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C's (Part 2) Hospitality Vocabulary

Across
A public security practice where large groups are managed to prevent the outbreak of crowd crushes, affray, fights involving drunk and disorderly people or riots.
This is monitored so a guest account does not go over it.
A private recreational and social facility for people living in surrounding area. Usually includes a golf course.
An ammount of money given to a cashier at the start of each workshift so that he or she can handle the various transactions that occur.
Riots, protests, demonstrations, etc.
A network for communicating reservations in which each property is represented in a database and is to provide room availability.
Classifications of hotels according to their size, ownership, price, location, the guests they serve, etc.
Employee who staffs a hotel's retail outlet, maintains inventory, and accepts payment for merchandise.
Oversees a staff responsible for managing a ship's entertainers, children's counselors, and guest activities, including selling and coordinating shore excursions.
Containers on housekeeping carts that hold cleaning supplies such as sponges, cleaning cloths, spray cleaners, furniture polish, and other approved cleaning chemicals.
A management strategy that allows reservations to be taken for a certain date as long as the guest arrives before that date.
An urban recreational and social facility that can be categorized as athletic, dining, professional, social or university.
Down
Room rate agreed upon by a company and the hotel.
Converting money from other countries into U.S. dollars.
A service that promotes a destination and sometimes offers personnel, housing control, and other services for meetings and conventions.
A spa focused on fitness which offers a variety of professional services on a day-use basis.
Place where guests' coats, hats, etc. are taken and stored during an event.
A metal dish or pan mounted above a heating device and used to cook food or keep it warm at the table.
Something to enhance the flavor of food. Common ones include ketchup, mustard, steak sauce, mayonnaise, jelly, etc.
When the guest prepares to and leaves the hotel.