Hotel Glossary Terms

Saccharin is the oldest of the non-nutritive sweeteners, currently produced from purified, manufactured methyl anthranilate, a substance that occurs naturally in grapes. It is 300 times sweeter than sucrose, heat-stable and does not promote dental cavities. Saccharin has a long shelf life but a slightly bitter aftertaste. It is not metabolized in the human digestive system, is excreted rapidly in the urine and does not accumulate in the body.

Sachet Bag- Herbs and spices tied in a cheesecloth/muslin bag, used for the flavouring of stocks, sauces and soups.

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.

SaaS (Software as a Service) Refers to the practice of providing users with software applications that are hosted on remote servers and accessed via the Internet. Excellent examples include the CRM (Customer Relationship Management) software provided in SaaS format by Salesforce. An earlier technology that operated in a similar, but less sophisticated, manner was called ASP or Application Service Provider.

Satin weave are the type of weave in which warp threads interlace with filling threads to produce a smooth faced fabric.

Saturated Fat are the Fats in which all carbons contain a hydrogen, and therefore, no double bonds exist. In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75% unsaturated.

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.

Sauté - To brown a food item quickly in a very little fat or oil.

Sauteed - Browned in a small amount of oil or fat.