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 |
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Dak Bungalow | 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 | 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. |
Darne | Slice, approximately 2 cm thick, cut through a whole round fish, such as cod or salmon. |
Day Rate | |
Day Use | |
DBR | 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. |
Decoration | 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 | 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 | |
Deglaze | Deglaze - The removal of caramelised sugars and other food particles from a pan by swirling with liquid or water. |
Degrease | |
Demi-tasse | Smallest size cup, used for after-dinner coffee. |
Departure | The time when the in-house/resident guest leaves the hotel. |
Dessert | |
Diary System | 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. |