BUENA Catering and Hospitality Professionals, Venues, and Operations

A comprehensive vocabulary list covering roles, establishments, tools, and operational processes in the catering and transportation industries as found in the lecture notes.

Waiting staff

A catering professional whose job involves serving as waiters and waitresses collectively.

Carver (Person)

A catering professional whose job involves cutting meat or wood as a person who carves.

Server

A catering professional whose job involves serving food in a restaurant.

Head chef / Chef de cuisine

A catering professional whose job involves acting as a general manager in the kitchen, also referred to as an executive chef.

Sous chef

A catering professional whose job involves acting as the second chef, being involved in the hands-on running of the kitchen, cooking, and supervising staff.

Chef de partie / Line chef / Station chef

A catering professional whose job involves taking responsibility for their own section or area of the kitchen.

Junior chefs / Commis

A catering professional whose job involves working under the line cook to gain hands-on experience and learn while still in cooking school.

Maître d'hotel

A catering professional whose job involves being in charge of a restaurant or of the people who bring food to your table.

Captain / Chef de rang

A catering professional whose job involves overseeing several tables in a section of the restaurant and managing a team of staffers.

Busboy or busgirl

A catering professional whose job involves removing dirty dishes and bringing clean ones to the table.

Host or hostess

A catering professional whose job involves greeting, welcoming, and seating customers as they enter a restaurant or dining area.

Bartender

A catering professional whose job involves making and serves drinks in a bar.

Kitchen porters

A catering professional whose job involves washing dishes and maintaining cleanliness in a hotel or restaurant kitchen.

Crew (Aviation)

A catering professional whose job involves working on an aircraft, including the pilots and flight attendants.

Check-in agent

A catering professional whose job involves sitting behind the airline counter to check passenger IDs and issue boarding passes.

Immigration officer

A catering professional whose job involves checking passports and visas to decide if a traveler can enter or leave a country.

Air traffic controller

A catering professional whose job involves communicating with pilots and airplanes from a tall tower to help with takeoff and departure procedures.

Baggage handler

A catering professional whose job involves moving luggage on and off an airplane to and from the terminal building.

Cabin crew

A catering professional whose job involves taking care of the passengers inside an aircraft.

Flight crew

A catering professional whose job involves operating the flight, including the pilots, flight engineer, and navigator.

Ground crew

A catering professional whose job involves taking care of the aircraft while it is on the ground.

Travel consultant

A catering professional whose job involves providing suggestions for travel arrangements and completing plans upon confirmation.

Conductor

A catering professional whose job involves selling tickets on a bus, train, or other public vehicle.

Guard

A catering professional whose job involves traveling on and taking responsibility for a train as a railway official.

Porter (Station)

A catering professional whose job involves carrying things, especially travelers' bags at railway stations, airports, or hotels.

Ticket collector

A catering professional whose job involves taking tickets from passengers on public transport.

Carvery

A specific catering establishment where customers can eat meat cut for them from a large piece.

Licensed premises

A specific catering establishment where customers can legally purchase and consume alcoholic beverages and tobacco.

Lounge

A specific catering establishment where customers can relax or wait inside a hotel, airport, or theatre.

Cafeteria

A specific catering establishment where customers can collect food and drink from a serving area and take it to a table themselves after paying.

Hatch

A specific catering establishment where customers can see an opening through a wall used for service.

Kiosk

A specific catering establishment where customers can buy items like chocolate, drinks, or newspapers through an open window of a small building.

Outstation

A specific catering establishment where customers can access a building or place used for a particular service or type of work.

Drive-in

A specific catering establishment where customers can use or visit a restaurant without getting out of their car.

Pantry

A specific catering establishment where customers can locate a small room or large cupboard where food is kept.

Venue

A specific catering establishment where customers can gather for a public event or meeting.

Hostess stand

A specific catering establishment where customers can be greeted, take phone calls, or have reservations made by staff.

Front-of-house

A specific catering establishment where customers can deal directly with the employees of a restaurant or hotel.

Customs

A specific catering establishment where customers can have their bags examined for illegal or taxable goods at a port, airport, or border.

Check-in desk

A specific catering establishment where customers can register for their flight and hand over their luggage at a counter.

Gate

A specific catering establishment where customers can go to board their flight at an airport.

Runway

A specific catering establishment where customers can see planes take off and land on a long, flat surface.

Boarding walkway

A specific catering establishment where customers can walk through an enclosed passageway connecting the terminal to the aircraft.

Passenger terminal

A specific catering establishment where customers can check in, wait, and board or leave planes inside the main airport building.

Taxiway

A specific catering establishment where customers can observe planes moving between the runway and the terminal or hangar.

Parking area

A specific catering establishment where customers can find a designated place at the airport for cars to be parked.

