APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT

BAHASA INGGRIS HOSPITALITY 2

APPETIZER
What is Appetizer? Well before we learn it, firstly pay attention on the following related
Vocabularies:

Appetizer Salad
Appetite Canapé
Aperitif Mix
Meal Hors d’oeuvres
Serve Cheese
Bite Shrimp
Hot Vegetables
Cold Fruits
Warm Cocktails
Hunger Temperature
Trigger Menu
Peak Small
Full Big
Hungry Size
Increase Grilled
Stimulate Fried
Fresh Smoked
Cool Pork
Condition Ham
Keep Salmon
Taste Chicken
Ingredients Beef
Presentation Crispy
Present Roll
Color Cucumber
Combination Avocado
Important Tomato
Relate Lemon
Shape
Attract
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Below are the language expressions that can be used:

 Good evening Sir. What would you like before your main course?
 Here it is our appetizer menu sir
 Perfect choice, that is one of favorites food sir
 Would you like anything else sir?
 Would you like a starter?
 What would you like to start with?
 Would you care for an Appetizer?
 I'd recommend the………………

For most of you, the term Appetizer is you all have been familiar with the term. It is one
of the three phase foods served for the guest during having meal at restaurant. Appetizer is a food
or drink that is commonly served first before the main food or main course. Since the size is small
(bite size) and tasty, appetizer is commonly served to trigger our appetite to eat. Thus, mostly,
serving snack in prior will not make the guest full, instead, it will increase someone’s hunger. We
may found in different restaurant, Appetizer has a different name such as starters, combo platters,
appies, hors d’oeuvres, antipasti or finger food.

Generally, in term of the way how it is serve (temperature), appetizer can be easily
classified into two types namely Cold Appetizer which is served in fresh or cool condition and Hot
Appetizer which is served in a hot condition. However, in fact it is not that real hot since hot means
here is that warm. This kind of appetizer should be served warm to keep the taste and condition is
good. Thus, all ingredients in making hot appetizer can only be in good condition as long as it is
served in warm temperature. Some Cold appetizer such as salad or canape and the hot one like
resolles & cheese soufle
Appetizer should be well presented which can be the combination of its color or shape to
attract the guest and of course the most important things is related to the taste that should increase
appetite. The following are the example of well-presented Appetizer:
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

A CHRISTMAST CANAPE

CUCUMBER SMOKED SALMON

SHRIMP COCTAIL
BELOW ARE THE EXAMPLES OF APPETIZER IN MENU:
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Study and practice the following short conversation

CONVERSATION A
A: Good evening Sir. What would you like before your main course?

B: Well, can I have your appetizers listed?

A: Here it is our appetizer menu sir

B: Is the chicken and cheese quesadilla pretty good?

A: Perfect choice, that is one of favorites food sir

B: OK, I’d like to have it. CONVERSATION B

A: Would you like anything else sir? A: What would you like as your appetizer ma’am?

B: Hmmm! Yah, give onion rings on it. B: Let's see, fried zucchini looks great, give me this
one.
A: do you need anything else?
B: No, thank you.
A: well ma’am, I’ll be right back in few minutes
B: Ok
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

BANQUETTING

From the view point of the department,

Banquet is a division / section under

F&B Service departments that specifically

takes responsibility in handling event.

Thus, mostly the activity is preparing and

serving the guest in a specific event. The

setting of the event has actually been ordered

by the guest. Some common events such as business event like presentation or seminar, Holiday

even like new year o specific party such as wedding party, graduation party and other related party.

However, in this case, Banqueting is addressed to large meal service that is set up for group

of people. It is a service for large catered events. If we derived the word banqueting that is

“BAUNC” which is taken from France that means bench, It makes sense then why commonly the

set up (for the table) of Banquet is mostly long. However, the common idea about banqueting is

the large setting of food presentation that accommodates numbers of people in a long, round,

square and other interlocking shape table. The set-up is of course complicated because various of

foods are served at once and it requires massive equipment and tools as well.

All events or party that requires Banquet service is commonly separated into three types
based on its features namely Formal, Semi-Formal and Informal. The formal one is commonly
held to celebrate crucial moment such as Flag Days, National days, Independence day and any
other important event. In a Formal one, everything is arranged in a very strict procedure or
protocol. The seat or position of the guest is very influenced by its status and cannot freely choose
where to stay. Semi-formal one is held for also important event but not as crucial as the National
celebration such as Honored Party or Institutional event while the Informal Event is commonly
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2
without any strict protocol especially where to have a seat. The informal type falls into some events
such as birthday party or wedding party.

Banquet service tremendously requires massive equipment and tools. Some of them such
as Linens (Table cloth, table skirting, napkin), Flatware, Hollowware, Crockery & Cutlery,
Glasses, Buffets (Plants, Platters, serving tools, lighting, carving station), Chairs, Tables and other
related equipment and tools.

One of the most familiar banquet type if Buffet. It is the most common types of banquet
where the foods are presented in a long table in which appetizers, main dish, side dish, and desserts
are served separately on its own table. Guests will commonly serve themselves, by freely choosing
their food and their drinks before or after eating. In buffet service, the food is located separately
from the guest.

