Hotel Glossary Terms
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
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.
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.
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.