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This is a list of restaurant terminology. A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services .
a cash bar with tickets: The host issues vouchers to attendees for a limited number of free drinks, and attendees pay for any further drinks themselves. [1] a host bar (a.k.a. an open bar): The host pays for all drinks, either by the hour, by the bottle, by the drink, or per person. [1] [3] [4]
Bars often also sell snack foods, such as chips (crisps) or peanuts, for consumption on their premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" refers both to the countertop where drinks are prepared and served and also by extension to the entirety of the establishment in which the bar is ...
Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit.
Restaurant management is the profession of managing a restaurant. Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges , junior colleges , and some universities in the United States [ 1 ] and elsewhere.
Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual- dining restaurant with table service , rather than a fast food restaurant or a diner , where one orders food at a counter .
Download QR code; Print/export Download as PDF; Printable version; In other projects ... Pages in category "Restaurant terminology" The following 59 pages are in this ...
Visual perception and attention are linked to how customers read a menu. [5] Most menus are presented visually (though many restaurants verbally list daily specials). The majority of menu engineering recommendations focus on how to increase attention by strategically arranging menu categories within the pages of the menu, and item placement within a menu category.