Hotel Glossary Terms

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

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 Check out: The guest has requested and is being allowed to check out later than the normal/standard departure time of the hotel.

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.

Lecithin: Emulsifier used in many chocolates to reduce the viscosity.

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.