| A la Mode | A french phrase which denotes that ice cream or an ice cream subsitute such as frozen yogurt or sorbet will be served on top of a dessert. Usual desserts served a la mode are brownies, pies, cobblers and cake. Can also refer to any dish that is served with an accompanying topping, such as meat with potatoes on top. |
| Action Station | An event food service area staffed by a chef or cook. Foods such as sushi, omelettes, crepes Mexican foods, and more are created as your guests watch. Guests can request specific ingredients to tailor to their individual tastes. |
| Aisle Ropes | Thick ropes or lines that can be attached to a stanchion. These are used at events to partion off an area and control the crowd. Aisle ropes are commonly used at events to rope off an entrance so people have to check in before entering. Ropes and stanchions are also used to section off a VIP area, bouncers or guards usually patrol the entrance. |
| Aisle Standards | A standard is the base placed strategically at a venue to contain a certain area. Ropes are then clipped to them to section off an area. |
| Ambiance | The mood or feeling of an event created by the décor, lighting |
| Appetizers | small scale dishes served individually before a meal or a large dish meant to be shared by a certain number of people. Appetizers can be served on a table or during an event servers might walk around with plates from which guests would sample. Appetizer can include anything from nachos to egg rolls to chicken skewers. |
| Atmosphere | The total "feel" of a venue or event, which is related to lighting, sound, food and guests |
| Attendees | People who have RSVPed to an event or on the day of the event, the people in physical attendence at an event. This number related to catering and the space in a room. |
| Audio/Visual Services | The technical management, production and design of any sounds or visuals needed for the event, such as a slideshow, public address, movie or an actual program. |