CDACC Food & Beverage Service key terms

French term for 'everything in its place'. It means setting out all ingredients, tools and service items before service begins so work flows smoothly and nothing is improvised under pressure.

One guest served at a table, used to count business volume and plan staffing, portions and stock. A table of four diners equals four covers regardless of how many dishes they order.

The fixed order in which guests are attended to, from greeting and seating through taking orders, serving food and drink, clearing and presenting the bill. Following it keeps service consistent and fair.

A formal style where food is carried on a serving platter and transferred to the guest's plate using a service spoon and fork from the left. It requires trained hands and careful portioning at the table.

Service performed from a trolley beside the guest's table, where dishes are finished, carved or flambéed in view. It adds theatre but demands skill, hygiene control and safe handling of heat and flame.

Suggesting a larger portion, an extra course or a premium drink to increase the value of a guest's order. Done well it meets a real need; done aggressively it damages trust and repeat business.

Recommending specific items based on what a guest says they enjoy, rather than pushing whatever is most profitable. It relies on product knowledge and listening, and it improves satisfaction as well as spend.

The structured response to a dissatisfied guest: listen without interrupting, apologise sincerely, resolve promptly within your authority, and follow up. Recording the complaint helps prevent the same failure recurring.

The actions taken to win back a guest after a service failure, such as replacing a dish, waiving a charge or offering a gesture. Fast, genuine recovery often creates more loyalty than flawless service would.

A substance in food that can trigger an immune reaction in sensitive people, with common examples being peanuts, shellfish, milk, eggs and gluten. Staff must identify allergens in every dish and communicate them accurately.

The transfer of harmful bacteria or allergens from one surface, food or utensil to another. Separate chopping boards, correct storage order and handwashing are the main controls.

The temperature range, roughly 5°C to 60°C, in which bacteria multiply fastest. Food should be kept outside this range, kept hot above 60°C or chilled below 5°C during storage and service.

Hazard Analysis and Critical Control Points: a systematic food safety method that identifies hazards, sets control points and defines monitoring and corrective action. It underpins legal food safety management in most jurisdictions.

First In, First Out: a stock rotation rule under which older stock is used before newer stock. It reduces spoilage and waste and is essential for perishable food and beverages.

The practice of arranging and dating stock so that older items are sold or used first. It applies to dry goods, chilled food, bottled drinks and bar spirits alike.

A physical count of all stock on hand at a set date, valued at cost. Comparing it with purchases and sales reveals shrinkage, theft, over-portioning or recording errors.

The gap between the stock you should have used according to sales and the stock actually consumed. A large unfavourable variance points to waste, over-pouring, theft or inaccurate records.

Serving a standard, measured quantity of each item so that costs, nutrition and guest expectations stay consistent. It uses scales, ladles, scoops and standard recipes rather than guesswork.

A written formula giving exact ingredient quantities, method and yield for a dish. It allows consistent quality, accurate costing and reliable training of new staff.

The cost of food used divided by food sales revenue, expressed as a percentage. It is a core profitability measure and is compared against a target set in the budget.

Sales revenue minus the direct cost of the goods sold, before overheads such as rent and wages. In hospitality it is usually expressed per dish, per drink or as a percentage of sales.

Analysing each menu item by its sales popularity and its profit margin, then classifying items as stars, plowhorses, puzzles or dogs. The results guide pricing, placement and which dishes to keep or drop.

A thorough command of every dish and drink on offer: ingredients, cooking methods, allergens, garnishes and suitable substitutions. It lets staff answer questions confidently and sell accurately.

A menu format where each dish is listed and priced separately, and guests build their own meal. It offers choice but usually requires more kitchen flexibility than a set menu.

A menu offering a fixed selection of courses at a single set price, sometimes with a choice within each course. It simplifies purchasing, portioning and service and speeds up turnover.

Pouring wine slowly from its bottle into a decanter, leaving sediment behind and letting the wine breathe. It is used mainly for older reds and for vintage port.

A trained wine professional responsible for the wine list, purchasing, storage and service, and for advising guests on pairings. The role also covers staff training and wine cost control.

The temperature at which a wine should be served to show best: sparkling and crisp whites well chilled, fuller whites lightly chilled, reds cool rather than warm. Serving too cold mutes aroma; too warm exaggerates alcohol.

The regular flushing and sanitising of beer lines between keg and tap. Neglect causes off-flavours, cloudy beer and hygiene problems, and it is a routine legal and quality requirement.

Serving alcohol lawfully and ethically: checking age, refusing service to intoxicated or underage guests, offering food and water, and arranging safe transport. It protects guests and limits legal liability.

The legal and ethical obligation to take reasonable steps to protect guests, staff and visitors from foreseeable harm. It covers food safety, fire, slips, manual handling and alcohol-related risk.

A documented process of identifying hazards, judging who might be harmed and how, and deciding on controls. In a food business it covers kitchen equipment, chemicals, slips, fire and manual handling.

Lifting, carrying, pushing or pulling loads by hand. Correct technique, team lifting and mechanical aids reduce the back and shoulder injuries that are common in kitchens and storerooms.

Giving full attention to a speaker, noting both words and tone, and confirming understanding by paraphrasing or asking questions. It reduces order errors and defuses tense guest encounters.

Recording a guest's choices accurately, repeating them back, noting allergies and timing, and passing the order correctly to the kitchen or bar. Clear order taking prevents costly remakes and complaints.

The standards of honest and fair conduct expected in the industry, including truthful menu descriptions, safe food, fair pricing, confidentiality and refusal of bribes or kickbacks from suppliers.

Rules governing the sale and supply of alcohol, including permitted hours, licence conditions, age verification and record keeping. Breaches can bring fines, licence suspension or closure.