Name : Kadek Yunita Adriyanti

NIM : 1712021181
Class : 7F
Final Project of English for Tourism

FOOD AND BEVERAGE DEPARTMENT

A. The Nature and Organization Chart of F&B Department

In general, Food and Beverage Services can be broadly defined as the process of preparing,
presenting and serving of food and beverages to the customers. This kind of service can be found
in the hospitality industry like in a hotel. Generally, Food and Beverage Department is a part of a
hotel that manages foods and beverages, while in specific, food and Beverage Department is a part
of a hotel department that manage and responsible to the service of food and beverage necessary
and the others for the guests who stay or not in the hotel (Bardi, 2003). The main function of the
food and beverage department is to provide food and drink to a hotel’s guests (Buted et al., 2014).
The following is the organization chart of Food and Beverage Department.
 Source: https://www.orgcharting.com/hotel-organizational-chart/

The food and beverage department is responsible for all of the dining rooms, restaurants, bars,
kitchen, clean up services (Abukhalifeh et al., 2012). This department is divided into two parts,
namely kitchen and restaurant. Kitchen department is responsible for food preparation including
main food, dessert, side food, and beverage. Meanwhile, restaurant department ‘s role is to provide
dining room operation, waiter service, food runner, and clean up service.

B. The Job Description in F&B Department

As stated previously, the Food and Beverage Department is divided into two parts, namely
kitchen and restaurant. These two division is headed by Food and Beverage Director. Each of the
division has different responsibility and duty in its services. The following is the brief explanation
of the job description of each position in Food and Beverage Department (Idaose, 2020).

1. Food and Beverage Director

The food and beverage director is responsible for the efficient operation of the kitchen,
dining rooms, banquet service, room service, and lounge. This includes managing a
multitude of details with the supervisors of these outlets. Such details include food quality,
sanitation, inventory, cost control, training, room setup, cash control, and guest service, to
name a few. The food and beverage director keeps a keen eye on new trends in food and
beverage merchandising cost-control factors in food and beverage preparation, and kitchen
utilities (Abukhalifeh et al., 2012). The food and beverage director works closely with the
assistant food and beverage director, a highly skilled executive chef, a dining room
supervisor, a banquet manager, and a bar manager.
2. Kitchen Manager
The duties of kitchen manager in a hotel, are:
1) Managing kitchen staff and coordinate food orders
2) Supervising food prep and cooking
3) Checking food plating and temperature
4) Establishing portion sizes
5) Making schedule of kitchen staff shifts
6) Making price menu items in collaboration with the Restaurant Manager
7) Ordering food supplies and kitchen equipment, as needed
 8) Training kitchen staff on prep work and food plating techniques
9) Storing food products in compliance with safety practices (e.g. in refrigerators)
10) Keeping weekly and monthly cost reports
11) Maintaining sanitation and safety standards in the kitchen area
3. Executive Chef
The responsibilities of executive chef, are:
1) Ensuring promptness, freshness and quality of dishes.
2) Coordinating cooks' tasks.
3) Implementing hygiene policies and examining equipment for cleanliness.
4) Designing new recipes, planning menus and selecting plate presentation.
5) Reviewing staffing levels to meet service, operational and financial objectives.
6) Hiring and training kitchen staff, such as cooks, food preparation workers and
dishwashers.
7) Performing administrative tasks, taking stock of food and equipment supplies, and
doing purchase orders.
8) Setting and monitoring performance standards for staff.
9) Obtaining feedback on food and service quality, and handling customer problems
and complaints.
4. Chef Lead
The responsibilities of chef lead are:
1) Controlling and directing the food preparation process and any other relative
activities
2) Constructing menus with new or existing culinary creations ensuring the variety
and quality of the servings
3) Approving and “polish” dishes before they reach the customer
4) Planning orders of equipment or ingredients according to identified shortages
5. Restaurant Manager
According to Buted et al. (2014), the responsibilities of restaurant manager are:
1) Hire, train, and supervise restaurant employees
2) Create staff schedule to ensure appropriate staffing
 3) Track stock levels of food, supplies, and equipment, forecast needs, and oversee
ordering as necessary
4) Take ownership of budgets and cost control methods to minimize expenses
5) Address customer needs, comments, and complaints
6) Adhere to and enforce employee compliance with health, safety, and sanitation
standards
7) Process payroll and maintain all relevant records
8) Ensure all employees are working within outlined operating standards
9) Report on financial performance, inventory, and personnel

