Food and Beverage

Cuisine

a style of cooking that reflects a culture or religion

represents the lifestyle, religion, and climate of region

Dining service

involves preparing the dining area, taking orders, serving meals, and ensuring customer satisfaction

manner in which meals are served

Good dining service

build positive restaurant reputation

encourage repeat customers

increase sales and customer loyalty

Food production

process of preparing and cooking food

involves everything from selecting ingredients to cooking techniques and final plating to create meals that are safe, tasty, and appealing to guests

Service crew/waitstaff

frontline employees in restaurants, hotels, cafes, fast food chains, and catering services who are responsible for serving food and beverages to customers

Chef

trained and skilled professional who often leads the kitchen, plans menus, designs recipes, and supervises staff

Cook

prepares food following recipes and directions, typically working under the supervision of a chef

Catering service

providing food and drinks for special occasions or events

Food presentation

visual arrangement of food on a plate

enhances dining experience, making meals look appetizing, inviting, and memorable

Table setting

arrangement of utensils, plates, and glasses for a meal

reflects the professionalism and image of establishment

makes dining area look organized, elegant, and welcoming

Beverage control

managing drink inventory, costs, and service quality

purpose is to prevent waste, reduce cost, avoid theft, ensure quality, and comply with legal regulations

Menu engineering

analyzing menu items to maximize profitability

HACCP

a system ensuring food safety through careful monitoring

Restaurant manager

oversees daily operation of a restaurant

1. Supervising staff shifts

2. Checking food quality and presentation

3. Ensuring tables and dining areas are clean

4. Handling reservations and walk-in guests

5. Reviewing sales reports

6. Coordinating with kitchen staff and suppliers

7. Responding to customer concerns

Daily tasks of a restaurant manager

Guest check

used to calculate total amount the guest must pay before they leave

bill/receipt given to customers after dining

Tip/gratuity

money given voluntarily by guests to servers as a reward for good service