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
Term | Main definition |
---|---|
Tabasco | Very pungent pepper-sauce sold in small bottles;used mainly to flavour a sauce or cocktail. |
Table d'hote | Table d'hote (Buffet Menu) - A Menu that offers several courses at one fixed price. Generally, know as buffet menu. |
Table Turn Rate | Table Turn Rate - The Average amount of time that a table is occupied. |
Tagliatelli | Thin strips of pasta. |
Target Markets | Market Segments that a property identifies as having the greatest potential and toward which marketing activities are aimed. |
Telephone Traffic | Incoming and outgoing calls from a telephone board. |
Telex | A machine used that transmits/receives to/from various destinations messages in typed words. |
Temper | Temper - The gradual raising of the temperature of a cold liquid by the addition of a hot liquid. Normally done to avoid the breaking of the cold food item. |
Tempering | Tempering: A Method used to establish proper crystallisation of cocoa butter crystals in melted chocolate for a shiny, dark, hard-finished product. |
Tentative | When the reservation is waiting for bookers confirmation. |
Terrine | Earthenware dish in which items, e.g. liver pate can be cooked and served. |
Tilleuil | Herbal tea made of lime tree flowers. |
Time Stamp | A machine that stamps time on paper. |
Tisane | Herbal tea with barley or other flavour; useful to cure a headache or other mild ill-health. |
Torten |