FOH DIGITAL HOSPITALITY REFERENCE

Hotel & F&B Acronym Dictionary

Master Reference for Full-Service, Convention, Lifestyle, and Food & Beverage Operations

310 Terms Searchable A–Z Hotel + F&B + Technology

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Purpose

A practical hotel and F&B acronym reference covering operations, sales, revenue, events, finance, engineering, technology and marketing. Search a term or jump A–Z.

How to Use This Reference

Entries are alphabetized by acronym.
The area label identifies the most common operating context.
A slash indicates multiple established meanings.
Brand, PMS, accounting, and regional usage can differ. When a term affects a contract, guest charge, safety procedure, room inventory, or financial statement, confirm the property’s definition.
“++” is not an acronym. In event pricing it commonly means service charge and tax are added. Always state the actual percentages and tax treatment.

Hotel & F&B Core Formulas

Hotel Performance & Operating Formulas

ADR = Room revenue ÷ rooms sold
Occupancy = Rooms sold ÷ rooms available
RevPAR = Room revenue ÷ rooms available, or ADR × occupancy
MPI = Hotel occupancy ÷ comp-set occupancy × 100
ARI = Hotel ADR ÷ comp-set ADR × 100
RGI = Hotel RevPAR ÷ comp-set RevPAR × 100
GOPPAR = Gross operating profit ÷ available room nights
CPOR = Selected operating cost ÷ occupied room nights
RevPASH = Restaurant revenue ÷ available seat-hours

F&B Cost Control Formulas

Food cost % = Food cost ÷ food sales × 100
Beverage cost % = Beverage cost ÷ beverage sales × 100
Labor cost % = Labor cost ÷ revenue × 100
Prime cost = Cost of goods sold + defined direct labor
APC or PPA = F&B revenue ÷ covers
SPLH = Sales ÷ labor hours
CPLH = Covers ÷ labor hours
Inventory usage = Beginning inventory + purchases − ending inventory
Theoretical usage is what recipes and recorded sales indicate should have been used; actual usage is what inventory movement shows was used.

Hotel Acronyms Beginning With A

A/V — Audiovisual: Events/Technology: Audio, video, lighting, projection, staging, streaming, and technical event services.
AAA — American Automobile Association: Ratings: Travel organization whose diamond ratings are a North American quality benchmark.
ABC — Alcoholic Beverage Control: Beverage Compliance: State or local authority and regulatory framework governing alcohol licensing and service; agency names vary.
ABV — Alcohol by Volume: Beverage: Percentage of a beverage’s volume consisting of alcohol.
ACA — Affordable Care Act: HR: U.S. law affecting employer health coverage, reporting, and eligibility.
ADA — Americans with Disabilities Act: Compliance: U.S. civil-rights law governing accessibility for guests, employees, facilities, websites, and services.
ADR — Average Daily Rate: Revenue: Room revenue divided by rooms sold.
AGOP — Adjusted Gross Operating Profit: Finance: GOP adjusted for defined items to compare underlying operating performance.
AHLA — American Hotel & Lodging Association: Industry: Major U.S. lodging-industry trade association.
ALOS — Average Length of Stay: Rooms/Revenue: Occupied room nights divided by reservations or stays.
AP — Accounts Payable / Access Point: Finance/Technology: Vendor-payment function; in networking, a device providing wireless access.
APC — Average Per Cover: F&B Revenue: F&B revenue divided by covers served; also called average check or per-person average in some operations.
API — Application Programming Interface: Technology: Rules allowing systems to exchange data.
AR — Accounts Receivable / Augmented Reality: Finance/Technology: Money owed to the hotel; or digital content placed over a physical view.
ARI — Average Rate Index: Revenue: Hotel ADR divided by comp-set ADR × 100.
ARR — Average Room Rate / Annual Recurring Revenue: Revenue/SaaS: Hotel room-rate metric or normalized yearly subscription revenue; confirm context.
ATP — Adenosine Triphosphate: Food Safety: Rapid sanitation test detecting residual organic material on surfaces.

