Complete List of All Hotel Management Glossaries | Definitions | Jargons | 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 A to Z Key Terms and Jargons
|All Inclusive|| |
Synonyms - AI
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.
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.
A French term meaning served or prepared with almonds.
Amenity: A service or item offered to guests or placed in guest rooms for convenience and comfort, at no extra cost.
|American Plan|| |
Synonyms - AP, Full Board, Full Pension
|American Service|| |
Synonyms - Plate Service
|AP Weight|| |
Synonyms - A P Weight
As purchased; which indicated the weight of an item before trimming or processing.
Are known as first courses, usually small portions of hot or cold foods intended to whet the appetite in anticipation of the more substantial courses to follow.
|Area inventory List|
Synonyms - ADR