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
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.