Your comprehensive guide to hospitality industry terminology. From front-of-house operations to back-office management, find clear definitions for every role and concept.
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A la minute means preparing dishes to order, ensuring freshness and quality. It allows chefs in restaurants, cafes, and bars to serve food at its peak flavour.
Accompaniment refers to a side dish or garnish served alongside the main course in restaurants, cafes, and bars, enhancing the overall dining experience.
All Day Dining refers to a restaurant or cafe that offers a wide range of meals and snacks throughout the entire day, from breakfast to dinner, without specific meal times.
An amenity in hospitality refers to a service or item provided to guests for comfort and convenience, such as free Wi-Fi, toiletries, or a fitness centre.
Amuse-Bouche, a French term, refers to a small, complimentary appetiser served before the meal in restaurants. It showcases the chef's creativity and sets the dining tone.
Anticipated Revenue refers to the projected income a hotel, restaurant, café, or bar expects to earn over a specific period, helping with budgeting and planning.
Antipasti are Italian starters served before the main course. They often include cured meats, cheeses, olives, and marinated vegetables, enhancing the dining experience.
An aperitif is a light alcoholic drink served before a meal to stimulate the appetite. Common choices include vermouth, champagne, or cocktails.
An appetizer is a small dish served before the main course to stimulate the guest's appetite. It sets the tone for the meal and enhances the dining experience.
An artisan is a skilled worker who creates high-quality, handcrafted products. In hospitality, this term often refers to chefs, bakers, and baristas who produce unique, artisanal goods.
An Assistant Manager in hospitality supports the General Manager by overseeing daily operations, managing staff, and ensuring excellent guest service.
Attrition Rate measures the percentage of guests who cancel or no-show their bookings in hotels, restaurants, or events. Lower rates improve revenue and efficiency.
Average Check refers to the average amount spent by a guest per visit in a restaurant or food service outlet. It's calculated by dividing total sales by the number of customers.
Average Daily Rate (ADR) is a key metric in hospitality that calculates the average revenue earned from rooms sold per day. It helps gauge pricing strategy effectiveness.
Average Occupancy is a key metric that indicates the percentage of available rooms sold over a specific period, helping assess a hotel's capacity utilisation and market demand.
The Average Rate Index (ARI) compares a property's average daily rate (ADR) to its competitive set. An ARI above 100 indicates a higher ADR than competitors.
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Back of house meaning in hospitality, retail and leisure settings including job roles.
A Bain-Marie is a water bath used in kitchens to gently heat food, keeping it warm without burning. It’s ideal for sauces, soups, and delicate dishes.
A banquet is a large meal or feast, often for a special occasion, served in restaurants, hotels, or event venues. It involves pre-arranged menus and seating.
A Banquet Captain oversees the setup, service, and breakdown of banquet events. They ensure smooth operations, coordinate staff, and maintain high service standards.
A barback supports bartenders by stocking supplies, cleaning, and ensuring smooth operations. This role is crucial for efficient service in bars and restaurants.
A Barback Station is a designated area in a bar where barbacks prepare and store supplies, such as glassware, garnishes, and mixers, to assist bartenders efficiently.
A barista is a skilled professional who prepares and serves coffee drinks, such as espresso, cappuccino, and latte, in cafes, restaurants, and bars.
A bartender mixes and serves drinks to customers in bars, restaurants, and cafes. They ensure quality service, manage inventory, and maintain a clean workspace.
Barware refers to the tools and equipment used in bars, cafes, and restaurants for preparing and serving drinks. It includes items like shakers, jiggers, and glassware.
A base plate is the flat surface on which chefs arrange food items for plating. It helps create visually appealing presentations in restaurants and cafes.
A bev nap is a small, absorbent napkin used in bars and restaurants to place under drinks. It keeps surfaces dry and clean, enhancing the guest experience.
A bistro is a small, casual restaurant offering simple, affordable meals. It often serves hearty, home-style dishes and provides a relaxed dining atmosphere.
A bouncer manages security at bars, clubs, or events, ensuring guests' safety and maintaining order. They check IDs, handle disputes, and prevent unruly behaviour.