C. Jargons in F&B Service and Product

1. Jargons in F&B Services

No Terminology Meanings
A
A la carte A menu that offers and prices each food and beverage item on an
individual basis.
Affinieren (affine, affinage) To age cheese. To store the cheese in the cellar or in an aging room
until it reaches the optimal ripeness
Ambiente or ambiance The overall impression, the surrounding atmosphere of an
establishment. The interior, the service and the food work together
to create harmony.
American Service (Plate Fully cooked menu items which are individually produced,
Service) portioned, plated and garnished in the kitchen.
Announcing To announce the order in the kitchen or to explain/describe the meals
to the guests at the guest table
Appetizer A small dish taken before a meal or main course of a meal to
stimulate the appetite, e.g. Salad, soup, etc.
Avinieren To rinse a glass and the carafe with some wine before using them.
B
B&B Plate stands for Bread Is a plate for serving bread and butter.
and Butter Plate
Back bar A range of shelves displaying glassware and bottles.
Baked Cooked by dry heat in an oven.
Ballroom A large room usually used for party, wedding or banquet.
Banquet A commemorative event /festive event, a ceremonious meal
 Barbecue-Party A garden event (an open-air event) at which all the meat meals, also
fish and some vegetables are grilled/barbecued
Barista A coffee specialist. He can master the espresso machine and knows
about coffee blends/varieties. He can prepare the ideal coffee
beverages
BEO stands for Banquet A form of MICE reservation that made by marketing and distribute
Event Order to F&B Department to prepare rooms and meals of event.
Binge Drinking Drinking too much in a single session.
Boiled Cooked in boiling.
Bon A non-fiscal receipt only for internal use (often printed to separate
orders for the bar and for the kitchen)
Braised Browned in a small amount of fat
Breakfast The first meal of the day that is eaten in the morning.
Broiled Cooked by direct heat from above and below
Brunch A combination of breakfast and lunch meals. It is usually offered on
Sunday and on Holidays, from 11:00 o'clock to 14:00 o`clock in the
gastronomy area. The American term Brunch comes from Breakfast
and Lunch
Buffet A dining system where the guests serve themselves. Popular with a
large number of guests and a small number of workforce.
Buffet service Assortments of foods attractively arranged for self-service by
the guest
C
Carafe Usually a large-bellied shape bottle sometimes with a glass stopper;
it is mostly used for water and wine
Cart Service Preparing and serving items beside the guest’s tables using a cart.
Carving Meat carving is the right and professional cutting of poultry and of
whole pieces of meat
Catering The service of meals and beverages for an event in-house (Inside-
Catering) or outside the house (Outside-Catering).
CB stands for Coffee Break A rest period during the business/meeting day to have coffee/tea and
some other refreshment, usually about 10 or 15 minutes.
Chafing dish An utensil food keeping food warm at the buffet table
Check cover A folder for the bill presentation to the guests
Check Floor A process for checking the floor in front of the guests’ rooms to clear
up the equipment of room service, such as plate, glass, or cutlery.
Classroom set A row of conference tables with chairs facing the front of a room,
providing writing space for each person.
 Clear Up A process of taking dirty items such as plate, cutlery or glass on the
guests’ table.
Closing The end of an activity, such as closing time of breakfast, lunch,
dinner or coffee break.
CO stands for Captain Order An order form, who is made by waiter/waitress. It is for taking order
and distributing to kitchen and cashier
Cocktail A mix drink
Condiments Spices, sauce or other food preparations used to enhance the flavor
or to complement the dish
Condiments Spices, sauce or other food preparations used to enhance the flavor
or to complement the dish.
Couvert A table cover
Cover Cover is the space on the table allotted for table-wares to the guest
to consume his/her meal. The standard size of the cover is 24'' X 18''.
Crockery Plates, dishes, cups, and other similar items, especially ones made of
glass, earthenware, or china clay
Cross-Contamination It is a process of unintentional transfer microorganisms from one
substance or object to another, with harmful effect
Crumbing Down Clearing the crumbs of food on the table.
Cutlery Knives, forks, and spoons used for eating or serving food.
Cyclical Menu Menu that changes daily for a certain number of days eg: from
Monday to Friday, and then repeats again.
D
Decanting To extract the wine from the depot. That is to poor an old red wine
or a vintage port into a carafe leaving the depot on the bottle bottom
Degustation Testing and evaluation of beverages for example wine tasting
Degustation menu A selection of courses and accompanied by matching beverages
Dejeuner Lunch
Deli A store that sells pre-cooked fine food.
