| A | B |
|---|
| PC | portion cost |
| ROI | return on investment |
| Payback | money accumulated that covers the cost of the investment |
| Break Even | pint at which expenses and revenue are equal |
| Nut | the break-even, mortgage, amount of debt |
| Turns | how many parties eat a one table in a day |
| Covers | number of parties serviced in a day |
| Average Check | total sales/total covers |
| % of Fill | # of people occupying seats compared to seats available. percentage of customer orders satisfied, a measure of an inventory's ability to meet demand |
| POS | point of sales system |
| "86" | the supply of an item is exhausted |
| Porte Cochere | "coach gate" , porch or portico-like structure at a main or secondary entrance to a building, through which it is possible for a horse and carriage or motor vehicle to pass in order for the occupants to alight under cover, protected from the weather |
| Concierge | a staff member of a hotel or apartment complex who assists guests or residents, as by handling the storage of luggage, taking and delivering messages, and making reservations for tours |
| Bidet | low mounted plumbing fixture used as a cleaning device in the bathroom |
| 5-Fixture Bath | 5 pieces, like a shower and a bath. sink, tub, toilet, shower stall, second sink, whirlpool tub, bidet |
| American Plan | term most US employers in the 1920s used to describe their policy of refusing to negotiate with unions |
| MAP | modified american plan. normally breakfast is included and sometimes 2 meals |
| Prefunction Lobby | an area next to a ballroom for a reception or people to go into when leaving the event |
| Breakout/Banquet/Ballroom | large room for events |
| FF&E | Furniture Fixtures and Equipment |
| FOB | free on board |
| Armoire | a wardrobe, is a standing closet used for storing clothes |
| Faux | word of false or fake |
| Gueridon | cart where you flambe at table-side |
| Roulange | a filler to create an oval table out of two rounds |
| Banquette | an upholstered bench, bench seat |
| Bain Marie | a french term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time |
| Garde Manger | "keeper of the food" or pantry supervisor, refers to the task of preparing and presenting cold food |
| Saucier | a position in the classical brigade style kitchen, which is still used in large commercial kitchens such as some restaurants |
| Sous Chef | is the direct assistant of the executive chef and is second in command |
| Chef d'Cuisine | the person in charge of all things related to the kitchen usually including menu creation, management, scheduling, and payroll of entire kitchen staff, ordering and plating design |
| Maitre'd | person in charge of assigning customers to tables in the establishment and dividing the dining area into areas of responsibility for the various servers on duty. maybe also receive and record reservations for dining and dealing with customer complaints |
| Sommelier | wine steward, trained and knowledgeable wine professional commonly working in fine restaurants, who specializes in all aspects of wine service as well as wine and food matching |
| Mis en Place | "putting in place", a french phrase defined by the culinary institute of america as "everything in place", as in set up. used in professional kitchens to refer to the ingredients, such as cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped veggies, and other components that a cook requires for the menu items that they expect to prepare during their shift |
| Sous Vide | a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. food is cooked for a long time. "boil and bag" |
| Euro Kitchen | cooking arrangements in euro or show kitchens |
| Waldorf Suite | cooking arrangements in euro or show kitchens |
| Piano Suite | cooking arrangements in euro or show kitchens |
| Salamander | broiler |
| Trunnion | table-top kettle |
| Ventilated Ceiling | system is specially designed for the separation of humidity and grease from kitchen fumes and vapours |
| Tandoori | a cylindrical clay oven used in cooking and baking. the tandoor is used for cooking in india, turkey, iran, pakistan, afghanistan, the transcaucasus, the balkans, the middle east, central asia, as well as burma and bangladesh |
| Churrasca | a steakhouse, a restaurant serving grilled meat, many offering as much as you can eat, the waiters move around the reataurant with the skewers, slicing meat onto the client's place. |
| Kwali | indonesian wok |
| Clipper | air force term used for a dish machine |
| China Cap | concical strainer of perforated metal with much larger holes than a chinoise. a china cap is used ot remove seeds and other coarse matter from liquids and soft foods but does not produce a very smooth texture |
| Reel Oven | a baker's oven in which bread pans hang suspended from the arms of a kind of reel revolving on a horizontal axis |
| Wind Oven | slang word for a convection oven |
| French Plate | range top that is common in formal restaurants, it is hot and has a circular removable plate |
| Trolley | cart |
| Queen Mary | large multi-level rack |
| Coolroom | walk-in cooler |
| Jockey Box | cooler with tap coming out of it for drinks for bartender to use and work by |
| Muddler | a bartender's tool, used like a pestle to mash-or muddle-fruits, herbs, and/or spices in the bottom of a glass to release their flavor |
| Scupper | on top of a bar there is an area you can wipe water into so it can drain away and dry |
| Cruvient | wine dispenser |
| Flying Duece | a table for two in the middle of the room that is not against a wall |
| Fish File | looks like a reach in refrigerator but it has drawers that you put ice in and then put the fish on it that are waiting to be cooked |
| Plancha | method of cooking steaks in a very hot skillet with salt |
| Oblivious Human Animal | assessment of humanity that at one time or another we are all oblivious to the way order works in our society |
| CADD | computer aided design and drafting. CAD software capable of dynamic mathematic modeling. computer technology for the design of objects, real or virtual |
| Value Engineering | a systematic method to improve the "value" of goods or products and services by using an examination of function. value, is defined, is the ration of function to cost. value can therefore be increased by either improving the function or reducing the cost |
| LEED | environmental concern |
| Burj al Arab | 7 star hotel in dubai |
| Frank Gehry | jewish canadian-american pritzker prize-winning architect based in LA. guggenheim museum in bilbao, walt disney concert hall and many others |
| Super Potato | like "the big cheese", leading interior design company |
| HKS | international architecture firm headquartered in Dallas. |
| Tony Chi | look at slides... |
| Curt Fentress | local architect, designed convention center and DIA |
| John Portman | american architect and real estate developer known for creation of the multistoried atrium hotel. |
| Peter Morton | co founder with Isaac Tigrett of the hard rock cafe, a chain of casual dining restaurants |
| Marche' | look at slides... |
