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| Alcoholic beverages, typically wine or spirits, consumed at the start of a meal, so as to stimulate the appetite. |
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| A style of food service in which customers serve themselves from menu items on display in an area other than the kitchen. |
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| The fraction of sales revenue that remains after the direct variable cost of goods are subtracted. As related to menu management, this is most often defined as menu price minus food or beverage costs. |
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| A menu planned for 2 or more weeks that provides structure and coordinated variety of choices that repeats in a continuous manner for a fixed time, typically within the context of a captive audience. |
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| Alcoholic beverages, typically wine or spirits, consumed at the end of a meal, so as to promote digestion and close the procession of food and beverage. |
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| (water of life) Spirits distilled from fermented fruit juices, including grapes, soft fruit, and stone fruit. |
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| A contractual agreement between a foodservice and client to prepare, and thus sell to the client, a specific number of banquet meals. |
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| Alcoholic beverages produced from the fermentation of malted grain combined with yeast and water. Popular malt beverages include beer, ale, porter, lager, and stout. |
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| ("a small list") The list of food and beverage items available for purchase. Several menus may be developed, each focusing on a specific category (desserts, bar snack, carry out items, etc.) |
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| Malt beverages created in small breweries producing 15,000 barrels or less per year. These limited production runs are intended to enable brewmasters to control nuances of the final product, this yielding distinctive quality beverages. |
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| ("put in place") To have all items and ingredients at the ready in anticipation of their use in meal service, so as to facilitate unimpeded work flow. |
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| Meal service provided to employees within their workplace. |
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| A commercial enterprise that sells prepared food and beverages and provides hospitality to diners; derived from restorative. |
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| Business income derived from the sale of goods and services to customers. |
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Definition
| Alcoholic beverages produced by distillation of fruit, grain, or vegetable bases. |
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| An activity conducted by staff to freshen and prepare occupied hotel guest rooms for evening retirement. Often this includes providing fresh towels, readying bed linens, and delivering modest food and beverages as an act of hospitality. |
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Definition
| An alcoholic beverage obtained from the fermentation of fruit juices, most typically Vitis Vinifera grapes. |
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