A brasserie is a type of French restaurant offering a relaxed setting with a menu of hearty, traditional dishes and drinks, often served throughout the day.
A broiler is a high-heat cooking appliance used in restaurants and cafes to quickly grill or sear food. It ensures even cooking and enhances flavour.
Brûlée refers to the caramelised sugar crust on desserts like crème brûlée. You torch sugar until it melts and forms a hard, golden-brown layer.
A budget in hospitality refers to a financial plan outlining expected revenue and expenses for a specific period, helping manage costs and maximise profits in hotels, restaurants, cafes, and bars.
A buffet is a self-service meal setup where guests choose from a variety of dishes. It speeds up service, reduces labour costs, and enhances guest satisfaction.
A busser clears tables, refills water, and supports servers in restaurants, cafes, and bars. They ensure a clean and organised dining area for guests.
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Casual dining refers to restaurants offering a relaxed atmosphere with moderately priced menus. It combines quick service with quality food and a comfortable setting.
Caviar refers to the salt-cured eggs of sturgeon fish, often considered a luxury. Serving caviar can elevate a dining experience, showcasing exclusivity and sophistication.
Check refers to the bill presented to customers at the end of their meal in restaurants, cafes, and bars. It details the items ordered and the total amount due.
A Chef de Partie, also known as a station chef, manages a specific section of the kitchen, ensuring dishes are prepared to high standards and on time.
A chef's table is a special dining experience where guests sit near the kitchen, interact with the chef, and enjoy a custom menu. It enhances guest engagement.
Chiffonade is a knife technique where you finely slice leafy greens or herbs into thin strips. It enhances presentation and flavour in dishes at restaurants, cafes, and bars.
A chit is a small slip or voucher used in restaurants, cafes, and bars to record orders or transactions. It helps keep track of customer requests and billing.
Citron is a citrus fruit with a thick rind, often used in culinary applications for its zest and aromatic qualities, enhancing dishes and beverages in restaurants and bars.
A cleaning schedule outlines the specific times and tasks for cleaning areas in hotels, restaurants, cafes, and bars, ensuring hygiene and efficiency.
A cloche is a bell-shaped cover used in restaurants to keep food warm and present it elegantly to guests. It enhances the dining experience by maintaining dish temperature.
Coffee chaff is the dry, papery skin that comes off coffee beans during roasting. In cafes, you can use it as compost or a natural mulch for plants.
COGS, or Cost of Goods Sold, represents the direct costs of producing the goods sold by restaurants, cafes, and bars, including ingredients and labour.
A Commis Chef is a junior chef who assists in food preparation and basic cooking tasks in kitchens of restaurants, cafes, and bars, gaining essential skills and experience.
A concierge assists guests in hotels, restaurants, and bars by providing local information, booking services, and fulfilling special requests to enhance their experience.
Continental service offers a light, self-service breakfast typically including pastries, bread, fruit, coffee, and juice, ideal for quick, efficient morning dining.
A corkage fee is a charge that restaurants, cafes, and bars apply when customers bring their own wine or alcohol. It covers service and glassware costs.
COSHH stands for Control of Substances Hazardous to Health. It ensures safe handling, storage, and use of hazardous substances in restaurants, cafes, and hotels.
In hospitality, a cover refers to a single guest served during a meal period. Tracking covers helps restaurants, cafes, and bars manage staffing and inventory efficiently.
A cover charge is a fixed fee that guests pay to enter a restaurant, bar, or club. It helps offset costs for entertainment, live music, or special events.
Near-CPO (Cost Per Occupied Room) represents the total costs associated with servicing an occupied room, helping hotels manage expenses and optimise profits.
Cross-contamination occurs when harmful bacteria or allergens transfer from one surface or food to another. Prevent it to maintain hygiene and guest safety.
A cruet is a small container used in restaurants, cafes, and bars to hold condiments like oil, vinegar, salt, and pepper, enhancing table service efficiency.
Curbside Pickup allows customers to order food online or by phone and collect it from a designated area outside the restaurant, cafe, or bar, enhancing convenience.