Depot Designation for the sediment which settles during the wine aging.
The depot (sediment) remains in the bottle after decanting
Dessert The sweet course eaten at the end of a meal, e.g sweet cake or
pudding.
Dessert Plate A small plate usually 8 inches diameter used for the dessert.
Dessert Spoon and Fork A spoon or fork on the table to use for eating the dessert.
Digestive A drink taken after meal
Dinner Supper (evening meal)
Dinner Spoon and Fork Is a spoon or fork on the table to use for eating the main course.
Display table A presentation table (for example Wine-Display)
 Doily A mat (lace paper placed under the cakes usually)
Dram Shop American term for ‘Alcohol Bar’
Dressing The English term for marinade, usually for salad
Duck Spoon A type of spoon with a short, thick handle extending directly from a
deep, flat bowl.
Dusting Table Clearing the table after use. It is using the chemical spray for clearing
the table.
E
EDR stands for Employee Dining room for the employees.
Dining Room
F
Filleting To fillet fish means to take the bones out
Filter Queen A device for removing and filtering the room with aromatic perfume.
Finger bowl A small bowl filled with warm water and a slice of lemon. It is served
with a fresh cloth napkin when food is eaten with fingers
Fixed Menu A menu that doesn't change every day
Flambé To flame with an alcoholic liquid when preparing seafood, meat and
fish dishes as well as fruits and desserts
Flight A selection of wines with similar style for testing
Free Function Room for take a rest in a meeting or conference, usually this room is
for coffee break or dining room.
Function sheet Instructions or a route card. It contains all the information and guests'
requests that are needed for a successful event.
G
Goblet A drinking glass with a foot and a steam. It is for serving mineral
water.
Gourmet Producing or serving food that is very high quality
Gratin Widespread culinary technique in which an ingredient is topped with
a browned crust, often using breadcrumbs, grated cheese, egg or else
Grilled Cooked on a grid over direct heat
Grooming The things that you do to make your appearance clean and neat.
Gueridon A side table usually movable used by the service staff to prepare
dishes, to carve, to fillet or to perform the wine service
Gueridon Trolley A trolley used in F&B Services business on which the food can be
cooked, finished, or presented to the guest at the table.
Gueridon trolly / cart A Cart or troll with rectangular table mounted on wheels with work
spaces, shelves and a heating unit
H
Highball A tall glass.
 Hors d’Oeuvres The first course (starter) variations
Hostess Hostess is a member of restaurant brigade. Duty of hostess includes
taking restaurant reservation and receiving them at the door.
House Brand A brand of liquor a restaurant uses when guests orders cocktails
without specifying the use of any particular brand
Humidor A cigar climate control cabinet /a cigar case in which the cigars are
kept in prime smoking condition
K
KOT Kitchen order ticket
Kuvert A place cover: a term for bread, butter and a cloth napkin. There
could be a cover charge (covert charge) per guest. The price must be
indicated in the menu
L
Lacto-oco-vegetarian An Individual who does not eat meat, eggs, fish but eats dairy
products, vegetables and fruits.
Louche A ladle (dipper) used for soups and sauces
Lunch A meal that is eaten in the middle of the day.
M
Main Course The primary dish in a meal.
Maitre d’hotel Maitre d’hotel is the Supervisor of the a F&B outlet. He looks after
the day to day operations of a food service outlet.
Marinate To changes the taste of salads, vegetables but also meat and fish by
inserting marinades respectively dressings
Ménage A cruet stands with vinegar, oil, salt, pepper, ketchup, mustard,
Tabasco sauce, Worcester sauce etc. Placed on the table
Menu The "menu" refers to a menu sequence
Mise-en-place Mise-en-place means “putting in place” and the term denotes to the
preparation of a work place for ultimate smooth service. Ex: The
waiter makes sure that this station has been efficiently prepared for
service.
Mise-en-scene It means prepare the F&B dining environment before the service.
Molton A tablecloth underlay /mat made of felt or plastic material
N
Napperon A small table cloth usually placed over the table cloth
Nett The cost of something that is including tax 10% and service charge
11%.
O
Office/Backoffice The room previous to the dining hall/restaurant
OO stands for Out of Order OO is about product that is not proper to be used again.
P
Paragon A receipt with a carbon copy or two carbon copies
Pathogen It is a biological agent that causes disease to its host.
Pax Pax refers to the person, passenger or guest.
Pesco-vegetarian An individual who does not eat meat but eats dairy products, eggs,
fish, vegetables and fruits.
Plateau A big tray. The dishes are placed on that tray in the kitchen and
brought to the sideboard in the restaurant/dining hall. They are also
used for room service
Platter A large flat dish or plate for serving food
