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S's Hospitality Vocabulary

Across
Guests who are not checking out that day.
Restrictions on reservations based upon how long a guest plans to stay.
Anyone - an employee, visitor, or guest - who gives others the feeling that something might be wrong; the way people look or the way they act might make them appear distrustful.
A lodging employees positive attitude, feeling of pride and belonging, and desire to please and satisfy guests.
Performance expectations which serve as a foundation for behavior that is or is not acceptable in the workplace.
Routine setup and cleanup work - such as restocking server supply stations, wiping service trays, folding napkins, and filling salt and pepper shakers - must be done before and after dining shifts.
The hospitality segment that specializes in wellness. Most modern spas offer a wide variety of services to help people lose weight, get in shape, relax, or be pampered.
They are green and white or black and white; used to give general instructions, such as to tell employees not to eat in storage areas.
Located in a suburban area. Typically belong to a major hotel chain and have 250-500 rooms as well as restaurants, bars, and other amenities found at most downtown hotels.
A service stand that holds supplies, such as tableware, ice, condiments, etc. for easy access; helps servers work more efficiently by reducing the distance they have to go to get things.
Locked containers at or near the front desk made available to all guests for storing valuable items for safekeeping during their stay.
A sitting area connected to one or more bedrooms.
An independent service that hires food servers as needed.
A deep cleaning assignment technique.
Down
Standard texts that walk reservationists through a sale in the order that is most efficient for them and the caller.
The hotel division responsible for the protection of guests and their property, employees and their property, and the hotel itself.
Common short forms used in a restaurant to speed the process of taking and communicating food and beverage orders.
Techniques used to encourage guests to buy certain menu items with the objectives of increasing sales of the most profitable items and increasing the check average.
Separating linens and uniforms according to use, fabric type, color, and department.
A way of doing business that says a company shouldn't take more than it gives back. it should not sacrifice tomorrow for today's needs.