| A | B |
|---|
| Access Control | Steps a property takes to watch or control the property's entrances, especially those that lead to guestrooms or guestroom areas - helps protect the property, its guests, and employees |
| Accounting Division | The hotel division responsible for keepiong track of the many business transactions that occur in the hotel and managing the hotel's finances |
| Activity Report | A daily log that gives detailed descriptions of what happened on a particulae day and at a particular time during a shift |
| Airport Hotel | A hotel located near a public airport. Although airport hotels vary widely in size and service levels, they are generally full-service |
| Amenity Caddies | Containers on housekeeping carts that hold guest amenities such as stationery, menus, comment cards, soap, shampoos, trash bags, etc. |
| Americans with Disabilities Act | (ADA)- Legislation passed by the U.S Congress that requires commercial operations both to remove barriers to the disabled in the workplace and to provide facilities for customers with disabilities |
| Arrivals List | A list the guests expected to arrive on a given day; used to facilitate the guest registration process |
| Assets | Items such as money, equipment, supplies, and the personal valuables that have material value |
| Athletic Club | A club may include lodging and dining facilities, as well as recreational facilities such as gymnasiums, swimming pools, handball, and courts for squah; may also include lodging and dining facilities |
| Attitudinal Complaints | Complaints from guests who feel rude or tectless employees have insulted them |
| Banquets | Special events at a property that can be anything from a small meeting room to a large dinner-dance or reception |
| Banquet Event Order | (BEO)- A work order for the catering departments that confirms final banquet arrangements such as time and place of function, room setup, menu, service notes, gratuity, payment, and guarantee clauses. Also called a function sheet |
| Banquet Servers | Employees that serve food and beverage to banquet guests |
| Bloodbourne Pathogens | Viruses, bacteria, and other microorganisms that are carried in a person's bloodstream and other body fluids and can cause the Hepatitis B Virus (HBV), the Human Immunodeficiency Virus (HIV), and other infections |
| Buffer Machine | Floor care equipment that acommodates both brushes and pads to perform some carpet and hard floor cleaning tasks. On hard floors, these machines can be used to buff, burnish, scrub, strip, and refinish |
| Buffet | An assortment of hot and/or cold foods attractively arranged on a platters and offered on a table in a self-service fashion |
| Busing | Clearing soiled linens, dishes, glasses, silverware, and other items from tables |
| Caddie | A small container used for holding individual packets of sugar and artificial sweetners |
| Call Accounting System | (CAS)- Telephone equipment that enables hotels to place and price local and long distance telephone calls without assistance from phone company operators or hotel staff |
| Calling Order | Sequence in which drinks are made to maximize efficiency, since some, such as frozen drinks, take longer to make while others don't hold up as well once they are poured |