Platter Service A table service style in which server carries pre-plated cooked food
to the dining room and presented to the guest.
Poached Cooked in enough simmering liquid to cover the food.
Poco Grande A drinking glass with a fluted bowl shape, foot and steam.
Polish Clearing and drying the equipment after washed.
POS Point of Sale System for generating KOT, guest bills and
settlements
Pouring Filling the water into the glass.
Promotions The ways in which a business tries to persuade people to buy its
products and services. Eg: Online promotions, Social media
promotions, TV or Visual media promotions etc.
Pub British name for ‘Public House’, an establishment licensed to serve
alcoholic drinks.
R
Raviers Small plates of elongated form in which mostly the cold starters are
served
Rechaud plat Electrical hot plates and plate warmers placed on the guest table or
on the Gueridon
Roasted Cooked uncovered without water added in an oven using dry heat.
Room service Room service is when the staff brings the prepared food in the guest's
room for dining!
Room Service Menu Menu fixed for room service or in room dining department.
Round Table Set Setting of conference or group discussion using round tables.
Runner F&B staff who delivers orders from the kitchen to the tray table
or side table.
S
Sauteed Browned in a small amount of oil or fat.
 Serving Tong A utensil to grasp food so it can be moved from one location to
another to be flipped that may be hot or simply best handled with a
tong.
Setup A table setting (for example a Banquet- setup)
Shot Ball (Short Drink) Alcoholic drink consumed in a gulp. It is served in shot glass.
Side table / Side station A service stand in the restaurant that holds services supplies and
equipment's for easy access by servers.
Sideboard A table used for serving or a cupboard with a surface for serving
Signature Dish It is a recipe that identifies an individual chef or own creation/own
recipe of a meal
Signature drink A best-selling drink which contains a branded liquor or a special
ingredient
Situ On site, locally
Sommeliere /Sommelier A wine expert. Today a Sommeliere /Sommelier is a particular
profession in the upscale gastronomy.
Soup Spoon A rounded spoon used for eating the soup.
Spot Checking Regular surprise checking conducted to review standardized recipes
and food products to maintain quality.
SR stands for Store Request A written request from department to the procurement area for
purchasing a specific item, e.g sugar, milk, mineral water, fruits, or
coffee and tea.
Station A set of tables allocated to waiters in the F&B Services
establishment.
Steamed Cooked in steam.
Stewarding The Stewarding-Department is in charge of cleaning (washing the
dishes) storage and provides all the inventory which is needed in the
restaurant or for a particular event
Stewed Simmered slowly in enough liquid to cover the food.
Storno To reverse (to cancel) an order or a reservation
Suggestive Selling A sales technique used by servers to increase guest satisfaction and
sales by encouraging guests to order extras like appetizers, cocktails,
mocktails, desserts etc.
Supper A late dinner
Supplement To add or serve something after the actual service. It is usually a side
dish or a sauce Could be extra meat for a main course.
T
Table Cover It is the area on the table for plates, glasses, and cutlery for single
person.
Table d'hote (Buffet Menu) A Menu that offers several courses at one fixed price. Generally
know as buffet menu.
 Table turn rate The Average amount of time that a table is occupied
Tablet A serving tray
Takeaway A meal cooked and bought at a shop or restaurant but taken
somewhere else.
Taking Order A process of receiving and collecting the orders from the
guests/customers.
Theater Set Setting of seat or chairs in rows facing a stage area, using chairs only.
Tines Parallel or branching spikes of a fork.
Tip A gratuity given to waiters from their guests for a great service
Toque Cooks cap with multiple folds represents the many different ways a
chef knows to prepare a dish.
Tronc The sharing of tips among the employees in the service brigade. In
some establishment’s tips are shared also with the kitchen staff
Tumbler A glass with a flat and heavy bottom, available in different sizes
U
U Shape set A series of conference tables set in the shape of the letter U, with
chairs around the outside.
V
Vegan A strict vegetarian who eats no animal products.
Vignette The logo of the hotel or the lettering on the porcelain, glasses, cutlery
and table cloths of the hotel and the restaurant
Voiture A meat cart (trolley) equipped with a heating unit and a hinged cover
to maintain the warmth of foods. It is also used for carving meat
Voucher A gift certificate that represents a claim for a particular service that
is already paid in advance for example a food voucher
W
Welcome Drink A fresh beverage for welcoming the guest.
WO stands for Work Order A request form from an employer to an employment agency to
provide someone to do a particular job.