A Cycle Menu is a set of menus that rotate over a specific period, such as weekly or monthly, providing variety and consistency in meal planning for restaurants and cafes.
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Dégustation is a tasting menu offering small, curated dishes to showcase a chef's skills and creativity. It enhances guests' dining experience with diverse flavours.
Demi-glace is a rich, brown sauce made by reducing veal or beef stock and espagnole sauce. It enhances flavour and adds depth to dishes in restaurants and cafes.
A drink station is a designated area in restaurants, cafes, and bars where staff prepare and serve beverages. It helps streamline service and improve efficiency.
Dry storage refers to the designated area in restaurants, cafes, and bars where non-perishable items like canned goods, grains, and spices are stored.
A dunnage rack is a raised platform used in restaurants, cafes, and bars to keep items off the floor. It helps maintain cleanliness and organise storage efficiently.
A Duty Manager oversees daily operations in hotels, restaurants, cafes, and bars, ensuring smooth service, resolving issues, and maintaining guest satisfaction.
Duty of care means you must ensure the safety and well-being of guests and staff in your restaurant, cafe, bar, or hotel by maintaining a safe and healthy environment.
Dynamic Pricing adjusts room rates, menu prices, or event fees in real-time based on demand, occupancy, or other factors to maximise revenue and occupancy.
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Effluent refers to wastewater or sewage that flows out from kitchens, bathrooms, or other areas in hotels, restaurants, cafes, and bars, requiring proper treatment.
Egress refers to the safe and accessible exits in a hospitality venue, such as hotels, restaurants, cafes, and bars, used during emergencies for swift evacuation.
EHO stands for Environmental Health Officer. They inspect restaurants, cafes, bars, and hotels to ensure compliance with health and safety regulations, promoting hygiene and safety.
Employee turnover refers to the rate at which staff leave and are replaced in a hospitality business. High turnover can disrupt service and increase training costs.
En Place means everything is in its place and ready for service. It ensures that staff have all tools and ingredients prepared, leading to efficient operations.
An enophile is someone who loves and appreciates wine. In hospitality, knowing enophiles' preferences helps in offering tailored wine selections and enhancing guest experiences.
An entrée is the main course of a meal in restaurants, cafes, and bars. It is the primary dish, often featuring protein like meat, fish, or a vegetarian option.
An Entremetier is a chef responsible for preparing vegetables, soups, and egg dishes in a kitchen. Their role ensures these elements are perfectly cooked and presented.
An epicure is someone who has a refined taste for fine food and drink, often seeking high-quality dining experiences in restaurants, cafes, and bars.
Escargots are edible snails, often served as a delicacy in French cuisine. They are typically cooked with garlic, butter, and parsley, offering a unique dining experience.
An Event Manager plans, coordinates, and oversees events in hotels, restaurants, cafes, and bars, ensuring they run smoothly and meet client expectations.
An Executive Chef oversees kitchen operations, menu planning, and staff management in restaurants, hotels, cafes, and bars, ensuring high-quality food and service.
The Executive Housekeeper oversees all housekeeping operations, ensuring cleanliness and maintenance standards in hotels, restaurants, cafes, and bars are met.
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F&B stands for Food and Beverage, covering all dining services in hotels, restaurants, cafes, and bars. It includes everything from meal preparation to service.
Farm to Table means sourcing ingredients directly from local farms to ensure fresh, high-quality produce for restaurants, cafes, and bars, enhancing guest satisfaction.
Fast Casual refers to a dining style that combines the quick service of fast food with higher quality ingredients and a more inviting atmosphere, enhancing guest satisfaction.
FIFO (First In, First Out) means using older stock before newer stock. This reduces waste and ensures freshness, crucial for food and beverage quality in hospitality.
Flambé means igniting alcohol in a dish to create a dramatic flame effect, enhancing flavours and providing a memorable dining experience for guests.
Flatware refers to the knives, forks, and spoons used for dining. Quality flatware enhances guest experience in restaurants, cafes, and bars.
A food allergy is an adverse immune response to certain foods, causing symptoms like hives, swelling, or anaphylaxis. Staff must know ingredients to prevent reactions.
