refers to the space used by one person at the table

place on each cover in the order

placed above the knife

called gueridon

cooked and portioned athe the kitchen

portioned and plated at the kitchen

where guests pick up part or all of table meal

forks knives and spoon as part of table set up

implements used to facilitate a banquet

includes table covering and linens

person responsible in planning

cook of kings and the king of cooks

name for snail fork

welcome and greet guest

set up delivery of service in his or her assigned station

placed in the center of the place setting

aim to appeal by offering speed

represent the local point around

one of the important management activities of food and beverages operations

provides a choice of dishes

table of the host

the menu of day

means designed for responsible for spesific cource

ratio of a restaurant cost og ingredients

process of getting the right product

they require download for use

flat lcd screen and a computer server

make satisfying choices