2. Jargons in F&B Products

No Terminology Meanings

A
Al dente An Italian term for pasta but also used for vegetables that
are still firm and slightly chewy.
Amuse-Bouche A small (bite-sized) savory appetizer, served before a meal.
Usually served with the phrase "with the compliments of
 the chef". The waiter describes the ingredients of the
amuse-bouche and explains how to be eaten if necessary.
Aperitifs An alcoholic drink taken before a meal as an appetizer. It
could be dry, fruity or bitter.
Ayam Cemani/Black The Ayam Cemani chicken is bred in Indonesia, but it isn't
Chicken exported to different countries because of fears that it could
spread bird flu.
Ales Ales are made from malted barley and involve warm
fermentation with brewer’s yeast. Stout drinks such as
Guinness are also a type of ale.
Absinthe Absinthe is made from a number of different flowers
Almas caviar Almas caviar The world’s most expensive caviar is the very
rare Iranian Almas caviar, a pale-colored beluga caviar that
comes from 100-year-old albino sturgeons from the
Caspian Sea.

B
Bitters Liquors flavored with herbs, barks, roots etc. Usually used
as a cocktail flavoring agent.
Black coffee Coffee without any milk
Bread basket Slices of bread and butter served before and with a meal
Brunch A combination of breakfast and lunch meals. It is usually
offered on Sunday and on
Holidays, from 11:00 o'clock to 14:00 o`clock in the
gastronomy area . The american term Brunch
Comes from Breakfast and Lunch.
Buffet The meals (and also drinks) are displayed/placed on a long
table where the guests serve themselves. The buffet might
be offered to many occasions like breakfast, brunch, lunch
or as a salad buffet.
Bisque A fish soup, made with shellfish
Bordelaise Rich brown sauce flavoured with red wine
Beef Beef is cow or Bull meat, from T-bone steak to your
average ballpark hot dogs and beef jerky, beef is a delicacy
best enjoyed sparingly. It shares a main fatty acid with none
other than olive oil—oleic acid.

Baguette A baguette is a long, thin loaf of French bread, that can only
be obtained from the Sandwich lady random event as a
prize. It is a food item that heals 6 hitpoints when eaten.
Beluga Caviar Beluga caviar is caviar consisting of the roe (or eggs) of the
beluga sturgeon Huso huso.The fish is found primarily in
the Caspian Sea, the world's largest salt-water lake, which
is bordered by Iran, Azerbaijan, Kazakhstan, Russia, and
Turkmenistan.
C
Canapes Small slices of bread in different form and thickness topped
with a savory spared. Their crusts are removed, they are
sometimes toasted, rectangular, triangular, square, etc.
Croutons Small cubes or slices of toasted (or crisply fried) bread
(white or brown)
Cognac Grape brandy produced in France Cognac region.
Croutons Crispy cubes of bread
Cocktail An alcoholic drink with juice
Chateaubriand Double fillet steak
Concasse Rough chopped tomato
Caramel Burnt sugar, commonly known as ‘Black Jack’
Chiffonnade Leaf salads or vegetables cut in fine shreds and simmered
in butter
Croutons Fried bread, used as garnish. For soups they are cut, in
small cubes, for other dishes in a variety of fancy*! Shapes
Caviar A food consisting of salt-cured roe of the family
Acipenseridae. Caviar is considered a delicacy and is eaten
as a garnish or a spread.

Croissant Croissant is a buttery, flaky, viennoiserie pastry of Austrian

origin, named for its historical crescent shape. Croissants
and other viennoiserie are made of a layered yeast-leavened
dough.
Cider Cider is made from fermented apple juice – it is sometimes
referred to as apple wine.
Champagne Champagne gets is bubbles from the fermentation process
due to carbon dioxide in the bottles.

