| No. | Item | Definition |
|---|---|---|
| 1. | action station | live prepared food station |
| 2. | allergen | substance causing allergic reaction |
| 3. | allergy | harmful food sensitivity |
| 4. | appetizer | small starter dish |
| 5. | backbar | liquor display behind bar |
| 6. | banquet | large formal meal event |
| 7. | bar | area serving drinks |
| 8. | bartender | person serving alcoholic drinks |
| 9. | beer | alcoholic malt beverage |
| 10. | beverage | drink served at event |
| 11. | breakdown | cleanup after event ends |
| 12. | briefing | staff instruction before event |
| 13. | budget | planned spending amount |
| 14. | buffet | self-service meal arrangement |
| 15. | canapé | small decorative appetizer |
| 16. | carving station | station for sliced meats |
| 17. | cash bar | guests pay for drinks |
| 18. | catering | providing food for events |
| 19. | centerpiece | table decoration focal point |
| 20. | champagne | sparkling wine for celebrations |
| 21. | charcuterie | cured meats selection |
| 22. | charger | decorative base plate |
| 23. | chef | professional cook |
| 24. | china | ceramic plates and bowls |
| 25. | cocktail hour | drinks before main meal |
| 26. | corkage | fee for outside wine |
| 27. | dairy-free | without milk ingredients |
| 28. | decanter | container for aerating wine |
| 29. | delivery | transport of food and equipment |
| 30. | deposit | advance payment to reserve |
| 31. | dessert | sweet final course |
| 32. | entrée | main course |
| 33. | expediter | person coordinating dish flow |
| 34. | flatware | forks, knives, and spoons |
| 35. | front-of-house | guest-facing service areas |
| 36. | garnish | decorative edible finishing touch |
| 37. | glassware | drinking glasses collectively |
| 38. | gluten-free | without gluten ingredients |
| 39. | gratuity | tip added for service |
| 40. | guarantee | final confirmed guest count |
| 41. | guest | person attending the event |
| 42. | halal | permitted under Islamic dietary law |
| 43. | headcount | number of expected attendees |
| 44. | holding | keeping food at temperature |
| 45. | host | person organizing the event |
| 46. | inventory | stock of supplies and ingredients |
| 47. | invoice | bill for goods or services |
| 48. | kosher | prepared under Jewish dietary law |
| 49. | ladle | deep spoon for serving |
| 50. | leftovers | remaining food after service |
| 51. | linen | tablecloths and fabric napkins |
| 52. | load-in | bringing items into venue |
| 53. | logistics | planning movement and timing |
| 54. | menu | list of food offerings |
| 55. | minimum | lowest required spend or count |
| 56. | mocktail | nonalcoholic mixed drink |
| 57. | napkin | cloth or paper for dining |
| 58. | nut-free | without nuts |
| 59. | open bar | host pays for drinks |
| 60. | passed hors d’oeuvres | small bites carried around |
| 61. | perishable | likely to spoil quickly |
| 62. | pitcher | container for serving drinks |
| 63. | place card | card showing guest seat |
| 64. | plated | served individually on plates |
| 65. | platter | large serving plate |
| 66. | portion | individual amount of food |
| 67. | procurement | obtaining needed supplies |
| 68. | proposal | detailed service offer |
| 69. | quote | estimated price for service |
| 70. | rain plan | backup plan for bad weather |
| 71. | ramekin | small dish for portions |
| 72. | rental | hired equipment or décor |
| 73. | RSVP | reply confirming attendance |
| 74. | runner | staff moving food quickly |
| 75. | seating chart | plan for guest seating |
| 76. | server | person serving guests |
| 77. | service | food and hospitality delivery |
| 78. | setup | preparation before service begins |
| 79. | signature drink | custom featured cocktail |
| 80. | skewer | stick for holding food |
| 81. | spirits | distilled alcoholic drinks |
| 82. | station | designated food service area |
| 83. | stemware | glasses with stems |
| 84. | sterno | fuel can for warming |
| 85. | table number | identifier for each table |
| 86. | temperature log | record of food temperatures |
| 87. | timeline | schedule of event activities |
| 88. | toast | ceremonial drink and speech |
| 89. | tongs | gripping utensil for serving |
| 90. | tray | flat carrier for items |
| 91. | turnaround | time between event phases |
| 92. | upcharge | extra fee for upgrade |
| 93. | vegan | containing no animal products |
| 94. | vegetarian | excluding meat and fish |
| 95. | vendor | outside supplier or provider |
| 96. | venue | place where event happens |
| 97. | walk-through | onsite review before event |
| 98. | waste | discarded unused food or materials |
| 99. | wine | fermented grape beverage |
| 100. | yield | total portions produced |