Food labels provide details about a food item's ingredients, nutritional content, and allergens. They help staff in restaurants, cafes, and bars serve customers safely and accurately.
A Food Runner delivers food orders from the kitchen to diners, ensuring timely and accurate service. They support servers, enhancing efficiency and guest satisfaction.
Food waste refers to any food discarded or uneaten in restaurants, cafes, bars, and hotels. Reducing food waste boosts sustainability, saves costs, and improves efficiency.
A French Press is a coffee brewing device that uses a plunger to press hot water through ground coffee, producing a rich, full-bodied flavour.
Friandise refers to small, sweet treats like chocolates or petits fours served at the end of a meal in restaurants and cafes, enhancing the dining experience.
Front of house meaning in hospitality, retail and leisure settings including job roles.
A Full-Service Restaurant offers a wide range of menu options, table service, and a higher level of customer service, enhancing the dining experience.
A function room is a versatile space in hotels, restaurants, or bars used for events like meetings, weddings, or parties, accommodating various setups and needs.
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Garçon is a French term for a male waiter in restaurants and cafes. Staff use it to call waiters for service, ensuring quick and efficient guest assistance.
Garde Manger refers to the chef or kitchen area responsible for cold food preparation, such as salads, cold appetisers, and charcuterie, ensuring quality and presentation.
Gastronomy is the study and practice of selecting, preparing, and enjoying good food and drink. It enhances guest satisfaction in restaurants, cafes, and bars.
The General Manager oversees daily operations in hotels, restaurants, cafes, and bars, ensuring efficient service, staff management, and guest satisfaction.
Gratuity is an extra sum of money given to service staff by customers as a thank you for excellent service, often boosting staff morale and service quality.
Gueridon is a small, portable table used in restaurants for tableside service, allowing staff to prepare and serve dishes directly to guests, enhancing the dining experience.
Guéridon Service is a fine dining technique where servers prepare and serve dishes from a mobile trolley at the guest's table, enhancing the dining experience.
Guest Turnover refers to the rate at which guests check out and new ones check in. High turnover can indicate strong demand but requires efficient room management.
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Half Board means a meal plan in hotels and resorts that includes breakfast and one other main meal, usually dinner. This offers guests flexibility and value.
A Hard Check refers to a printed bill presented to guests at the end of their meal in restaurants, cafes, or bars, ensuring accurate billing and payment.
Hashi are traditional Japanese chopsticks used for eating. In restaurants, offering hashi can enhance the dining experience, especially for guests who appreciate authentic Asian cuisine.
A hawker is a vendor who sells food or goods in public places, often mobile and without a fixed location. They bring diverse offerings directly to customers.
A Head Bartender oversees bar operations, manages staff, ensures quality service, and creates drink menus. They maintain inventory and ensure customer satisfaction.
The Head Chef leads the kitchen team, oversees food preparation, manages inventory, and ensures high-quality dishes in restaurants, cafes, and bars.
Hibachi refers to a Japanese-style grill used in restaurants where chefs cook food directly in front of guests. It enhances the dining experience with entertainment and interaction.
A high-top is a tall table, often used in bars and casual dining areas, where guests can stand or sit on high stools. It promotes a relaxed, social atmosphere.
A highball is a mixed drink made with a base spirit and a larger proportion of a non-alcoholic mixer, served over ice in a tall glass.
Hollowware refers to metal tableware items like teapots, coffee pots, sugar bowls, and creamers used in restaurants, cafes, and bars for serving beverages.
A hostess greets guests, manages reservations, and ensures smooth seating at restaurants, cafes, and bars. They create a welcoming first impression for patrons.
The hot line in a restaurant or hotel's kitchen is the area where chefs prepare and plate hot dishes. Efficient hot lines ensure quick service and high food quality.
A House Blend is a unique coffee blend created by a café or restaurant, offering a distinct flavour profile that represents the establishment's signature taste.
House Rules are guidelines set by hotels, restaurants, cafes, and bars to ensure guest safety, comfort, and a pleasant experience for everyone.
House Wine refers to the standard wine offered by a restaurant, bar, or café, typically at a lower price. It’s often a reliable, budget-friendly option for guests.
