member throughout the shift, or to set up or break down the restaurant

What is Sidework

200

Amuse-Bouche

What is A single bite sized hors d'oeuvre. Served free of charge 

200

What refers to companies that primarily earn revenue by providing products and intangible services?

What is Service Industry

300

recommending additional or different items to a guest.

What is Suggestive Selling 

300

TDZ

What is temperature danger zone

300

Once food is prepared and ready to be delivered

What is In the window

300

BEO

What is A written documentation of all aspects of an individual event, as agreed to by both the client and caterer. 

300

What is the purpose of requiring employees to wear uniforms?

What is Appearance and food service safety 

400

Tureen

What is A large, deep, covered dish for serving soup, stew, or other foods 

400

Sous-Chef

What is second in command in the kitchen, reports to the Executive Chef

400

MOD

What is Manager on Duty

400

Responsible for providing meal service.

What is Banquet Service Divison

400

What server personal hygiene practice is key to the prevention of foodborne illness?

What is Handwashing

500

Finger Bowl

What is A small bowl filled with water and often a citrus fruit slice (lemon or orange), to clean the fingers after eating, 

500

HACCP

Hazard Analysis Critical Control Point

500

POS

What is Point of Sale system (terminals used for ringing in orders)

500

Banquet Setup Division

What is persons Responsible for setting up function rooms, tearing them down, and putting away the furniture and equipment. 

500

How should the courteous server respond to guests who insist on behaving rudely?

What is Remain professional and don't take it personally 

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