Pearson New International Edition International pcl tp indd 1

Back-office accounting system
Automated (or manual) system of data collection and
reporting used by a hotel to summarize and document its financial activity and position.
Bar
For-profit business serving alcoholic beverages to guests seated at a counter (bar).
Limited table service may be available.
Bed and breakfast inn
Very small (one to several guestrooms) property owned and managed
by person living on-site. These businesses typically offer at least one meal daily. Also
called B&B.
Bell services attendant
Entry-level hotel employee who assists guests with luggage and who
may deliver newspapers, dry cleaning, and other guest-related incidentals to guestrooms.
Also called bell staff.
Benchmarking
Search for best practices and an understanding of how they are achieved in
efforts to determine how well a hospitality organization is doing.
Best practice
Process or practice unofficially considered to be an industry standard that is
used by professionally operated properties.
Blackout date
Any day in which the hotel will not honor a negotiated rate. Blackout dates
should be identified at the same time the hotel and the client agree on a negotiated rate.
Common blackout dates include New Year’s Eve and other times the hotel believes its best
interests are served by disallowing the negotiated rate.
Block
Rooms reserved exclusively for members of a specific group. A block consists of all
rooms held (reserved) by the hotel for the exclusive use of that group. To set aside rooms
in this manner effectively creates a “block” of reservations for the group. Sometimes
referred to as a group block.
Block (funds)
Amount by which a card’s available credit (if a credit card) or balance (if a
debit card) is reduced. Also called a hold.