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A jigger is a bartending tool used to measure liquor, ensuring consistent and accurate pours in cocktails. It typically has two sides with different measurements.
A jockey box is a portable draft beer system used in bars and restaurants, allowing staff to serve cold beer from kegs at events without electricity.
A joint venture in hospitality is a business arrangement where two or more parties collaborate to share resources, risks, and profits to achieve a common goal.
Just-in-time inventory is a strategy where supplies are ordered and received only as needed, reducing storage costs and ensuring fresher inventory for guests.
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A keg is a small barrel used to store and serve beer, cider, or other beverages in restaurants, bars, and cafes. It helps maintain freshness and ease of dispensing.
A Key Account Manager in hospitality manages relationships with major clients, ensuring their needs are met and driving business growth for hotels, restaurants, and bars.
The Kitchen Brigade is a system of hierarchy in kitchens, ensuring organised roles and responsibilities. It improves efficiency and streamlines operations in restaurants and hotels.
A Kitchen Hand assists chefs and kitchen staff with basic tasks like food prep, cleaning, and dishwashing, ensuring smooth kitchen operations.
A Kitchen Manager oversees the daily operations of a kitchen in restaurants, cafes, and bars. They manage staff, inventory, and ensure food quality and safety.
The kitchen pass is the counter where chefs place finished dishes for servers to pick up and deliver to guests. It ensures smooth communication and service flow.
A Kitchen Porter supports chefs and kitchen staff by cleaning, washing dishes, and maintaining kitchen hygiene. This role ensures smooth kitchen operations.
A Knock Box is a container used in cafes and bars for disposing of used coffee grounds. It helps baristas maintain a clean workspace and improve efficiency.
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Labour cost refers to the total expenses your restaurant, hotel, or bar incurs to pay its staff, including wages, benefits, and taxes. Efficient management boosts profitability.
A lease agreement is a contract between a property owner and a tenant, outlining terms for renting spaces in hotels, restaurants, cafes, or bars.
A licensing fee is a regular payment businesses make to use branded names, logos, or software. This helps maintain brand consistency in hotels, restaurants, cafes, and bars.
A Line Cook prepares food at a specific station in a restaurant, café, or bar kitchen. Their role ensures efficient service and consistent quality.
A liquor license allows a restaurant, bar, or cafe to legally sell alcoholic beverages. It ensures compliance with local laws and regulations, promoting responsible service.
Lost revenue refers to potential income that a hotel, restaurant, cafe, or bar misses out on due to cancellations, no-shows, or unoccupied rooms and tables.
Low season refers to periods when demand for hotels, restaurants, cafes, and bars is at its lowest. This results in fewer bookings and often lower prices.
A loyalty program rewards repeat customers in hotels, restaurants, cafes, and bars with points, discounts, or perks, encouraging them to return and spend more.
Lunch shift refers to the work period during lunchtime, typically from late morning to early afternoon, when staff serve customers in restaurants, cafes, and bars.
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A maitre d' manages the dining room in restaurants, cafes, or bars, ensuring smooth service and guest satisfaction by coordinating staff and seating.
Manager on Duty (MOD) refers to the staff member in charge during a specific shift, overseeing operations and addressing guest issues in hotels, restaurants, cafes, or bars.
Mark-up is the amount added to the cost price of goods or services to cover overheads and profit. It helps restaurants, cafes, and bars ensure profitability.
Market rate refers to the standard price for rooms, meals, or services in hotels, restaurants, cafes, and bars based on current demand and competition.
Market segment refers to a specific group of customers targeted by hotels, restaurants, cafes, or bars. Identifying these groups helps tailor services and marketing.
Market share shows the percentage of total sales a hotel, restaurant, cafe, or bar captures within its market. Higher market share means better competitive performance.
A membership programme offers exclusive benefits and rewards to frequent guests or diners, fostering customer loyalty and encouraging repeat business in hotels, restaurants, cafes, and bars.
A menu board displays food and drink items, prices, and specials in restaurants, cafes, and bars. It helps customers make choices quickly and easily.
