Hotel Glossary Terms

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Term Main definition
Rack Rate

The published tariff for each room type/category in a hotel.

Synonyms - Tariff
Ragout

Rich stew of beef.

Ramequin

Cheese-flavoured pastry tartlet.

Ratatouille

Sliced onion, egg-plant, baby marrow, tomatoes" pimentoes, etc., stewed together as a vegetable dish.

Rate Change

Rate Change  means an occupied room which rate is changed due to certain reason.

Rate Spread

The Formula for Calculating Rate Spread:
Rate Spread = Potential Average Double Rate - Potential Average Single Rate

Ravioli

Small stuffed pieces of noodle paste, poached and served with a sauce.

Rebate

Rebate is an adjustment made to the guest folio (bill). This is always a negative figure and is an adjustment due to unsatisfactory services or for a posting error.

Receiving
Receiving is Accepting delivery of merchandise that has been ordered or is expected, and recording such transactions.
Reception

Counter in a hotel that registers guests.

Rechaud

The hotplate on a waiter’s sideboard for keeping food, plates, etc., warm.

Rechautte

A reheated or made-up dish; usually appears on a table d’hote lunch menu.

Recipe

Recipe - A list of ingredients and set of instructions for the preparation of a dish.

Recycled inventories

Recycled inventories: Those items in stock that have relatively limited useful lives but are sued over and over in housekeeping operations. Eg: Linen, uniforms, major machines etc and guest rentable objects. 

Reduce

Reduce - To boil or simmer a liquid to a small volume. Usually, this is done to concentrate flavours.