Hotel Acronyms Beginning With B

B2B — Business-to-Business: Sales: Commercial activity between businesses.
B2C — Business-to-Consumer: Marketing: Direct selling or marketing to an individual guest.
BAR — Best Available Rate: Revenue: Publicly available unrestricted or lightly restricted reference rate; not the beverage outlet in this context.
BAS — Building Automation System: Engineering: Central controls for HVAC, lighting, utilities, and building equipment.
BC — Banquet Captain: Banquets: Frontline leader responsible for executing an assigned function.
BEO — Banquet Event Order: Events: Operational document stating space, timing, setup, menu, beverage, AV, billing, and service requirements.
BMS — Building Management System: Engineering: Platform monitoring and controlling building systems; often synonymous with BAS.
BOGO — Buy One, Get One: Marketing: Promotion providing a second item free or discounted.
BOH — Back of House: Operations: Guest-invisible teams and work areas, including kitchens, storage, offices, and service corridors.
BOP — Beginning of Period: Finance/Inventory: Opening inventory or financial position for a period.
BQT — Banquet: Events: Common shorthand in staffing plans, function reports, and operating communications.
BT — Business Transient: Sales: Individually booked business travel, often tied to negotiated corporate accounts.
BTB — By the Bottle: Beverage: Wine, beer, or spirits sold as a full bottle rather than by the glass.
BTG — By the Glass: Beverage: Wine or other beverage sold in individual glass portions.

Hotel Acronyms Beginning With C

C&E — Conference and Events: Sales/Events: Department or segment responsible for meetings and events.
C&I — Corporate and Incentive: Sales: Group segment combining corporate meetings and incentive travel.
CAC — Customer Acquisition Cost: Marketing: Sales and marketing cost required to acquire a customer.
CAGR — Compound Annual Growth Rate: Finance: Smoothed annual growth rate across multiple years.
CAPEX — Capital Expenditure: Finance/Engineering: Investment in long-lived assets such as renovations, major equipment, or building systems.
CAPS — Capacity: Events: Number of people a room can hold under a stated setup.
CDC — Chef de Cuisine / Centers for Disease Control and Prevention: Culinary/Safety: Outlet kitchen leader or U.S. public-health agency; context matters.
CDN — Content Delivery Network: Web Technology: Distributed servers that deliver images, video, and tours quickly.
CFPM — Certified Food Protection Manager: Food Safety: Person holding an approved food-protection manager certification where required.
CIP — Construction in Progress / Capital Improvement Plan: Development: Accounting or project shorthand; confirm local use.
CLV — Customer Lifetime Value: Marketing: Expected value generated by a customer over the relationship.
CM — Channel Manager: Distribution: System synchronizing rates and inventory across booking channels.
CMMS — Computerized Maintenance Management System: Engineering: Platform for work orders, preventive maintenance, assets, parts, and inspections.
CMP — Certified Meeting Professional / Complete Meeting Package: Events: Industry credential or bundled per-person meeting package.
CMS — Content Management System: Technology: Software used to manage website pages and digital content.
COB — Close of Business: Administration: End of the working day.
COBRA — Consolidated Omnibus Budget Reconciliation Act: HR: U.S. law allowing some employees to continue employer health coverage after qualifying events.
COGS — Cost of Goods Sold: Finance/F&B: Direct cost of food, beverage, retail, or other products sold.
COS — Cost of Sales: Finance/F&B: Direct cost associated with revenue; may be used similarly to COGS.
COTB — Covers on the Books: F&B Revenue: Restaurant reservations or expected diners currently booked.
CPA — Cost per Acquisition: Marketing: Advertising cost divided by completed acquisitions.
CPL — Cost per Lead: Marketing: Marketing spend divided by captured or qualified leads.
CPLH — Covers per Labor Hour: F&B Productivity: Covers served divided by labor hours worked.
CPOR — Cost per Occupied Room: Rooms/Finance: Selected operating cost divided by occupied rooms.
CRM — Customer Relationship Management: Sales: System for accounts, contacts, opportunities, activities, and relationship history.
CRO — Conversion Rate Optimization: Digital: Improving a booking or inquiry path so more users complete the target action.
CRS — Central Reservation System: Distribution: Central platform managing rates, availability, rules, and reservations.
CSAT — Customer Satisfaction Score: Guest Experience: Survey measure of satisfaction with a stay, meal, or interaction.
CSM — Convention Services Manager / Conference Services Manager: Events: Post-sale planner who converts a group contract into operational detail.
CTA — Closed to Arrival / Call to Action: Revenue/Marketing: Arrival restriction or prompt asking a user to act.
CTD — Closed to Departure: Revenue: Restriction preventing departure on a specified date.
CTR — Click-Through Rate: Marketing: Clicks divided by impressions.
CVB — Convention and Visitors Bureau: Destination Sales: Local organization marketing a destination and supporting group business.
CVR — Conversion Rate: Sales/Marketing: Percentage completing a target action.

