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
Lacto-oco-vegetarian - An Individual who does not eat meat, eggs, fish but eats dairy products, vegetables and fruits.
A guest room with a balcony or patio, overlooking water or a garden.
Distinguishing feature that stands out and provides a reference point for orientation. Landmarks also provide travelers with information about direction and distance.
The Dublin Bay prawn, an orange-pink crustacean that stays the same colour when cooked.
|Langue de chat||
Dry biscuit shaped like a long tongue, served with ice cream, stewed fruit, etc.
Lard - The soft, white, solid or semi-solid fat rendered from the fatty tissue of the hog.
Larding - To insert a strip of fat into a piece of meat prior to cooking.
Thin broad ribbon strips of pasta, cooked and served as for spaghetti.
|Late Check out||
Latex mattress are the mattress made of whipped synthetic rubber; foam rubber mattress.
Laundry consultant are the expert in the development of laundry facilities and operations.
The laundry department is responsible for the whole washing, dry cleaning, ironing services of the hotel, such as all the uniform of the personnel in the hotel, including the clothes of guests.