Clarify – To clear a liquid; such as consomme; by adding slightly beaten egg white.

Classical school is the first great theoretical school of management. Characterized by a systematic approach to the management of the ...

Quality rating given to the hotels.

Classification of accounts is an arrangement of various types of revenues; expenses; and costs into meaningful groupings for accounting purposes.

Cleaning and guest supply inventory is a major segment of operational inventory under the direct control and responsibility of the ...

Cleaning and maintenance circuits (rounds) are the planned sequences for attending to the cleaning of various public areas.

Cleaning in progress: Room attendant is currently cleaning this room.

Cleaning supplies: Cleaning agents and small cleaning equipment used in the cleaning of guestrooms and public areas in the hotel.

Clerks report to housekeeping is a report prepared at the front desk by the night clerk for the housekeeping department ...

Bell-shaped glass cover used for cooking supremes of chicken; mushrooms; etc.; in cream.