UNIT 7: HOSPITALITY AND TOURISM TERMS

ACCESSIBLE• Easy to approach, reach, enter, speak

with, or use

AMENITY• Pleasantness resulting from agreeable

conditions

BACK OF HOUSE EMPLOYEES• Employees whose work rarely involves interacting with customers. Such as servers,

cashiers, hosts, bell attendants, and front desk staff

BUSINESS TRAVEL• Travel for the sole purpose of conducting an

individual’s or company’s business

CHAIN• A series of businesses under one ownership

CHEF• A professional cook

CROSS-CONTAMINATION• Letting microorganisms from one surface (or food) get onto another surface (or food)

CRUISE• An ocean trip taken for pleasure

CULINARY ART• The practice or manner of preparing food

or the food so prepared

CUSTOMER FOCUSED EMPLOYEE• An employee who can anticipate customer

needs

CUSTOMER SERVICE• Activities and benefits provided by a business to

its customers to create goodwill and customer satisfaction

FOOD AND DRUG ADMINISTRATION• This agency enforces laws and regulations on the

purity, quality and labeling of food, drugs, and cosmetics

FOOD BORNE ILLNESS• Ingesting food contaminated by pathogens and

causing sickness

FOOD SCIENCE• The scientific study of food and its preparation

FRONT OF HOUSE EMPLOYEES• Employees whose main function is to interact

with customers. Such as servers, cashiers, hosts, bell attendants, and front desk staff

HOSPITALITY• Kindness in welcoming guests or strangers

ORGANIC• Food produced without the use of

chemicals

PERISHABLE• Pleasantness resulting from agreeable

conditions.

PREPARATION• The act of preparing something (as food) by the

application of heat

RECREATION• Activity that refreshes and recreates

SANITATION• The prevention of illness through

cleanliness

SOUS CHEF• The second in command in a kitchen; the

person ranking next after the head chef

VACATION• Leisure time away from work; devoted to rest or

pleasure

WORD OF MOUTH PUBLICITY• The informal conversation people have about their

experiences with a business