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
Term | Main definition |
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Macedoine | Diced carrot and turnip mixed with peas and diamonds of French beans, as a vegetable garnish. |
Macerate | |
Magret | The breast of duck that was fattened for its liver; usually cooked rare in that it has little fat. |
Maigre | 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 - Maitre d’hotel is the Supervisor of the F&B outlet. He looks after the day to day operations of a foodservice outlet. |
Maitre d’Hotel | A head waiter or restaurant manager. |
Make Up | |
Management Contracts | 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. |
Mange-tout | The snow or sugar pea, grown to be cooked and eaten whole in the pod. |
Marcom | |
Marinade | |
Marinate | Marinate / Marination - To soak food is a flavorful liquid to add flavour and to tenderize. |
Market Share | The number of rooms nights a property sells compared with the total number of room nights within a market area. |
marketing | 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. |
Marketing Mix | The combination of the four 'P's' or marketing which is Product, Price, Place and promotion. Read more about the marketing mix. |