Hotel Acronyms Beginning With D

DBA — Doing Business As: Legal: Public trade name used by an entity with a different legal name.
DBL — Double: Rooms: Double room, double bed, or double occupancy; verify the hotel’s coding.
DDR — Day Delegate Rate: Meetings: Per-person package commonly covering room, breaks, lunch, and basic equipment.
DMC — Destination Management Company: Events: Local provider of transportation, tours, décor, entertainment, and logistics.
DMO — Destination Marketing Organization: Destination Sales: Organization marketing a destination and supporting visitor and convention demand.
DNCO — Did Not Check Out: Rooms: Status exception where departure was expected but the guest or system status remains unresolved.
DND — Do Not Disturb: Rooms: Privacy status directing employees not to enter except under approved safety procedures.
DOF — Director of Finance: Leadership: Executive responsible for accounting, controls, budgeting, and reporting.
DOFB — Director of Food and Beverage: Leadership: Executive leading outlets, banquets, beverage, and F&B performance.
DOH — Department of Health: Compliance: Government authority responsible for public-health and food-service enforcement.
DOP — Denominazione di Origine Protetta: Beverage/Food: European protected designation of origin appearing on wine and food products.
DOS — Director of Sales: Leadership: Leader of a property sales team.
DOSM — Director of Sales and Marketing: Leadership: Executive leading hotel sales and marketing strategy.
DRM — Director of Revenue Management: Leadership: Executive responsible for pricing, inventory, forecasting, and distribution.
DSCR — Debt Service Coverage Ratio: Ownership: NOI divided by required debt payments.

Hotel Acronyms Beginning With E

EBITDA — Earnings Before Interest, Taxes, Depreciation, and Amortization: Finance: Profitability measure before financing, tax, and selected noncash expenses.
EBITDAR — Earnings Before Interest, Taxes, Depreciation, Amortization, and Rent: Finance: EBITDA adjusted to exclude rent.
EDR — Employee Dining Room: HR/F&B: Staff cafeteria or meal-service area.
EMS — Energy Management System: Engineering: Controls and analytics used to reduce energy consumption.
EO — Event Order: Events: Operational event document similar to a BEO; naming varies.
EOD — End of Day: Operations: End-of-day deadline or processing point.
EOM — End of Month: Finance: Month-end close, deadline, or reporting position.
EOP — End of Period: Finance/Inventory: Closing inventory or financial position for a period.
ERP — Enterprise Resource Planning: Technology: Integrated platform for finance, procurement, HR, projects, and inventory.
ETA — Estimated Time of Arrival: Operations: Expected arrival of a guest, group, vehicle, delivery, or vendor.
ETD — Estimated Time of Departure: Operations: Expected departure of a guest, group, vehicle, or vendor.
EV — Electric Vehicle: Parking: Vehicle powered partly or fully by electricity.
EVSE — Electric Vehicle Supply Equipment: Engineering: Charging hardware and electrical equipment used to charge EVs.

Hotel Acronyms Beginning With F

F&B — Food and Beverage: Operations: Restaurants, bars, banquets, room service, culinary, stewarding, and related functions.
F&B MIN — Food and Beverage Minimum: Events: Minimum contracted F&B revenue, usually before service charge and tax.
FALCPA — Food Allergen Labeling and Consumer Protection Act: Food Safety: U.S. federal allergen-labeling law for packaged foods.
FAM — Familiarization Trip: Sales: Hosted visit for planners, advisors, media, or buyers.
FD — Front Desk: Rooms: Reception function for arrivals, departures, guest accounts, and service.
FDA — Food and Drug Administration / Front Desk Agent: Safety/Rooms: Federal regulator or hotel position; context matters.
FEFO — First Expired, First Out: Inventory: Rotation method using the earliest-expiring product first.
FIFO — First In, First Out: Inventory: Rotation method using older inventory before newer inventory.
FIT — Free Independent Traveler: Sales: Individual leisure traveler not participating in an escorted group.
FLS — Fire and Life Safety: Safety: Detection, alarm, suppression, evacuation, and code-compliance systems and procedures.
FMLA — Family and Medical Leave Act: HR: U.S. law providing eligible employees job-protected leave for qualifying reasons.
FO — Front Office: Rooms: Department managing reception, room assignment, accounts, arrivals, and departures.
FOC — Free of Charge: Operations: Item or service provided without charge.
FOH — Front of House: Operations: Guest-facing spaces and teams; also FOH Digital’s hospitality-rooted brand name.
FOM — Front Office Manager: Rooms: Manager responsible for front-desk operations and service recovery.
FSR — Full-Service Restaurant: F&B: Restaurant offering table service and a broad service experience.
FTE — Full-Time Equivalent: HR/Finance: Worked hours converted to the equivalent number of full-time positions.
FTP — File Transfer Protocol: Technology: Legacy file-transfer method; secure alternatives are preferred.

