Hotel Glossary Terms

A legacy of the British Raj, these were built as rest houses for colonial official across the country as well as in remote areas and scenic locales. All these properties have an ageless charm and an old world style of hospitality as well as special cuisine, which forms a part of the attraction, apart from the low tariff. These are owned by the various state governments and can be accessed through the local district administration. 

Danger Zone - 45° F to 140° F or 7° Celsius to 60° F is the range of temperature in which the bacteria multiply the most rapidly.

Slice, approximately 2 cm thick, cut through a whole round fish, such as cod or salmon.

A special room rate for less than an overnight stay which is applied to 'Day Use' rooms.

Rooms which are sold for a few hours and doesn't normally provide overnight stay. Hotel rooms for day-use have the same check-in and check-out date because day-use guests will only stay in their hotel room during the day.

Every hotel produces a ‘daily business report’ AKA ‘Manager flash’  that recaps all the activity within the last 24 hours. This daily report includes hotel statistics, like the total earnings from hotels revenue centres  (eg:- Rooms, Food and Beverage outlets, Laundry, SPA, Shop rentals etc.). Sample DBR format used in hotels and resorts.

The Decoration department is responsible for decorating the place on various occasions, on special days, and holidays; including the decoration on the state, and conference room. Some hotels may combine this section to the Florist or the Banquet.

Deep cleaning: intensive or specialised cleaning undertaken in guest rooms or public areas, often conducted according to a special schedule or on a special project basis.

Deep Fry - To cook food by submerging it in hot fat or oil.

Deglaze - The removal of caramelised sugars and other food particles from a pan by swirling with liquid or water.

Degrease - To skim the fat from the top of a liquid such as a sauce or a stock. Example using a bread to decrease the oil from the sauce.

Smallest size cup, used for after-dinner coffee.

The time when the in-house/resident guest leaves the hotel.

The sweet course at the end of a meal; can also refer to the fresh fruit and nuts served in this country at the end of a meal.

This is a manual system of reservation. In this system, a daily diary is kept, in which the reservation agent lists all arrivals due on a particular day. It is the primary system of reservation.