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
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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.
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