Hospitality
Terms used in hotels, restaurants and guest service.
5 terms
- Back of house
- Work areas and activities away from customers or guests, such as a stockroom, kitchen or service office.
- F&B
- Food and beverage: the hotel or hospitality operations that prepare and serve food and drinks.
- Front of house
- The areas and roles that receive and serve customers or guests directly.
- HACCP
- Hazard analysis and critical control points: a method for identifying and controlling food safety hazards.
- Mise en place
- Preparing and arranging ingredients, tools and service items before cooking or service begins.