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8/18/2019 Tourism Hotel Catering Glossaries
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ENGLISH
Accommodation/s
Air traffic control
Aircraft
Airline
A la minute
All-inclusive
Allocation
Aperitif
Appellation
Appetizer
Attractions
Baggage
Backpack
Backpacker
Balance
Bed and breakfast
Beef
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Best before date
Béchamel
Bill
Blanching
Boarding
Book
Booking
Booking formBridal suite
Brochure
Brunch
Business Travel
Cabin crew
Canape
Cancellation charge
Carpaccio
Car rental
Carrier
Casual dining
Catering
Chalet
Charge
Charter
Charter flights
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Check-in
Chef
Chicken
Coach (Br !"
Commissions
Condo
Consultant
Courier
Cover
Covering letter
Covers
Cruise
Currenc#
$a# tripper
$eparture
$eparture lounge
$eposit
$essert
$estination
$igestif
$iscount
$iscounted %are
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$ut# free
!n-suite (facilities"!ntree
!&cess baggage
!&change rate
!&cursion
%am Tours
%are
%light
%oreign e&change
%re'uent fl#er programme
%ull-board
%ull fare
%ull# booked
ame reserve
ift shop
roup )ate
uest
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*alf-board
*iking
*olida#maker
*or d+oeuvre
*ospitalit# ,ndustr#
*otel chain
*otelier
*AC
,n-flight
,n-flight service
,nsurance polic#
,tinerar#
.et lag
itchenware
0amb0eisure Travel
0iner
0obb#
0ong-haul flight
1is en plas
*ACC2 ( *azard Anal#sis and CriticalControl 2oint"
.ulienne
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3ccupanc# rate
3ne-wa# ticket
3n-The-%l#
3ption3ut-of-season
3utbound
2ackage tour
2assenger
2assport control
2etit fours
2lated service
2ork
2remium
)eception
)eception desk
)efresh
)efurbishment
)esort
)eturn ticket
)ound trip (Am!"
)unwa#
4afari
4cheduled airline
4cheduled flight
4easonal
4elf-catering
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4elf-drive
4erver/5aiter6 5aitress
4huttle
4ightseeing
4ingle service articles
4kiing
4ommelier
4ous chef
4pecial offer
4tand-b# passenger
4ta#
4topover
4urcharge
Tariff
Ta&-free
Terminal
Terms and conditions
Theme park
Time slot
Time zone
Time share
Tip
Tour
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Tourist information centre
Transfer
Travel
Twin room
7pgrade
alet
eal
5indow shop
5inter sports
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including ever#thing
The act of putting one thing to another8 a placing8 disposition8 arrangement
A light6 pre-dinner alcoholic beverage6 such as campari6 kirs6 and dubonnet
A small first course dish that is presented before the entree
trunks6 suitcases6 etc6 used in traveling8 luggage
th fl h f t b ll i d d kill d f it t
a )oom and board8 lodgingsb A seat6 compartment6 or room on a public vehicle
a ground-based s#stem for controlling and monitoring air traffic within adesignated area
an# machine supported for flight in the air b# buo#anc# or b# the d#namicaction of air on its surfaces6 esp powered airplanes6 gliders6 and helicopters
a a s#stem furnishing air transport6 usuall# scheduled6 between specifiedpointsb the airplanes6 airports6 etc6 of such a s#stemc 3ften6 airlines a compan# that owns or operates such a s#stem
4t#le of preparation where the food is cooked to order fresh6 often rightbefore the guests %ood stations are often 9a la minute:
The region where a wine is from6 also the branding offered b# wine e&perts to
indicate the precise origin6 grape variet#6 and heritage of wines
enera a - nc us ve erm rave n us r# mar e ers use o re er o pro uc sthat have visitor appeal6 like museums6 historic sites6 performing artsinstitutions6 preservation districts6 theme parks6 entertainment and nationalsites
a pack or knapsack6 often of canvas or n#lon6 to be carried on one+s back6sometimes supported on a lightweight metal frame strapped to the bod#
a hiker who wears a backpack
a a state of e'uilibrium or e'uipoise8 e'ual distribution of weight6 amount6etc
b(in winemaking" the degree to which all the attributes of a wine are inharmon#6 with none either too prominent or deficient
an accommodation offered b# an inn6 hotel6 or esp a private home6consisting of a room for the night and breakfast the ne&t morning for oneinclusive price
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This is a basic white sauce based on a white rou&
A itemized totaling of purchases before tips
to reserve or make a reservation for
A reservation6 as for accommodations at a hotel
a reservation form
A small booklet6 often containing promotional material or product information
the people who fl# or operate an aircraft or spacecraft
Class of hors d+oeuvre that are alwa#s served on small pieces of bread
a fee or price charged for the cancellation of a booking
