7 Kebiasaan Dari Orang-Orang Yang Sangat Efektif.

THE 7 HABITS OF HIGHLY EFFECTIVE PEOPLE adalah 7 Kebiasaan Dari Orang-Orang Yang Sangat Efektif.
Efektif : Melakukan hal yang tepat (do right thing)
Efisien : Melakukan dengan tepat (do thing right)
Kebiasaan : Perilaku (behaviour) yang sering (berulang-ulang) dilakukan

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(Z)

Zero Call :

A telephone call placed with an operator's assistance. Examples may include credit-card and calling-card, collect calls, and third-party calls.

Zone Lighting :

Lighting designed to facilitate traffic from one space to another.

(Y)

Yield Management :

A strategy or process that hotel operators use to maximise their hotel room revenue by achieving the right balance between occupancy and room rates that generates the most revenue.

(W)

Wake Up Call :

A telephone call made by front office to a guest room to waken the guest at a time requested by them.

Walk In Guest :

A guest who arrives at a hotel without an advance reservation.

Walked Guest :

When a guest room is not available for a confirmed guest (i.e. the hotel is overbooked), then the hotel helps the guest find alternative accommodation elsewhere. This is known as 'walking the guest' to another hotel.

Each hotel has its own walk compensation policy that the manager will follow during this process. This usually includes paying for transportation to the hotel and covering any difference in the room rate at the hotel the guest was 'walked' to.

Walk-In Refrigerator/Freezer :

A large fridge or freezer used in high-volume kitchens for storage of perishable items.

Waterpark Hotel :

A hotel that offers a large recreational water elements such large pools, slides, multiple pools, or other water related amenities.

Wine Steward :

(V)

Vacant :

A room status term that indicates that the room has been cleaned and inspected, and is ready for the arriving guest.

Ventilation :

The process of removing air from or supplying air to an interior space.

Virtual Private Network (VPN) :

A system used in the hospitality industry to allow users to send, receive and share private information or encrypted data over a public infrastructure.

Voice Mail :

A system that is part of the telephone equipment, which provides for hotel guests to retrieve a messages left by a caller.

Voice over Internet Protocol (VoIP) :

The technology used to transmit voice conversations over a data network using the Internet Protocol. VoIP is also known as Internet telephony, Broadband Phone and Voice over Broadband.

(U)

Underbar

The primary working space for the bartender. The underbar is the area of the bar that is in front of the bartender as they face the guests and mostly (but not entirely) below the level of the bar itself.

Understay

A guest who checks out before their stated departure date.

Upgrade

To move to a better class of service or accommodation.

(T)

Table d'Hote Menu
Table Service
Table Skirt
Table Top Display
Tableware
Theme Restaurant
Third Party Booking Engine
Tour
Tour Operator
Tourism Development
Tourism Enclave
Tower
Traditional Lodging
Transfer
Transient Hotel
Transient Ledger
Travel Club
Turkish Bath
Twin Bed
Twin Room

(S)

Safety Deposit Boxes :

Individual boxes located either in a central, secure, and supervised location or in individual guest rooms, provided for the safekeeping of guest valuables.

Service Bar :

A relatively small bar where bartenders prepare beverages for servers to present to guests. Guests typically do not order or pick up their own beverages.

Service Charge :

A percentage of the bill (usually 10-20%) added to the guest charge for distribution to service employees in lieu of direct tipping.

Service Station :

A small work island located in a hotel's dining room.

Serving :

The control point in which finished menu items are transferred from the production department to guests.

Shift Manager :

The manager in charge of a hotel during a period of time, usually a 6-8-hour shift.

Shoulder Season :

The period between high (peak) and low (off-peak) season.

Side-By-Side Suite :

A suite that consists of two small bays, each with windows to the outside.

Sidestand :

A service stand that holds supplies of condiments, tableware, ice, dairy products, and some beverages for easy access.

Sidework :

Setup and cleanup work that must be done before and after dining rooms are opened. Examples include filling salt and pepper shakers, and restocking server supply stations.

