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 |
---|---|
Bell Desk | |
Bellboy | The Bellboy would act like Porters. He would wait until guests finished their accommodating registration at the front counter. Then the Bellboy would take guests to their rooms, lifting their luggage and belongings as well. |
Beluga | Second-best quality of caviar, with large grey grains and about 5 per cent salt; the best quality caviar is called Malossol. |
Beurre manie | Beurre manié (burr-man-yay) - The method of combining equal amounts by weight of flour and soft, whole. |
Beurre noir | Beurre noir (burr-nwar) - The French term for 'black butter', whole butter cooked until dark brown (not black) sometimes flavoured with vinegar or lemon juice. |
Beurre noisette | Beurre noisette (burr-nwah-zeht) - The French term for 'brown butter', whole butter heated until it turns light brown, giving off a nutty aroma. |
Beurre rouge | Beurre rouge (burr-rooge) - French for 'red butter', an emulsified butter sauce made from shallots, red wine and butter. |
Billing Clerk | The person who is responsible for charging to hotel guests all vouchers representing food, beverages, room service, and merchandise purchases. |
Bind | |
Bisque |
Synonyms -
bisk |
Bitocke | Round flat shape of minced raw beef or chicken, usually mixed with cream or butter and fried. |
Bitters | |
Bivalves | Bivalves - Molluscs such as clams, oysters and mussels that have two bilateral shells attached at a central hinge. |
Blanc | Blanc - French term for white. Example, Beurre Blanc (burr-blanhk) which is French for "white butter". |
Blanch |