Menu engineering analyses the profitability and popularity of menu items in restaurants, cafes, and bars. It helps optimise the menu to increase revenue and customer satisfaction.
Menu planning involves selecting dishes and drinks for a restaurant, cafe, or bar, considering cost, seasonality, and customer preferences to enhance dining experiences.
Menu profitability measures how much profit each menu item generates, helping restaurants, cafes, and bars identify best-sellers and optimise their offerings.
Merchandising involves planning and promoting sales by presenting products attractively. In hospitality, this boosts sales in restaurants, cafes, bars, and hotels.
A microbrewery is a small-scale brewery that produces limited quantities of beer, often focusing on quality, flavour, and unique brewing techniques.
A modular kitchen consists of pre-made cabinet parts that fit together to create a functional and efficient kitchen layout, ideal for restaurants and cafes.
A Monthly P&L (Profit and Loss) statement summarises a hotel's revenues, costs, and expenses for the month, helping managers assess financial performance and profitability.
A mystery shopper visits hotels, restaurants, cafes, or bars anonymously to assess service quality, cleanliness, and staff behaviour, providing valuable feedback for improvement.
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Net profit is the total earnings after all expenses, taxes, and costs are deducted from total revenue. It shows a restaurant, cafe, bar, or hotel's profitability.
A Night Manager oversees hotel or restaurant operations during the night shift, ensuring smooth functioning, guest satisfaction, and handling emergencies efficiently.
A Night Porter handles tasks during the night shift in hotels, such as guest check-ins, security, and cleaning. They ensure smooth operations while others sleep.
Night shift refers to the work period that typically occurs between late evening and early morning. Staff handle late check-ins, room service, and security.
The Nightly Closing Report summarises daily financial activities in hotels, restaurants, cafes, and bars. It helps staff track revenue, expenses, and occupancy rates.
A No-Show occurs when a guest with a reservation doesn't arrive and fails to cancel. This leads to lost revenue as the room or table remains unoccupied.
A no-show fee is a charge applied when a guest fails to arrive for their reservation at a hotel, restaurant, cafe, or bar, ensuring compensation for lost revenue.
A No-Show Policy outlines the charges or penalties applied when a guest does not arrive for their reservation without prior cancellation, helping manage occupancy and revenue.
A Non-Guaranteed Reservation is a booking without a secured payment method, often cancelled if the guest doesn't arrive by a specified time, typically the evening.
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Occupancy rate measures the percentage of available rooms or tables sold in a hotel, restaurant, or bar. It helps gauge how well a venue attracts guests.
Occupational safety ensures a safe work environment in hotels, restaurants, cafes, and bars. It reduces risks, prevents accidents, and promotes employee well-being.
Off-peak hours are times when customer demand is lower. In restaurants, cafes, hotels, and bars, this often means fewer guests and less busy periods.
Off-site catering involves preparing and serving food at a location other than your restaurant, cafe, or bar. It allows you to expand your reach and grow your client base.
An open kitchen is a restaurant layout where guests can see the cooking process. It enhances transparency, engages guests, and showcases culinary skills.
Order accuracy ensures that customers receive exactly what they ordered, reducing errors and enhancing satisfaction in restaurants, cafes, and bars.
Overhead costs are the ongoing expenses not directly tied to specific services but necessary for operations, like utilities, rent, and salaries in hotels, restaurants, cafes, and bars.
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Par level is the standard amount of stock you need to meet customer demand without overstocking. It helps maintain efficiency in restaurants, cafes, and bars.
A Pastry Chef specialises in creating desserts, pastries, and baked goods in restaurants, hotels, and cafes, enhancing the dining experience with their expertise.
Patronage refers to the regular support and business that customers give to a hospitality establishment, such as a hotel, restaurant, café, or bar.
Payroll refers to the total amount a hospitality business pays its employees, including wages, salaries, bonuses, and deductions. Efficient payroll management ensures staff satisfaction and operational success.
Perishables are food and beverage items that spoil quickly, like fresh produce, dairy, and meats. Managing them well reduces waste and ensures quality service.