Hotel Acronyms Beginning With G

GA4 — Google Analytics 4: Marketing: Google’s event-based web and app analytics platform.
GBP — Google Business Profile: Digital Presence: Listing controlling core business information, reviews, photos, and local Maps visibility.
GDPR — General Data Protection Regulation: Privacy: European privacy regulation relevant to covered personal data.
GDS — Global Distribution System: Distribution: Network used by travel agencies and corporate programs to book hotel inventory.
GM — General Manager: Leadership: Property executive accountable for results, experience, people, safety, standards, and the asset.
GOP — Gross Operating Profit: Finance: Revenue less departmental and undistributed operating expenses before fixed charges under common hotel accounting.
GOPPAR — Gross Operating Profit per Available Room: Finance: GOP divided by available room nights.
GRC — Group Rooms Coordinator: Reservations: Manages room blocks, rooming lists, cutoff, pickup, and routing.
GRM — Guest Relations Manager: Rooms: Leader focused on VIPs, special requests, and service recovery.
GSS — Guest Satisfaction Score / Survey: Guest Experience: Brand or property guest-satisfaction measure; calculation varies.

Hotel Acronyms Beginning With H

HACCP — Hazard Analysis and Critical Control Points: Food Safety: Preventive system for identifying and controlling food-safety hazards.
HDMI — High-Definition Multimedia Interface: AV: Digital video-and-audio connection standard.
HEPA — High-Efficiency Particulate Air: Engineering: Air-filtration designation used in HVAC and cleaning equipment.
HFTP — Hospitality Financial and Technology Professionals: Industry: Professional association serving hospitality finance and technology.
HOD — Head of Department: Leadership: Manager accountable for a department’s people, budget, standards, and results.
HORECA — Hotel, Restaurant, and Café/Catering: Industry: Collective term for the hospitality-foodservice sector.
HR — Human Resources: Support: Function responsible for recruiting, relations, benefits, training, compliance, and culture.
HSIA — High-Speed Internet Access: Technology: Guest or event internet service.
HVAC — Heating, Ventilation, and Air Conditioning: Engineering: Systems controlling temperature, airflow, humidity, and ventilation.

Hotel Acronyms Beginning With I

IA — Income Audit: Finance: Daily verification of revenue, postings, tenders, adjustments, and interfaces.
IBU — International Bitterness Units: Beverage: Measure associated with beer bitterness compounds; perceived bitterness also depends on the beer’s balance.
IDF — Intermediate Distribution Frame: Technology: Telecom/network room connecting an area or floor to the MDF.
IDS — Internet Distribution System: Distribution: Online network or channel displaying and selling inventory.
IHG — InterContinental Hotels Group: Brands: Global hotel company and brand family.
IoT — Internet of Things: Technology: Network-connected locks, sensors, thermostats, equipment, and meters.
IP — Internet Protocol / Intellectual Property: Technology/Legal: Network standard or legally protected creative/business property.
IPTV — Internet Protocol Television: Guest Technology: Television and interactive services delivered over an IP network.
IRR — Internal Rate of Return: Ownership: Discount rate at which an investment’s NPV equals zero.
ISP — Internet Service Provider: Technology: Company supplying internet connectivity.
IT — Information Technology: Support: Systems, networks, security, devices, integrations, vendors, and technical support.

Hotel Acronyms Beginning With J

JIT — Just in Time: Inventory: Approach timing delivery near use to minimize stored inventory.
JD — Job Description: HR: Document defining a role’s purpose, duties, reporting, and qualifications.

