Glossary Term Explanation 360˚ feedback Feedback from different directions or different people Buffets Self-serve food, smorgasbords American term for person who caries food to service Bus boy points, removes used items from service and generally assists waiters as required Removing (from the table, from a room to the Clearing kitchen) Items such as sauces, mustards and other seasonings Condiments or side dishes which are served as an accompaniment to a dish A small, light breakfast usually comprising croissants, Continental breakfast Danish pastries, butter and jam, tea and coffee, and perhaps fruit juice The setting for a guest at the table; the cutlery, napkin, Cover side plate Dessert Course after main course Course served before main course Entrées F&B Food and Beverage Flatware Generic term for cutlery Person who takes (‘runs’) food from the kitchen to Food runner service points Cooking at the table Gueridon cookery
Glossary Term Explanation 360˚ feedback Feedback from different directions or different people Buffets Self-serve food, smorgasbords Bus boy American term for person who caries food to service points, removes used items from service and generally assists waiters as required Clearing Removing (from the table, from a room to the kitchen) Condiments Items such as sauces, mustards and other seasonings or side dishes which are served as an accompaniment to a dish Continental breakfast A small, light breakfast usually comprising croissants, Danish pastries, butter and jam, tea and coffee, and perhaps fruit juice Cover The setting for a guest at the table; the cutlery, napkin, side plate Dessert Course after main course Entrées Course served before main course F&B Food and Beverage Flatware Generic term for cutlery Food runner Person who takes (‘runs’) food from the kitchen to service points Gueridon cookery Cooking at the table
TM_Provide_a_link_between_kit_&_ser_area_refined.docx