A guest room adjacent to the pool area, with or without sleeping facilities.

Cake - Refers to a broad range of pastries, including layer cakes, coffeecakes and gateaux. The cake can also refer to almost anything that is baked, tender, sweet and sometimes frosted.

A system that is part of the telephone equipment that prices telephone calls made by hotel guests and sends the information to the property management system (PMS) for billing.

Calorie - The amount of heat needed to raise one kilogram of water by 10-degree Celsius. Term calorie is also used as a measure of food energy.

1) To release or cancel the confirmed or tentative booking. 2) To decide or announce that (a planned event / room booking ) will not take place.

Indicates the date when the reservation was manually cancelled.

A specific time after which a property may release for sale all unclaimed non-guaranteed reservations, according to property policy.

Capital budgets: These allocate the use of capital assets that have a life span considerably in excess of one year, these are assets that are not normally used up in day to day operations.

Caramelization - The process of browning of sugars when exposed to 300 degrees F heat.  It is used extensively in cooking for the resulting sweet nutty flavour and brown colour. 

Caramelize: To heat sugar slowly until it is melted and brown in colour.

Carbohydrates - Any of various neutral compounds of carbon, hydrogen and oxygen which combines in the form of sugar, starches and cellulose.

Cart Service - Preparing and serving items beside the guests tables using a cart. 

A hotel that features legal gambling, with the hotel operation subordinate to the gambling operation.

Casserole - A heavy dish suitable for food to be baked in and food baked in a casserole dish.

Celsius - The thermometric scale on which 0° Celsius is the freezing point and 100° Celsius is the boiling point of the water.