D
Dessert This is the fruit course in the French classical menu and
usually presented in a basket (Corbeille de Fruits) and
placed on the table, as part of the table décor, and served at
the end of the meal. All forms of fresh fruit and nuts may
be served in this course.
Digestive A drink taken after meal
Darne Thick slice of a round fish, including the central bone
Demi-glace A basic sauce of fairly thin consistency, frequently used to
improve other sauces, soups and stews

E
Escalopes Thin slices of flattened veal or beef
Entree Entree is the first meat in a French Classical menu. It
usually comprises a dish made up of steak, cutlets,
casseroles or stews. Some example are Steak au poirre,
Veal cutlets, and Irish stew.
F
Fondue A Swiss melted cheese dish served in a communal pot
(fondue pot) over a portable stove heated with a candle and
eaten by dipping bread into the cheese using long-stemmed
forks.
Frappe A frappe is an iced beverage that has been shaken, blended
or beaten to produce a tasty, foamy, and refreshing drink
Fricassee A white stew in which the poultry or meat is cooked in the
sauce
Fugu Fugu has a reputation as the most dangerous dish on the
planet. If it’s not prepared correctly, it can be lethal to
whoever eats it.

Therefore, the preparation of Fugu is strictly controlled by

Japanese law.

Only qualified chefs that have gone through three or more

years of intense training are allowed to prepare it.

G
Garnish An ingredient which decorates, accompanies or completes
a dish. Many dishes are identified by the name of their
garnish
Galantine A fine cold dish of poultry or meat, boned, stuffed, braised
in concentrated stock and coated and garnished with aspic.
Gratin (au) A dish is described as ‘au gratin’ when the top has been
sprinkled with grated cheese, possibly mixed with
breadcrumbs, and a little butter and then browned under a
grill or in a hot oven
Gin Gin is made from juniper berries

H
Hors-d’oeuvre Preliminary dishes intended to act as appetizers. Hors-
d’oeuvre may be hot or cold and are served before the soup
Iberico ham Iberico ham is a type of cured ham produced in Spain and
Portugal, the finest Iberico ham is from free range pigs that
have a diet of only acorns during the last period of their life.

J
Jus - French Jus (juice) for example jus de fruits (Fruit juice), jus de
viande (meat juice /gravy); English: fruit juice, gravy
Julienne Term used to describe vegetables cut in very fine strips.
Used as a garnish in soups.
Jardiniere Matchstick shape cut of spring vegetables.
L
Lemon, lime wedge A small segment of lemon or lime put on the rim of a glass
Liqueur Alcohol that has a syrupy/sweet taste
Lamb Lamb is categorized as meat from a young sheep under a
year old. While lamb tends to be on the more expensive
side of the different meats, it’s also thought to be one of the
healthiest, with good levels of nutrients.

Luwak Coffee Luwak Coffee This coffee is produced in industrial

quantities in Indonesia, the Philippines, and in southern
India. Kopi luwak is the most expensive coffee in the
world. Its cost fluctuates between $250 to $1,200 per
kilogram. It's famous for the very specialized way in which
it's processed.

M
Macedoine Mixture of diced vegetables
Maitre d’hotel butter Herb butter containing parsley and lemon, served with
grilled meat
Mutton Both lamb and mutton are very similar types of meat, with
one fundamental difference, Mutton is the meat of an adult
sheep.

Matcha Matcha is finely ground powder of specially grown and

processed green tea leaves, traditionally consumed in East
Asia.

Mochi Mochi is Japanese rice cake made of mochigome, a short-

grain japonica glutinous rice, and sometimes other
ingredients such as water, sugar, and cornstarch.

Matsutake Matsutake mushrooms are native to Japan, but they also

grow in several different Asian countries. However, their
number has decreased significantly due to the effects of
insects and invasive trees finding their way into the shaded
areas in which the mushrooms grow.

O
Oysters Oysters is considered a luxury, oysters haven’t always been
the food of the filthy rich. In the early 19th century oysters
were cheap as chips and an important food source for the
working classes in coastal communities – a snack so
plentiful that they were used to bulk out meat pies.

P
Pilaf Rice cooked with meat, poultry or fish, etc.
 Paysanne Vegetables cut in very thin slices; size of a lp piece
Paupiettes Slices of meat rolled up with forcemeat
Poultry Commonly referred to as white meat, poultry includes
chicken and turkey.
Pork Pork is one of the world’s most popular types of meat. Pork
is meat of a pig or boar. It is High in vitamin B1 as well as
omega-6 fatty acids.