2aper thin slices of raw beef6 traditionall# served with a cream# sauce
a rented car
An# provider of mass transportation6 usuall# used in reference to an airline
providing food and services
to impose or ask as a price or fee8 a fee or price charged
shows how long foods can be used without compromising 'ualit# (taste6consistenc#6 smell" ,t must be clearl# shown on labeling and applies onl# ifpackaging is unopened
To part cook vegetables either in hot fat (chips" or boiling water
the act of passengers and crew getting aboard a ship or aircraft
a connected series of rooms to be used together6 especiall# b# newl# marriedcouples
A late breakfast combined with lunch6 serving menu items from both mealperiods6 plus dessert
Travel for commercial6 governmental or educational purposes with leisure asa secondar# motivation
A restaurant providing sit-down service in a causal6 rela&ed atmosphere1enu prices are moderate and dress is casual
A summer cottage or countr# house in the 4wiss mountains8 an# countr#house built in the st#le of the 4wiss cottages
a tour6 vacation6 or trip b# charter arrangement8 of or pertaining to a methodof travel in which the transportation is speciall# leased or hired for membersof a group or association
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the flesh of the chicken6 esp of the #oung bird6 used as food
a person who gives professional or e&pert advice
bedding that keeps a person warm in bed
something that is used as a medium of e&change8 mone#
an act or instance of departing
A confectioner# course usuall# at the end of the meal
A hotel6 resort6 attraction6 cit#6 region6 or state
An after dinner drink such as cognac or Cointreau
an amount deducted from the usual list price
the place where passengers show travel documents at an airport or seaport8to announce one+s arrival6 eg at hotels or airports
The e&ecutive cook in the kitchen6 with supporting cooking performed b# linecooks
a large motor vehicle for conve#ing passengers To differentiate from a bus6 acoach has a luggage hold separate from the passenger cabin Also6 whereasbuses are primaril# used to transport commuters relativel# short distanceswithin the same cit#6 coaches are more used for longer trips between cities -or even between countries - where passengers ma# pre-book tickets for aspecific ;ourne#
A percent of the total product cost paid to travel agents and other travelproduct distributors for selling the product to the consumer
A condominium8 an apartment house6 office building6 or other multiple-unitcomple&6 the units of which are individuall# owned6 each owner receiving arecordable deed to the individual unit purchased6 including the right to sell6mortgage6 etc6 that unit and sharing in ;oint ownership of an# commongrounds6 passagewa#s6 etc
a messenger6 usuall# traveling in haste6 bearing urgent news6 importantreports or packages6 diplomatic messages6 etc8
funds to cover liabilit# or secure against risk of loss8 !ach diner at arestaurant
a letter that accompanies another letter6 a package6 or the like6 to e&plain6commend6 etc
The act or an instance of cruising6 especiall# a sea vo#age for pleasure8 anocean trip taken for pleasure
a person who goes on a trip6 esp an e&cursion6 lasting all or part of a da# butnot overnight
mone# placed in a bank account or an instance of placing mone# in a bankaccount8 an#thing given as securit# or in part pa#ment
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free of customs dut#
,n or as part of a series or set
1ain course dish
the price of conve#ance or passage in a bus6 train6 airplane6 or other vehicle
a scheduled trip on an airline
dail# meals6 esp as provided for pa#
an area of land set aside for the protection of animals
luggage that e&ceeds the allowable limit for weight6 size6 or number of piecesset b# an airline for an aircraft
the ratio at which a unit of the currenc# of one countr# can be e&changed for
that of another countr#a short trip or outing to some place6 usuall# for a special purpose and withthe intention of a prompt return
3rganized trips for travel agents6 tour operators6 tour wholesalers or othermembers of the travel trade for the purpose of educating and =familiarizing>them with tourism destinations B# seeing the destinations where the# aresending travelers6 the travel trade is better prepared to answer customer'uestions and promote travel to the location Also called =fams> or=familiarization tours>
a service offered b# man# airlines to reward customer lo#alt# T#picall#6 airlinecustomers enrolled in the program accumulate points corresponding to thedistance flown on that airline Accrued points (also known as fre'uent fl#er
miles" can be redeemed for free air travel8 for other goods or services8 or forincreased benefits6 such as airport lounge access or priorit# bookings
a shop that sells miscellaneous articles appropriate as gifts
