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