This document defines various hotel and hospitality industry terms related to facilities, room types, staff roles, food and beverage, and tourism marketing. It provides descriptions for single, double, twin, and suite room configurations. It also outlines front office, housekeeping, food service, and management positions. Finally, it discusses different types of tourism including cultural, culinary, wine, medical and volunteer tourism as well as various marketing strategies.
This document defines various hotel and hospitality industry terms related to facilities, room types, staff roles, food and beverage, and tourism marketing. It provides descriptions for single, double, twin, and suite room configurations. It also outlines front office, housekeeping, food service, and management positions. Finally, it discusses different types of tourism including cultural, culinary, wine, medical and volunteer tourism as well as various marketing strategies.
This document defines various hotel and hospitality industry terms related to facilities, room types, staff roles, food and beverage, and tourism marketing. It provides descriptions for single, double, twin, and suite room configurations. It also outlines front office, housekeeping, food service, and management positions. Finally, it discusses different types of tourism including cultural, culinary, wine, medical and volunteer tourism as well as various marketing strategies.
Hotel facilities – buildings, pieces of equipment, or services
that are provided for a practicular purpose Single room – room for one person Double room – room for two with king bed Twin room – room for two with two single beds Triple room – room for three Suite – set of connected rooms En suite facilities – facilities attached to the bedroom Bussiness facilities – structullary enclosed location or portion at which employes perform services for their employer Sports facilities – enclosed area of sports pavilions Room facilities – additional things in a room (hairdryer, shampoo…) Chain-branded hotels – owned by hotels groups or run through management agreement and they have a comply with the brand standards Boutique hotels – uniquely designed, often themed Reception/front office – desk or office that book rooms for people Receptionist – a person employed in a hotel to receive guests and deal with their bookings Concierge – an employee of a multi-tenant building such as hotel or apartment building, who recieves guests Bell person/porter- welcome guests, carries their luggage to and from their room Valet – a person employed to clean or park cars Waiter/waitress – a person whose job to serve costumers at their table in restaurants Bar tender – person serving drinks at a bar Food & beverage manager – hospitality and tourism proffesional specialized in planning and controling the ordering from food and beverage Hotel manager – person who manages operation of a hotel Housekeeper/chambermaid – woman who cleans bedrooms and bathrooms in a hotel Cutlery – knives, forks and spoons used for eating or serving food Crockery – plates, dishes, cups Specials – a dish not on a regular menu at a restaurant but served on a practicular day Order – request (something) to be made, supplied or served Front of house – the area where the costumers cure served and waiting staff work Waiter/server – takes orders, serve food, explains menu, recommends dishes Host/hostess – a person who receives and entertains guests Busser – a person who removes dirty dishes and resets tables in a restaurant Sommelier – is trained and knowledgable wine proffesional Chef – proffesional cook Sous-chef – the second in command in a kitchen Bakers – person who makes bread and cakes Kitchen helpers – food service helpers Dishwashers – person who wash dishes Course – dish or a set of dishes served together Starter/appetizer – a small dish or food taken before a meal Main course – featured or primary dish in a meal consisting of a several courses Side dish – food item that acompanies main curs at a meal Dessert – sweet course or a dish Three-course meals – meal that consists of three parts served one after another Table service – food ordered by a costumers at the table and served to the costumer’s table French/gueridon – small table supported by one or more columns Self service – serving of oneself Buffet – a meal consisting of several dishes from which guests serves for themselves A la carte menu – practice of ordering individual dishes from a menu in a restaurant Cuisine – a style of cooking associated with a certain country of culture Fusion cuisine – combines elements of different culinary tradition Slow food – food that is prepared in accordance with local culinary tradition Culinary/gastro/food tourism – exploration of food as the purpose of tourism Gourmet – cultural ideal associated with culinary arts of fine food and drink Foodie – a person with practicular interest in food Farmers/green market – refers to the practice of developing and advertising based on their real enviromental sustainability Eateries – place to buy and eat prepared food Street food – prepared or cooked food sold by vendors in a street or other public location Catering – the provision of food and drink at a social event Fine dining – typically higher and fancier restaurants Wine and dine – restaurant with good food and wine Whet the appetite – sharpen’s ones desire for food Tempt the palate – judge good food or drink Delicious/tasty – highly pleasant to the taste Spicy – flavoured with or fragrant with spice Bland – unseasoned, mild-tasting or insipid Inedible – not fit or suitable to eat Upmarket – high quality and expensive products Upscale – relatively expensive and designed to appeal to affluent consumers Top-end – product at the top of a range Luxury – a state of great comfort or elegance Mid-range – in the middle of a range of products with regard to size, quality or price Mid-scale – quality hotels located in major cities Down market – low quality and cheap in price Budget – providing a practicular amount of money Bussiness/corporate travel – undertaken for work or bussiness purposes Bussiness class – class of seating on an aircraft that is superior to economy but less expensive than first class Bussiness lounge – a room at the airport for bussiness class passengers Incentive travel – trip payed by employers Corporate team-building – group of people organized to work together Go on a bussiness trip – go somewhere for work purpose Stakeholders – group of people interested in some project Liaise with clients/partners – group of people who works together Build a rapport – when you develop mutual trust, friendship ad affinity with someone Job/performance appraisal – method by which the job performance of employee is documented Visitor’s book – travelling in order to help people in need Benchmarking – evaluate something by comprasion with a standard Suggestion box – receptacle with a openinh in which people may place slips of paper containing suggestions or feedback Mystery shopper – paid consumer who is hired to shop in stores and collect data Costumer/service charter – public documents that sets out basic information on the services provided Costumer feedback – information provided by costumers about their experince with product or a service Visitors/regualars – person visiting somewhere or someone as a tourist Costumer loyalty – repeat business with a company or a brand Costumer retention – refers to the ability of a company or product to retain it’s costumers over some specified period Costumer defection – loss of clients or costumers cut the bone – reduced to a minimun going through the roof – increasing at an alarming rate put the brakes on – reduced speed on a shoestring – for as little money as possible foots the bill – has to pay for on the horizon – in the near future word of mouth – telling someone directly accept & agree – say ‘yes’ cost & expenses – when you plan a budget for an event null & void – cancelled or inefective MICE – type of tourism in which large groups usually planed well in advance are brought together Event manager/coordinator – someone whose job is to plan large events Mass tourism – has cheap package tours, uses international hotel chains and visit large resorts Niche tourism – usually represent high spender who stay independet hotels and prefer small business Overtourism – certain places of interest are visited by excessive number of tourists Special interest tourism – travelling with the primary motivation of practising or enjoying a special interest Online booking – when you book fo hotels on the internet(online) Online travel agent – reselling trips, cars, hotels, flights Adventure tourism – type of tourism involving travel to remote or exotic locations Bird-watching – an example of niche tourism Cultural tourism – visitor’s essential motivation is to learn, discover different types of cultures Dark tourism – tourism that involves travelling to places associated with death and suffering Gastronomy tourism – refers to pursuit of appealing, authentic, memorable culinary experience Pilgrimage – a pilgrim’s journey Spa tourism – part of the wellness toursim that involve healthy improvement Space tourism – travelling into space Wine tourism – visiting vineyards, wineries, wine festivals to taste wine Sex tourism – the organization of holidays with the purpose of taking advantage of the lack of restrictions imposed on sexual activity and prostitution by some foreign country Narcotourism – a person whp travels to a foreign country or city Genealogy tourism – tourist who have ancestral connection to their holiday destination Medical tourism – refers to people travelling abroad to obtaion medical treatment Volontourism – travelling in order to help people in need Marketing – action or business of promoting and selling products or services including market research and advertising Advertising – pay for ad to appear in newspaper, TV or Internet Ad/advert/advertisement – picture, word or short video intended to persaude people to buy product Prime time – time at which radio or television audience is expected to be at it’s highest Indirect marketing – way of business to market their product without having to use methods of SPAM Public relations – professional maintenance of favourable public image by a company Promotion – activity that supports of encourages of cause, venture or aim Online marketing – practice of leveraging web-bassed channels to spread a message about company’s brand Social media – websites and applications that enable users to create and share content or to participate in social Viral marketing – a method of marketing whereby consumers are encouraged to share information about company’s goods or services via the internet
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