A to Z - Glossary Of Hotel Management Technical Terms | Hotel Dictionary | Hotel Jargons | Hotel Lingo | Key Hotel Terms | Front Office Key Terms | F&B Service Key Terms | Kitchen and Food Production Key Terms | Housekeeping Key Terms | All Hotel Department Key Terms and Jargons
Occasional table is a small end table.
The number of rooms sold to the total.
|Occupancy management formula||
Occupancy management formula is the calculation that considers confirmed reservations, guaranteed reservations, no-show factors of these two types of reservations, predicted stayovers, predicted understays, and predicted walk-ins to determine the number of additional room reservations needed to achieve 100 percent occupancy.
Occupancy percentage is the number of rooms sold divided by the number of rooms available.
Occupancy percentage is the ratio of rooms occupied to rooms available expressed in percentage terms.
A room status term indicating that a guest is currently registered to the room.
Several kinds of oil are used to make salad dressing,e.g. olive, peanut, sunflower, walnut, grape seed.
Also called ‘lady’s fingers’ or gombos; a pale green, elongated and hollow vegetable pod.
On-change: The guest has departed, but the room has not yet been cleaned and readied for re-sale.
Status of a room wherein a personal reservation in made subject to confirmation at a later date.