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 |
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K-Minus | K-Minus is a slang for a food service establishment that has no kitchen. Typically, food is prepared by a central kitchen. |
Kebab | Small pieces of fish or meat, with onion, tomato,bay leaf, etc., threaded on a skewer and grilled; another name for brochette. |
Kedgeree | |
Key Card | A plastic card, resembling a credit card, used in place of a metal key to open a guest room door. Card keys require electronic locks. |
Key clerk | |
Key control | Key control is the process of reducing guest and property theft and other security related incidents by carefully monitoring and tracking the use of keys at a hospitality operation. |
Key control program |
Key control program are the plan or control for the prevention of loss of keys used by employees in the daily performance of their work functions.
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Key drawer | Key drawer is a drawer located underneath the counter of the front desk that holds room keys in slots in numerical order. |
Key pouch | |
Key Rack | Key Rack is a rack that is used to placed the room keys. |
Keypad | |
Kilo | |
King Bed | A bed approximately 78 inches by 80 inches. |
Kiosk | Kiosk is a small leased area, booth or cart inside a store or mall. |
Kipper | Smoked opened herring, served as a breakfast or supper dish. |