Hotel Glossary Terms

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

Rich stew of beef.

Cheese-flavoured pastry tartlet.

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

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

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

Ratio is the relationship of one item to another. For example, $2,000 of current assets to $1,000 of current liabilities would be a 2:1 ratio.

Ratio analysis is the use of various ratios to monitor the ongoing progress of a business.

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

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

Receiving report is a form, completed daily, listing all goods received for the day.

Counter in a hotel that registers guests.

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

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