Hotel Glossary Terms
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
E.P Weight - Edible Portion (E.P)- It is referred to the weight of the food item after trimming and preparation are done.
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
Elevator boy: This person is responsible in controlling the moving up and down of the lift, and to advise the hallway for guests.
Edible snails; usually served hot in the shells as a first course.
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.
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.