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
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.
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.
Lapping is a method of fraud that can occur when an employee has complete control of accounts receivable and payments received on these accounts.
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.
|Last-in, first-out (LIFO) inventory costing||
Last-in, first-out (LIFO) inventory costing is a method of inventory costing where the most recently purchased items are assumed to be the first ones used.
A guest holding a reservation who plans to arrive after the property's designated cancellation hour and so notifies the property.