Discover the importance of POS systems in hospitality. Learn how they enhance efficiency, improve customer experience, and streamline operations
Portion control means managing the size of food servings in restaurants, cafes, and bars to ensure cost efficiency, consistent quality, and customer satisfaction.
Pour cost, also known as beverage cost, measures the cost of alcohol sold in relation to its sales. It helps bars and restaurants manage profitability effectively.
Prime cost combines the total of your food, beverage, and labour costs. It helps you manage expenses and maximise profits in restaurants, cafes, and bars.
Private dining offers guests an exclusive space to enjoy meals in a more intimate setting, often with personalised service, ideal for special occasions or business meetings.
Public health refers to the practices and policies that aim to protect and improve community health. In hospitality, it ensures a safe and hygienic environment for guests and staff.
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Rack rate is the standard price for a hotel room before any discounts. It's the highest published rate and often used as a reference for pricing strategies.
Rate parity ensures that a hotel offers the same room rates across all distribution channels, like its website and third-party booking sites, maintaining pricing consistency.
Recipe costing calculates the total cost of ingredients for a dish, helping restaurants, cafes, and bars set menu prices and maintain profitability.
A reservation system is software that allows guests to book rooms, tables, or services online in real-time, improving efficiency and accuracy for staff.
A Restaurant Manager oversees daily operations, manages staff, ensures customer satisfaction, maintains quality control, and handles budgets to maximise profitability.
Return on Investment (ROI) in hospitality measures the profitability of an investment, calculated by dividing net profit by the initial investment cost.
A revenue manager optimises pricing and inventory to maximise profits for hotels, restaurants, cafes, and bars by analysing demand and market trends.
RevPAR, or Revenue Per Available Room, measures how much revenue each available room generates. It helps hotels, restaurants, cafes, and bars gauge their financial performance.
Risk assessment identifies potential hazards in hotels, restaurants, cafes, and bars, evaluating their impact and implementing measures to ensure safety and compliance.
A rolling rota is a schedule that rotates shifts among staff members in restaurants, cafes, bars, and hotels, ensuring fair distribution of work and consistent coverage.
Room turnover refers to the process of cleaning and preparing a hotel room for the next guest after the previous guest checks out, ensuring quick readiness.
Rostering involves creating work schedules for staff in hotels, restaurants, cafes, and bars. It ensures optimal coverage, improves productivity, and balances workloads.
A rota is a schedule that outlines the working hours and shifts for staff in hotels, restaurants, cafes, and bars, ensuring coverage and efficient operation.
A rôtisseur, or roast chef, specialises in roasting meats and managing the rotisserie in restaurants. They ensure meats are cooked to perfection, enhancing guest satisfaction.
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Sales Mix refers to the variety and proportion of different products or services sold. It helps optimise offerings to maximise revenue and meet customer preferences.
Sauté means to quickly cook food in a small amount of oil or butter over high heat, often in a frying pan. This technique keeps ingredients tender and flavourful.
A scullery is a small kitchen area in restaurants, cafes, or bars where staff wash dishes, pots, and pans, keeping the main kitchen clean and efficient.
Seasonality refers to the fluctuations in demand for hospitality services throughout the year. Understanding seasonality helps optimise staffing, pricing, and inventory management.
A section waiter manages a specific area within a restaurant or café, providing personalised service to guests in that section, ensuring efficient and attentive care.
A server in hospitality takes orders, serves food and drinks, and ensures customer satisfaction in restaurants, cafes, and bars. They enhance the guest experience.
A Service Charge is an additional fee added to a guest's bill, typically a percentage of the total, to cover gratuity for staff services provided during their stay.
Smallware refers to the small tools and utensils used in kitchens, like knives, spatulas, and measuring cups. They support daily food prep and service tasks.
A Sommelier is a trained wine expert in restaurants, cafes, and bars who advises guests on wine selection and pairing, enhancing the dining experience.
SOP, or Standard Operating Procedure, is a set of step-by-step guidelines to ensure consistent and efficient execution of tasks, enhancing service quality and operational efficiency.
A Sous Chef is the second-in-command in a kitchen, assisting the Head Chef with daily operations, managing staff, and ensuring food quality and consistency.
