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Tourism & Hospitality vocabulary · Food & Beverage Service

Gluten-free

Meaning in tourism & hospitality, with examples

/ˌɡluːtn ˈfriː/adjectiveCommon term

In tourism & hospitality, gluten-free means: Describes food made without gluten, a protein found in wheat, barley and rye, which people with coeliac disease cannot eat.

In Turkish: glutensiz

How it is used

Hotels offer gluten-free bread, pasta and desserts, often on request. For guests with coeliac disease (celiac in American English), even crumbs matter, so staff should mention the risk of cross-contamination honestly rather than simply calling a dish gluten-free.

Example sentences

  1. We can prepare gluten-free bread for you every morning if you let us know the night before.

  2. The gluten-free desserts are on the left side of the buffet.

Common collocations

  • gluten-free bread
  • gluten-free menu
  • gluten-free options
  • coeliac disease
  • cross-contamination
  • allergenA substance in food, such as gluten, nuts, milk or eggs, that can cause an allergic reaction in some people.
  • dietary requirementsSpecial needs about food that a guest has because of health, allergies, religion or personal choice, such as gluten-free or vegan meals.
  • buffetA meal where dishes are laid out on long tables and guests serve themselves, choosing what and how much they want.
  • special requestSomething extra a guest asks for, such as a quiet room, a high floor, a cot or a birthday cake, which the hotel tries to provide but may not promise.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Food & Beverage Service

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