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Maître D'hôtel
The ; ), head waiter, host, waiter captain, or ''maître d'' ( , ) manages the public part, or "front of the house", of a formal restaurant. The responsibilities of a ''maître d'hôtel'' generally include supervising the waiting staff, welcoming guests and assigning tables to them, taking reservations, and ensuring that guests are satisfied. Other roles include supervising wine selections and helping chefs create menus. In North America, a ''maître d'hôtel'' is known as a dining room manager. In large organizations, such as certain hotels, or cruise ships with multiple restaurants, the ''maître d'hôtel'' is often responsible for the overall dining experience, including room service and buffet services, while head waiters or supervisors are responsible for the specific restaurant or dining room they work in. Food writer Leah Zeldes writes that the role of ''maître d'hôtel'' originated as a kind of combined "host, headwaiter and dining-room manager" and, in the past, pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant Management
Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 ... and elsewhere. One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935). References Further reading * * * * {{Restaurant workers Food services occupations Culinary arts Hospitality management *Manager ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed ingredients, frequently vegetables. They are typically served chilled or at room temperature, though some can be served warm. Condiments called '' salad dressings'', which exist in a variety of flavors, are usually used to make a salad. Garden salads have a base of raw leafy greens (sometimes young "baby" greens) such as lettuce, arugula (rocket), kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types of salad include bean salad, tuna salad, bread salads (such as fattoush, panzanella), vegetable salads without leafy greens (such as Greek salad, potato salad, coleslaw), rice-, pasta- and noodle-based salads, fruit salads and dessert salads. Salads may be served at any point during a meal: * Appetizer salads – light, smaller-portion salads served as the first course of the meal * Side salads – to accompany the main course as a side dish; examples inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Majordomo
A majordomo () is a person who speaks, makes arrangements, or takes charge for another. Typically, this is the highest (''major'') person of a household (''domūs'' or ''domicile'') staff, a head servant who acts on behalf of the owner of a large or significant residence. A majordomo may also, more informally, be someone who oversees the day-to-day responsibilities of a business enterprise. Historically, many institutions and governments—monasteries, cathedrals, and cities—as well as noble and royal houses, also had the post of majordomo, who usually was in charge of finances. Additionally, the Hispanos of New Mexico use the related term ''mayordomo'' to refer to the manager of an ''acequia'' system for a town or valley. Also, when translated into English, "mayordomo" means butler. Etymology The origin is from , and it was borrowed into English from Spanish or Old Italian . Also, it is found as French , modern Italian , Portuguese and Galician , and Romanian and Cat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Restaurant Terminology
This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and Customer service, service models. Restaurant terminology * 86 (term), 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation where a bar patron is ejected from the premises and refused readmittance. * À la carte * All-you-can-eat restaurant, All you can eat * Bartender * Blue-plate special * Brigade de cuisine * BYOB – an initialism standing for "bring your own bottle", "brin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hospitality
Hospitality is the relationship of a host towards a guest, wherein the host receives the guest with some amount of goodwill and welcome. This includes the reception and entertainment of guests, visitors, or strangers. Louis de Jaucourt, Louis, chevalier de Jaucourt describes hospitality in the as the virtue of a great soul that cares for the whole universe through the ties of humanity. Hospitality is also the way people treat others, for example in the service of welcoming and receiving guests in hotels. Hospitality plays a role in augmenting or decreasing the volume of sales of an organization. Hospitality ethics is a discipline that studies this usage of hospitality. Etymology "Hospitality" derives from the Latin , meaning "host", "guest", or "stranger". is formed from , which means "stranger" or "enemy" (the latter being where terms like "hostile" derive). By metonymy, the Latin word means a guest-chamber, guest's lodging, an inn. is thus the root for the English words ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Concierge