Telescopic corridor

A specific catering establishment where customers can pass through an extendable walkway connecting the terminal to the aircraft door.

Lost and found office

A specific catering establishment where customers can go to recover lost items that are securely kept.

Bureau de change

A specific catering establishment where customers can change the money of one country for that of another.

Security check

A specific catering establishment where customers can have their boarding passes and persons controlled under security parameters before boarding.

Compartment

A specific catering establishment where customers can sit inside one of the separate areas of a vehicle or train.

Corridor

A specific catering establishment where customers can walk through the path between rows of seats on a train.

Platform

A specific catering establishment where customers can get on and off trains at a long, flat raised structure at a railway station.

Restaurant car

A specific catering establishment where customers can get hot meals served by a waiter or waitress on a train.

Station

A specific catering establishment where customers can get on or off buses or trains inside a building and its surrounding area.

Ticket office

A specific catering establishment where customers can purchase tickets at an office or kiosk.

Waiting room

A specific catering establishment where customers can sit comfortably while waiting.

Sweat box

A specific catering establishment where customers can experience a confined space in which one is made to sweat.

Terminal

A specific catering establishment where customers can arrive or leave by train, aircraft, or ship at a station, airport, or port.

Beverage

A professional catering element that represents a drink of any type.

Cuisine

A professional catering element that represents a style of cooking.

Spirits

A professional catering element that represents a strong alcoholic drink.

Liqueur

A professional catering element that represents a strong alcoholic drink.

Squash

A professional catering element that represents a drink made by adding water to a very strong fruit juice liquid containing sugar or sweetener.

Aerated water

A professional catering element that represents any water artificially impregnated with a large amount of gas.

Buffet

A professional catering element that represents a meal where people serve themselves different types of food.

Counter

A professional catering element that represents a long, flat, narrow surface or table in a shop or restaurant at which people are served.

Tray

A professional catering element that represents a flat object, usually with raised edges, used for carrying food and drinks.

Trolley

A professional catering element that represents a small vehicle with two or four wheels pushed or pulled to transport heavy objects.

Platter

A professional catering element that represents a large plate used for serving food, or a meal served on it.

Elaborate

A professional catering element that represents an item or dish containing a lot of careful detail or many detailed parts.

Dressing

A professional catering element that represents a liquid mixture, often containing oil, vinegar, and herbs, added to food or salads.

Sabores

A professional catering element that represents taste profiles such as sweet, bitter, sour, spicy, mild, bland, salty, or sugary.

Sickly

A professional catering element that represents a taste profile that is extremely sweet.

Savoury

A professional catering element that represents a food profile that is salty or spicy and not sweet in taste.

Tasteless

A professional catering element that represents food having no flavour at all.

Stale

A professional catering element that represents food or items that are not fresh.

Vinegary

A professional catering element that represents tasting or smelling like vinegar.

Mussel

A professional catering element that represents a small sea creature with a black shell with two parts that close tightly together.

Display

A professional catering element that represents a collection of objects or pictures arranged for people to look at.

Ancillary Items

A professional catering element that represents items used in a restaurant such as cutlery, napkins, and other accessories.

Cutlery

A professional catering element that represents knives, forks, and spoons used for eating food.

Napkin

A professional catering element that represents a small square piece of cloth or paper used while eating to protect clothes or clean fingers.

Carver (Knife)

A professional catering element that represents an electric knife with a fast-moving blade used for cutting cooked meat.

Joints

A professional catering element that represents a large piece of meat that is cooked in one piece.

Off the premises

A professional catering element that represents location parameters meaning away from or outside of a building.

Oatmeal

A professional catering element that represents a thick, soft food made from oats boiled in milk or water, eaten hot for breakfast.

Treats

A professional catering element that represents a type of food eaten in addition to usual meals, usually something sweet.

Pastries

A professional catering element that represents a type of sweet cake made from special pastry, usually containing fruit or nuts.

Potato wedges

A professional catering element that represents irregular wedge-shaped slices of potato, often large and unpeeled, baked or fried.

Hash browns

A professional catering element that represents a dish of chopped cooked potatoes, typically with onions, fried until brown.

Mutton

A professional catering element that represents the meat from an adult sheep eaten as food.

Venison

A professional catering element that represents meat that comes from a deer.

Veal

A professional catering element that represents meat from a very young cow.

Calf

A professional catering element that represents a young cow.

Poultry

A professional catering element that represents birds, such as chickens, that are bred for their eggs and meat.

Cod

A professional catering element that represents a large sea fish that can be eaten, or the meat of this fish.

Hake

A professional catering element that represents a big sea fish that can be eaten.

Plaice

A professional catering element that represents a sea fish with a flat, circular body, or its flesh eaten as food.

Mackerel

A professional catering element that represents a sea fish with a strong taste, often used as food.