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
Very pungent pepper-sauce sold in small bottles;used mainly to flavour a sauce or cocktail.
|Table Turn Rate|
Thin strips of pasta.
Incoming and outgoing calls from a telephone board.
A machine used that transmits/receives to/from various destinations messages in typed words.
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: A Method used to establish proper crystallisation of cocoa butter crystals in melted chocolate for a shiny, dark, hard-finished product.
When the reservation is waiting for bookers confirmation.
Earthenware dish in which items, e.g. liver pate can be cooked and served.
Herbal tea made of lime tree flowers.