Hotel Glossary Terms

A special offering of products and services created by a hotel to increase sales. There are weekend packages, honeymoon packages, sports packages, and so on. A typical package might, for a special price, include the guest room, meals, and the use of the property's recreational facilities.

A tour put together by a tour packager or operator. Travellers who buy the package make the trips by themselves rather than with a large group. 

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.

Refers to cheese straws as served with some soups, such as turtle soup.

Biscuit made of puff pastry in the form of a palm leaf.

Pan-Fry - To cook a food item in a moderate amount of fat or oil.

Papillote - French term denoting the cooking of an item wrapped in paper or possible foil.

An item finished to cook in a paper case so that it expands and turns brown in the oven.

The Potential Avg. Rate (PAR) is a collective statistics that combines the potential average rate, multiple occupancy percentages and the rate spread.

Par-boil - To partially cook in simmering or boiling the liquid.

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 - To cook partially by any method.

Light rich mixture such as foie gras, ice cream, etc.

Cured ham eaten raw as an hors-d’oeuvre when cut into wafer thin slices.

Very hard cheese with a sharp flavour, nearly always used grated for sprinkling over pasta dishes.