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.

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.

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.

Marinate / Marination - To soak food is a flavorful liquid to add flavour and to tenderize.

The number of rooms nights a property sells compared with the total number of room nights within a market area.

A system of interrelated activities formulated to plan, price, promote and make available the services or products offered by the hotel to potential customers or guests in a particular target market.

The combination of the four 'P's' or marketing which is Product, Price, Place and promotion. Read more about the marketing mix.