Hotel amenities – health clubs (gym, spa…)

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