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 |
|---|---|
| Zabaglione | Eggs, sugar and wine whisked until thick, for serving as a sweet dish. |
| Zakouskis | Appetisers eaten before a meal to stimulate the appetite; they may consist of small items of fish, meat, vegetables and cheese. |
| Zest | Zest - The coloured portion of the peel of citrus fruit. Example: Orange Zest, Lemon zest etc. |
| Zeste | Thinly pared lemon or orange rind, used in drinks or grated in various dishes. |
| Zucchini | The Italian (and US) name for baby marrows. |
Since 2012 Setupmyhotel.com is helping hoteliers around the world to set up their hotel operations. Get sample Stationery, Formats, Hotel SOP's, Staff Training Tips, Job Descriptions and more. See you around and happy Hoteliering.
