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
Term | Definition |
---|---|
Jambon | A ham such as a fine cooked York ham or a smoked Parma ham, cut into thin slices. |
Jardiniere | Jardiniere - The French term meaning the serving of a food item garnished with vegetables. |
Job description | Job description is a detailed list identifying all the key duties of a job as well as reporting relationships, additional responsibilities, working conditions, and any necessary equipment and materials. |
Job descriptions |
Job descriptions are the documents describing the work to be done in each of several unique jobs within a department. Specify working hours, special qualifications
of the worker, if any, responsibilities and duties of incumbents to the positions to which they refer. Usually prepared for workers who do hands-on work and first-line supervising.
|
Joint cost or expense | |
Journal | Journal is the accounting record summarizing business transactions as they occur prior to posting the information to the individual accounts. |
Journal entry | Journal entry is the recording of a business transaction in a journal. |
Jus | |
Jus Lie | Jus Lie - A French term referring to meat juice that has been lightly thickened with either arrowroot or cornstarch. |