The small lexicon of hotel terminology
The front office is annoyed about a walk-out. The sous chef wants to talk to the sommelier about MICE. A new queen-size bed is delivered to the lobby. You are supposed to help the Commis de Rang with the mise en place - and you only understand the station?
Then our little lexicon of hotel terminology is just what you need. The hotel experts at HOGASTJOB have summarized the most important foreign words and terms from the hotel industry for you. Let's go!
Types of hotels
Boutique hotel or design hotel
In a boutique or design hotel, the focus is on exclusive furnishings. This ranges from specially designed themed rooms to design by renowned designers. Boutique hotels are usually somewhat smaller and more intimate than design hotels.
Budget hotel
If you want to save money on a city trip, stay in a budget hotel. The hallmarks: one to two stars, basic facilities, a low level of service and affordable prices.
Hotel Garni
Accommodation that offers bed and breakfast. In contrast, a bed and breakfast does not necessarily have to include breakfast. As a rule, a bed and breakfast hotel is used for short-term stays at a reasonable price.
MICE ..
... that stands for
- Meetings,
- Incentives(trips that companies give their employees as a reward or motivation),
- Conventions(conferences and specialist congresses),
- Exhibitions(trade fairs).
MICE is a sub-sector of business tourism with a focus on events. This is particularly profitable for hotels, as events generate income for the rental of conference rooms and additional services such as catering, etc.
Professions and occupational groups in the hotel
General
- Back office: responsible for management, administration, personnel management, marketing and sales
- Concierge: caretaker/porter; responsible for the reception and fulfillment of guest requests, especially in luxury hotels
- Front office: reception & front desk
- Housekeeping: includes all work on the floor, especially cleaning and maintenance (facility management). Typical professions in housekeeping: "housekeeper" or executive housekeeper, chambermaid or maid, page or bellboy
Food and Beverage (F&B)
Manager
- F&B Manager: responsible for the organization of all food and beverage processes
- Banquet Manager: responsible for the organization and implementation of (large-scale) events
Beverage manager
- Barista: barman or bartender responsible for the professional preparation of coffee specialties
- Bartender: bar employee responsible for the preparation of (alcoholic) drinks (also: Commis de Bar or as a manager: Chef de Bar)
- Sommelier/Sommeliére: Wine waiter
Service
- (Demi) Chef de Rang: (deputy) station waiter
- Commis de Rang: Assistant waiter
Kitchen
- Chef de Cuisine : head chef
- Sous Chef: Deputy head chef
- Chef de Partie: Chef:in of a specific kitchen area, e.g. sauces, meat or desserts
- Commis de cuisine: kitchen assistant
Areas, rooms and facilities
- Foyer: Anteroom or reception hall
- Lobby: Reception and reception area
- Floor: Floor / storey
- King-size bed: extra-large bed, usually 2 x 2 m
- Queen-size bed: double bed, slightly less wide than a king-size bed, e.g. 140 x 200 cm or 160 x 200 cm
- Double bed: consists of 2 single mattresses, dimensions between 140 and 200 cm x 200 cm
- French bed: double bed (140 x 200 cm), consisting of one mattress
- Twin bed: 2 separate single beds
At the reception
- a conto: (payment) on account
- No-show: Reservation that has neither been canceled nor appears on the day of arrival
- Voucher : Booking voucher or voucher for prepaid hotel services
- Walk-in: Hotel guest who arrives spontaneously without a reservation
- Walk-out: Guest who leaves the hotel without paying
In the restaurant
- Cruet: table rack for salt, pepper, vinegar, oil etc.
- Mise en place: Preparation of all required utensils and ingredients
- Continental breakfast: standard breakfast consisting of bread rolls, butter and jam as well as coffee, tea or hot chocolate
- Extended breakfast: continental breakfast including sausage and cheese
- English breakfast: breakfast with bacon, beans, egg dishes, fresh fruit etc.
Are you interested in working in a restaurant and want to learn more kitchen terms? Then click here for the HOGASTJOB lexicon for preparation methods, kitchen utensils and more ..
If you already know all the technical terms from the hotel and catering industry, you're ready for the job search on HOGASTJOB!
