Hotel Glossary Terms

Very pungent pepper-sauce sold in small bottles;used mainly to flavour a sauce or cocktail.

Table d'hote (Buffet Menu) - A Menu that offers several courses at one fixed price. Generally, know as buffet menu.

Table Turn Rate - The Average amount of time that a table is occupied.

Thin strips of pasta.

Market Segments that a property identifies as having the greatest potential and toward which marketing activities are aimed.

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.

Terry cloth are the Fabric made with a plain or twill base with extra warp yarns pulled up on either side of the base to form the loops on the face of a towel.

Thread count are the number of warp and fill yarns per square inch. ticking Sturdy fabric used to cover mattresses and springs.

Herbal tea made of lime tree flowers.

A machine that stamps time on paper.