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 |
---|---|
Aioli | Garlic-flavoured sauce made like mayonnaise; usually served with fish, salad, or snails. |
Airport Hotel | A hotel located near a public airport. Although airport hotels vary widely in size and service levels, they are generally full-service and are more likely than other hotels to have in-room movies, computerized property management systems, and call accounting systems. |
Al Dente | A French phrase meaning firm to the bite, not soft or mushy. |
Albumen | The principal protein found in egg whites. |
Alkali | Known as a base, any substance with a pH higher than 7 eg: baking soda is one of the few alkaline foods. |
All Inclusive | AI normally stands for all-inclusive rates ie rates which are inclusive of all applicable taxes and service charge. Eg: CPAI, MAPAI, APAI etc. |
Allemande | |
Allemande | Allemande (ah-leh-mahnd)- German style, a sauce made by adding lemon juice and a liaison to a veloute made from veal or chicken stock; used to make several small sauces of the veloute family. |
Allowance |
Synonyms -
Rebate, Credit Note |
Allumette | Allumette (al-yoo-meht) - French term for matchstick cut of 1/8 inch x 1/8 inch X 2 inches (3 millimetres x 3 millimetres x 5 centimetres) usually used for potatoes or carrots. |
Almond Paste | Finely ground almonds mixed with sugar. |
Amandine | A French term meaning served or prepared with almonds. |
Amenity | |
American Plan | A room billing arrangement under which room charges include the guestroom rate and three meals. Also called a full board / full pension. |
American Service | American Service (Plate Service) - Fully cooked menu items which are individually produced, portioned, plated and garnished in the kitchen. |