ISO 16520:2025
(Main)Tourism and related services — Restaurants and catering — Vocabulary
Tourism and related services — Restaurants and catering — Vocabulary
This document defines terms used in the tourism industry in the field of restaurants and catering. This document applies to restaurants and catering services, which prepare and serve or deliver food and beverages to customers. This document does not apply to the production line of food and beverages.
Tourisme et services connexes — Restauration — Vocabulaire
General Information
Standards Content (Sample)
International
Standard
ISO 16520
First edition
Tourism and related services —
2025-01
Restaurants and catering —
Vocabulary
Tourisme et services connexes — Restauration — Vocabulaire
Reference number
© ISO 2025
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ii
Contents Page
Foreword .iv
Introduction .v
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
3.1 General .1
3.2 Establishments serving food and beverages .2
3.3 Style of services .4
3.4 Menu.6
3.5 Meals, foods and beverages . .8
3.5.1 Meals .8
3.5.2 Foods and beverages . .9
3.6 Facilities and equipment .10
3.6.1 Facilities .10
3.6.2 Equipment .11
3.7 Job titles . 12
3.8 Others . 13
Bibliography .15
Index . 16
iii
Foreword
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iv
Introduction
Using different terms for one meaning in technical texts can cause misunderstanding. This can occur in
particular when the users of the technical texts are based in different areas. One word can be used in one
region for one defined meaning, but the same word can have a different meaning in a different region.
Vocabularies can act as a common language resource for users all over the world. Vocabularies can help the
standard developers in the related field, and can also be used as reliable references for other stakeholders
such as regulators, industry, consumers, universities, etc. to reach a common understanding while
researching, writing articles, studying, etc.
This document functions as a basic resource for all stakeholders in the restaurant and catering industry, as
well as for their customers and other users.
v
International Standard ISO 16520:2025(en)
Tourism and related services — Restaurants and catering —
Vocabulary
1 Scope
This document defines terms used in the tourism industry in the field of restaurants and catering.
This document applies to restaurants and catering services, which prepare and serve or deliver food and
beverages to customers.
This document does not apply to the production line of food and beverages.
2 Normative references
There are no normative references in this document.
3 Terms and definitions
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1 General
3.1.1
catering
business of providing food and beverage (3.1.2) services (3.1.6) at a remote site
Note 1 to entry: Examples of remote sites can include a hotel, hospital, pub (3.2.20), aircraft, cruise ship, park, festival,
wedding, school or private event.
3.1.2
food and beverage
meals (3.1.3) and drinks which may be prepared and delivered in different ways and styles
3.1.3
meal
food and beverages (3.1.2) consumed at a certain time of day
3.1.4
menu
price list of food and beverages (3.1.2) that can be ordered in a food and beverages establishment
3.1.5
restaurant
establishment where food and beverages (3.1.2) are prepared in a kitchen and served to customers
Note 1 to entry: The food and beverages are intended to be consumed on site, taken away by the customer or delivered
to customers.
3.1.6
service
provision of meals (3.1.3) in a restaurant (3.1.5), by which food and beverages (3.1.2) are delivered to the
customers, after being prepared.
EXAMPLE Buffet service (3.3.4), table service (3.3.23)
3.2 Establishments serving food and beverages
3.2.1
bar
establishment equipped with a counter selling alcoholic or non-alcoholic beverages, and where light food is
sometimes served depending on the specialization
3.2.2
barbecue restaurant
establishment offering a range of food items that are cooked in part, using live fire or smoke
3.2.3
bistro
small restaurant (3.1.5), serving simple meals (3.1.3)
Note 1 to entry: Bistros are defined mostly by the foods they serve (e.g. home-style cooking and slow-cooked foods
like cassoulet or a bean stew).
3.2.4
buffet
self-service offer displaying food and beverages (3.1.2) which the customer can freely choose, in variety and
quantity
3.2.5
buffet car
railway coach which serves snacks (3.5.1.15) and drinks which may be taken back to the seats
3.2.6
cafeteria
restaurant (3.1.5) in which the customers serve themselves or are served at a counter and may take the food
to the tables to eat
Note 1 to entry: Cafeterias are also referred to as "self-serving establishments".
3.2.7
casual dining restaurant
restaurant (3.1.5) that serves moderately priced food and beverages (3.1.2) in a relaxed and friendly
atmosphere
3.2.8
coffee shop
establishment where hot and cold beverages, cakes, sometimes sandwiches, light meals (3.1.3), and coffee
beans are served and/or sold
3.2.9
concession stand
stall booth
stall without place for sitting from which customers can purchase light snacks (3.5.1.15) and beverages, as
well as fully prepared meals (3.1.3)
3.2.10
dinner theatre
restaurant (3.1.5) in which a play is presented after or during the meal (3.1.3)
3.2.11
drive-in restaurant
drive-through restaurant
restaurant (3.1.5) in which food is ordered and served indoors and also through a window to motorists in
their vehicles
3.2.12
family-style restaurant
type of restaurant (3.1.5) in which food is brought to the table in large platters or serving dishes, in order for
the customers to serve themselves
3.2.13
fast-food restaurant
quick-service restaurant (QSR)
limited menu restaurant (3.2.18) characterized both by its fast-food (3.5.1.9) cuisine and by minimal table
service (3.3.23)
Note 1 to entry: Fast food restaurants can be open 24 hours or offer continuous service (3.1.6).
3.2.14
fine dining restaurant
gourmet
full-service restaurant (3.1.5) with sophisticated and expensive meal (3.1.3) and beverage services (3.1.6), in
an elegant and formal atmosphere
3.2.15
food court
section of a commercial or institutional centre that hosts a collection of food vendors, where food and
beverages (3.1.2) can be purchased for taking away, or for being consumed on site
3.2.16
food truck
vehicle that may move from place to place, in which food can be cooked and served
3.2.17
international restaurant
restaurant (3.1.5) providing food and beverages (3.1.2) typical of different nations or different cultures
3.2.18
limited-menu restaurant
restaurant (3.1.5) with a small selection of food and beverages (3.1.2)
Note 1 to entry: Restaurants delivering or serving food such as pizza, kebab, etc. are examples for this kind of
restaurant.
3.2.19
mobile catering
serving food directly from a vehicle, cart or truck which is designed for that purpose
Note 1 to entry: Mobile catering is common at outdoor events, such as concerts, and in business districts.
3.2.20
pub
establishment where alcoholic beverages are served and consumed
Note 1 to entry: A pub is differentiated from a bar (3.2.1) based on the decoration, opening times and type of beverages
and food served (e.g. no hot beverage in the evening, finger food available).
Note 2 to entry: In a pub, it is quite common to play darts or other games.
3.2.21
quick casual restaurant
restaurant (3.1.5) that serves light food and beverages (3.1.2) which normally offers a "grab-and-go"
experience
Note 1 to entry: "Grab-and-go" can refer to a pre-packaged meal (3.1.3) or snack (3.5.1.15) that is ready to take quickly
when there is little time.
3.2.22
restaurant
...
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