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 |
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Brown stock | 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. |
Budget Hotels | 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 | Buffet service - Assortments of foods attractively arranged for serlf-service by the guest. |
Buffing | Buffing: To smooth the floor with a low speed floor polishing. |
Burnishing | Burnishing: Polishing the floor with a high speed floor machine to achieve an extremely high gloss. |
Butter Cream | 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. |
Cabana | A guest room adjacent to the pool area, with or without sleeping facilities. |
Cafe-complet | |
Cake | |
Calamari | The squid or inkfish. |
Call Accounting System | 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 | |
Camembert | Soft French cheese, 12 cm diameter by 2.5 cm high;one of the most popular cheeses. |
Camping Grounds | 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. |
Canape | Small shape of toast or biscuit covered with egg, fish,meat, etc., neatly decorated and often glazed with aspic. |