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A style of catering service where food is prepared, finished, or presented to the guest at a tableside.

A document that outlines the details of a catering event including room set up, menu selections, and timelines.

A French term meaning 'everything in its place', referring to the setup and organization of ingredients and equipment before cooking.

A metal dish with a heat source beneath it, used for keeping food warm during an event.

A small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

The cost of food supplies relative to the revenue they generate, typically expressed as a percentage.

A cooking station where chefs prepare dishes to order and in view of the guests.

A term used in catering and the hospitality industry to refer to the number of guests or passages.

A trained and knowledgeable wine professional, typically working in fine restaurants, who specializes in all aspects of wine service.

Menu items priced and ordered separately, rather than as part of a set meal.

A style of food service where guests serve themselves from a variety of dishes set out on a table or sideboard.

A catering format where each guest is served an individual plate with a portion of the meal.

Serving method where platters of food are set at each table and guests serve themselves.

A collection of small portions of several dishes served by a restaurant as a single meal.

Small savory dishes typically served as appetizers before a meal.

The main table in a dining setting, usually where the guests of honor or hosts are seated.

A charge levied by a restaurant or catering service for every bottle of alcohol brought in by a patron that was not purchased on the premises.

A setup similar to a buffet, but includes multiple tables or areas where specific types of food are served.

The area of a restaurant or catering operation unseen by guests, where food is prepared and other operations take place.

A customer who arrives at a restaurant without a reservation.

The process of preparing an event space before guests arrive and dismantling it after they leave.

An inventory management principle where the oldest stock (first in) is used first (first out) to ensure rotation and reduce waste.

A selection of dishes that do not contain any animal products including meat, dairy, eggs, or honey.

The area or activities of a restaurant or catering operation that customers see, including decor, seating, and service.

The least amount of money that a venue requires a group to spend on food and drink at an event.

Accepting more reservations than there is capacity for, based on the expectation of no-shows.

A selection of foods that conform to the regulations of kashrut, the Jewish dietary law.

A sum of money customarily given by a client or customer to certain service sector workers for the service they have performed.

A guest who has made a reservation but does not arrive and does not cancel.