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a long walk usuall# for e&ercise or pleasure
4mall appetizers or relishes served as the first course of the meal
Another term for the travel industr#
a manager or owner of a hotel or inn
*eating6 entilation and Air Conditioning
done6 served6 or shown during an air vo#age
written contract or certificate of insurance
a detailed plan for a ;ourne#6 esp a list of places to visit8 plan of travel
multi use utensils other than tableware
the meat of a #oung sheep
A long distance flight
,t helps ensure food handling errors do not occur and that safe food isserved to #our customers
someone who travels for pleasure
a temporar# disruption of the bod#+s normal biological rh#thms after high-speed air travel through several time zones
This is a ver# thin strip of food - usuall# vegetables6 used for garnish andoften as part of the dish itself )oughl#6 the size is ?-@mm & ?-@mm & @-@mm
Travel for recreational6 educational6 sightseeing6 rela&ing and othere&periential purposes
A large commercial ship or airplane6 especiall# one carr#ing passengers on aregular route
an entrance hall6 corridor6 or vestibule6 as in a public building6 often servingas an anteroom8 fo#er
This term refers to the preparation re'uired b# the chef before work cancommence ,t means the preparation of him or herself6 their utensils andtheir food read# to begin the preparation of work
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valid for travel in one direction onl#
something that ma# be or is chosen8 choicenot in season
3utward bound8 headed awa#
the flesh of hogs used as food
A welcome6 greeting6 or acceptance
the state of being restored to its former good condition
a place to which people fre'uentl# or generall# go for rela&ation or pleasure6 e
a ticket to a place and back (usuall# over the same route"a ticket to a place and back (usuall# over the same route"
A strip of level6 usuall# paved ground on which aircraft take off and land
A s#stem for scheduled air transport of passengers and freight
the percentage of all rental units (as in hotels" are occupied or rented at agiven time
D A term used for needing right awa# ?D A term used when the server forgotto order some part of the entree
a tour arranged b# a travel agent8 transportation and food and lodging are allprovided at an inclusive price
a person who is traveling in an automobile6 bus6 train6 airplane6 or otherconve#ance6 esp one who is not the driver6 pilot6 or the like
Bite sized6 iced and elaboratel# decorated cakes6 often served in addition tothe wedding cake
4t#le of service where the food is artfull# arranged and presented b# the chefbefore the dishes are delivered to the table
a bonus6 gift6 or sum additional to price6 wages6 interest6 or the like8 ofe&ceptional 'ualit# or greater value than others of its kind8 superior
The term used to describe the refreshing of vegetables after blanching The#are totall# immersed in cold water - to stop the cooking process ,t helps toretain nutrients6 colour and te&ture
pertaining to6 dependent on6 or accompan#ing the seasons of the #ear orsome particular season8 periodical
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D 3ne who takes menu orders and brings the meals and drinks to the table
the act of visiting and seeing places and ob;ects of interest
the act or sport of gliding on skis
the second-in-command in a kitchen
2roduct or service offered at a special price
A brief period of residence or visiting
a brief stop in the course of a ;ourne#6 as to eat6 sleep6 or visit friends
an additional charge6 ta&6 or costan# table of charges6 as of a railroad6 bus line6 etc
ta&-e&empt
an amusement park in which landscaping6 buildings6 and attractions are base
a time assigned on a schedule or agenda8 Ean aircraft landing slotE
1one# left in e&change for a service performed
of6 for6 designating6 or providing a car that is rented for personal use6 withouta hired driver
a public conve#ance6 as a train6 airplane6 or bus6 that travels back and forthat regular intervals over a particular route6 esp a short route or oneconnecting two transportation s#stems
sposa e a eware6 carr# ou u ens s es gne or one- me or one personuse
The wine e&pert at the location 4ommelier is a professional classification
earned b# those who have taken courses and earned the title
(of an airline passenger or ticket" costing or pa#ing less than the usual fare6as the passenger does not book a seat for a particular flight6 but waits for thefirst available seat
a station on the line of a public carrier6 as in a cit# center or at an airport6where passengers embark or disembark and where freight is received ordischarged
one of the ?@ regions or divisions of the globe appro&imatel# coinciding withmeridians at successive hours from the observator# at reenwich6 !ngland
