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Resort,  hotels & recreation glossaries

http://www2.exploreminnesota.com/index.asp?section=SEARCHLODGINGS 



http://www.resortsandlodges.com/glossary.html
What is a resort?
We use the following definition for "resort": A commercial enterprise
that provides lodging for people on holiday travel.

The word "resort" is used as a general purpose label for any place
included in the database. Depending on local language customs, this
might include places called: resorts, lodges, hotels, motels, cottages,
villas, chalets, camps, etc.

It must be a full-time commercial enterprise. This excludes, for
example, people who occasionally rent rooms in their house to travelers,
or vacation condos that are sometimes available for rent.

It must provide overnight lodging in a permanent, non-moveable,
structure that is part of the resort. This excludes such things as
certain theme parks, campgrounds, recreational vehicle parks, or any
other place where permanent lodging facilities are not provided. It also
excludes houseboats, ferries, and cruise ships.

It must be focused primarily on providing lodging for people on
holiday, as opposed to simply offering a place to stay overnight for
general travelers. This excludes, for example, most chain hotels and
motels in urban areas. An exception is made for certain "grand hotels"
and "holiday hotels", which have extraordinary qualities of ambiance or
location that single them out as tourist lodging destinations. See the
definition of holiday hotels.


Arizona Travel A to Z
A handy alphabetical list of resources for Arizona travel.

California Travel A to Z
An alphabetical index of all the California travel information at
California for Visitors. http://gocalifornia.about.com/bl_az_atoz.htm
      http://gocalifornia.about.com/cs/siteindex/

http://www.sheraton.com/  http://www.bestwestern.com/
http://www.hotelchoice.com/   http://www.embassy-suites.com/

http://www.hojo.com/hojo.html 
http://www.ramada.com/ctg/cgi-bin/Ramada



Travel Glossary
http://www.tours.com/glossary.php

http://centernet.okstate.edu/business/travel/glossary.htm

Hospitality Services

Glossary

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

*-la-carte menu A menu on which each item carries its own price.

accessibility The ease with which guests can enter, leave, and utilize
a property, also applies to the ability of guests in wheelchairs or
needing other assistance to utilize a facility.

adjoining rooms Two hotel rooms that are located next to each other,
but not connected by a door.

airport hotel A hotel located near an airport, usually offering shuttle
service to and from the airport, as well as meeting rooms, and early
checkout.

all-inclusive resort A resort in which all amenities and services,
including food and beverages, are included in the cost of the room.
Example: Club Med.


all-suite hotel A hotel in which every room is a suite, with a bedroom
and living room, catering to business travelers.

a.m. room status report A report detailing the status of each room,
created by a housekeeping supervisor from section housekeepers' reports,
usually created by noon.

amenities Services or goods offered to hotel guests in addition to a
basic room, such as soaps, robes, a game room, or a pool.

American plan A hotel pricing plan that includes three meals with the
cost of the room.

back of the house The operational areas of a restaurant, especially the
kitchen.


bed and breakfast (B&B) A private residence that has been turned into
an owner-operated commercial inn, usually with only four or five guest
rooms, and in which breakfast is included with the cost of the room.

bed and breakfast inn A small inn, similar to but larger than a B&B
(with as many as 30 rooms), which may also host weddings or other
special events, and in which breakfast is included with the cost of a
room.

bell hop The hotel employee responsible for carrying guests' bags to
their rooms.

bell service A service offered by luxury hotels in which a bell hop
carries customers' bags to their rooms for them.

bus staff The employees in a restaurant who assist the waiters and
waitresses, especially in clearing tables and refilling water glasses
and coffee cups.


campground A lodging operation offering guests either a place to pitch
a tent or a space to park a recreational vehicle.

cashier A person in a restaurant or hotel who takes customers' money
and gives them change.

central reservation system (CRS) A reservation system utilized by a
hotel chain that allows customers to call one number, usually a
toll-free number, to make reservations at any hotel in the chain.

check-out (C/O) Describes a room in which the guest is expected to
check out that day.

cleaning caddy A portable organizer that holds all the supplies needed
for cleaning the bathroom in a hotel room.


commercial hotel Usually a large hotel designed for business travelers,
offering dining service, and often meeting rooms, free breakfast, and
other amenities.

complimentary room A room for which the hotel does not charge a fee,
often offered to a group paying for a specified number of rooms.

concierge service A service provided by full-service hotels in which
employees at a guest service desk provide information for guests, and
sometimes secure restaurant reservations and theater tickets.

connecting rooms Two hotel rooms that are located next to each other
and are connected by a door.

continental breakfast A light breakfast, usually consisting of muffins
or sweet rolls, plus juice, coffee, or tea, often provided free of
charge to hotel guests.


corporate lodging operation A corporation that owns and operates one or
more lodging operations.

corporate rate A special discount rate for hotel rooms offered to
business travelers.

country inn A small commercial inn that offers lodging and a
restaurant, usually with six to 30 rooms, and generally offering
breakfast included with the cost of a room.

cumulative attraction A term for lodging located near other attractions
such as amusement parks, convention centers, or well-known restaurants.


date- and time-stamping machine A machine that stamps a date and time
on correspondence or forms; used to keep track of guest check in and
check out, and hotel correspondence.


destination market A popular tourist attraction, such as the Grand
Canyon, that attracts a large number of visitors.