Sous Vide is a cooking method where food is vacuum-sealed and cooked in a water bath at a precise, low temperature, ensuring even cooking and enhanced flavour.
A split shift is when an employee works two separate shifts in one day, often with a long break in between. This helps cover busy periods in restaurants, cafes, and bars.
Stemware refers to glasses with a stem, such as wine glasses and champagne flutes. It enhances the presentation and experience of beverages in restaurants and bars.
Supply chain refers to the entire process of sourcing, producing, and delivering goods and services in hospitality, ensuring smooth operations in hotels, restaurants, and bars.
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Table Turnover refers to the number of times a table is occupied and vacated during a service period. High turnover boosts revenue and efficiency.
Tableware refers to the dishes, glasses, and utensils used in restaurants, cafes, and bars. It enhances the dining experience and reflects the establishment's style and quality.
Tapas are small, savoury dishes from Spain, often served as appetisers or snacks in bars and restaurants. They promote sharing and enhance social dining experiences.
A taproom is a space within a brewery or bar where customers can sample and purchase the brewery's beers. It boosts direct sales and enhances customer experience.
Tare weight is the weight of an empty container, such as a glass or plate, used in restaurants and bars. It ensures accurate measurements when serving food or drinks.
A Tasting Menu offers a selection of small, diverse dishes in one meal, showcasing the chef's skills and creativity, providing guests with a unique dining experience.
Ticket Time refers to the duration between when a customer places an order and when they receive it. Efficient ticket times improve customer satisfaction and table turnover.
A touchpoint is any interaction between a guest and your establishment, from booking to check-out. Managing touchpoints well enhances guest satisfaction and loyalty.
A training manual is a guide that provides detailed instructions and procedures for staff in hotels, restaurants, cafes, and bars to ensure consistent service quality.
A tronc is a system where tips and service charges are pooled and then fairly distributed among staff members in a restaurant, bar, or hotel.
A Troncmaster manages the distribution of tips and service charges among staff in restaurants, cafes, and bars, ensuring fair and transparent sharing.
Turnkey describes a fully equipped and ready-to-operate business, such as a hotel, restaurant, or bar, where everything is set up for immediate use.
Turnover refers to the total sales or revenue generated by a hospitality business, such as a hotel, restaurant, cafe, or bar, within a specific period.
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Underbooking occurs when a hotel, restaurant, or bar books fewer reservations than its capacity, leading to unused resources and potential revenue loss.
Unit cost is the total expense to produce or provide one unit of a good or service. In hospitality, it helps manage costs for rooms, meals, or drinks efficiently.
Upcharge means adding an extra fee for enhanced services or premium items, like a better room view or a special dish. It boosts revenue and offers guests more choices.
Upsell means offering guests additional products or services, such as premium drinks, room upgrades, or special menu items, to enhance their experience and increase revenue.
Usage rate measures how often a room, table, or seat is occupied over a specific period. It helps you understand occupancy trends and manage resources efficiently.
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Vacancy Rate is the percentage of unoccupied rooms in a hotel during a specific period. It helps gauge how well the hotel is filling its available rooms.
A valet parks guests' vehicles and retrieves them upon request, enhancing convenience and service quality in hotels, restaurants, cafes, and bars.
Variable cost refers to expenses that change based on the level of business activity, such as food, beverages, and labour in hotels, restaurants, cafes, and bars.
VAT, or Value Added Tax, is a consumption tax added to goods and services, including those in hotels, restaurants, cafes, and bars. It impacts pricing and revenue.
A vendor is a business or individual that supplies goods or services to hotels, restaurants, cafes, or bars, ensuring smooth operations and quality offerings.
A Vendor Agreement is a contract between a hospitality business and a supplier detailing the terms of goods or services provided, ensuring clear expectations and accountability.
2 terms
A walk-in is a guest who arrives without a reservation. Efficiently managing walk-ins boosts occupancy rates and enhances revenue in hotels, restaurants, cafes, and bars.
A Waste Log tracks discarded food and materials in restaurants, cafes, and bars. It helps reduce waste, control costs, and improve sustainability practices.