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1. A form used to record the orders of the guests and is presented afterwards for payment.
2. A guest who walks into place, e.g. a restaurant, without any prior seat reservations.
3. A serving dish or piece such as water pitcher, teapot, and gravy boat.
4. A complete meal at a set price.
5. A list of food items served in a restaurant.
6. The preparation of a waiter's station in a food service.
7. A French phrase which mean "put into place;" pre-service preparations.
8. An entre'e accompanied by standard components.
9. A guest who made a reservation and neither uses nor cancels it.
10. A party, persons or guests; derived from the word" passenger" as used in the 1940's in the UK Transport Industry.
11. A person who owns and manages a restaurant.
12. Point of Sales; the hardware and software used as transaction terminal equivalent to an
electronic cash register. 13. Advance arrangement to secure accommodations in a restaurant or hotel.
14. An item in the menu that is priced and ordered separately.
15. The generic term for all dining utensils.
Sagot :
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