Hotel Management Glossary

Garlic-flavoured sauce made like mayonnaise; usually served with fish, salad, or snails.

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.

A French phrase meaning firm to the bite, not soft or mushy.

The principal protein found in egg whites.

Known as a base, any substance with a pH higher than 7 eg: baking soda is one of the few alkaline foods.

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 (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.

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.

Reversal of charges on the guest folio which was posted before the current system / PMS date.

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.

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.

A room billing arrangement under which room charges include the guestroom rate and three meals. Also called a full board / full pension.

American Service (Plate Service) - Fully cooked menu items which are individually produced, portioned, plated and garnished in the kitchen.