A la Broche

 
Cooked on a skewer over a flame. See Brochette.

A la Carte 

 
Each menu item is priced separately: Foods prepared to order.

A la King

A Béchamel sauce containing mushrooms, green peppers, and red peppers or pimentos.

A la Mode

(French) Refers to ice cream on top of pie.

Account

Formal record of transactions of a particular type expressed in money or other unit of measurement and maintained in a ledger. 

Actual Cost

Costs determined on the basis of historical data and not upon estimated increases in costs or averages. 

Advertising

Any paid form of non-personal presentation of ideas, goods or services by an identified sponsor. 

Al dente

Italian phrase that means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center

Amenities

Items or services conducive to material comfort or convenience. 

Arrival Pattern

Specific days and times in which attendees are expected to arrive. 

Au Gratin

To top food with cheese or bread crumbs, then baked.

Au Jus

Served with natural juices

Au Naturel

Food that are plainly cooked

Audiovisual (AV)

Of or related to both hearing and sight. Items and equipment used to transmit messages for hearing or sight. 

Auxilary Services

Contracted services that provide support for a meeting.