Support our work by becoming our Patron! Learn More

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

Search for glossary terms (regular expression allowed)
Term Definition

Hazard Analysis and Critical Control Points (HACCP) A systematic approach to the identification, evaluation and control of food safety hazards.

Half-day rate

Half-day rate is a room rate based on length of guest stay in a room.

Hand Caddy

Hand Caddy:  A portable container for storing and transporting cleaning supplies and equipment.

Synonyms - Caddy
Handling capacity

Handling capacity  are the measure of the design of a laundry facility that relates to the amount and ease of handling of linen within the facility. 

Hard floor

Hard floor are the Non-carpeted  floor. These floors are among the most durable of all floor surfaces, but also the least resilient. Types of hard floors include concrete , marble and terrazzo, ceramic file, and other natural stone.

Hard key

Hard key is a metal device used to trip tumblers in a mechanical lock.

Hard-key system

Hard-key system is a security device consisting of the traditional hard key that fits into a keyhole in a lock; preset tumblers inside the lock are turned by the designated key.


Hardware is a computer equipment used to process software, such as central processing units,keyboards, monitors, and printers.


Ornamental skewer used on large joints, particular cold ones on a buffet display.

HazComm Standard

HazComm - Hazard Communication Standard is the OSHA' s regulation requiring employers to inform employees about possible hazards related to chemicals they use on the job.

Health Club

Provides gymnasium, health baths, SPA, messages, etc.

Synonyms - SPA,Message
Helical hooks

Helical hooks are the small coils with hooks on both ends.


Herb - A wide variety of aromatic plants used for seasoning and garnishing foods. Many of these plants also have medicinal values. Types of Herbs used in the hotel kitchen.

High–low method

High–low method is the three-step method of separating costs into fixed and variable elements: first, the low figure is deducted from the high figure of each unit; then, the change in wage costs is divided by the
change in units sold; finally, the variable cost per unit answer is used to calculate the fixed cost element. Also known as the maximum–minimum method.

Historic cost

Historic cost is the cost of something at the same time it was paid for, not adjusted to current cost.