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H's & I's Hospitality Vocabulary

Across
A hotel built next t a highway.
How others perceive hospitality employees based on appearance, personality, and posture.
A hotel with no chain or frachise affiliation; it may be owned by an individual proprietor or a group of investors.
A complete list and count of items such as property, goods in stock, or the contents of a building.
Lodging and food service businesses that provide short-term and transitional lodging and/or food; sometimes entertainment and travel are included as part of the industry.
A food service operation that provides food service in closed, non-commercial environments, such as hospitals, schools, or correctional institutions.
A group of affiliated hotels that usually share a common name.
A report that specifically focuses on one unusual event that happened during a shift and that directly affected security, such as crimes, conflicts, accidents, etc.
People from outside the United States; they may need special services such as language services and currency exchange.
A guest account that allows guests with approved credit to charge restaurant meals and drinks to their rooms.
Down
Can be any chemical or substance, whether solid, liquid or gas, that may cause harm to your health.
The OSHA regulation requiring employers to inform employees about possible hazards related to the chemicals they use on the job.
Division responsible for recruiting, hiring, orienting, training, etc. of employees.
Employees record the time a package arrives, the name of the guest it is addressed to, and where it will be stored in this book. Guests sign it when they pick up their package/mail.
A generally accepted technique for saving a choking victim by squeezing the trapped air out of the victim's lungs, forcing the obstruction out.
With this rate control strategy, rack rates are always left open no matter what the demand is. the front office manager then sets the lowest rate for a given date based upon anticipated demand. Rates below this rate are not offered.
A formal face-to-face meeting to evaluate a job candidate.
An insulated or heated cart used for tranporting food and keeping it warm.