Hotel Management Glossary

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

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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.

Synonyms - A P Weight
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

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

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.

Synonyms - ADR
Arrival

The time that an; guest registers into the hotel.

Synonyms - Arrival Time
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.

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