DECA: Restaurant and Food Service Management

A la carte menu

A food and drink menu in which each item is listed and priced separately.

Ambiance

Heightens the experience through the guest surroundings: decor, music, noise control and overall personality of the establishment.

American Culinary Federation (ACF)

An organization that is for professional chefs. They offer certification, training, apprenticeship, and material that will keep you up with the culinary industry. They offer career recognition with competitions and awards for chefs to show their skill and to increase their career opportunities.

American Restaurant Association

The largest food service trade association in the world — supporting over 500,000 restaurant businesses. In partnership with our state restaurant associations, they work every day to empower all restaurant owners and operators to achieve more than they thought possible.

Back of the House (BOH)

The support areas behind the scenes in a property, includes: housekeeping, laundry, engineering, foodservice. Individuals who operate behind the scenes to make a guest's experience pleasant and safe.

Breakage

A certain number of gift cards won't be redeemed because they'll be lost or forgotten by those who receive the gift card. This is a concept known in the coupon and gift card business.

Buffet

A system of serving meals in which food is placed in a public area where the diners serve themselves.The essential feature of the buffet format is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take.

Bussing

Term used for clearing off and resetting tables after guests have left.

Carside To-go

Format where a traditional "sit-down" restaurant branches out to offer take home meals, packaged and delivered to the customers car. A service catering to the customers demand for convenience.

Casual Dining

A restaurant providing sit-down service in a causal, relaxed atmosphere. Menu prices are moderate and dress is casual.

Caterer

Primarily engaged in providing single, event based food services. Generally have equipment and vehicles to transport meals to events and/or prepare meals at an off-premise site. Examples include: graduation parties, wedding receptions, business and retirement luncheons and trade shows.

Chef-driven

When a restaurant puts a chef at the center of everything they do. The brand will push a menu created by a chef to signify its food is multi-dimensional.

Commodity

A physical substance, such as food, grains, and metals, which is interchangeable with another product of the same type, and which investors buy or sell, usually through futures contracts. The price of the commodity is subject to supply and demand.

Concept

Elements in a foodservice operation that contribute to its function as a complete and organized system that serves the guests' needs and expectations.

Curb-side

Imply convenient order pick-up.

Customer Centricity

Creating a positive consumer experience at the point of sale and post-sale. An approach that can add value to a company by enabling it to differentiate itself from competitors who do not offer the same experience.

Digital Menu

Menu boards which allow for restaurants to display vivid content on an LCD, plasma, or projector screen. The eye-catching content can be changed instantly from a remote location and allows for content scheduling or day-parting. Events and promotions can also be displayed..

Eighty-six

If the kitchen runs out of a particular dish, the dish is "86."

ESP System

Electronic device that connects guests wirelessly to their server. Offers instant, automatic table status changes that enable the Front of the House and Back of the House to move in sync. Sends real time alerts as well as trend reports to management.

Food Delivery Service

This option when ordering gives the consumer the option of having their food delivered to them without having to step into the restaurant.

Food Service Company

Provides food and beverages to institutional, governmental, commercial or industrial clients.

Franchise Agreement

Contracts in which the franchisor grants the franchisee right to use the franchisor's name and proven method of doing business.

Franchisee

Buyer; individual business operator.

Franchisor

Brand owner.

Fresh

The product has not been processed, frozen, and or heated.

Front of the House (FOH)

All areas the guests will contact, including: the lobby, corridors, dining room, meeting rooms, and restrooms. Employees who staff these areas have an emphasis on customer service.

Full Service Restaurant

Provides food services to patrons who order and are served while seated and pay after eating. Range from casual to upscale dining. Includes privately owned, company owned and franchised restaurants. May specialize in a specific type or ethnic food or provide take-out services.

Goth Foods

Food that is dyed black from activated charcoal or other type of food dyes.

Gourmet

May refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparation.
May describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. This is an industry classification for high-quality premium foods in the United States.

Gratuity

A sum of money, often a percentage of the pre-tax amount of the bill, given to a server for a service or favor, also known as a tip. A tip is never legally required, and its amount is at the discretion of the patron being served, however, in the United States 15-20% is usually considered appropriate.

Home Style

Dining where meals mimic "home-cooking," and generally include classic favorites.

Hors d'Oeuvre

Small appetizer served before the main meal, usually with cocktails. Typically one or two bites in size, they can be served hot or cold.

Hyper Local

A restaurant that grows produce on their property, typically with a rooftop or backyard garden.

In the Weeds

A term that means it is really, really busy in the restaurant.

Internet of Things (IoT)

The expansion of internet connectivity beyond traditional devices (like desktops, laptops, tablets, and phones) to a wide range of items, from kiosks to temperature-tracking sensors to improve food safety.

Local

Product that is grown or farmed close to the restaurant.

Loyalty Program

A system of structured rewards given to customers, usually in exchange for desired behaviors, with the goals of increasing customer loyalty and collecting customer data. Loyalty programs use the psychological principles of reciprocity, commitment and loss aversion to increase the likelihood of customer patronage.

LTO

Limited Time Offer

Maitre d'

In an upscale restaurant or hotel is the person in charge of assigning customers to tables in the establishment and dividing the dining area into areas of responsibility for the various servers on duty. This may also be the person who receives and records reservations for dining, as well as dealing with any customer complaints. It is also his duty to make sure that all the servers are completing their tasks in an efficient manner. In small restaurants, the post is also known as the headwaiter or host.

