Hotelier

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Short Notes on Basics of F&B Service Aboyer Aboyer aids the communication between the kitchen and restaurant. He receives the food order from the service staff and announces the order to the kitchen. Aboyer is responsible for hot plate section of the pantry. A la carte Menu A la carte menu is a type of menu, where the food items are priced individually. Literary meaning of a la carte is “from the card” American service It is a type of table service. In American menu the food is pre-plated and portioned at the kitchen. This type of service is relatively less formal and seen in coffee shops. ABC ABC stands for Ashtray, Budvase and Cruet. ABC is kept at the centre of the table while laying the cover. Back of the House Back of the house is the ancillary area of the restaurant, where all the supporting service is carried out. Some of the back of the house sections are pantry, dishwashing, hot plate, still room etc. Bain Marie Bain Marie is equipment that h...