Brand Owner

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Generally, a hotel stay of seven or more nights

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Food that is produced with high restrictions on the use of chemical pesticides, insecticides and herbicides. Livestock must be reared without the use of antibiotics and growth hormones and feed a relatively healthy diet

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The support areas behind the scenes in a property including housekeeping, laundry, engineering, food service; individuals who operate behind the scenes to make a guest's experience pleasant and safe

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A hotel reservation that is paid in advance

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A private telephone system that is designed to facilitate communication between employees

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A hotel that is a member of a franchise, chain or referral system. Membership usually provides special advantages, such as the use of a national reservation system

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Provides equipment and furniture for restaurant and food service establishments

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May refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparation. May describes a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. Gourmet is an industry classification for high-quality premium foods in the United States

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An individual that sells travel services on a commission basis

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A food and drink menu in which each item is listed and priced separately

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Manager on Duty

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This is a low-rent form of accommodation consisting of a kitchenette, a living area, and a sleeping area combined into one single room. These types of rooms are common in extended-stay hotels, also known as "apartment hotels"

(a)  

Putting the food on the plate is referred to as (a)  

Not to be confused with "amenities", this is the term given to the range of disposable items provided in guest room bathrooms and includes such items as shampoo, lotion, conditioner, soap, toothpaste, toothbrush, shower caps, etc (a)   The cost of these items are built into room rate

A marketing strategy that involves offering several products for sale together. For hotels this could be effectively implemented through the booking engine or upsells, services, event tickets, or other amenities such as Internet access, meal plans, parking, etc. The price of the pricing may be bundled together so there is opacity to the individual prices of the products

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The online reservations system that enables guests to check room availability and rates, and book

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A certain number of gift cards won't be redeemed because they'll be lost or forgotten by those who receive the gift card business

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Coordinates all orders for the establishment

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Service provided by many hotel restaurants that allow guests to order food and drinks to have delivered to their room

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Limited Time Offer

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A subset of digital signage, digital menu boards allow for restaurants to display vivid digital content on an LCD, plasma, or projector screen. The eye-catching content can be changed instantly from a remote location and allows for content scheduling or day-parting. Events and promotions can also be displayed

(a)  

Arguably the most important of all ratios used in the hotel industry. Because the measure incorporates both room rates and occupancy, it provides a convenient snapshot of a how well a company is filling its rooms, as well as how much it is able to charge

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A traditional "sit-down" restaurant branches out to offer take home meals, packaged and delivered to the customers car. A service catering to the customers demand for convenience

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Exemption from import tax. Many airports have duty-free shops.

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Buyer; individual business operator

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Delivers food and perishables to restaurant or food service establishment

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The research processes your potential guests go through

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Rate charged daily for a hotel room

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Computer based system that monitors all outgoing calls and presents collected information in a format that serves the user's needs

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Term used for clearing off and resetting tables after guests have left

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An airfare with no limitations. Usually, the fare is refundable and has no blackout dates

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Electronic device that connects guests wirelessly to their server. Offers instant, automatic table status changes that enable the Front of the House and Back of the House to move in sync. Sends real time alerts as well as trend reports to management.

(a)  

Restaurant review guide that compiles consumer comment instead of using professional food critics and rates restaurants on a numerical 30-point scale

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Percentage derived by dividing the total number of seats occupied during a given time period by total number of seats available for occupancy during that time period

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It is a performance provided in the luxury hotels and it consists in preparing the rooms for the next night. Concretely, it is the bed opening, the presence of a chocolate on the pillow and softened lights

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Salaried employees paid a specified amount for a standard work week

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A situation in which more room reservations have been taken by a hotel than what the hotel is able to accommodate

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Industry slang referring to the primary marketing objective of accommodations and most destinations - increasing the number of overnight stays

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A customer with a reservation at a hotel who fails to show up and does not cancel

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Primarily engaged in providing single event-based food services. Generally, have equipment and vehicles to transport meals to events and/or prepare meals at an off-premise site. Examples, graduation parties, wedding receptions, business and retirement luncheons and trade shows

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A flight that leaves later at night and arrives early the next morning

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Elements in a food service operation that contribute to its function as a complete and organized system

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The time of year when a specific destination gets the most visitors. Prices are often raised during high season travel times

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All areas the guests will contact, including the lobby, corridors, dining room, meeting rooms, and restrooms; employees who staff these areas have an emphasis on customer service (FOH)

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The basic price of a ticket before taxes and fees have been added

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If the kitchen runs out of a particular dish, the dish is "86."

