Key terms or jargon's used in hotel Front Office department

 

Key terms or jargon's used in hotel Front Office department

American Plan ( AP)  - A billing arrangement under which room charges include the guestroom and three meals, Also called as full board / full pension.

European Plan (EP) - A billing arrangement under which meals are priced separately or room only plan

Modified American Plan  (MAP) - A billing arrangement under which the daily rate is including room and two meals, generally Breakfast and dinner.

Continental Plan ( CP ) - One of the most common/preferred billing arrangement which includes room and continental breakfast.

All-Inclusive (AI) - AI normally stands for all-inclusive rates ie rates which are inclusive of all applicable taxes and service charge. Eg: CPAI, MAPAI, APAI etc.

Rack Rate - The published tariff for each room type/category in a hotel.

Log Book - Located at reception containing instructions/information/ happenings/handover of the day to know of.

Registration Card - A printed form for a registration record, In most countries, the guest's signature on a registration card is required by law.

Reservation Status - An indicator of a room's long-term availability for assignment.

Room Rate - The price of hotel charges for overnight accommodations.

Skipper - A guest who leaves with no intention of paying for the room.

Scanty Baggage - A guest who checks in to the hotel with very less or no luggage.

Walk-in - A guest who arrives at a hotel without a reservation.

Walking - Turning away a guest who has a reservation because of a lack of room availability.

Due outs - Guests expected to check out on a given day who have not yet done so.

 

Comments

Post a Comment

Popular posts from this blog

Types of Beverage: 17 popular drinks to satisfy your customers – Tan Do

Image
  Types of Beverage: 17 popular drinks to satisfy your customers – Tan Do Home / Blog / Types of Beverage: 17 popular drinks to satisfy your customers – Tan Do CONTENTS What are beverages exactly? Beverage difinition – Beverage meaning 12 favorable types of non-alcoholic beverages Top 5 of preferred alcoholic Beverages Why should you understand the types of beverages to develop your beverage business? Top 3 trendy types of beverage in 2021 Conclusion Comments (1) Craving for a beverage? Well, there are so many options for you to choose from, for example, juice, beer, wine, etc. This wide variety of beverages may dazzle you. Yet, some of you might not know that there are, indeed,  two main types of drinks: alcoholic and non-alcoholic beverages . In this article, we will get more details of each type of beverage and why selecting suitable drinks determines the success of any beverage business. What are beverages exactly? Beverage difinition – Beverage meaning You might be very f...
Read more

Keywords for Restaurant Accounting

  Keywords for Restaurant Accounting Delving into restaurant accounting with limited knowledge can become overwhelming. By learning a few key concepts and terms, restaurants can better understand the accounting process- Cost of Goods Sold (COGS) COGS is the cost of the entire restaurant inventory, such as the ingredients needed to fulfill the menu. The COGS can be calculated per menu item to find how much every dish is worth, determining the restaurant's profitability. The COGS formula is- Beginning Inventory + Purchases Inventory Ending Inventory Restaurant Labor Cost This is the cost of labor required to run the restaurant on an average workday. This expense is typically one of the highest restaurant costs, alongside food. Labor costs include wages for servers, hosts, bussers, cooking staff, and others on the payroll. Accountants must also include payroll taxes, employee benefits, and any overtime. Direct Labor Direct labor refers to the cost to m...
Read more

Prime Cost Calculator

  Prime Cost Calculator    Before we get to discussing other restaurant costs, we need to cover  prime costs  (because they include both your labor costs  and  your food costs).    Prime costs are important to know because they are a key indicator of how your restaurant is performing.   In order to calculate prime costs, you will use this formula:  COGS + Labor Costs = Prime Cost.  Now, you can divide your prime cost by your sales, and you'll get your prime cost as a percentage of your sales.  Prime Cost ÷ Total Sales = Prime Cost Percentage On average, you should try to keep your prime costs below 60%.  Since prime costs are an indicator of success, you should try to check your prime costs on a weekly basis. But don't fret if you see discrepancies in your numbers—prime costs will fluctuate, no matter how well you streamline your service and inventory. Knowing where you stand is half the battle. It will help you make ...
Read more