Also6 time-sharing6 a plan in which persons share ownership or rental costsof a vacation home6 esp a condominium6 entitling each participant to use theresidence for a specified time each #ear
long ;ourne# including the visiting of a number of places in se'uence6 espwith an organized group led b# a guide
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the flesh of the calf as used for food
to look at articles in the windows of stores without making an# purchases
a ticket entitling a passenger to continue a ;ourne# on another bus6 train6 orthe like
to go from one place to another6 as b# car6 train6 plane6 or ship8 take a trip8 ;ourne#
Also called double room a t#pe of hotel accommodation with twin beds6 foroccupanc# b# two persons
an increase or improvement in one+s service6 accommodations6 privileges6 orthe like
man who is emplo#ed for cleaning and pressing6 laundering6 and similarservices for patrons of a hotel6 passengers on a ship6 etc
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BULGARIAN
FGHIGFJKGFL
KMNOPQLF RSFISU/RSFISU KMNOPQFS OKVWLFVL
HGXSULI
GKVSUVFVJ
GUGXVFPI
SU-VFRUPNVK
GNYLOLULFVL
GYLVIVK
LZVSF FG YSVNKSOHIKS FG KVFS
XLNL6 GNJORG6 GYLVIVK
GNKUL[LFVJ
\GZGW
GFV]G
IPVHI H GFV]G
\GUGFH
FS^PKRG V NGRPHRG
8/18/2019 Tourism Hotel Catering Glossaries
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OG HL RSFHPXVG YLOV OGIG
HSH \LQGXLU
HXLIRG
\UGFQVGFL
RG[KGFL FG HGXSULI VUV RSG\
LNLKVGX
LNLKG]VJ
_SXPUJ NG LNLKG]VJ
GYGIGXLFI NG XUGOSWLF]V
\SQPG
RMHFG NGRPHRG (XLWOP NGRPHRG V S\JO"
RSXGFOVSKRG
HGXSULILF LRVYGW
RGFGYL (KVO SO`SKM"
IGRHG NG SIXJFG FG LNLKG]VJ
RSUG YSO FGLX
YLKSNKG[
RLIMVFZ
OMKLFG RM^G
VHRGX ]LFG8 IGRHG6 ]LFG
[GIMFV YSULIV
RGYG[S (IMFRS FGJNGFV _VULIG SI HPSKSZSKLWOS"
LHISGFI SI HLOLF RUGH6 RMOLIS FL LFLS\SOVXS OG HL FSHV S_V]VGUFS S\ULRUS
FG[VF FG IGFHYSIVGFL [LN FGLXGFL FGYLKSN NG SYLOLULFG ZPYG - [GIM
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LZVHIVGX HL K SILU VUV FG ULIV^L
ZUGKLF ZSIKG[
YVULQRS
GKIS\PH
RSXVHVSFFG
RSFOSXVFVPX6 HMKXLHIFS KUGOLFVL
RSFHPUIGFI
RPVL8 RPVLHRG HUPW\G
YSRVIVL (FGYYS NGHIGSKRG"
YVOPWVILUFS YVHXS
NGKVKRV
YMIPKGFL YS XSL
KGUPIG
LOFSOFLKLF IPVHI
NGXVFGKGFL
NGUG NG NGXVFGKG^V
OLYSNVI
OLHLI
OLHIVFG]VJ
OVWLHIVK
FGXGULFVL FG ]LFG
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\LN XVIFV[LHRV IGRHV
[GHI SI RSXYULRI6 YSLOV]G
SHFSKFS JHIVL
\GZGW FGO SYLOLULFGIG FSXG NG [SKLR
S\XLFLF RPH
LRHRPNVJ
YSXS]VSFGUFV YMIPKGFVJ
IGRHG6 ]LFG FG \VULI6 YMIFV GNFSHRV
YSULI
\S NG S\XJFG FG KGUPIG
GFG (YMULF YGFHVSF"
YMUFG IGRHG
FGYMUFS NGLI (NG SILU VUV LHISGFI"
LNLKGI NG OVKL[
XGZGNVF NG YSOGM]V
ZPYSKG SIHIMYRG
ZSHI
YSZGXG FG GKVSUVFVVIL NG USJUFV RUVLFIV6 KRSJIS HL FG\VGI IS[RV NG SYLOLULF \SRVUSXLIVP YSYMIPKGFV H OGOLFG GKVSUVFVJ V
HL YLOSHIGKJI \LNYUGIFV \VULIV VUV OPZVPHUPZV
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YSUPYGFHVSF
IPVNMX
ULISKFVR6 LRHRPNVGFI
SO`SKM
IPVHIV[LHRG VFOPHIVJ
SILUHRG KLVZG
SILUVL
YS KLXL FG YSULI
S\HUPWKGFL YS KLXL FG YSULI
NGHIGSKGILUFG YSUV]G
XGQPI
PXSG K HULOHIKVL FG [GHSKV GNUVRV
WPUVLF - IMFMR LNLF XLHS VUV NLULF[PR
RPFLFHRV HMOSKL V YV\SV
GZFLQRS XLHS
YMIPKGFL NG GNKUL[LFVL
UGFL
US\V6 _SGL
OGUL[LF YSULI /S\VRF LNSRLGFHRV/
EFGUVN FG SYGHFSHIVIL V RSFISU FGRVIV[FVIL IS[RVE VIV[FV IS[RV HG ILNVLIGYV SI YSVNKSOHIKLFVJ ]VRMU FG GFVIL6 KRSVIS XSWL OG HL LUVXVFVGI KMNXSWFVIL\VSUSZV[FV6 VXV[LHRV V _VNV[LHRV SYGHFSHIVNG [SKLRG HVHILXGIG HL RSF]LFIVG
YS-HRSS KMP YLOSIKGIJKGFL KMNFVRKGFLISFG SYGHFSHIVIL6 SIRSURSIS KMP VNHULOKGFLISFG RGFVJ YSOPRI
SISYUVILUFG6 KLFIVUG]VSFFG V RUVXGIV[FGHVHILXG
YSOZSISKRG FG ZSIKG[G (FG GFGIG V YV\SVIL"YLOV HGXSIS ZSIKLFL
8/18/2019 Tourism Hotel Catering Glossaries
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YS]LFI FG NGLISHI
LOFSYSHS[LF \VULI
KGVGFI6 VN\SVNKMF HLNSFG
YMIFVR
YGHYSILF RSFISU
YLIV_PV
HKVFHRS XLHS
YLXVJ8 H XFSZS KVHSRS RG[LHIKS
YSHL^GFL
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OKPYSHS[LF \VULIOKPYSHS[LF \VULI
YVHIG
HG_GV
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LOSKLF YSULI
HLNSFLF
" FL^S6 RSLIS IJ\KG OG \MOL OSHIGKLFSKLOFGZG8 ?" RSZGIS HLKVI`SMI L NG\GKVU OGOSFLHL [GHI SI SHFSKFVIL JHIVJ
RSIS IMZKG FG OGUL[FS YUGKGFL/YMIPKGFL8RSIS HL SIYGKJ NGO ZGFV]G
YMIPKGFL6 YV RSLIS IGFHYSIG6 GFGIG VFGHIGFJKGFLIS KUVNGI K ]LFGIG6 YLOUSWLFG SIIPVHIV[LHRGIG GZLF]VJ
S\JO/KL[LJ6 YV RSVIS KHV[RV \UOG HGYLOKGVILUFS YSOLOLFV
YSIGYJFL K HIPOLFG KSOG FG \UGFQVGFVNLULF[P]V
FGHIGFJKGFL6 YV RSLIS HGXV IJ\KG OG HVSHVZPVIL GFGIG
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FGLXGFL FG RSUG \LN QS_`S
HLKVI`S
HSKGURG6 GKIS\PH VUV KUGR NG RGIRV GNHISJFVJ
GNZULWOGFL FG NG\LULWVILUFSHIV
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YLHIS
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\LN OGFM]V
