Hotel Glossary Terms
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
Assortment Management is a computer process that breaks down barriers in merchandising by allowing retailers to offer the right amount of product at the right time. Retailers accomplish this through comprehensive computer analysis, which forecasts consumer preferences, buying patterns and buying trends.
|Departmental contributory income|
|Fixed asset turnover|
|Housekeeper’s room report|
Room Count is the number of occupied rooms.
Steam Cooker is a pot or enclosed cabinet into which steam is introduced for cooking or heating. A steam cooker may be direct-connected or equipped with a gas-fired, electric or steam-coil generator at the base.
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.
|A.M. Room check||
A.M. Room check is a visual look at guestrooms that are supposed to be ready to receive guests for the purpose of verifying status. Check is made at about 8:00 A.M. Those rooms not in a ready status are called A.M. Discrepancies and must be investigated. Some hotels conduct A.M. Room checks on every room to determine each room’s status. Sometimes the housekeeping department schedules workers according to the results of the A.M. Room check.