Hotel Glossary Terms

E.P Weight - Edible Portion (E.P)- It is referred to the weight of the food item after trimming and preparation are done.

A guest who arrives at the property before the date of his or her reservation.

A guest who arrives at the property before the normal arrival time/check-in time of the hotel.

Low-impact tourism that avoids harming the natural or normal environment. In this relatively new approach to promoting the enjoyment, as well as protection, of the environment, tourists seek out environmentally-sensitive travel and/or tours or vacations which, in some way, improve or add to their knowledge of an environment

Elastin - A type of connective tissue in meat which does not dissolve in cooking.

Elevator boy: This person is responsible in controlling the moving up and down of the lift, and to advise the hallway for guests.

Emulsion - The combination of two incompatible liquids, such as oil and water.

Nowadays the French name for the sweet course on a menu; this used to be the name of the entree course.

Edible snails; usually served hot in the shells as a first course.

A person, usually employed by a tour operator, who accompanies atour from departure to return and serves as guide, trouble-shooter, etc.

Strong black coffee made under steam pressure and served in a small cup.

A room billing arrangement under which all meals are priced separately or room only plan.

A floor of a hotel that offers exceptional service to business and other travelers. Also called a business floor or the tower concept.

A floor of a hotel that offers exceptional service to business and other travelers. Also called a business floor or the tower concept.

List of guest who is expected to arrive for the day/selected date. The list shows the guest name, number of guests, room, room type, reservation details, requests etc.