Industry glossary
Terms you will meet in the documents, systems and scenarios.
Function sheet
The signed document that records every agreed detail of an event, from timings and layout to menu, beverages and dietary requirements.
Run sheet
A timed, minute-by-minute plan for delivering an event with an owner for every item.
Night audit
The end of day reconciliation of guest accounts, room revenue and system dates carried out by the overnight reception team.
Alternate drop
A function menu style where two dishes are served alternately to guests at each course.
Standard drink
A measure containing 10 grams of alcohol, used to pour and count responsibly.
Danger zone
The temperature range between 5 and 60 degrees Celsius in which bacteria grow quickly in potentially hazardous food.
Critical control point
A step in food production where a control must be applied to prevent, eliminate or reduce a food safety hazard.
First in, first out
A stock rotation method where the oldest stock is used before newer stock.
Rooming list
The list of guest names and requirements supplied by a group organiser for allocating rooms in a group block.
Consumer guarantee
A right under the Australian Consumer Law that services will be provided with due care and skill and match their description.