Vocabularies to study:

Banquet Carving Language expressions:

Event Platters
Wedding Crockery
1. Excuse me sir, let me refill your water
Graduation Cutlery
Refill Arrange 2. Would you like some……………?
Dish Arrangement
Station Accommodates 3. Excuse me, May I………?
Flatware Meal
Hollowware Complicated 4. It’s your…………….. sir
Equipment Round 5. May I get you anything else?
Tools Square
Linens Glassware
Party Formal
Seat Informal

However of course in buffet service, you will not have many things say since the guest will serve

themselves.
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Bar

The idea of bar is a place where people can

find generally alcohol drink. However, for many

Bars, both non-alcoholic and alcoholic beverages

are served. Bar is a section under F & B department

that commonly shared the common place with the

restaurant thus the Food and beverage are served

in the same place. It is a place that is not only

functioned to only drink but can also be a place to relax, meet friends, clients or business partners.

The staff who works is normally called bartender who prepares drinks and serve them to the

customers and takes responsible for mostly activity of serving beverages.

A very common bar provides tall push-down chairs around the counter for the customer,

Thus the customer can enjoy the drinks directly on the bar counter. In its operational, bartender

needs many utensils and tools such as Shaker, Jigger, Glassware, strainer, Bottle opener, Bar Linen

and Cocktail Napkins, Juice Container, Cocktail Strainer, Bar Spoon and many more. Hotel bars

commonly has some types of such as lobby bar, restaurant bar, service bar, catering and banquet

bar, pool bar and mini bar.

Vocabularies to study:

Lobby Bartender Strainer Customer Operational Snack

Pool Tools Container Chair Section Peanut
Mini Shaker Cocktail Beverage Prepare Recommend
Shaker Glassware Mock tail Alcohol Cold Price
Jigger Spoon Bottle Counter Beer
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Language expressions to use:

 What can I get you?
 Coming up... Here you are
 Here you go sir
 Here's your drink
 That's …………………….., aged 12 years.
 $5 dollars, please.
 Draught beer is half price until 8:00 PM during happy hour..
 Only bar snacks... Would you like some peanuts?
 Certainly sir, I'll get that straight away
 Here are some peanuts
 Do you have any preferences on the whiskey

Study and practice the following dialogue:

Bartender : What can I get for you sir?

Guest : Give me something cold.
Bartender : You've come to the right place.
Guest : Do you have any specials on?
Bartender : Well sir, would you like highballs on for half price.
Guest : Sorry, I think beer is better.
Bartender : I recommend you pitcher of local draft with a half dozen wings
Guest : Hmm… Just give me a Heineken for now. I'll take a pint.
Bartender : Coming up, Sir.
After drink
Guest : How much?
Bartender : $5.25.
Guest : Here's 6. Keep the change.
Bartender : Thank you.
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Main Course & Dessert

As it is called as main course, we can easily assume that all foods serve as Main Course
are mainly for the main menu. Let’s firstly study the following vocabularies for this topic:

Fillet Fish
Protein Poultry
Egg Braise
Mushroom Celery
Beef Mustard
Pork Cream
Chicken Vegetables
Oyster Fiber
Sauce Carbohydrate
Cheese Tenderloin
Lamb Dish
Cake Pie

Main Course are the foods served after the appetizer which commonly served in bigger

size than appetizer. It’s a complex food because it consists of protein from the meat, carbohydrate

from the rice, fiber from the vegetables and any other substantial food and food nutrition. The main

course is mainly made from beef, pork or fish. Main course can commonly be served with

appropriate sauce consists of white sauce, brown sauce and any related appropriate sauce or side

dish such as vegetables spaghetti, rice, potatoes, or other carbohydrate sources. The main course,

can be all kinds soup, salad or the foods mainly made from cheese, egg, chicken, beef, pork, lamb

or any other meat or generally from poultry or meat.

Chicken with braised celery & cider Pan-Seared Salmon with Kale and Apple Salad
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Filet Mignon with Mustard Cream and Wild Mushrooms

Dessert
Dessert is a food served after the main course. For mostly, sweet and tasty are the
characteristics of dessert and functioned to help digest the heavy meal. Thus, they should contain
high levels of enzymes and the best are commonly pudding, jelly or fruits. Mostly dessert offers
you fresh taste of food. Mainly, based on the serving temperature, it is classified into cold and hot
dessert. Cold Dessert is served is a cool temperature in which however it is firstly made by heating
it such as ice cream, pudding, mousses, fruit pie, cake while hot dessert is a food served in warm
temperature which is commonly heated firstly before served such as apple pie or soufflés.

Cheesecake with a Surprise Inside Watermelon Dessert 'Pizza'

 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2

Language expressions to study.

 How was your food ma’am?

 Would you like to have a dessert?
 Would you like coffee or tea with your dessert?
 would you like to split a second dessert
 ………………… is our special one
 Yes for sure sir
 I will be right back with your desserts and drinks
 Do you need anything else sir?
 May I interest you in some dessert?
 We have chocolate mousse cake

Study and practice the following short conversation

Waiter : How was your food ma’am?
Guest : I’s awesome, never expected to have this nice lunch experience
Waiter : Thank you sir. Would you like to have a dessert?
Guest :Yes, what do you recommend me?
Waiter : Our pineapple tart is one of the best here sir
Guest :Well, that sounds perfect. And can I get an ice cream also?
Waiter : For sure sir. Do you need anything else?
Guest :No, Thank you very much
Waiter : Ok sir, I will be back in few minutes.
Guest :Thank you.

Please answer the following questions:

1. What is the idea of appetizer? and mention ten related vocabulary with its Indonesian
translation!
2. What is Banqueting? Please mention 10 equipment and utensils needed in buffet service!
 APPETIZER, BANQUETTING, BAR, MAIN COURSE AND DESSERT
BAHASA INGGRIS HOSPITALITY 2
3. Make a short conversation about ordering appetizer!
4. How many types of dessert based on temperature in serving it? Explain and give 10
examples
5. Mention 10 equipment and utensils needed in bar!