Silence Cloth :

Oilcloth or other padded material placed under a tablecloth in a restaurant to absorb noise.

Single Bed :

Also known as King Single in the US.

A bed approximately 91 x 191 cm (36 x 75 in).

Skipper :

A hotel guest who leaves without paying.

Sleeper :

A vacant room that is believed to be occupied because the registration card or room rack slip was not removed from the rack when the previous guest departed.

Solid Mattress :

A mattress stuffed with cotton, hair, or some other material.

Sommelier :

A trained and knowledgeable wine professional who specialises in all facets of wine service. Their principal work is in the area of wine procurement, storage, and wine cellar rotation. They are also responsible for the development of wine lists and the training for the other restaurant staff.

Working along with the culinary team, sommeliers will often suggest wines that will best complement each particular food menu item. A professional sommelier also works on the floor of the restaurant, with a responsibility to work within the taste preference and budget parameters of the patron.

Sous Chef
Spa Hotel
Specialty Menu
Specialty Restaurant
Split Service
St Julian the Hospitaller
Star Ratings
Stayover
Steam Tunnel
Studio
Suburban Hotel
Suite
Suite Hotel

(R)

Rack Rate
Radio Frequency Identification (RFID)
Reception
Regional Getaway Guests
Registration Card
Relocation Guests
Reservation
Reservations Agent
Reservations Department
Resident Manager
Resort Hotel
Retail Travel Agent
Revenue per Available Guest (RevPAG)
Revenue per Available Room (RevPAR)
RFID
Room Attendant's Cart
Room Block
Room Data Card
Room Inspection
Room Ledger
Room Night
Room Occupancy Sensor
Room Rack
Room Rate
Room Revenue
Room Service
Room Service Menu
Room Status
Room Status Discrepancy
Rooming List
Rooms Activity Forecast
Rooms Allotment Report
Rooms Availability Report
Rooms Checklist
Rooms Discrepancy Report
Rooms Division
Rooms History Report
Rooms Management Module
Rooms Productivity Report
Rooms Sold
Rooms Status Report
Russian Service
Ryokan

(Q)

Quad Room
Quality Group
Queen Bed

(P)

Package
Package Tour
Paid Occupancy Percentage
PBX
Peak Season
Plate Service
Platter Service
PMS
Point of Sale System (POS)
Porcelain
Porte Cochere
Porter
Portion
Portion Cost
POS
Private Branch Exchange (PBX)
Property Management System (PMS)
Property Types
Proprietary Booking Engine
Public Bar
Puzzle

(O)

Occupancy
Occupancy Report
Occupied Room
Off-Peak Season
Online Reservation System
Out of Order
Outside Air
Overbooking
Overstay

(N)

Napery

(M)

Mass Tourism
Master Folio
Master Key
Menu Board
Mid-Range Service Hotel
Mini Bar
MOD
Motel
Multiple Guest Splits

(L)

Lanai
Late Arrival
Late Charge
Late Check-Out
Latex Mattress
Limited Service Hotel
Limited-Menu Restaurant
Linen Room
Location Segment
Lodge
Lodging Facility
Lodging Industry
Low Season
Luncheon
Luxury Hotel
Luxury Restaurant

(K)

Kapok
King Bed
King Single Bed

(I)

Incidental Charges
Inclusive Tour
Independent Food Service Operation
Independent Hotel
Inn
In-Room Beverage Service System
In-Room Check-Out
In-Room Guest Console
In-Room Movie System
Intelligent Hotel
International Tourism

(H)

Hand Caddy
HDD
Heating Degree-Day (HDD)
High Season
Hospitality
Hospitality Industry
Hospitality Suite
Hotel
Hotel Chain
Hotel Guest Cycle
Hotel Management
Hotel Management Company
Hotel Representative
Hotelier
Housekeeping Department

(G)

