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| A menu on which each item carries its own price |
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| two hotel rooms that are located next to each other, but not connected by a door |
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| 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. |
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| A hotel located near an airport, usually offering shuttle service to and from the airport, as well as meeting rooms, and early checkout |
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| a resort in which all amenities and services, including food and beverages, are included in the cost of the room |
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| A hotel in which every room is a suite, with a bedroom and living room, catering to business travelers |
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| A report detailing the status of each room, created by a housekeeping supervisor from section housekeepers' reports, usually created by noon |
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| Services or goods offered to hotel guests in addition to a basic room, such as soaps, robes, a game room, or a pool |
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| A hotel pricing plan that includese three meals with the cost of the room |
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| The operational areas of a restaurant, especially the kitchen |
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| 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 |
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| Asmall inn, similar to but larger than a B&B (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 |
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| The hotel employee responsible for carrying guests' bags to their rooms. |
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| A service offered by luxury hotels in which a bell hop carries customers' bags to their rooms for them |
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| The employees in a restaurant who assist the waiters and waitresses, especially in clearing tables and refilling water glasses and coffee cups |
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| A lodging operation offering guests either a place to pitch a tent or a space to park a recreational vehicle |
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| A person in a restaurant or hotel who takes customers' money and gives them change |
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| central reservation system (CRS) |
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| 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 |
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| Describes a room in which the guest is expected to check out that day |
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| A portable organizer that holds all the supplies needed for cleaning the bathroom in a hotel room |
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| Usually a large hotel designed for business travelers, offering dining service, and often meeting rooms, free breakfast, and other amenities |
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| A room for which the hotel does not charge a fee, often offered to a group paying for a specified number of rooms |
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| 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 |
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| Two hotel rooms that are located next to each other and are connected by a door |
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| A light breakfast, usually consisting of muffins or sweet rolls, plus juice, coffee, or tea, often provided free of charge to hotel guests |
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| corporate lodging operation |
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| A corporation that owns and operates one or more lodging operations |
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| A special discount rate for hotel rooms offered to business travelers |
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| 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 |
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| A term for lodging located near other attractions such as amusement parks, convention centers, or well-known restaurants |
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| date- and time-stamping machine |
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| 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 |
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| A popular tourist attraction, such as the Grand Canyon, that attracts a large number of visitors |
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| A sign placed outside a guest room indicating that the guests don't want to be bothered until after check-out time |
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| A room (usually in a motel) at ground level and directly off the parking lot, that guests can drive up to |
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| Storage for dry goods such as canned goods, boxed goods, napkins, and other items that do not need to be refrigerated or frozen |
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| A restaurant menu that features the specials of the day |
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| A hotel catering to a traveler on a budget, with very few services or amenities; also called budget hotel |
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| A lodging pricing plan in which no meals are included in the price of the room |
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| The restaurant employee who plans the menu, purchases food and beverages, and supervises the kitchen staff |
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| familiarization tour (FAM) |
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| A tour provided by a lodging operator to familiarize travel agaents with the facility, its location, and its amenities |
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| 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 |
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| First in-first out; a method for rotating inventory to make sure that the items that arrive first are used first |
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| The account for a hotel guest during his or her stay |
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| A metal tray that holds folio cards for each guest in the hotel, usually organized by room number |
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| The customer service area and dining room of a restuarnat |
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| 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 |
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| global reservation system |
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| A computerized reservation system in which guests can make hotel reservations at the same time they make airline and car rental reservations |
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| A discount room rate offered to government employess which tries to match the per diem offered to government employees |
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| A discount room rate offered to someone reserving a block of rooms at the same time, usually requiring a minimum number of room reservations |
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| A reservations 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 |
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| A private home in which the owners accept paying guests, and usually include breakfast with the cost of the stay |
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| An inexpensive lodging (usually a small inn) for students and other youth who are traveling on foot or bicycle, usually very inexpensive |
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| A large commercial lodging establishment offering overnight accommodations, a restaurant, meetings rooms, and other amenities |
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| A pre-set limit on the amount guests can charge on a credit card before additional authorization from the credit card company must be recieved |
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| independent reservation system |
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| A computerized, toll-free reservation system provided to smaller hotel operators by an independent company for a fee |
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| Describes the ability of a lodging facility to intercept travelers going to or from an attraction, such as a business district or recreational facility |
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| A record of all items that go into or out of a storage area |
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| A rack that holds keys for each room in the hotel |
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| Any travel undertaken for pleasure, rather than for business reasons |
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| limited-service operation |
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| A hotel targeting budget-conscious travelers that offers guest rooms and limited guest services and few amenities |
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| A chef in a smaller restaurant who is responsible for cooking everything on the menu to guests' specifications |
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| Describes a full-service hotel that offers several services and ameniteis, but caters to a frugal customer |
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