{"id":109835,"date":"2021-02-23T15:50:37","date_gmt":"2021-02-23T10:20:37","guid":{"rendered":"https:\/\/www.vskills.in\/certification\/tutorial\/?page_id=109835"},"modified":"2024-04-12T14:30:46","modified_gmt":"2024-04-12T09:00:46","slug":"common-restaurant-terms","status":"publish","type":"page","link":"https:\/\/www.vskills.in\/certification\/tutorial\/common-restaurant-terms\/","title":{"rendered":"Common Restaurant Terms"},"content":{"rendered":"\n

Common Restaurant Terms<\/strong><\/h4>\n\n\n\n

Back of House <\/strong>\u2013 It refers to the area of a restaurant that guests are not allowed. The kitchen, dishwashing area and wait station are all located in the back of the house.<\/p>\n\n\n\n

Bar \u2013 back <\/strong>\u2013 An assistant for the bartender. A bar-back usually runs glasses through the dishwasher, stocks the coolers and liquor bottles, and pours beer, wine and non-alcoholic drinks for the wait staff.<\/p>\n\n\n\n

Chaffing Dish <\/strong>\u2013 It is a metal dish that is filled with water and kept warm with a candle or fuel cell underneath. These are typically used on buffets.<\/p>\n\n\n\n

Expediter <\/strong>\u2013 The kitchen staff who groups plated food together by table number, for the servers to deliver.<\/p>\n\n\n\n

Front of House <\/strong>\u2013 It refers to the area of a restaurant where guests are allowed. The dining room and bar are all in the front of the house.<\/p>\n\n\n\n

Host\/Hostess <\/strong>\u2013 The person who meets the guests and shows them to their table. The host is also responsible for keeping track of reservations and waiting lines.<\/p>\n\n\n\n

Line <\/strong>\u2013 The line is the area that divides the cooks from the wait staff. It is where the food is placed to await pickup.<\/p>\n\n\n\n

Mise en Place <\/strong>\u2013 It refers to the set up of the saut\u00e9 station. Essentially, it means everything in its place. Most cooks put certain ingredients in a certain spot each shift (salt and pepper to the right, olive oil to the left).<\/p>\n\n\n\n

Plating <\/strong>\u2013 It refers to putting the food on the plate is referred to plating. This includes adding any sauce or garnish before handing over to the expeditor or the server.<\/p>\n\n\n\n

POS System <\/strong>\u2013 A point o<\/strong>f s<\/strong>ale system is a computer system that helps businesses track sales. It also tracks employee sales (who sold the most during a shift) and which dishes are sold most often.<\/p>\n\n\n\n

Sections <\/strong>\u2013 Many restaurant dining rooms are divided into sections, and each section goes to a particular wait staff each shift.<\/p>\n\n\n\n

Turnover Rate <\/strong>\u2013 How fast tables empty and fill during a shift. A high turnover rate means more people have eaten and gone, while a slow turnover rate means the same people have been at the table for a long time, or the table is sitting empty.<\/p>\n\n\n\n

Appetizer \u2013<\/strong> Food items served before the main courses of the meal<\/p>\n\n\n\n

Dessert <\/strong>\u2013 It is a course that typically comes at the end of a meal consisting of sweet food.<\/p>\n\n\n\n

Check <\/strong>\u2013 Order for transfer of money<\/p>\n\n\n\n

Apply for Restaurant Manager Certification Now!!<\/h3>\n\n\n\n

https:\/\/www.vskills.in\/certification\/certified-restaurant-manager<\/a><\/p>\n\n\n\n

Back to Tutorial<\/a><\/strong><\/h4>\n","protected":false},"excerpt":{"rendered":"

Common Restaurant Terms Back of House \u2013 It refers to the area of a restaurant that guests are not allowed. The kitchen, dishwashing area and wait station are all located in the back of the house. Bar \u2013 back \u2013 An assistant for the bartender. A bar-back usually runs glasses through the dishwasher, stocks the…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-109835","page","type-page","status-publish","hentry","category-hospitality"],"acf":[],"yoast_head":"\nCommon Restaurant Terms - Tutorial<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.vskills.in\/certification\/tutorial\/common-restaurant-terms\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Common Restaurant Terms - Tutorial\" \/>\n<meta property=\"og:description\" content=\"Common Restaurant Terms Back of House \u2013 It refers to the area of a restaurant that guests are not allowed. 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