Hotel Acronyms Beginning With K

KDS — Kitchen Display System: F&B Technology: Screens and software routing, timing, and tracking kitchen orders.
KPI — Key Performance Indicator: Management: Metric selected to monitor performance against an objective.
kW — Kilowatt: Engineering: Unit of electrical power equal to 1,000 watts.
kWh — Kilowatt-Hour: Engineering: Unit of energy consumption used for utility billing.

Hotel Acronyms Beginning With L

LAN — Local Area Network: Technology: Private network within the property.
LCB — Liquor Control Board: Beverage Compliance: State alcohol-control authority; in Pennsylvania, commonly refers to the PLCB.
LED — Light-Emitting Diode: Engineering/AV: Energy-efficient lighting and display technology.
LEED — Leadership in Energy and Environmental Design: Sustainability: Green-building rating system.
LMS — Learning Management System: HR: Platform delivering and tracking employee training.
LNR — Local Negotiated Rate: Sales: Contracted rate for a locally managed corporate account.
LOI — Letter of Intent: Legal: Preliminary document summarizing proposed terms before a final agreement.
LOS — Length of Stay: Rooms: Number of nights between arrival and departure.
LQA — Leading Quality Assurance: Luxury: External luxury-hospitality assessment and service benchmark.
LRA — Last Room Availability: Sales/Revenue: Negotiated-rate condition applying while eligible standard rooms remain available.
LSR — Limited-Service Restaurant: F&B: Restaurant with reduced table service or service complexity.
LTV — Lifetime Value: Marketing: Expected customer value over the relationship.
LY — Last Year: Reporting: Corresponding period in the prior year.

Hotel Acronyms Beginning With M

M&E — Meetings and Events: Commercial: Sales and operations involving meetings, conferences, banquets, and events.
MDF — Main Distribution Frame: Technology: Primary telecom and network distribution room or cross-connect.
MEP — Mechanical, Electrical, and Plumbing: Engineering: Core building-service disciplines in construction and renovation.
MFA — Multi-Factor Authentication: Security: Login control requiring multiple independent verification factors.
MIC — Manager in Charge: Operations: Leader designated as accountable for a shift or situation.
MICE — Meetings, Incentives, Conferences, and Exhibitions: Group Sales: Industry category for organized business events and group travel.
MLOS — Minimum Length of Stay: Revenue: Restriction requiring a minimum number of nights.
MOD — Manager on Duty: Operations: Senior property representative for a shift.
MOQ — Minimum Order Quantity: Purchasing: Smallest quantity a supplier permits in an order.
MP — Market Price: Menus: Price that varies with current product cost and should be communicated before ordering.
MPI — Market Penetration Index: Revenue: Hotel occupancy divided by comp-set occupancy × 100.
MSDS — Material Safety Data Sheet: Safety: Legacy term replaced by SDS; still heard in operations.
MTD — Month to Date: Reporting: Start of the month through the reporting date.
MUR — Make Up Room: Housekeeping: Guest request or status asking housekeeping to service the room.
MVP — Minimum Viable Product: Product: Smallest functional product capable of testing a real customer need.

Hotel Acronyms Beginning With N

N/C — No Charge: F&B/Events: Item or service provided without charge.
NDA — Non-Disclosure Agreement: Legal: Contract restricting disclosure or use of confidential information.
NFC — Near-Field Communication: Technology: Short-range wireless technology used for tap payments, mobile keys, and device interactions.
NLRA — Non-Last Room Availability: Sales/Revenue: Negotiated-rate condition allowing a hotel to close the account rate before standard rooms sell out.
NOI — Net Operating Income: Ownership: Property income after operating expenses but before financing and selected ownership items.
NPS — Net Promoter Score: Guest Experience: Percentage of promoters minus detractors based on likelihood-to-recommend responses.
NPV — Net Present Value: Finance: Present value of expected cash inflows minus outflows at a selected discount rate.
NRevPAR — Net Revenue per Available Room: Revenue: Room revenue net of defined distribution costs divided by available rooms.
NRF — Non-Refundable: Reservations: Rate or deposit condition under which payment is not returned, subject to law and stated terms.
NS — No Show: Rooms/Events: Confirmed guest or attendee who does not arrive and does not cancel within policy.
NSF — NSF International / Non-Sufficient Funds: Safety/Finance: Food-equipment sanitation certification organization or a failed payment.

