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
Safety is a condition in which persons are safe from injury, hurt, or loss while present in the workplace.
Safety stock is the number of purchase units that must always be on hand for smooth operation in the event of emergencies, spoilage, unexpected delays in de-livery, or other situations.
Game stew, usually made with cooked game birds in a rich sauce.
A mixture of sweet or savoury items cut into small dice and bound with a sauce, for use as a filling.
Side dishes served as accompaniments with curried meat.
These lodging properties are mostly found at popular pilgrimage places. They are generally constructed by welfare trusts, social organisation, or even the state, and provide basic security and sleeping facilities for a nominal fee.
Satin weave are the type of weave in which warp threads interlace with filling threads to produce a smooth faced fabric.
Sauce - A Flavourful liquid, usually thickened which is used to enhance the flavour and give moisture to food.
Sauerkraut (sau-erkraut) - It's a 'sour cabbage' dish which is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
Sauteed - Browned in a small amount of oil or fat.