Restaurant Establishment Management Glossary

My name is Elena, and I am currently studying Restauration at Montmorency College. I am at the beginning of my program, where I am learning all the basic cooking and restaurant management. I am creating this glossary for students who want to learn about restaurant management and want better understanding of the vocabulary that restaurant managers use.

Back of house: noun; The areas of a restaurant where employees prepare food and perform tasks away from customers.; Example: The back of house includes the kitchen, storage areas, and dishwashing area.; en: arrière-scéne \ cuisine
Customer satisfaction: noun; The degree to which a customer’s expectations and needs are met by a product or service.; Example: Customer satisfaction is an important factor in the success of a restaurant.; en: satisfaction de la clientèle
customer service: noun; The assistance and attention that a business provides to its customers before, during, and after a purchase.; Example: Excellent customer service is important for creating a positive experience in a restaurant.; en: service à la clientèle
Food cost: noun; The amount of money a restaurant spends on the ingredients used to prepare its food.; Example: The manager calculated the food cost before deciding how much to charge for the dish.; en: coût des aliments
Food safety: noun; The practices used to keep food safe and prevent it from causing illness.; Example: Restaurant employees must follow food safety procedures when preparing and storing food.; en: salubrité alimentaire
Food service: noun; The business or activity of preparing and serving food and beverages to customers.; Example: She decided to work in food service because she enjoys cooking and interacting with customers.; en: service alimentaire
Food waste: noun; Food that is thrown away because it is unused, spoiled, or left over.; Example: The restaurant reduced food waste by using extra vegetables in soups and sauces.; en: gaspillage alimentaire; , via Wikimedia Commons">, via Wikimedia Commons" src="https://upload.wikimedia.org/wikipedia/commons/2/29/%22Food_waste%22_poster%2C_Newtownards_%28January_2017%29_-_geograph.org.uk_-_5257662.jpg?utm_source=commons.wikimedia.org&utm_campaign=index&utm_content=original">
Front of house: noun; The areas of a restaurant where customers are served and interact with employees.; Example: The front of house includes the dining room, reception area, and bar.; en: service en salle
Hospitality: noun; Hospitality is the friendly and generous reception, care, and entertainment of guests, visitors, or strangers.; Example: Good hospitality can make customers feel comfortable and encourage them to return to a restaurant.; en: hospitalité
Inventory: noun; A detailed list of the goods, products, and supplies that a business has available.; Example: The manager checked the inventory before ordering more vegetables and meat.; en: inventaire
Labor cost: noun; The amount of money a business spends on its employees, including their wages and salaries.; Example: The manager monitored labor costs to make sure the restaurant stayed within its budget.; en: coût de la main-d'oeuvre
Manager: noun; A person who is responsible for controlling or organizing the activities of a business or organization.; Example: The restaurant manager supervised the staff and made sure that customers received good service.; en: Gestionnaire
Menu: noun; A list of food and drinks available for customers to order at a restaurant.; Example: The chef and manager created a new menu for the summer season.; en: menu
Portion control: noun; The practice of controlling the amount of food served to customers.; Example: Portion control helps restaurants reduce food costs and maintain consistent dishes.; en: contrôle des portions
Profit margin: noun; The percentage of revenue that remains as profit after the costs of a business have been paid.; Example: The restaurant increased its profit margin by reducing food waste and controlling expenses.; en: marge bénéficiaire
Purchasing: noun; The activity of buying goods or services for a business.; Example: Purchasing fresh ingredients is an important responsibility in restaurant management.; en: achats
Reservation: noun; An arrangement made in advance to have a table, room, or service available at a particular time.; Example: The hostess confirmed the customer’s reservation before preparing the table.; en: réservation
Restaurant operations: noun; The daily activities and processes involved in running a restaurant.; Example: A restaurant manager must understand all aspects of restaurant operations.; en: opérations d'un restaurant
Staff scheduling: noun; The process of organizing the working hours and shifts of employees.; Example: Staff scheduling can be difficult when several employees request the same day off.; en: Planification des horaires du personnel
supplier: noun; A person or company that provides products or materials to another business; Example: The restaurant changed its supplier because the new company offered better prices.; en: fournisseur