Menu

A printed brochure or public display that shows the list of options for a diner to select.

Menu Engineering

A tool in menu planning that uses the menu as a whole, not individual items that make up the menu, as a measure of profitability.

National Restaurant Association (NRA)

A restaurant trade association representing 380,000 member restaurant establishments. Their goal is to "lead America's restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve."

Nutrition

The process of nourishing or being nourished; The science or study that deals with food and nourishment, especially in humans; A source of nourishment, food.Good nutrition can help prevent disease and promote health. There are six categories of nutrients that the body needs to acquire from food: protein, carbohydrates, fat, fibers,vitamins and minerals, and water.

Occupancy Rate

Percentage derived by dividing the total number of seats occupied during a given time period by total number of seats available for occupancy during that time period.

Order Management Provider

Coordinates all orders for the establishment.

Organic

Food that is produced with high restrictions on the use of chemical pesticides, insecticides and herbicides. Livestock must be reared without the use of antibiotics and growth hormones and feed a relatively healthy diet. Many countries require producers to obtain special certification in order to market food with this labeling.

Paperless Kitchen

Use of electronic systems to manage an operation. Includes electronic Point of Sale systems (POS), inventory ordering programs, reservation and table management systems and programmable electronic menus. Allows for the integration of business functions and property management. May also include using absorbent towels and cloth napkins instead of paper towels and napkins.

Plating

Putting the food on the plate is referred to as plating.

Raw

Also known as 'simple'. This is food presented in its most basic, and sometimes literally raw, form.

Restaurant Chain

A set of related restaurants with the same name in many different locations that are either under shared corporate ownership or franchising agreements. Typically, the restaurants within a chain are built to a standard format and offer a standard menu. Restaurant chains are often found near shopping malls and tourist areas.

Seasonal

When a type of product is at its peak.

ServSafe

A program which provides information and training about food safety and sanitation and facilities and equipment management.

ServSafe Alcohol

A program which provides information and training about alcohol law and responsibility, recognizing and preventing intoxication, checking identification and handling difficult situations.

Single-Item Restaurants

These types of restaurants specialize in one type of dish and don't offer anything else except sides or a variation of the specialized dish.

Social Listening

The process of monitoring digital conversations (especially on social media) to understand what customers are saying about a brand online.

Supplier

Provides equipment and furniture for restaurant and food service establishments.

Sustainable

This concept ties into transparency. and indicates the food was raised in an ethical, responsible way.

Table Turnover

The time it takes to "turn" a table over from one customer to the next. High table turn increases the number of customers served in hopes to increase profits. Operators have looked to environmental psychology to increase table turnover. Fast-paced music, warm colors, and uncomfortable seating all encourage diners to eat and get out of the restaurant quickly.

Tapas

The name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm. In North America and the United Kingdom, tapas have evolved into an entire cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.

Transparent

Concept includes open-concept kitchens and being clear with customers about what is in their food and/or where it comes from.

Up-Cycling

The act of cooking with foods that are typically discarded, such as ugly fruits and vegetables or leftover ingredients.

Vegan

A food option that is not made from animal or animal products.

Vegetarianism

The process of not eating any type of meat. This includes mainly eating fruits and vegetables, but can use animal products such as milk or honey.

Vendor

Delivers food and perishables to restaurant or food service establishment.

Zagat Surey

Restaurant review guide that compiles consumer comments instead of using professional food critics; rates restaurants on a numerical 30 point scale.

Catering Manager

Catering managers plan, organize and develop the food and beverage services of organizations and businesses, while meeting customer expectations, food and hygiene standards.

Corrosion-Resistant Materials

Surfaces that maintain their original qualities when they come in contact with cleaning solutions and other items.

Cross Contamination

When bacteria or chemicals from one product are allowed to come into contact with another product. This is one reason each employee is assigned to a specific station.

Ethnicities

A group of people sharing a common racial, religious, or cultural heritage.

Feedback

Comments from individuals, whether good or bad, regarding a particular product or service.

Fire Class A

Fires with trash, wood, or other combustible materials as the fuel source.

Fire Class B

Fires with flammable liquids such as lighter fluid as the fuel source.

Fire Class C

Fires involving electrical equipment.

Food Presentation

The technique of arranging and displaying food for appeal.

Food Quality

The attributes of food that are acceptable to consumers. Temperature and taste are two characteristics considered when assessing food quality.

Harassment

To create and unpleasant or hostile situation from uninvited or unwelcome physical or verbal conduct.

Hierarchy

Arrangement of personnel within the organization.

Orientation

A program designed to introduce a new employee to the business as well as common policies and procedures.

Portion Control

The understanding of a serving size and ensuring that the appropriate amount of food is offered to the average adult.

POS System

Point of Sale System. May also be referred to as Electronic Point of Sale (EPOS).
A system where electronic tills are used to process customer transactions in a particular business.

Safety Procedures

Precautions put in place designed to help keep employees safe. Washing hands, wearing non-slip shoes, and putting up wet floor signs are examples of safety procedures.

Staff Turnover

The rate at which a business gains and loses employees.

Stereotype

A commonly held public belief about specific social groups or individuals.

Up-Selling

A sales strategy where a salesperson offers customers related products for purchase.

Workman's Compensation

Monetary payment for work-related injuries or death.