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
| 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 |