50 Words Term in Food and Beverage Service

 Here are 50 food and beverage service terms along with their definitions:

1. A La Carte: Menu items priced individually.
2. Amuse-Bouche: A small complimentary appetizer.
3. Appetizer: A small dish served before the main course.
4. Banquet: A large meal or feast with many guests.
5. Barista: A person who prepares and serves coffee drinks.
6. Bartender: A person who mixes and serves drinks at a bar.
7. Buffet: A meal where guests serve themselves from a variety of dishes.
8. Canapé: A small, decorative appetizer often served on bread or crackers.
9. Carafe: A container used to serve wine or water.
10. Catering: Providing food and beverage services for events.
11. Corkage Fee: A charge for bringing your own wine to a restaurant.
12. Cruet: A small container for condiments like oil or vinegar.
13. Decanting: Pouring wine from its bottle to separate it from sediment.
14. Digestif: A drink served after a meal to aid digestion.
15. Entrée: The main course of a meal.
16. Family Style: Serving dishes to be shared by everyone at the table.
17. Flambé: A cooking technique where alcohol is added to a hot pan to create flames.
18. Food Runner: A person who delivers food from the kitchen to the table.
19. Garnish: Decorative edible items added to enhance the appearance and flavor of a dish.
20. Happy Hour: A time when drinks are sold at reduced prices.
21. Hors d'oeuvre: A small savory dish served as an appetizer.
22. Infusion: Extracting flavors by steeping ingredients in liquid.
23. Menu: A list of food and drink items offered by a restaurant.
24. Mixologist: A person skilled in creating cocktails.
25. Mise en Place: Preparation of ingredients and tools before cooking.
26. Maitre d': The head waiter or host in a restaurant.
27. Pairing: Matching food with complementary beverages.
28. Prix Fixe: A set menu with a fixed price.
29. Plating: The arrangement and presentation of food on a plate.
30. Portion Control: Managing the quantity of food served.
31. POS (Point of Sale): System used to process transactions in a restaurant.
32. Reservations: Booking a table in advance.
33. Room Service: Delivery of food and beverages to a guest's room.
34. Runner: A person who delivers orders from the kitchen to the dining area.
35. Sauté: Cooking food quickly in a small amount of oil or butter.
36. Service Charge: An additional fee added to the bill for service.
37. Server: A person who takes orders and serves food and drinks.
38. Sommelier: A wine expert who helps guests choose wine.
39. Specials: Menu items available for a limited time or at a special price.
40. Table d'hôte: A menu offering a complete meal at a fixed price.
41. Tip: A gratuity given to servers for their service.
42. Tray Stand: A folding stand used to hold trays of food.
43. Turnover: The rate at which tables are occupied and vacated.
44. Up-selling: Encouraging customers to purchase more expensive items.
45. Waitlist: A list of guests waiting for a table.
46. Waitstaff: The collective term for servers and waiters.
47. Wine List: A menu of available wines.
48. Zester: A tool used to remove zest from citrus fruits.
49. Culinary: Related to cooking or the kitchen.
50. À la Minute: Prepared to order, just in time for service.