A to Z - Glossary Of Hotel Management Technical Terms | Hotel Dictionary | Hotel Jargons | Hotel Lingo | Key Hotel Terms | Front Office Key Terms | F&B Service Key Terms | Kitchen and Food Production Key Terms | Housekeeping Key Terms | All Hotel Department Key Terms and Jargons
Term | Main definition |
---|---|
A la | A French phrase used in menu writing to indicate the style of preparation - eg; Chicken Ala King etc. |
A la Carte | Items prepared to order as per the guest choice from the menu. |
ACC | Accommodation Charges or Revenues related to Room. |
Access Aisle | An aisle that is a necessary part of an accessible parking space.The aisle allows disabled individuals with a device, such as a wheelchair, to enter and exit vehicles and travel to the sidewalk or building entrance. |
Accommodation | |
Acidic | Acidic / Acid - foods such as citrus juice, vinegar and wine that have a sour or sharp flavour (most foods are slightly acidic); acids have a pH of less than 7. |
Adjoining Rooms | Guest rooms located side by side without a connecting door between them. |
AF | The Formula for Room Achievement Factor AF: |
Affiliated Hotel | A hotel that is a member of a chain, franchise, or referral system. Membership provides special advantages, particularly a national reservation system. |
Ageing | Ageing in Kitchen - The process of allowing the natural tenderisation of meats over time in a controlled environment. Ageing in AR - The number of days the city ledger bill / AR bill is outstanding. |
AGR | The formula for calculating Average Rate Per Guest (AGR): Average Rate Per Guest= Total Room Revenue / Total Number of guests Online Calculator for Average Rate Per Guest |
Aigo | A simple provence soup of garlic broth served poured over sliced crusty bread. |
Aigo | Simple Provence soup of garlic broth, served poured over sliced crusty bread. |
Aiguillette | Long thin strip cut in a slice from a breast of poultry, especially duck |
Aiguillette | Long thin strip cut in a slice from a breast of poultry, especially duck. |