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 |
---|---|
Amuses | Gueule fours, assorted canapes or other dainty titbits. |
Andouille | Sausage made from pig’s chitterling, bought readymade for frying. |
Antipasto | Italian term for hors-d’oeuvre, embracing both mixed and single ones. |
AP Weight | As purchased; which indicated the weight of an item before trimming or processing. |
Appetizers | 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. |
APR | |
Area inventory List | Area inventory List: A list of all items within a particular area that needs cleaning by or attention of housekeeping personal. |
ARR | 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. |
Arrival | The time that an; guest registers into the hotel. |
Assiette anglaise | Dish of cold cuts of meat including roast beef, ham,ox-tongue and other similar joints. |
Atrium | 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. |
Attereaux | 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 | 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 | Aus Jus - A French phrase meaning served with natural juices or gravy without a thickening agent. |
Aus Sec | A French phrase meaning to cook until dry. |