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Definition
| Expediter who takes orders from servers and calls out the orders to the various production areas in the kitchen. |
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| A service or product provided to guests for their convenience, either with or without an additional fee. |
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| Employees who work outside the public space. Back-of-the-house positions include chefs, line cooks, pastry chefs, dishwashers, bookkeepers, storeroom clerks, purchasers, dietitians, and menu planners. |
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| A coffeehouse usually offering pastries and baked goods. |
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| An assembly line process of serving food quickly and cheaply without the need for servers. |
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| A group of restaurants owned by the same business organization. |
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| A branch of a foodservice operation set up and operating in a place belonging to another commercial enterprise, such as a monument, museum, or ballpark. |
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| Businesses that operate foodservice for companies in the manufacturing or service industry. Contractors will manage and operate the employee dining facilities. |
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| A person with a refined taste for food and wine. |
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Definition
| epicurean (ep-ih-KUR-ee-an): |
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Term
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Definition
| Employees who serve guests directly. Front-of-the-house positions include managers, assistant managers, banquet managers, dining room managers, maitre d's, hosts/hostesses, cashiers, bar staff, serving staff, and busers. |
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| Properties that cater to travelers in search of a wide range of conveniences. They offer larger rooms and well-trained staff and feature amenities such as swimming pools, room service, fitness centers, or services for business travelers. |
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| Associations of people with similar interests or professions. |
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| haute cuisine (hote kwee-ZEEN): |
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| An elaborate and refined system of food preparation. |
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| The services that people use and receive when they are away from home. This includes, among other services, restaurants and hotels. |
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| A system that assigns certain responsibilities to kitchen staff. Developed by Georges August Escoffier. |
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| Private clubs for the ancient Greeks that offered food to members. |
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| A rating system better known in Europe than the United States, but it has recently begun rating organizations in the United States and elsewhere. Restaurants are rated from one to three stars. |
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| Process of making milk safer to drink by heating it to a certain temperature to destroy harmful bacteria. Named for Louis Pasteur. |
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| phatnai (FAAT-nay): Establishments that catered to travelers, traders, and visiting diplomats in ancient Greece. |
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Term
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| "POS" means "point of sale" or "point of service." POS refers to the place where some sort of transaction occurs. Although POS could be a retail shop or restaurant, a POS system generally indicates a computer terminal or linked group of terminals. |
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Definition
| In 1765, a man named Boulanger began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a "restorante," the origin of our modern word "restaurant." |
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Term
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Definition
| In 1765, this man began serving hot soups called restaurers (meaning restoratives) for their health-restoring properties. He called his café a "restorante," the origin of our modern word "restaurant." |
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Term
| satellite/commissary feeding: |
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Definition
| When one kitchen prepares food that is then shipped to other locations to be served. |
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| The combination of all of the services that people need and will pay for when they are away from home. This includes all of the businesses that benefit from people traveling and spending their money, such as transportation or restaurants. |
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| A consumer-based guide that rates restaurants on four qualities: food, décor, service, and cost. |
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