A concierge () is an employee of a multi-tenant building, such as a hotel or apartment building, who receives and helps guests. The concept has been applied more generally to other hospitality settings and to personal concierges who manage the errands of private clients. Duties and functions In history In medieval times, the concierge was an officer of the king who was charged with executing justice, with the help of his bailiffs. Initially working as a porter of a castle, under Hugh Capet up to Louis XI, the term was transferred to a high official of the kingdom and - after the castles had lost their defensive function and served as prisons - also to prison guards, appointed by the king to maintain order and oversee the police and prisoner records. In apartment or office buildings The concierge serves inhabitants and guests of an apartment or office building with duties similar to those of a receptionist. The position can also be maintained by a security guard over the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brigade De Cuisine
The kitchen brigade (, ) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935). This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room. List of positions This is a comprehensive list of the members of a full kitchen brigade. Only the largest of establishments would have a staff of this size. As noted under some titles, certain positions are combined into other positions when such a large staff is unnecessary. Note: Despite the use of ' in English as the title for a cook, the word actually means "chief" or "head" in French. Similarly, ' means "kitchen", but also refers to food or cooking generally, or a type of food or cooking. ; (kitchen chef; "chief of the kitchen"): is responsible for overall management of kitchen; supervise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beurre Maître D'Hôtel
''Beurre maître d'hôtel'' (), also referred to as ''maître d'hôtel butter'', is a type of compound butter ( French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak (including the sauce for Chateaubriand steak), fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment. Etymology The name of ''beurre maître d'hôtel'' is derived from the manner in which it was commonly prepared from scratch by a restaurant's ''maître d'hôtel'' at diners' tables. It is also referred to as ''maître d'hôtel butter''. Preparation ''Beurre maître d'hôtel'' is a savory butter prepared by mixing softened butter with very finely minced parsley, lemon juice, salt and pepper. A ratio of around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boning Knife
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can .... Generally, 12 cm to 17 cm (5 to 6 ½ in) in length (although many brands, have been known to extend up to 9 ½ inches), it features a very narrow blade. Boning knives are not as thick-bladed as some of other popular kitchen or butcher knives, as this makes precision boning, especially deep cuts and holes easier. A stiff boning knife is good for boning beef and pork, but a very flexible boning knife is preferred for poultry and fish. Some designs feature an arched blade to enhance the ease of a single-pass cut in removing fish flesh from its bones. References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is an establishment that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and Delivery (commerce), food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and Customer service, service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from the early 19th century, taken from the French language, French word 'provide meat for', Literal translation, literally 'restore to a former state' and, being the present participle of the verb, the term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buffet
A buffet is a system of serving meals in which food is placed in a public area where the diners serve themselves. A form of '' service à la française'', buffets are offered at various places including hotels, restaurants, and many social events. Buffet restaurants normally offer all-you-can-eat food for a set price, but some measure prices by weight or by number of dishes. Buffets usually have some or mostly hot dishes, so the term cold buffet (see Smörgåsbord) has been developed to describe formats lacking hot food. Hot or cold buffets usually involve dishware and utensils, but a finger buffet is an array of foods that are designed to be small and easily consumed only by hand, such as cupcakes, slices of pizza, and foods on cocktail sticks. The essential feature of the various buffet formats is that the diners can directly view the food and immediately select which dishes they wish to consume, and usually also can decide how much food they take. Buffets are effective for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Room Service
Room service or in-room dining is a hotel service enabling guests to choose items of food and drink for delivery to their hotel room for consumption. Room service is organized as a subdivision within the food and beverage department of high-end hotel and resort properties. It is uncommon for room service to be offered in hotels that are not high-end, or in motels. Room service may also be provided for guests on cruise ships. Room service may be provided on a 24-hour basis or limited to late night hours only. Due to the cost of customized orders and delivery of room service, prices charged to the patron are typically much higher than in the hotel's restaurant or tuck shop, and a gratuity is expected in some regions. History The Waldorf Astoria New York, Waldorf Astoria hotel in New York — already a symbol of fame and distinction from its construction during the late 19th century — is credited as being the first modern hotel to offer room service (along with other industry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