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HSRSKL V PHUSKVJ
ILXGIV[LF YGR
KLXLKG NSFG
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YMIFVR6 RSIS NGYUG^G YS-FVHRG SI S\V[GFGIG]LFG NG YMIPKGFL6 IM RGIS [GRG NG YMKSISHKS\SOFS XJHIS
RSFRLIFS KLXL K GNYVHGFVL - S\VRFSKLFS NGRG]GFL FG HGXSULIV FG ULIV^L
FGLXGFL FG KGRGF]VSFFG RM^G/GYGIGXLFINGLOFS H OPZV SG6 RGIS KHLRV YSUNKG FGLIVJVXSI NG SYLOLULFS KLXL YLN ZSOVFGIG
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IPVHIV[LHRV VF_SXG]VSFLF ]LFIM
IGFH_L
YMIPKGX6 YMIPKGFL
OKSFG HIGJ
YSKVQGKGFL FG RG[LHIKSIS FG PHUPZGIG
RGXLVL
ILULQRS XLHS
NVXFV HYSISKL
GNZULWOGX HISRV FG KVIVFGIG \LN OG YGKJYSRPYRG
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BULGARIAN
GKVSUVFVJ
GKIS\PHGZFLQRS XLHS
GUGXVFPI
GYGIGXLFI NG XUGOSWLF]V
GYLVIVK
\GZGW
\GZGW FGO SYLOLULFGIG FSXG NG [SKLR
\GRQVQ
FGUVN FG SYGHFSHIVIL V RSFISU FGRVIV[FVIL IS[RV VIV[FV IS[RV HG ILNV LIGYVSI YSVNKSOHIKLFVJ ]VRMU FG GFVIL6 K RSVISXSWL OG HL LUVXVFVGI KMNXSWFVIL\VSUSZV[FV6 VXV[LHRV V _VNV[LHRV SYGHFSHIV
NG [SKLRG HVHILXGIG HL RSF]LFIVGYS-HRSS KMP YLOSIKGIJKGFL KMNFVRKGFLISFG SYGHFSHIVIL6 SIRSURSIS KMP VNHULOKGFLISFG RGFVJ YSOPRI
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\GUGFH
\LN OGFM]V
\LN XVIFV[LHRV IGRHV
\UGFQVGFL
\SQPG
\S NG S\XJFG FG KGUPIG
KGUPIG
KGVGFI6 VN\S
KLXLKG NSFG
KMNOPQLF RSFISU/RSFISU KMNOPQFS OKVWLFVL
ZUGKLF ZSIKG[
ZSKLWOS
ZSHI
ZPYSKG SIHIMYRG
OG HL RSFHPXVG YLOV OGIG
OGUL[LF YSULI /S\VRF LNSRLGFHRV/
OKSFG HIGJ
OKPYSHS[LF \VULI
OKPYSHS[LF \VULI
OLYSNVI
OLHLI
OLHIVFG]VJ
OVWLHIVK
OSYMUFVILUFS YUG^GFL
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OMKLFG RM^G
LOFSOFLKLF IPVHI
LOFSYSHS[LF \VULI
LRHRPNVJ
WPUVLF - IMFMR LNLF XLHS VUV NLULF[PR
NGKVKRV
NGUG NG NGXVFGKG^V
NGXLHIFVR ZUGKLF ZSIKG[
NGXVFGKGFL
NGHIGSKGILUFG YSUV]G
NVXFV HYSISKLVNKMF HLNSFG
VHRGX ]LFG8 IGRHG6 ]LFG
RGXLVL
RGFGYL (KVO SO`SKM"
RGGFL FG HRV
RG[KGFL FG HGXSULI VUV RSG\
RLIMVFZ
RSUG YSO FGLX
RSXGFOVSKRG
RSXVHVSFFG
RGYG[S (IMFRS FGJNGFV _VULIG SI HPSKSZSKLWOS"
RSIS IMZKG FG OGUL[FS YUGKGFL/YMIPKGFL8RSIS HL SIYGKJ NGO ZGFV]G
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S\XLFLF RPH
S\HUPWKGFL YS KLXL FG YSULI
SU-VFRUPNVK
SO`SKM
SHFSKFS JHIVL
YGHYSILF RSFISU
YLIV_PV
YVULQRSYVHIG
YS KLXL FG YSULI
YSKVQGKGFL FG RG[LHIKSIS FG PHUPZGIG
YSOFSKJKGFL
YSRVIVL (FGYYS NGHIGSKRG"
YSULI
YSUPYGFHVSF
YSHL^GFL
FGHIGFJKGFL6 YV RSLIS HGXV IJ\KG OG HVSHVZPVIL GFGIG
FG[VF FG IGFHYSIVGFL [LN FGLXGFL FGYLKSN NG SYLOLULFG ZPYG - [GIM
" FL^S6 RSLIS IJ\KG OG \MOL OSHIGKLFSKLOFGZG8 ?" RSZGIS HLKVI`SMI L NG\GKVU OGOSFLHL [GHI SI SHFSKFVIL JHIVJ
S\JO/KL[LJ6 YV RSVIS KHV[RV \UOG HGYLOKGVILUFS YSOLOLFV
SISYUVILUFG6 KLFIVUG]VSFFG V RUVXGIV[FGHVHILXG
YSOZSISKRG FG ZSIKG[G (FG GFGIG V YV\SVIL"YLOV HGXSIS ZSIKLFL
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YLKSNKG[
YLXVJ8 H XFSZS KVHSRS RG[LHIKS
YLHIS
YV\SV V HMOSKL NG LOFSRGIFG PYSIL\G
YVOPWVILUFS YVHXS
YSXS]VSFGUFV YMIPKGFVJ
YS]LFI FG NGLISHI
YMUFG IGRHG
YMIFVR
YMIPKGX6 YMIPKGFL
YMIPKGFL
YSIGYJFL K HIPOLFG KSOG FG \UGFQVGFVNLULF[P]V
YSZGXG FG GKVSUVFVVIL NG USJUFV RUVLFIV6 KRSJIS HL FG\VGI IS[RV NG SYLOLULF \SRVUSXLIVP YSYMIPKGFV H OGOLFG GKVSUVFVJ VHL YLOSHIGKJI \LNYUGIFV \VULIV VUV OPZVPHUPZV
YMIFVR6 RSIS NGYUG^G YS-FVHRG SI S\V[GFGIG]LFG NG YMIPKGFL6 IM RGIS [GRG NG YMKSISHKS\SOFS XJHIS
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YMIPKGFL NG GNKUL[LFVL
YMIPKGFL YS XSL
GNKUL[LFVJ
GNZULWOGFL FG NG\LULWVILUFSHIV
GNYLOLULFVL
GFV]G
LZVSF FG YSVNKSOHIKS FG KVFS
LZVHIVGX HL K SILU VUV FG ULIV^LLOSKLF YSULI
LOSKFG GKVSUVFVJ
LNLKGI NG OVKL[
LNLKG]VJ
LNLKVGX
L]LY]VJ
HGXSULI
HGXSULILF LRVYGW
HG_GV
HKVFHRS XLHS
YMIPKGFL6 YV RSLIS IGFHYSIG6 GFGIG V
FGHIGFJKGFLIS KUVNGI K ]LFGIG6 YLOUSWLFG SIIPVHIV[LHRGIG GZLF]VJ
GNZULWOGX HISRV FG KVIVFGIG \LN OG YGKJYSRPYRG
LHISGFI SI HLOLF RUGH6 RMOLIS FL LFLS\SOVXS OG HL FSHV S_V]VGUFS S\ULRUS
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HLNSFLF
HLKVI`S
HXLIRG
HSKGURG6 GKIS\PH VUV KUGR NG RGIRV GNHISJFVJ
HSXLUVL
HSH \LQGXLUHYL]VGUFG S_LIG
HYVRG YS KLXL FG YMIPKGFLHSRSKL V PHUSKVJ
IGRHG NG SIXJFG FG LNLKG]VJ
IGRHG6 ]LFG FG \VULI6 YMIFV GNFSHRV
IGV_G
ILULQRS XLHS
ILXGIV[LF YGR
ILXVFGU
IGFH_L
IPVNMX
IPVHI H GFV]G
IPVHIV[LHRG VFOPHIVJ
IPVHIV[LHRV VF_SXG]VSFLF ]LFIM
PXSG K HULOHIKVL FG [GHSKV GNUVRV
_SXPUJ NG LNLKG]VJ
SILUVL
SILUHRG KLVZG
GFG (YMULF YGFHVSF"
[GIMFV YSULIV
[GHI SI RSXYULRI6 YSLOV]G
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the meat of a #oung sheep
A light6 pre-dinner alcoholic beverage6 such as campari6 kirs6 and dubonnet
trunks6 suitcases6 etc6 used in traveling8 luggage
1one# left in e&change for a service performed
a a s#stem furnishing air transport6 usuall# scheduled6 between specifiedpointsb the airplanes6 airports6 etc6 of such a s#stemc 3ften6 airlines a compan# that owns or operates such a s#stem