Do Not Disturb (DND) A sign placed outside a guest room indicating that
the guests don't want to be bothered until after check-out time.

drive-up A room (usually in a motel) at ground level and directly off
the parking lot, that guests can drive up to.

dry storage Storage for dry goods such as canned goods, boxed goods,
napkins, and other items that do not need to be refrigerated or frozen.


du jour menu A restaurant menu that features the specials of the day.


economy operation A hotel catering to a traveler on a budget, with very
few services or amenities; also called a budget hotel.

entr*e The main dish in a meal.

European plan A lodging pricing plan in which no meals are included in
the price of the room.

executive chef The restaurant employee who plans the menu, purchases
food and beverages, and supervises the kitchen staff.

familiarization tour (FAM) A tour provided by a lodging operator to
familiarize travel agents with the facility, its location, and its
amenities.


family plan A discount rate often offered on the weekend by hotels that
specialize in corporate business, used to attract budget-conscious
tourists when rooms are not in demand by business travelers.

FIFO First in-first out; a method for rotating inventory to make sure
that the items that arrive first are used first.

folio The account for a hotel guest during his or her stay.

folio tray A metal tray that holds folio cards for each guest in the
hotel, usually organized by room number.

front of the house The customer service area and dining room of a
restaurant.


full-service hotel A lodging property that offers a full range of
services and amenities including recreational services, food and
beverage services, a bell staff, a concierge staff, a housekeeping
staff, a front desk, and maintenance.

global reservation system A computerized reservation system in which
guests can make hotel reservations at the same time they make airline
and car rental reservations.

government rate A discount room rate offered to government employees
which tries to match the per diem offered to government employees.

group rate A discount room rate offered to someone reserving a block of
rooms at the same time, usually requiring a minimum number of room
reservations.

guaranteed reservation A reservation in which the guest has presented a
credit card, advance payment, or direct billing to ensure that the room
will be held for a guest who arrives late, and ensures that the hotel
will be paid for the room even if the guest does not show up.


homestay A private home in which the owners accept paying guests, and
usually include breakfast with the cost of the stay.

hostel An inexpensive lodging (usually a small inn) for students and
other youth who are traveling on foot or bicycle, usually very
inexpensive.

hotel A large commercial lodging establishment offering overnight
accommodations, a restaurant, meetings rooms, and other amenities.

house limit A pre-set limit on the amount guests can charge on a credit
card before additional authorization from the credit card company must
be received.

independent reservation system A computerized, toll-free reservation
system provided to smaller hotel operators by an independent company for
a fee.


interception Describes the ability of a lodging facility to intercept
travelers going to or from an attraction, such as a business district or
recreational facility.

inventory log A record of all items that go into or out of a storage
area.

key rack A rack that holds keys for each room in the hotel.

leisure travel Any travel undertaken for pleasure, rather than for
business reasons.

limited-service operation A hotel targeting budget-conscious travelers
that offers guest rooms and limited guest services and few amenities.


line chef A chef in a smaller restaurant who is responsible for cooking
everything on the menu to guests' specifications.

lower tier Describes a full-service hotel that offers several services
and amenities, but caters to a frugal customer.

maid cart A cart stocked with all the supplies a housekeeper will need
for the day, including a vacuum cleaner, duster, cleaning supplies,
clean towels, and trash bags.

mail rack A rack that stores and organizes mail intended for hotel
guests.

maintenance log A written record of what repairs have been made and
when, including scheduled and unscheduled repairs.


maintenance work order A request, usually made by a housekeeper, to
have maintenance or repairs performed on a room.

maitre d'hotel A greeter in a restaurant, usually a man who seats
customers at their tables.

mid tier Describes a full-service hotel that caters to business
travelers, usually with meeting rooms, some in-room services and
amenities, a pool, and shuttle service to an airport or train station.

modified American plan A hotel pricing plan that includes two meals a
day with the cost of the room.

motel An inexpensive, single-story hotel near a highway with guest
rooms facing and directly accessible from the parking lot.


motor inn A lodging similar to a motel, inexpensive and located near a
highway, but with more than one floor and more services.

non-guaranteed reservation A lodging reservation for which the guest
has not offered guaranteed payment, usually held until some set time in
the evening, and then given to someone else if needed.

occupancy rate The number of rooms that are occupied in a lodging
facility on average.

open house An event sponsored by a lodging facility in which
prospective guests are invited to tour the facility, meet management,
and usually enjoy refreshments.

