| A | B |
|---|
| A Banquet Event Order used by Banquet Servers to set up the room | BEO |
| The Food and Beverage Division of the Hospitality Industry | Culinary |
| Cooked in enough simmering liquid to cover the food | Poached |
| Cooked on a grid over direct heat, usually hot coals | Grilled |
| Point of Sale (System) | POS |
| Person who take guest orders, place orders and deliver orders to the guestrooms | Room Service Attendant |
| Cooked by dry heat in an oven | Baked |
| Cooked in Fat | Fried |
| The Temperature Range which Germs Survive in | Temperature Danger Zone |
| Consists of grasping a person around the waist and thrusting their abdomen to force any blockage out of the airway | Heimlich Maneuver |
| Cooked in boiling liquid | Boiled |
| Browned or cooked in a small amount of fat | Sauteed |
| Cooked in enough Fat to cover the food | Deep-Fried |
| Cleanliness and Maintenance in the Kitchen | Sanitation |
| Person who provides food and beverage service to banquet guests | Banquet Server |