a large motor vehicle for conve#ing passengers To differentiate from a bus6 acoach has a luggage hold separate from the passenger cabin Also6 whereasbuses are primaril# used to transport commuters relativel# short distanceswithin the same cit#6 coaches are more used for longer trips between cities -or even between countries - where passengers ma# pre-book tickets for aspecific ;ourne#
4t#le of preparation where the food is cooked to order fresh6 often rightbefore the guests %ood stations are often 9a la minute:
,t helps ensure food handling errors do not occur and that safe food isserved to #our customers
a connected series of rooms to be used together6 especiall# b# newl# marriedcouples
luggage that e&ceeds the allowable limit for weight6 size6 or number of piecesset b# an airline for an aircraft
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ta&-e&empt
free of customs dut#
A small booklet6 often containing promotional material or product information
something that is used as a medium of e&change8 mone#
something that ma# be or is chosen8 choice
the flesh of a cow6 steer6 or bull raised and killed for its meat
A long distance flight
a ticket to a place and back (usuall# over the same route"
a ticket to a place and back (usuall# over the same route"
A confectioner# course usuall# at the end of the meal
A hotel6 resort6 attraction6 cit#6 region6 or state
An after dinner drink such as cognac or Cointreau
an additional charge6 ta&6 or cost
a a state of e'uilibrium or e'uipoise8 e'ual distribution of weight6 amount6etc
b(in winemaking" the degree to which all the attributes of a wine are inharmon#6 with none either too prominent or deficient
To part cook vegetables either in hot fat (chips" or boiling water
one of the ?@ regions or divisions of the globe appro&imatel# coinciding with
meridians at successive hours from the observator# at reenwich6 !nglanda ground-based s#stem for controlling and monitoring air traffic within adesignated area
The e&ecutive cook in the kitchen6 with supporting cooking performed b# linecooks
3ne who pa#s for meals or accommodations at a restaurant6 hotel6 or otherestablishment
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valid for travel in one direction onl#
bedding that keeps a person warm in bed
the second-in-command in a kitchen
an act or instance of departing
written contract or certificate of insurance
not in season
to impose or ask as a price or fee8 a fee or price charged
Class of hors d+oeuvre that are alwa#s served on small pieces of bread
the act or sport of gliding on skis
2aper thin slices of raw beef6 traditionall# served with a cream# sauce
providing food and services
3utward bound8 headed awa#
a rented car
A summer cottage or countr# house in the 4wiss mountains8 an# countr#house built in the st#le of the 4wiss cottages
a person who goes on a trip6 esp an e&cursion6 lasting all or part of a da# butnot overnight
a short trip or outing to some place6 usuall# for a special purpose and withthe intention of a prompt return
This is a ver# thin strip of food - usuall# vegetables6 used for garnish andoften as part of the dish itself )oughl#6 the size is ?-@mm & ?-@mm & @-@mm
man who is emplo#ed for cleaning and pressing6 laundering6 and similarservices for patrons of a hotel6 passengers on a ship6 etc
the act of passengers and crew getting aboard a ship or aircraft
Travel for commercial6 governmental or educational purposes with leisure asa secondar# motivation
A percent of the total product cost paid to travel agents and other travelproduct distributors for selling the product to the consumer
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a time assigned on a schedule or agenda8 Ean aircraft landing slotE
a person who gives professional or e&pert advice
a place to which people fre'uentl# or generall# go for rela&ation or pleasure6 e
multi use utensils other than tableware
a detailed plan for a ;ourne#6 esp a list of places to visit8 plan of travel
A small first course dish that is presented before the entree
an amount deducted from the usual list price
A condominium8 an apartment house6 office building6 or other multiple-unitcomple&6 the units of which are individuall# owned6 each owner receiving arecordable deed to the individual unit purchased6 including the right to sell6mortgage6 etc6 that unit and sharing in ;oint ownership of an# commongrounds6 passagewa#s6 etc
a messenger6 usuall# traveling in haste6 bearing urgent news6 importantreports or packages6 diplomatic messages6 etc8
A late breakfast combined with lunch6 serving menu items from both meal
periods6 plus dessert
A large commercial ship or airplane6 especiall# one carr#ing passengers on aregular route
someone who travels for pleasure
an entrance hall6 corridor6 or vestibule6 as in a public building6 often servingas an anteroom8 fo#er
