Hotel Glossary Terms
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Sausage-shaped chicken or veal forcemeat, decorated and glazed as a cold buffet dish.
Large prawn, also called crevette rose.
General French term for a waiter especially in a cafe where all are of the same rank.
Garnish - The artistic complementing of a food item with other food or edible item.
Elaborately decorated sponge cake for cutting into wedge-shaped portions; often served as a sweet in this country.
Gelatinization - The process of converting into a jelly.
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.
|Generally accepted accounting principles (GAAP)|
Collective term for game; gibier a plumes means game birds and gibier it poil means hares, deer, wild boar, etc.
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.)