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) ...