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

Term	Main definition
Galantine	Sausage-shaped chicken or veal forcemeat, decorated and glazed as a cold buffet dish.
Gamba	Large prawn, also called crevette rose.
Garcon	General French term for a waiter especially in a cafe where all are of the same rank.
Garni	Garni - To add a garnish or decoration to a finished food.
Garnish	Garnish - The artistic complementing of a food item with other food or edible item.
Gateau	Elaborately decorated sponge cake for cutting into wedge-shaped portions; often served as a sweet in this country.
Gelatinization	Gelatinization - The process of converting into a jelly. Synonyms - Gelatinisation
Gibier	Collective term for game; gibier a plumes means game birds and gibier it poil means hares, deer, wild boar, etc.
Glaze	Glaze: Applying a thick liquid over the surface of an item to give a final glossy look.
Global Distribution System	A distribution channel for reservations that provides worldwide distribution of hotel reservation information and allows selling of hotel reservations around the world, usually accomplished by connecting the hotel reservation system with an airline reservation system ( Eg - Amadeus, Saber, Galileo/Apollo or Worldspan etc.) ... Synonyms - GDS
Gluten	Gluten - The protein-based substance in wheat flour which builds the structure in baked items or goods.
Gnocchi	Small dumplings made of chou pastry, potato or semolina, etc., served in a sauce as a farinaceous course.
Goujons	Small strips of fillets of fish approx 7 cm x 0.5 cm thick, usually fried and served in a bunch.
Gourmet	A person who is very knowledgeable about wine and food and who enjoys savouring it.
Gram	Gram - The basic unit of weight in the metric measurement system.