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

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.

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.

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

Mask - To Cover a food item completely with a sauce.

Wide-scale travel by a large number of people, not just the elite brought about by the increase in leisure time, discretionary income, and reliable and inexpensive modes of transportation such as the automobile and aeroplane.

Guests or Travelers participating in wide-scale travel designed for large numbers of people.

A dummy room or bill that all charges for the members of a group are routed or posted to. Eg: Room and Food routed to group master room or group PM room.

Master Key: A Key which opens all guest room doors which are not double locked.

Meringue: Egg whites and sugar beaten to a stiff consistency.

Messenger: This personnel give services in sending various messages required by the Front Office Department in servicing guests.

These hotels offer modest services without the frills and personalized attention of luxury hotels, and appeal to the largest segment of travellers. They may offer services such as room services, round –the-clock, coffee shop Airport / railway station pickups and drop facilities. 

A modest but sufficient level of service that appeals to the largest segment of the travelling public. A mid-range property may offer uniformed service, airport limousine service, and food and beverage room service; a speciality restaurant, coffee shop, and lounge; and special rates for certain guests.

The Mini Bar services is a apart from the Room Service. The Mini-bar crews are responsible for cleaning drinking glasses, storing them in places, filling in the ice cubes, and soft drinks in the refrigerator, to keep the amount in full according to the Mini-bar Menu.