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 |
---|---|
Package | |
Package Tour | |
Pageboy | The pageboy is to give services to guests at the front of the house. Generally, the Pageboy would walk to various points where guests are expected to sit. |
Paillettes | Refers to cheese straws as served with some soups, such as turtle soup. |
Palmier | Biscuit made of puff pastry in the form of a palm leaf. |
Pan Fry |
Synonyms -
Pan-Fry |
Papillote | Papillote - French term denoting the cooking of an item wrapped in paper or possible foil. |
Papillote | An item finished to cook in a paper case so that it expands and turns brown in the oven. |
PAR | The Potential Avg. Rate (PAR) is a collective statistics that combines the potential average rate, multiple occupancy percentages and the rate spread. |
Par Boil |
Synonyms -
Par-Boil |
Par Number | Par Number: A multiple of the standard quantity of a particular inventory item that represents the quantity of the item that must be on hand to support daily routine housekeeping operations. |
Par-Cook | Par-cook - To cook partially by any method. |
Parfait | Light rich mixture such as foie gras, ice cream, etc. |
Parma ham | Cured ham eaten raw as an hors-d’oeuvre when cut into wafer thin slices. |
Parmesan | Very hard cheese with a sharp flavour, nearly always used grated for sprinkling over pasta dishes. |