HMGT 1350 Vocab

Individual items from a menu that are prepared and served to order and priced separately

Average Daily Rate;

•   rooms revenue   
• # rooms occupied

American Hotel & Lodging Association

Type of room rate which includes the price of the room, breakfast, lunch, and dinner

Plated service; Food is plated in the kitchen.

Average amount each group spends; primarily used in a restaurant setting

Areas of a hotel/restaurant in which personnal have little or no direct guest contact

Financial statement that shows a hotel's assets, liablilities, and equity on any given date

Travel for commercial, governmental, or educational purposes with leisure as a second motivation

Percentage of guests who eat meals at the hotel

Restaurant distinguishable by a combination of décor, informal atmosphere, and eclectic menu that draws from ethnic and traditional offerings

Hotel manager that is responsible for arranging and planning food and beverage functions for conventions & smaller hotel groups

Chair of Economics Management International

Club Managers Association of America

Compimntary room, no price is charged for the room

A hotel employee whose job is to assist guests by making theater and restaurant reservations, etc.

A hotel plan that provides a continental breakfast daily

A food or beverage item's selling price minus the cost of the ingredients used to prepare the item

Manages the accounting department and all of it's functions, including management of credit, payroll, guest accounts, and cashiering activities

A member of a hotel or resort's staff who is responsible for all aspects of a convention

Conventions and Visitors Bureau

A for-profit private club owned by an individual or a company that sells memberships in the club

Provide support for a hotel's revenue center

The actual number of meals served at a food function or during a meal period

A style or method of cooking; has characteristics of a particular country, region, or establishment

A menu that changes every day for a certain number of days, then repeats the cycle

Statistical information about a population, used to identify markets

Responsible travel to natural areas that conserves the environment and improves the well-being of local people

A management technique where front-line employees are authorized to solve customers' problems and make other decisions that were once made only at higher levels within the organization

Main course meal

Members own a share of the company that owns the clu and/or other properties

Type of hotel charge that covers per night room rate and service charges but not meals

The person in charge of everyone else in the kitchen

free/reduced rate travel programs designed by hotel personnel to aquaint travel agents and other with the hotel and stimulate sales

First-In, First-Out; Requires that the food that has been in storage the longest, have to be used first

Restaurant that features luxury dining and an exciting menu and employs well-trained, creative chefs and skilled food servers

A menu with a set list of items that is used for several months or longer before it is changed

cruise-ships; massive resorts with all of the amenities you would expect to find in land-based hotels

Directs the production and service of food and beverage

A ratio comparing the cost of food sold to food sales;

• cost of food sold
•     food sales

Refers to the authorization given by one company to another to sell it's unique product and service, or the name of the business format or product that is being franchised

Platters of food are composed in the kitchen, then is served by a server from platters to individual plates

Area of a hotel/restaurant in which employees have extensive guest contact

A lodging property that offers a full range of services and amenities

Restaurant that has more than a dozen or so main-course items on the menu, and cooks to order

"Legalized wagering"; 3 classifications: land-based, riverboat/dockside, and Indian gaming

A cool, well-ventilated area where cold dishes are prepared and other foods are stored under refrigeration

The chief operating officer of a hotel and restaurant

Price minus the cost of food

Hazard Analysis Critical Control Point

Lodging and good service businesses that provide short-term or transitional lodging and/or food

A person who owns or manages a hotel

In charge of employee relations within an organization

A reward subset of an incentive, recognition or a loyalty program

Report that details for a very specific time period, a business' revenue from all it's revenue producing sources, the expenses required to generate those revenues, and the resulting profits or losses

The portion of total sales that is spent on labor expenses

Vacationing travelers who typically only spend one night at a hotel unless the hotel is their destination

Hotels that do not offer the full range of services customarily associated with hotels

A company that manages hotels for owners, typically in return for a combination of fees and a share of revenues

The variety of marketing activities a business engages in

Someone who plans meetings/events for an association, a corporation, or some other group

The final product of strategic reporting to compose a mix of menu items that maximize profit and revenues

Critical moments when customers and staff members interact, offering opportunities for the staff to make a favorable impression, correct mistakes, and win repeat customers

Meeting Planners International

Hidden/indirect benefits of travel and tourism to a community

Verifies that the guest charges have been accurately posted to their accounts

Ratio indicating hotel management's success in selling it's guest rooms in a given period

• Rooms Occupied
• Rooms Available

National Restaurant Association

Professional Convention Management Association

Property Management System

Research that attempts to classify people's behavior in terms of their lifestyles and values

The second in command within the hotel department and a cruise ship's banker, information officer, human resources director, and complaint handler

Restaurant that focuses on convenience, offers a narrow selection of food, and provides limited service and speedy preparation

In charge of the rooms division in a mid-size to large hotel, sometimes in charge od security

Usually located in a desirable vacation spots; offer fine dining, exceptional service, and many amenities

Department within a hotel that directly generate income through the saleof products and services to guests

Hotel pricing system that uses a hotel's computer reservation system to track advanced bookings & raise/lower room prices accordingly

Revenue Per Available Room; used to evaluate the performance of the rooms deparment

• Occupancy Percentage
•           ADR

Foods are cooked at tableside then servers put them on platters and present the platters to guests. Guests serve themselves

Restaurant ratings identify restaurants according to their quality

A service environment made up of various factors, including the values, beliefs, norms, rituals, and practices of a group or organization

Based on the idea that tourist dissatisfaction is caused by percieved gaps between expectation and actualy outcomes

A formal recognition by management that the hotel will strive to deliver the products and services desired by the guest in a professional manner

Social, Military, Education, Religious, and Fraternal market

A wine steward

The chef underneath the head chef, second in command in the kitchen

Strengths, Weaknesses, Opportunities, and Threats. Helps assess how well the company is serving their current market

A recipe that has been designated the correct one to use in a given establishment for the production of a given food or beverage product

Tourism that has low impact on a locale's environment and culture; conserves the eco-system while generating income and employment

Marketing that is designed to appeal to a specific consumer group

Travel Industry Association of America

Condominiums for which an owner can purchase a portion of time at the condominium

A collection of organizations and establishments that derives all or a significant portion of it's income from providing goods and services to travelers

Total Quality Management

An exhibit of products and services that is usually closed to the public

An individual traveler with a reservation, staying in a hospitality property for a maximumof 30 consecutive days

Govern descriptions of food in menus

Frequency in which the employees resign, are fired, or retire froma company

Department within rooms division that deals with guests' luggage and transportation

An alternative term for “timesharing” and other forms of shared ownership of leisure real estate