Hotel Glossary Terms

Diced carrot and turnip mixed with peas and diamonds of French beans, as a vegetable garnish.

Macerate: Tossing fruit in sugar, lemon, wine or liqueur to absorb flavours.

The breast of duck that was fattened for its liver; usually cooked rare in that it has little fat.

Lean in that it has little or no fat; or Lenten, meaning a dish suitable for eating during Lent.

Maintenance checklist is a document used as a guide in the performance of a maintenance inspection.

Maintenance inspection are the inspection conducted for the sole purpose of uncovering repair needs, as opposed to cleaning needs; also conducted to ensure that preventive maintenance is being regularly performed on machinery and equipment.

Maintenance work request form is a three-part document used for recording the need for repairs; is transmitted to the engineering department. Form allows for the Control and progressing of work and the recording of man-hours and materials involved in the repairs performed.

Maitre d’hotel - Maitre d’hotel is the Supervisor of the F&B outlet. He looks after the day to day operations of a foodservice outlet.

A head waiter or restaurant manager.

Make up: Servicing of the room while a guest is registered in the room.

It is a contract between the owner of the property and a hotel operator (management contractor) by which the owner employs the operator as an agent to assume the full responsibilities for operating and managing the hotel. The operator can be a hotel chain with a reputed name and market image, such as Hilton, Sheraton, Best Western etc.

Manager is a person in the hotel operations who is assigned to manage or supervise a group of employees; must have leadership skills.

The snow or sugar pea, grown to be cooked and eaten whole in the pod.

Marcom stands for - Marketing and Communication, Normally the Head of Sales or in a larger hotel the Marketing and public relations manager does the duties of a Marcom Manager.

Flavouring and tenderising liquid of wine, vinegar, herbs and spices; used for tough meat and for certain vegetables and fish.