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Use of electronic systems to manage an operation. Includes electronic Point of Sale systems (POS), inventory ordering programs, reservation and table management systems and programmable electronic menus

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The name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm

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Program providing information and training about food safety and sanitation and facilities and equipment management

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A travel plan which includes all meals, drinks, tips, service charges, accommodations, and possibly other activities

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Provides food services to patrons who order and are served while seated and pay after eating. Range from casual to upscale dining. Includes privately owned, company owned and franchised restaurants. May specialize in a specific in a specific type or ethnic food or provide take-out services

(a)  

The full, undiscounted published room rate (price)

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It is a type of tourism that involves a degree or risk taking

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The period of consecutive months during which optimum revenues, room/suite occupancy and average room rates are generated

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Travel for the purpose of relaxation or vacation

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Someone who typically organizes package tours. That means they combine tour and travel itineraries to create a vacation

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A group of hotels that are non-competing often owned by the same company

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Indicates that a certain feature(s) is directly in he room, or adjacent to that room

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The ability of guests to make a reservation for one out of a number of hotels by contacting one agency, contracted by the hotels acting as a group, to operate this "central" reservation service

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The process of nourishing or being nourished; The science or study that deals with food and nourishment, especially in humans; A source of nourishment, food

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A tool in menu planning that uses the menu as a whole, not individual items that make up the menu, as a measure of profitability

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Real Estate Investment Trust: A real estate investment trust, or REIT, is a company that owns and usually operates income-producing real estate

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ADR: The total room revenue for a given period (day, month to date, month, year to date), divided by the number of rooms occupied for the same period. Frequently used as a measure of economic performance

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National Restaurant Association: Restaurant trade association representing 380,000 member restaurant establishments. Their goal is to "lead America's restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve."

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A tour catering to the needs of a specific interest such as rafting, bird watching, etc.

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A set of related restaurants with the same name in many different locations that are either under shared corporate ownership or franchising agreements

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Heightens the experience through the guest surroundings: decor, music, noise control and overall personality of the establishment

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A negotiated hotel rate for convention, trade show, meeting, tour or incentive group

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A term that means it is really, really busy

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A hotel employee who provides recommendations to guests including reservation, entertainment tickets, and tours

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Provides food and beverages to institutional, governmental, commercial or industrial clients

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The practice of selling more seats on a flight that are actually available

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employees paid on an hourly basis

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Global Distribution System

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How guests will pay for their room. Credit card, cash, and check are common options

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A printed brochure or public display that shows the list of options for a diner to select

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(FOH) All areas the guests will contact, including the lobby, corridors, dining room, meeting rooms, and restrooms; employees who staff these areas have an emphasis on customer service

(a)  

The term casual employee is not a familiar one to many Americans. Instead "temporary worker" or "independent contractor" is used. Defining what a casual employee is can get somewhat confusing, since the term can differ from country to country. In the US, the term casual employee is often used in universities. It refers to people, often students, who work less than 1000 hours per 12-month calendar year, on an irregular, infrequent or "as-needed" basis." Because the worker is considered a casual employee, he or she does not have access to benefits like worker's compensation, disability, company retirement plans, or health insurance

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Special room rates often take the standard room rates and apply discounts, such as AARP and government

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Or table turn, is the time it takes to "turn" a table over from one customer to the next

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A sum of money, often a percentage of the pre-tax amount of the bill, given to a server for a service or favor, also known as a tip

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A date or series of dates on which travel or entry is not available. Rental car companies, airlines, theme parks, and tour groups all use blackout dates

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Core physical features: accommodation, restaurants, bars, and meeting room

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A restaurant providing sit-down service in a casual, relaxed atmosphere. Menu prices are moderate and dress is casual

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Contracts in which the franchisor grants the franchisee right to use the franchisor's name and proven method of doing business

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An average amount

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An international computer system that accesses the databases and schedules of many suppliers. Sabre is an example of a global distribution system

(a)