GDS
General Manager
Glass Rail
Global Distribution System (GDS)
Group Pick-Up
Group Reservation
GSM
GSR
Guaranteed Reservation
Guest Account
Guest Amenities
Guest Bill
Guest Comment Card
Guest Folio
Guest History
Guest History File
Guest House
Guest Information Services
Guest Ledger
Guest Mix
Guest Profile
Guest Relations
Guest Service Directory
Guest Service Manager (GSM)
Guest Service Representative (GSR)
Guest Statement
Guest Survey
Guestroom Control Book
Guestroom Key
Guestroom Maintenance

(F)

F&B
Facilities
Familiarisation Tour
Family Life Cycle
Family Rate
Family-Style Service
Fibre Optics
Finish
FIT
Flying Food Show
Folio
Food & Beverage (F&B) Division
Food & Beverage (F&B) Manager
Franchise
French Service
Frequent Independent Traveller (FIT)
Front Bar
Front Desk
Front Desk Agent
Front of the House
Front Office
Front Office Ledger
Full Pension
Full-Menu Restaurant
Full-Service Hotel

(E)

Early Arrival
Early Makeup
Ecotourism
English Breakfast
English Service
Executive Floor
Executive Housekeeper
Expected Arrival/Departure Report
Expediter
Extended Stay
Extended-Stay Hotels

(D)

Dais
Day Rate
Degree-Day, Cooling
Degree-Day, Heating
Design Theme
Dessert Menu
Destination Club
Developer-Owner
Digital Video Server (DVS)
Dinner Cost
Director of Sales (DOS)
Domestic Tourism
Doorknob Menu
DOS
Double
Double-Loaded Slab
Double-Locked Room
Double Occupancy Rate
Double Room
DVS

(C)

Cabana
Cafeteria
Call Accounting System
Calling Card
Calling Card Call
Cancellation
Cancellation Hour
Cancellation Number
Canteen
Capsule Hotel
Card Key
Cart Service
Casino Hotel
Catering Manager
CCTV
CDD
Central Heating System
Central Reservation Office
Central Reservation System (CRS)
Chain Operating Company
Check-In
Check-Out
Chef de Partie
Chef du Rang
Children's Menu
Closed Circuit Television (CCTV)
Club Manager
Coffee Maker
Comment Card
Commercial Agency
Commercial Hotel
Commis du Rang
Commissary
Complimentary Occupancy Percentage
Complimentary Room
Concierge
Condominium Hotel
Conference Centre
Confirmed Reservation
Connecting Rooms
Continental Breakfast
Continental Plan
Cooling Degree-Day (CDD)
Corporate Hotel Chain
Credit Card Commission
CRS
Cruise Ship

(B)

B&B
Back
Back of the House
Backbar
Backup Drinks
Banquet
Banquet Menu
Banquette
Bar
Bar & Beverage Operations
Bar Menu
Bar Par
Bay
Bed & Breakfast (B&B)
Bellboy
Billed-To-Room Call
Billing Clerk
Booking Engine
Boutique Hotel
Buffet
Buffet Service
Business Mix

(A)

A la Carte Menu
Adjoining Rooms
ADR
Advance Deposit
Aesthetic Balance
Affiliate Reservation System
Affiliated Hotel
AFNR
Air Change
Air Handling Unit
Airline-Related Guests
Airport Hotel
Alcoholic Beverage Menu
All-Expense Tour
All-Suite Hotel
Alternative Tourism
Ambiance
Ambient Air Temperature
Ambient Lighting
Amenity
American Service
Apartment Hotel
APR
Artificial Light
ASF
Atrium
Automatic Bar System
Automatic Form Number Reader (AFNR)
Automatic Identification of Outward Dialling
Automatic Room/Rate Assignment
Automatic Slip Feed (ASF)
Auxiliary Heat
Available Rooms
Average Daily Rate (ADR)
Average Occupancy
Average Occupancy per Room
Average Published Rate (APR)
Average Room Rate

Terminology perhotelan

Glossary of Hotel Terms and Phrases

No guide to hotels would be complete without definitions for all the terminology associated with hotels, inns, motels and other lodging properties

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