Hotel Glossary Terms

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

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

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

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

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

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

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.

Hold for Arrival is Holding the items that arrived in advance before the guest check-in.

Holding Equipment is a cooling or heating apparatus that stores prepared food until it is served.