Tourism Hotel Catering Glossaries

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


18/51

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


19/51

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


20/51

\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


22/51

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

L]LY]VJ

YSOFSKJKGFL

RPSI

OKPYSHS[LF \VULIOKPYSHS[LF \VULI

YVHIG

HG_GV

LOSKFG GKVSUVFVJ

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


23/51

FGLXGFL FG RSUG \LN QS_`S

HLKVI`S

HSKGURG6 GKIS\PH VUV KUGR NG RGIRV GNHISJFVJ

GNZULWOGFL FG NG\LULWVILUFSHIV

YV\SV V HMOSKL NG LOFSRGIFG PYSIL\G

RGGFL FG HRV

HSXLUVLNGXLHIFVR ZUGKLF ZSIKG[

HYL]VGUFG S_LIG

YLHIS

HYVRG YS KLXL FG YMIPKGFL

OSYMUFVILUFS YUG^GFLIGV_G

\LN OGFM]V

ILXVFGU

HSRSKL V PHUSKVJ

ILXGIV[LF YGR

KLXLKG NSFG

\GRQVQ

YMIPKGFL

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


24/51

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


25/51

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


26/51

\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


27/51

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


28/51


29/51

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


30/51

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


33/51


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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


42/51


43/51

ENGLISH

Airline

Coach (Br !"

0amb

A la minute

Bridal suite

Aperitif

Baggage

!&cess baggage

Tip

*ACC2 ( *azard Anal#sis and CriticalControl 2oint"


44/51

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


46/51

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


47/51

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"


51/51

Documents

Tourism Hotel Catering Glossaries