Food and Beverage Knowledge in Hospitality

Flashcards created to help review essential vocabulary and concepts related to food and beverage knowledge in the hospitality industry.

Product knowledge

Knowledge about food, beverages, services offered, and facilities available at a particular venue.

Food waiters

Staff members who are responsible for taking orders, serving food, and providing detailed information about menu items.

Beverage staff

Service personnel specializing in drinks, expected to know detailed information about available beverages, including alcoholic content and brand names.

Gueridon service

A style of service where food is prepared and served at the table side.

Internal sources

Sources within the property to gain product knowledge, like menus, experienced staff, and operational manuals.

External sources

Sources outside the venue that provide product information, such as suppliers, media, trade magazines, and industry events.

Appetisers

Menu items served before the main course, often small portions like hors d'oeuvres, canapés, and finger foods.

Fortified wines

Wines that have had grape spirit or brandy added to them, increasing their alcohol content, often around 17-22% alc/vol.

Signature dishes

Dishes that a venue is known for, often unique or famous, that attract customers.

Cultivated cuisine

Cuisine that showcases local ingredients and specialties, reflecting the cultural heritage of the locality.

RTD (Ready to Drink)

Pre-mixed drinks available in bottles and cans, gaining popularity in the beverage market.

Wine categories

Classes of wine including varietal, generic, sparkling, and fortified wines.

Service options

Different methods of serving food and drinks, such as plated service, silver service, and gueridon service.

Cultural and dietary aspects

Understanding dietary restrictions and cultural considerations related to food and drink.