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Catering and Convention Service Survival Guide in Hotels and Casinos by Patti J. Shock, Lisa Lynn Backus

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Glossary

Every industry has its jargon, and catering is no different. Here are some terms you should know:

A la Carte: each menu item is priced individually as opposed to an entire menu for one fixed price.

A la Minute: food that is prepared to order, not preassembled or precooked and held in hot boxes. An option in some hotels for small VIP groups.

Amuse Bouche: a single small bite size piece of food served prior to the meal.

APEX: an initiative of the Convention Industry Council (CIC) to standardize industry paperwork.

App: a computerized application downloadable to a mobile device.

Attrition: financial penalties for not meeting a guarantee, room block, and so on.

Auditorium or Theater Set: rows of chairs, no tables.

Banquet Event Order (BEO) ...

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