Hotel Management Glossary

Gueule fours, assorted canapes or other dainty titbits.

Sausage made from pig’s chitterling, bought readymade for frying.

Italian term for hors-d’oeuvre, embracing both mixed and single ones.

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.

The formula for calculating Average Guest Per Room (APR) is as below:

Average Guest Per Room = Total Number of Guests / Number of Rooms Sold
Average Guest Per Room W/O Child = Total Number of Adults / Number of Rooms Sold

Average Guest Per Room (APR) Calculator

Area inventory List: A list of all items within a particular area that needs cleaning by or attention of housekeeping personal.

ADR (Average Daily Rate) or ARR (Average Room Rate) is a measure of the average rate paid for the rooms sold, calculated by dividing total room revenue by rooms sold.

The time that an; guest registers into the hotel.

Dish of cold cuts of meat including roast beef, ham,ox-tongue and other similar joints.

A guest room floor configuration in which rooms are laid out off a single-loaded corridor encircling a multistory lobby space; also the multistory lobby space, usually with a skylight.

Small items of meat, fish, vegetables on a skewer, dipped into a sauce, coated with breadcrumbs and deep-fried; served as a hot hors-d’oeuvre.

Au gratin (oh-grah—tan) - Foods with a browned or crusted top; often made by browning at food with a bread-crumb, cheese and/ or sauce topping under a broiler or salamander.

Aus Jus - A French phrase meaning served with natural juices or gravy without a thickening agent.

A French phrase meaning to cook until dry.