out-of-order (OOO) Describes a room that cannot be used because of a
maintenance or other problem.


overstay Describes a room in which the guests have decided to stay
longer than originally intended.

par level The amount of supplies needed to stock the hotel for one
night.

peak season The time of year when demand for rooms is highest.

per diem A sum of money allowed to government and business travelers by
their employers to cover their food and lodging expenses.

p.m. room status report A report detailing the status of each room,
created by a housekeeping supervisor from section housekeepers' reports,
usually created at the end of the day.


post Apply a charge to a guest's folio.

posted voucher rack A rack where vouchers for hotel charges such as
telephone calls and restaurant meals are stored after the charges have
been posted but before they are checked by the auditor at night.

preventive maintenance Ongoing repairs to a facility's buildings and
equipment that prevent breakdowns, slow deterioration, and maintain the
quality of the facility.

production chef A restaurant employee who actually makes the food,
usually responsible for one portion of production, such as vegetables;
also known as a station chef.

rack rate The standard rate for a room in a hotel; also known as the
walk-in rate.


remind-o-timer A machine that sounds a loud alarm to remind the front
desk clerk to make wake-up calls to hotel guests.

reserve key drawer A drawer at the hotel's front desk that holds extra
keys for each room, in addition to the keys on the key rack.

resort hotel A hotel with a number of onsite recreation facilities,
offering a complete vacation in one location; often located near a
beach, golf course, or popular recreation destination.

retail travel agency A company that sells travel arrangements,
including lodging, to customers, either through packages or direct
communication with a hotel.

room block A given number of rooms that are held in reserve, to ensure
that overstays and clerical errors do not result in overbooking.


room rack A large display found at a hotel's front desk that tracks the
status of each room in the hotel.

room status report A report listing the status of each room for the
day; given to the housekeeping manager to determine which rooms need to
be cleaned or changed.

rotary information rack A round, rotating piece of equipment found at a
hotel's front desk that is used to alphabetically keep track of
registration information for guests.

section housekeeper's report A report made by a housekeeper to keep
track of the status of the rooms to which he or she is assigned.

section master key A key that opens all rooms in a section assigned to
one housekeeper.


senior living service A lodging for elderly guests that combines a
health facility, luxurious rooms, and food and beverage service.

senior rate A discount room rate offered to guests over a certain age,
usually 55 to 65.

short-order cook A cook who prepares food such as hamburgers and French
fries, often supporting a line chef.

shoulder season The time of year when demand for rooms is at its
lowest.

shuttle service Guest transportation from a hotel to an airport, train
station, and sometimes local attraction, usually provided for free by
full-service hotels.


sous chef A restaurant employee who supervises production chefs and
oversees the actual production of food.

specialty rate A discount rate offered to airlines, employees, or other
pre-approved groups.

standard resort A resort where guest rooms are priced and paid for
separately from activities, some services, and food.

station chef A restaurant employee who actually makes the food, usually
responsible for one portion of production, such as vegetables; also
known as a production chef.

stayover (S/O) Describes a hotel room in which the guest is expected to
stay another day.


suite A hotel room with a bedroom and living room.

table-d'hote menu A menu on which a complete meal or a few courses are
offered together at a fixed price.

telephone printer A printer attached to the hotel's phone and
accounting systems that keeps track of outgoing calls made by guests.

tour operator A company that provides travel packages, either to travel
agents or directly to customers.

transient consumer market Travelers.


travel agent discount A room rate discount offered to travel agents for
their personal use.

understay Describes a room in which the guest checked out before they
were scheduled.

upgrade Sell a guest a room with additional features or amenities (and
usually a higher price).

upper tier Describes the most luxurious of full-service hotels, usually
with a variety of rooms, and many in-room services and amenities.

vacant (V) Describes a room that was not occupied the night before and
is ready to be rented.


vacant and ready (V/R) Describes a room that the guest has checked out
of and the housekeeping staff has cleaned.

valet service A laundry service offered to hotel guests.

waiter or waitress The person who provides table or counter service to
customers in a restaurant.

walk-in Someone who wants to stay in a lodging, but does not have a
reservation.

yield management A pricing strategy in which the price of rooms is
adjusted based on consumer demand, rising in periods of peak demand and
falling in the "slow season."


youth camp A camp, usually open in the summer and operated by an
organization such as the YMCA, where children spend a set period of time
learning activities in a relatively primitive setting.




http://207.108.153.247/faqs/glossary-c.asp



An Introduction to Hotel Systems – Fundamentals & Glossary





 An Introduction to Hotel Systems – Fundamentals & Glossary

This primer provides newcomers to the hospitality industry—from
owners buying or renovating their first hotel property to new hires on
the front desk—an overview of the main types of computer-based systems
available in the hospitality marketplace. It describes the various
operational areas each system covers, their main functions, and the how
they interact with each other.
http://www.ei-ahla.org/products_publications.asp