Complete List of All Hotel Management Glossaries | Definitions | Jargons | 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 A to Z Key Terms and Jargons
Synonyms - Dharamshala
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.
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.
Synonyms - Sauté
Sauté - To brown a food item quickly in a very little fat or oil.
Synonyms - Sauté, Sautéing
Sauteed - Browned in a small amount of oil or fat.
|Scanty Baggage|| |
A guest who checks in to the hotel with very less or no luggage.
|Schedule maintenance|| |
Schedule maintenance: Activities related to the general upkeep of the property that are initiated through a formal work-order.
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.
Synonyms - Season
Season / Seasoning - 1) To enhance the flavour by the addition of salt or other ingredients. 2) To mature and bring to a proper condition by ageing or special preparation, this usually applies to the processing of meat. 3) The reservation and front desk relates 'Season' to the dates where the rates are changing.
|Semi-Resident Hotel|| |
These hotels are generally patronised by people who are staying at the location while in transit to another place. The duration of stay may range from weeks to some months. They incorporate the features of both transient and residential hotels.
|Service Charge|| |
A percentage of the bill (usually 10% to 20%) added to the guest charge for distribution to service employees in lieu of direct tipping.