Hotel Glossary Terms

LAC - An acronym for Latin America and the Caribbean.

LACOTS - Local Authorities Coordinating Body on Food and Trading Standards. A U.K.-based organization created with the intent to uphold fair trading standards and food safety.

Lacto-oco-vegetarian - An Individual who does not eat meat, eggs, fish but eats dairy products, vegetables and fruits.

Lactose is a sugar naturally occurring in milk, also known as “milk sugar.” It is the least sweet of all natural sugars and is used in baby formulas and candies.

Laison - A binding and enriching agent used in the finishing of sauces, usually composed of egg and cream, or raw butter.

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.

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.

A guest holding a reservation who plans to arrive after the property's designated cancellation hour and so notifies the property.

A transaction requiring posting to a guest account that does not reach the front office for posting before the guest had checked out or done the final settlement.

Late charges are the guest charges that might not be included on the guest folio because of a delay in posting by other departments.