Hotel Glossary Terms
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Diced carrot and turnip mixed with peas and diamonds of French beans, as a vegetable garnish.
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 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||
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.
A head waiter or restaurant manager.
|Management by objectives (MBO)|
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.
|Manager’s daily report|
The snow or sugar pea, grown to be cooked and eaten whole in the pod.