Hotel Management Glossary

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

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Term Main definition

Bitters - Liquors flavoured with herbs, barks, roots etc. usually used as a cocktail flavouring agent.


Bivalves - Molluscs such as clams, oysters and mussels that have two bilateral shells attached at a central hinge.


Blanc - French term for white. Example, Beurre Blanc (burr-blanhk) which is French for "white butter".


Blanch - To cook a food item partially and very briefly in boiling water/liquid or hot oil. Example blanching vegetables in boiling water.


Blanch / Blanching - To cook a food item partially and very briefly in boiling liquid or hot oil. Usually, this is a technique for the pre-preparation of a food item for finishing later.

Synonyms - Blanching

Blanquette (blahn-keht) - A white stew made of a white sauce and meat or poultry that is simmered without first browning.


Blend - To mix two or more ingredients so completely that they lose their separate identities.


An agreed-upon number of rooms set aside for members of a group planning to stay in a hotel.

Synonyms - Allocation

Bloom - A measure of the strength of gelatin, Additionally refers to a whitish layer that forms on chocolate due to the separation of the cocoa butter.


Boil - To cook the food item in a boiling liquid. Very few items are boiled due to the fact that which this process the food might dry.

Synonyms - Boiled

Boiling - A moist heat cooking method that uses convection to transfer heat from a hot (approximately 212°F/ 100 C) liquid to the food submerged in it. The turbulent waters and higher temperatures cook foods more quickly than do poaching or simmering.


To sell or reserve rooms ahead of time.

Synonyms - Reserve, Reservation

Bouchées (Boo-shay) - A kind of small puff pastry shells that can be filled and served as bite-size hors-d'oeuvre or petit fours.

Bouquet Garni

Bouquet Garni - Fresh herbs of various types, tied together and used as a flavouring agent. Used for flavouring stocks, sauces, soups and stews


Bouquetiere (boo-kuh-ty-ehr) - The French term meaning to serve with a bouquet of vegetables. is build to help hoteliers setup their operations. Get sample Stationery, Formats, SOP's, Staff Training Tips, Job Descriptions and more.
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