a shop that sells miscellaneous articles appropriate as gifts
Also6 time-sharing6 a plan in which persons share ownership or rental costsof a vacation home6 esp a condominium6 entitling each participant to use theresidence for a specified time each #ear
of6 for6 designating6 or providing a car that is rented for personal use6 without
a hired driver
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including ever#thing
4mall appetizers or relishes served as the first course of the meal
1ain course dish
*eating6 entilation and Air Conditioning
the flesh of the chicken6 esp of the #oung bird6 used as food A strip of level6 usuall# paved ground on which aircraft take off and land
done6 served6 or shown during an air vo#age
the state of being restored to its former good condition
a scheduled trip on an airline
A welcome6 greeting6 or acceptance
a tour6 vacation6 or trip b# charter arrangement8 of or pertaining to a methodof travel in which the transportation is speciall# leased or hired for membersof a group or association
D A term used for needing right awa# ?D A term used when the server forgotto order some part of the entree
the ratio at which a unit of the currenc# of one countr# can be e&changed forthat of another countr#
4t#le of service where the food is artfull# arranged and presented b# the chefbefore the dishes are delivered to the table
Bite sized6 iced and elaboratel# decorated cakes6 often served in addition tothe wedding cake
an increase or improvement in one+s service6 accommodations6 privileges6 orthe like
This term refers to the preparation re'uired b# the chef before work cancommence ,t means the preparation of him or herself6 their utensils andtheir food read# to begin the preparation of work
funds to cover liabilit# or secure against risk of loss8 !ach diner at arestaurant
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An# provider of mass transportation6 usuall# used in reference to an airline
A brief period of residence or visiting
The term used to describe the refreshing of vegetables after blanching The#are totall# immersed in cold water - to stop the cooking process ,t helps toretain nutrients6 colour and te&ture
a bonus6 gift6 or sum additional to price6 wages6 interest6 or the like8 ofe&ceptional 'ualit# or greater value than others of its kind8 superior
$isposable tableware6 carr# out utensils designed for one-time or one personuse
a letter that accompanies another letter6 a package6 or the like6 to e&plain6commend6 etc
a service offered b# man# airlines to reward customer lo#alt# T#picall#6 airlinecustomers enrolled in the program accumulate points corresponding to thedistance flown on that airline Accrued points (also known as fre'uent fl#ermiles" can be redeemed for free air travel8 for other goods or services8 or forincreased benefits6 such as airport lounge access or priorit# bookings
3rganized trips for travel agents6 tour operators6 tour wholesalers or othermembers of the travel trade for the purpose of educating and =familiarizing>
them with tourism destinations B# seeing the destinations where the# aresending travelers6 the travel trade is better prepared to answer customer'uestions and promote travel to the location Also called =fams> or=familiarization tours>
the percentage of all rental units (as in hotels" are occupied or rented at agiven time
a person who is traveling in an automobile6 bus6 train6 airplane6 or otherconve#ance6 esp one who is not the driver6 pilot6 or the like
(of an airline passenger or ticket" costing or pa#ing less than the usual fare6as the passenger does not book a seat for a particular flight6 but waits for thefirst available seat
to go from one place to another6 as b# car6 train6 plane6 or ship8 take a trip8 ;ourne#
long ;ourne# including the visiting of a number of places in se'uence6 espwith an organized group led b# a guide
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to look at articles in the windows of stores without making an# purchases
the act of visiting and seeing places and ob;ects of interest
The act of putting one thing to another8 a placing8 disposition8 arrangement
A s#stem for scheduled air transport of passengers and freight
an area of land set aside for the protection of animals
A reservation6 as for accommodations at a hotel
to reserve or make a reservation for
the people who fl# or operate an aircraft or spacecraft
the flesh of hogs used as food
Travel for recreational6 educational6 sightseeing6 rela&ing and othere&periential purposes
The act or an instance of cruising6 especiall# a sea vo#age for pleasure8 anocean trip taken for pleasure
a tour arranged b# a travel agent8 transportation and food and lodging are allprovided at an inclusive price
