Hotel Glossary Terms

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Term Main definition
Sachet Bag

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

Salmis

Game stew, usually made with cooked game birds in a rich sauce.

Salpicon

A mixture of sweet or savoury items cut into small dice and bound with a sauce, for use as a filling.

Sambal

Side dishes served as accompaniments with curried meat.

Sarai

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.

Synonyms - Dharamshala
Sauce

Sauce - A Flavourful liquid, usually thickened which is used to enhance the flavour and give moisture to food.

Sauerkraut

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.

Saute

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

Synonyms - Sauté
Sauteed

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

 

Synonyms - Sauté, Sautéing
Savarin

Light yeast-cake, baked in a ring-mould then soaked in rum syrup and served as a sweet.

Scald

Scald - To bring a liquid to a temperature just below the boiling point.

Scaling

Scaling - The weighing of ingredients or prepared food mixtures for use, such as the scaling of cake batter. Scaling of all items is more frequently done at the bakery.

Scanty Baggage

A guest who checks in to the hotel with very less or no luggage. Scanty baggage means no baggage or a piece of light baggage consisting of briefcase or airbag.

Schedule maintenance

Schedule maintenance: Activities related to the general upkeep of the property that are initiated through a formal work-order.

Score

Score - To cut narrow gashes in a crossbar or straight patterns across the outer surface of a food item. Example scoring the turkey before roasting.