Hotel Glossary Terms
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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||
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.
The guest baggage kept in the custody of the hotel after the guest has checked out which will be later collected by guest himself or his representative.