Hotel Management Glossary

Brown stock - Is a richly coloured stock made of chicken, veal, beef or game bones along with vegetables. All of these items are caramelized before they are simmered in water with seasonings.

It focuses on meetings the most basic needs of guest providing clean, comfortable and inexpensive rooms. Also known as economy or limited services hotels, they appeal primarily to budget-minded travellers and groups. 

Buffet service - Assortments of foods attractively arranged for serlf-service by the guest.

Buffing: To smooth the floor with a low speed floor polishing.

Burnishing: Polishing the floor with a high speed floor machine to achieve an extremely high gloss.

Butter Cream Icing - A combination of powdered sugar and /or sugar syrup with butter and/or shortening and possibly other ingredients to form an icing. 

A guest room adjacent to the pool area, with or without sleeping facilities.

Service of coffee with sugar, milk and cream, all in separate jugs, a croissant or brioche and jam or other preserve.

Cake - Refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux. The cake can also refer to almost anything that is baked, tender, sweet and sometimes frosted.

The squid or inkfish.

A system that is part of the telephone equipment that prices telephone calls made by hotel guests and sends the information to the property management system (PMS) for billing.

Calorie - The amount of heat needed to raise one kilogram of water by 10-degree Celsius. Term calorie is also used as a measure of food energy.

Soft French cheese, 12 cm diameter by 2.5 cm high;one of the most popular cheeses.

Camping grounds are normally located within cities in open spaces. They provide parking space along with water, electricity, and toilets. Camps must follow certain regulation regarding the quality of services and cost and are set by municipalities.

Small shape of toast or biscuit covered with egg, fish,meat, etc., neatly decorated and often glazed with aspic.