Hotel Glossary Terms

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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
General Cashier

Pause for a minute and think how many cash banks there are in a large hotel: a few at the front office, at least one in the restaurant, at least one in the gift shop, and so on. The general cashier is the person who is in charge of all the cash banks in the hotel. He or she also makes all deposits of checks and credit card receipts.

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
Globalization

Globalization is the increased mobility of goods, services, labor, technology and capital throughout the world. Although globalization is not a new development, its pace has increased with the advent of new technologies, especially in the areas of telecommunications, finance and shipping.

Gluten

Gluten - The protein-based substance in wheat flour which builds the structure in baked items or goods.

Glycerin

Glycerin is a syrupy type of alcohol derived from sugar, which is used in food flavorings to maintain desired food consistency.

Glycerol

Glycerol is a colorless, odorless, syrupy liquid (chemically, an alcohol) that is obtained from fats and oils and used to retain moisture and add sweetness to foods.