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T's Hospitality Vocabulary

Across
Market segments--such as business travelers or families--that a property identifies as having good potential, and at which marketing activities are aimed.
A policy which requires that all tips earned by tipped employees during a shift be pooled and then redistributed evenly so that everyone receives an equal amount.
Specially trained staff members prepare menu items beside the guests' tables using a cart; the food is prepared and plated on the cart, then served to the guest. Also called French service.
A staging area outside larger hotels where taxis can wait for guests who need a ride.
A written order that identifies the type and amount of linens needed by food and beverage outlets for the next day.
A special service provided by housekeeping in which a room attendant enters the guestroom in the early evening to restock supplies, tidy the room, and turn down the guest bed.
Down
The degree range of 40 to 140 degree F (4 to 60 C), where food spoilage is most likely to occur.
An event at which goods and services in a specific industry are exhibited and demonstrated.
Includes economic benefits, environmental benefits, and social benefits from a company being environmentally conscious or "green."
Pleated or folded linen used to decorate tables. Clips or T-pins are often used to attach table skirts to tablecloths.
The collaborative effort of a group to achieve a common goal or to complete a task in the most effective and efficient way.
The day when a cruise ship finishes one cruise and starts another one.