Q
Quenelles A kind of dumpling, made from various kinds of forcemeat
and poached, made in different shapes, balls, ovals, etc.

R
Ragout A rich, seasoned brown meat stew
Red meat All livestock is considered red meat. This includes beef,
pork, goat, and lamb.

Rum Rum comes from sugarcane juice

S
Sauciere A vessel for sauces. A sauce dish
Snack A snack is a light meal an intermediate meal
Sundries A variety of piquantly flavored pastries usually served in a
bar (a crusty small bakery)
Sauce Liquid flavoring added to food
Seasoning Dry flavoring added to food
Seafood That includes fish, as well as crustaceans, like crab and
lobster, and molluscs, like clams, oysters, scallops, and
mussels

Sushi Sushi is a traditional Japanese dish of prepared vinegared

rice usually with some sugar and salt, accompanying a
variety of ingredients such as seafood, often raw, and
vegetables.

Sencha Sencha is a type of Japanese ryokucha which is prepared

by infusing the processed whole tea leaves in hot water.
This is as opposed to matcha, powdered Japanese green tea,
where the green tea powder is mixed with hot water and
therefore the leaf itself is included in the beverage.

Swallows' Nest Soup Swallows' Nest Soup The nest of these birds is made almost
entirely from their saliva, without any additions of foreign
material. Consequently, their nests have become a delicacy
in Chinese cooking. The high price of this dish is easily
 explained: collecting swallows' nests is a somewhat
dangerous occupation.
Saffron Saffron is rare kind of spice, saffron grows for only seven
days a year in autumn. It's collected and processed by hand.
Moreover, to collect just 1 kg of saffron it's necessary to
pick 300,000 flowers.

Spirits Spirits refer to those alcoholic drinks that have been

distilled to make them stronger

T
Toppings Food items that go on top of other food items to add flavor
Tobacco A pungent Indian pepper sauce, also used extensively in
countries with a hot climate.
Tequila Tequila is created from the blue agave plant.

V
Vinoteque (Enoteca) A wine collection of very good wines often also a wine
shop
Vol-au-vent A round or oval case made of puff pastry.
Venison Venison refers to the flesh of a deer, and it is a
traditionally rarer type of meat.

W
Wagyu Wagyu is a horned breed and the cattle are either black or
red in color. wagyu Breed History in Japan. There is some
evidence of genetic separation into the Wagyu genetic
strain as much as 35000 years ago. Modern Wagyu cattle
are the result of crossing of the native cattle in Japan with
imported breeds.
Wasabi Wasabi or Japanese horseradish is a plant of the family
Brassicaceae, which also includes horseradish and
mustard in other genera. A paste made from its ground
rhizomes is used as a pungent condiment for sushi and
other foods.

White Pearl Albino Caviar White Pearl Albino Caviar is The albino sturgeon is a
kind of large fish that lives in the Caspian Sea. The cost of
the caviar is so high on account of the fact that the eggs
from the albino sturgeon are procured very rarely - only
when they're estimated to be about 100 years old.
White Truffles White Truffles is expensive food material. The high price
of these truffles is the result of the highly specific
conditions they require in order to grow, as well as the
special methods of collecting and preserving them - in
addition to their exquisite taste and aroma.
References

Abukhalifeh, N., Puad, A., & Som, M. (2012). Service Quality Management in Hotel Industry : A
Conceptual Framework for Food and Beverage Departments. 7(14), 135–141.
https://doi.org/10.5539/ijbm.v7n14p135

Bardi, J. A. (2003). Hotel Front Office Management. John Wiley & Sons, Inc., Hoboken, New
Jersey. http://library1.nida.ac.th/termpaper6/sd/2554/19755.pdf

Buted, D. R., Felicen, S. S., & Manzano, A. I. (2014). A Correlation Study between Student
Performance in Food and Beverage Services Course and Internship in F&B Department of
Hospitality Business. International Journal of Academic Research in Business and Social
Sciences, 4(6), 54–66. https://doi.org/10.6007/ijarbss/v4-i6/924

Idaose, A. (2020). The Organization Structure of F&B Department Roles and Responsibilities of
F&B Staff. Http://Idaosejaipur.Com/Blog/the-Organization-Structure-of-f-b-Department-
Roles-and-Responsibilities-of-f-b-Staff/. http://idaosejaipur.com/