Hotel Glossary Terms
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 | Definition |
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Rack Rate | The published tariff for each room type/category in a hotel. |
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: |
Ratio | 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 | Ratio analysis is the use of various ratios to monitor the ongoing progress of a business. |
Ravioli | |
Rebate | |
Receiving |
Receiving is Accepting delivery of merchandise that has been ordered or is expected, and recording such transactions.
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Receiving report | Receiving report is a form, completed daily, listing all goods received for the day. |
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. |