Menu which guests choose from a list of options. Ex: breakfast menu, luncheon menu, dinner menu, California menu, ethnic menu, specialty menu, room service menu, lounge menu

Menu which case a pre-established sequence of courses is served. Ex: buffet, banquet, coffee houses, cyclical menu

The contemporary menu first appeared in

the balance between the calories in what you eat and drink, and calories you burn when moving.

practice vegetarianism based on a strict interpretation of the first of the Five Percepts.

Usually either vegetarian or vegan, and based predominantly on fruit.

The creators interpret a verse from the Bible as suggesting that Christians should only consume seed bearing plants and fruits.

follow a diet consisting solely of food that is halal – permissible under Islamic law. Haraam substances include alcohol, pork, and any meat from an animal which was not killed through the Islamic method of ritual slaughter (Dhabiha).

One principle is that natural foods should be consumed. Some Restafarians interpret them to advocate vegetarianism or veganism.

The name of a section of the Doctrine and Covenants, followed by members of the Latter Day Saint movement. Dietary advice includes eating meat sparingly “in times of winter, or of cold, or famine.”

diet which predominantly consists of raw fruit.

vegetarian diet that includes certain types of dairy, but excludes eggs and foods which contain animal rennet.

vegetarian diet that includes eggs and dairy.

They do not eat food produced by animals, such as eggs, dairy products, or honey.

consuming fewer than 800 calories per day. Such diets are normally followed under the supervision of a doctor.

Proponents argue that this approach is a more successful way of losing weight than low-calorie diets

based on starches such as potatoes, rice, and beans which exclude

An extreme diet which has only fruits in the first days, gradually increasing the selection of foods up to the sixth week.

An eight-day diet. Only apples are consumed in the first two days, cheese in the following two days, chicken on days five and six, and salad for the final two days.

the core of successful food and beverage service.

process of recording orders accurately, securing the recorded data and delivering the same.

also known as the entrée

Correct order of food

a traditional manual system often used in medium and large-sized hotels and restaurants.

often used in small informal restaurants

used in some establishments where the waiter rather than the cashier prepares the bill.

used in large establishments and chain restaurants.

as an aid for the server to deliver quality service.

made from malted barley through the process of brewing

top fermented beers, darker in taste and color.

bottom fermented beers, lighter in state and color

King of All Beverages

also referred to as table wines.

alcoholic beverages which has high alcohol content due to the process of distillation.

spirit made from juniper berries

spirit made from sugar, sugarcane and sugar by – products.

spirits made from grains, specifically, potatoes.

spirits made from blue agave plant from Mexico

spirit made from a variety of grains

spirit made from fermented grapes or wine

flavouring made from an infusion of different essences with a spirit base

beverage made from the leaves of the Camellia Sinensis plant, also stimulating the brain because of caffeine

the universal solvent, the main beverage drunk from the earliest times.

soda pops infused with little amount of alcohol.

does not have to be taste tested.

Proper Storage Temperatures:

way something is positioned as compared to its surroundings, or the status of the circumstances, or the combination of circumstances at a specific point in time.

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one of the most expensive of quality wines. Toasts are traditionally made with