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According to the Cambridge Business English Dictionary the "hospitality industry" consists of hotels and food service, [7] equivalent to NAICS code 72, "Accommodation and Food Service". However, the United States Department of Labor Standard Industry Classification (SIC) defines the hospitality industry more broadly, as noted above.
Board refers to the food being provided. Two commonly encountered boards are: Half board, where the host provides only breakfast and dinner meals. Full board, where the host provides three daily meals. Another option is: Bed and breakfast, literally, a place to sleep and where breakfast is provided.
A typical hotel room with a bed, desk, and television. The word hotel is derived from the French hôtel (coming from the same origin as hospital), which referred to a French version of a building seeing frequent visitors, and providing care, rather than a place offering accommodation.
Here is the list of food-related words Merriam-Webster just added to its dictionary (including some not-strictly-culinary words that can certainly be applied to the culinary world):
This is a list of restaurant terminology.A restaurant is a business that prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services.
Lodgings may be self-catering, whereby no food is provided, but cooking facilities are available. Lodging is offered by an owner of real property or a leasehold estate, including the hotel industry, hospitality industry, real estate investment trusts, and owner-occupancy houses. Lodging can be facilitated by an intermediary such as a travel ...
Food and drinks are much more expensive than average. Hot food can become cold before delivery to the room. The guest may be less likely to experience local food. Guests cannot observe the food being prepared. Room service menus are often limited so that items can be cooked at all times by cooks on different shifts with common skills. [24]
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