Catering Tips and Tricks - Glossary h

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Glossary of Catering Terms - H

Haggis

Tradition Scottish specialty consisting of a roasted sheep\'s stomach filled with tasty organs.

Half and Half

A mixture of milk and cream traditionally used for coffee

Half Pan

Hotel Pan that is half the size of a "normal" hotel pan

Half Round

A semi-circular table. 

Hamburger Press

A plastic or cast metal form for making uniform patties

Haricot Vert

French term meaning "green bean"

Hashi

Japanese word meaning "Chopsticks"

Head Count

Number of people attending at an event. 

Head Table

Table reserved for speakers and VIPs at front of the room, usually facing the audience, also referred to as "table 1"

Heirloom 

A term referring to products grown from old seeds "before the mega-agriculture age. These products are thought to have more flavor than massed produced products

Highball

A cocktail served in a tall glass. Usually Scotch or other whiskey and soda

Hollow Circle

Seating arrangement of tables and/or chairs all facing each other in a single circle. 

Hollow Square

Seating arrangement with tables arranged in a square with an open middle.

Chairs are only on the outside. 

Hors D\'oerves

Hot and/or cold finger foods served at a reception. 

Hospitality   

The industry of making people comfortable including catering, hotels, restaurants etc.

Hospitality Room

Suite or room arranged for the convenience, comfort and socialization of guests, often with drinks and snacks available. 

Hot Box

Slang term referring to just about anything that keeps food hot

Hotel Pan

An insert pan for steam tables or chafing dishes available in many depths and sizes

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