eneral all-inclusive term travel industr# marketers use to refer to productsthat have visitor appeal6 like museums6 historic sites6 performing artsinstitutions6 preservation districts6 theme parks6 entertainment and nationalsites
a pack or knapsack6 often of canvas or n#lon6 to be carried on one+s back6sometimes supported on a lightweight metal frame strapped to the bod#
The region where a wine is from6 also the branding offered b# wine e&perts toindicate the precise origin6 grape variet#6 and heritage of wines
the place where passengers show travel documents at an airport or seaport8
to announce one+s arrival6 eg at hotels or airports
A restaurant providing sit-down service in a causal6 rela&ed atmosphere1enu prices are moderate and dress is casual
an# machine supported for flight in the air b# buo#anc# or b# the d#namicaction of air on its surfaces6 esp powered airplanes6 gliders6 and helicopters
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D 3ne who takes menu orders and brings the meals and drinks to the table
A itemized totaling of purchases before tips
This is a basic white sauce based on a white rou&2roduct or service offered at a special price
a brief stop in the course of a ;ourne#6 as to eat6 sleep6 or visit friends
a fee or price charged for the cancellation of a booking
the price of conve#ance or passage in a bus6 train6 airplane6 or other vehicle
an# table of charges6 as of a railroad6 bus line6 etc
the flesh of the calf as used for food
an amusement park in which landscaping6 buildings6 and attractions are base
a long walk usuall# for e&ercise or pleasure
Another term for the travel industr#
a reservation form
a manager or owner of a hotel or inn
dail# meals6 esp as provided for pa#
,n or as part of a series or set
pertaining to6 dependent on6 or accompan#ing the seasons of the #ear orsome particular season8 periodical
a public conve#ance6 as a train6 airplane6 or bus6 that travels back and forthat regular intervals over a particular route6 esp a short route or oneconnecting two transportation s#stems
The wine e&pert at the location 4ommelier is a professional classificationearned b# those who have taken courses and earned the title
a station on the line of a public carrier6 as in a cit# center or at an airport6where passengers embark or disembark and where freight is received or
discharged
a ticket entitling a passenger to continue a ;ourne# on another bus6 train6 orthe like
a hiker who wears a backpack
a temporar# disruption of the bod#+s normal biological rh#thms after high-
speed air travel through several time zones
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ENGLISH
Airline
Coach (Br !"
0amb
A la minute
Bridal suite
Aperitif
Baggage
!&cess baggage
Tip
*ACC2 ( *azard Anal#sis and CriticalControl 2oint"
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Balance
Ta&-free
$ut# freeBlanching
Brochure
%oreign e&change
Currenc#
3ption
Time zone
Air traffic control
Chef
Beef
uest
roup )ate
Best before date
0ong-haul flight
Twin room
)eturn ticket
)ound trip (Am!"
$eposit
$essert
$estination
$igestif
4urcharge
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Chalet
$a# tripper
3ne-wa# ticket
!&cursion
Covers
$eparture lounge
4ous chef
$eparture
,nsurance polic#
5inter sports
3ut-of-season
Charge
alet
Canape
4kiing
Carpaccio
Boarding
Catering
3utbound
Car rental
Business Travel
Commissions
.ulienne
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Condo
Time slot
Consultant
Courier
)esort
itchenware
Brunch
0iner
*olida#maker
0obb#
ift shop
,tinerar#
Appetizer
Time share
4elf-drive
$iscounted %are
$iscount
%ull# booked
Accommodation/s
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4elf-catering
Charter
3n-The-%l#
!&change rate
,n-flight service
2lated service
All-inclusive*or d+oeuvre
!ntree
*AC
2assport control
2etit fours
Chicken
)unwa#
,n-flight
7pgrade
1is en plas
)efurbishment
Cover
%light
*alf-board
)eception
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)efresh
Carrier
2remium
4ta#
4ingle service articles
Covering letter
%re'uent fl#er programme
%am Tours
3ccupanc# rate
%ull fare
2assenger
4tand-b# passenger
Travel
Tour
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0eisure Travel
Cruise
2ackage tour
Attractions
5indow shop
4ightseeing
Allocation
Backpack
Appellation
Check-in
4cheduled flight
4cheduled airline
ame reserve
Booking
Book
Casual dining
)eception desk
Aircraft
Cabin crew
4afari
2ork
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4easonal
4erver/5aiter6 5aitress
Bill
4huttle
4ommelier
Béchamel
4pecial offer
4topover
Terms and conditions
Cancellation charge
%are
Tariff
eal
Theme park
Terminal
Transfer
*iking
Backpacker
*ospitalit# ,ndustr#
Tourist information centre
.et lag
Booking form
*otelier
*otel chain
%ull-board
Charter flights
!n-suite (facilities"
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