Lodging hotel glossary terms

RACK OVEN

A convection oven into which employees can roll special racks filled with trays of food. Also called a roll-in oven.

RANGE

A food service appliance with a flat cooking surface for frying, grilling, sautéing, etc. Two basic types of ranges are solid-top and open-top.

QUAD

A guestroom assigned to four people; may have two or more beds.

AFFILIATE RESERVATION SYSTEM

A hotel chain's reservation system in which all participating properties are contractually related. Each property is represented in the computer system database and is required to provide room availability data to the reservation center on a timely basis.

AFFILIATED HOTEL

A hotel that is a member of a chain, franchise, or referral system. Membership provides special advantages, particularly a national reservation system.

ACCESSIBLE PARKING SPACES

A parking space, specially designed for disabled persons, that meets or exceeds the requirements of the people with Disabilities Act. It should have a minimum width of 13 feet (4 meters)--8 feet (2.4 meters) for the vehicle and 5 feet (1.5 meters) for an access aisle.

REFRESHMENT BREAK

A period between conference or work sessions during which coffee or other refreshments are served.

RANGE OVEN

A small conventional oven located beneath a range, used for roasting and baking or as a food warmer.

ADJOINING ROOMS

Guestrooms located side by side without a connecting door between them.

REGIONAL GETAWAY GUESTS

Guests who check into a hotel close to home in order to enjoy a weekend away from children or other responsibilities.

AESTHETIC BALANCE

In meal planning, a pleasing combination obtained by making use of the colors, textures, and flavors of foods, décor, and FF&E.

A table d'hôte menu

-a set meal with few, if any, choices. Banquet meals tend to be elaborate.

Also called a banquet function sheet or banquet prospectus, the BEO acts as a contract for the client and serves as a work order for the catering department. The form confirms final banquet arrangements

-time and place of function, menu, service notes, gratuity, payment and guarantee clauses.

QUEEN

A bed approximately 60 inches by 80 inches.

REFRIGERATOR

A chilled reach-in or walk-in storage unit used to maintain the quality of food.

PROPERTY MANAGEMENT SYSTEM (PMS)

A computerized front desk system that manages hotel room inventory, guest billing and interfaces with various other systems such as telephone, call accounting, point of sale (POS), entertainment, etc.

PROPRIETARY BOOKING ENGINE

An internet reservation system that is owned and operated by an individual hotel or group of hotels to allow them to take reservation on their own website without paying a fee to the GDS, third party booking engines or franchise reservation systems.

BEER

CLEAN GLASS

PRE-MIX

In beverage operations, a commercially prepared mix available for cocktails; a Bloody Mary mix, for instance, with all the tomato juice and various spices mixed proportionally, needing only the addition of vodka.

RACKING

In wine production, the process of separating wine from the sediment(lees) at the bottom of a cask by pouring it into another container, leaving the lees behind.

AIRLINE

RELATED GUESTS

ALL

SUITE HOTEL

RACK RATE

The current rate (full, undiscounted published room rate/price).charged for each accommodation as established by the property's management.

An all

air HVAC system consisting of coils (through which steam/hot water or chilled water is circulated from central boilers and chillers), filters, fresh air intakes, exhaust air discharges, and sometimes humidification equipment.

The principal compartment, generally of a suite, that is the space equivalent of a standard guestroom. A suite may have a single

bay or multiple-bay living room.

PUBLIC BARA

ere bartenders prepare alcoholic beverages for service to guests by others or by the bartenders themselves.bar wh

Extra

large bath towels. Also called bath sheets.

A menu that lists cocktails, wines, and other alcoholic beverages an operation offers to guests. Alcoholic beverages can be listed on a separate menu or included on the regular menu. Restaurants with a large selection of wines may have a separate wine list. Many beverage menus also include no

or low-alcohol drinks.

Service or item offered to guests or placed in guestrooms for the comfort and convenience of guests, and at no extra cost. Examples are various guest services (such as in

room entertainment systems, automatic check-out, free parking, concierge services, and multilingual staff) in addition to an array of personal bathroom items offered by most hotels and motels. Amenities are designed to increase a hotel's appeal, enhance a guest's stay, and encourage guests to return.

A hotel located near a public airport. Although airport hotels vary widely in size and service levels, they are generally full

service and are more likely than other hotels to have in-room movies, computerized property management systems, and call accounting systems.

A ratio that indicates average room rate, and to what extent rooms are being up

sold or discounted; calculated by dividing rooms revenue by number of rooms sold. Also called average daily rate or ADR.

Accommodation in apartment

style units rather than rooms: with minimum or expanded in-suite cooking facilities. Defined by legislation for licensing and classification purposes.

Short for business

to-business e-commerce.

Short for business

to-consumer e-commerce.