Hotel Acronyms Beginning With O

OCC — Occupancy: Revenue: Rooms sold divided by rooms available.
OC — Occupied Clean: Housekeeping: Occupied room recorded as clean.
OD — Occupied Dirty: Housekeeping: Occupied room requiring service.
OOO — Out of Order: Rooms/Engineering: Room removed from sellable inventory because a significant issue prevents use.
OOS — Out of Service: Rooms/Engineering: Room temporarily unavailable for a lesser issue; inventory treatment varies by PMS.
OS&E — Operating Supplies and Equipment: Procurement: Linens, china, glassware, utensils, uniforms, and other operating items.
OTA — Online Travel Agency: Distribution: Third-party website or app selling hotel rooms.
OTB — On the Books: Revenue/Events: Business currently booked for a future date.
OT — Overtime: HR: Hours worked beyond an applicable threshold and paid under law or agreement.
OPEX — Operating Expenditure: Finance: Recurring cost of operating the business.
OSHA — Occupational Safety and Health Administration: Safety: U.S. workplace-safety regulator.

Hotel Acronyms Beginning With P

P&L — Profit and Loss Statement: Finance: Statement summarizing revenue, expenses, and profit.
PAR — Par Level / Per Available Room: Inventory/Reporting: Target stock quantity or an available-room metric denominator.
PAX — Persons / Passengers: Events: Number of guests, attendees, diners, or travelers.
PBX — Private Branch Exchange: Telecommunications: Hotel telephone switching system.
PC — Prime Cost: F&B Finance: Combined cost of goods sold and direct labor; definitions should specify included labor and benefits.
PCI DSS — Payment Card Industry Data Security Standard: Cybersecurity: Security standard for organizations handling payment-card data.
PHF — Potentially Hazardous Food: Food Safety: Legacy term largely replaced in U.S. food codes by TCS food.
PIC — Person in Charge: Food Safety: Designated person responsible for food-safety compliance during operation.
PII — Personally Identifiable Information: Privacy: Data identifying or reasonably linkable to an individual.
PIP — Property Improvement Plan: Ownership/Brand: Required capital plan for renovations, replacements, and brand compliance.
PIR — Property Incident Report: Security: Formal record of an accident, loss, injury, disturbance, or other incident; naming varies.
PLCB — Pennsylvania Liquor Control Board: Beverage Compliance: Pennsylvania agency administering the state’s alcohol-control system and licensing functions.
PLU — Price Look-Up: POS/Inventory: Numeric product code used for identification and pricing.
PM — Preventive Maintenance / Project Manager: Engineering/Projects: Scheduled equipment care or the person leading a project; confirm context.
PMS — Property Management System: Hotel Technology: Core system for reservations, inventory, check-in/out, profiles, folios, and room status.
PO — Purchase Order: Procurement: Authorized document specifying goods or services, quantities, prices, and terms.
POP — Point of Purchase: Marketing: Location or material influencing a decision at the place of sale.
POR — Per Occupied Room: Rooms/Finance: Metric denominator based on occupied room nights.
POS — Point of Sale: F&B Technology: System for orders, checks, payments, menus, taxes, tips, and reporting.
PPA — Per Person Average: F&B Revenue: Revenue divided by guests or covers; properties may use APC instead.
PPE — Personal Protective Equipment: Safety: Protective items such as gloves, eye protection, masks, and hearing protection.
PPM — Parts per Million: Safety/Engineering: Concentration unit used for sanitizer, water treatment, and environmental measurements.
PR — Public Relations: Marketing: Media relations, public communications, reputation, and announcements.
PROOF — Alcohol Proof: Beverage: U.S. measure equal to twice the alcohol-by-volume percentage; the word itself is not an acronym.
PTO — Paid Time Off: HR: Compensated employee leave.

Hotel Acronyms Beginning With Q

QA — Quality Assurance: Operations: Inspection and verification that product, service, cleanliness, and brand standards are met.
QBR — Quarterly Business Review: Management: Formal recurring review of performance and next actions.
QSR — Quick-Service Restaurant: F&B: Restaurant emphasizing rapid counter, drive-through, or kiosk service.
QTD — Quarter to Date: Reporting: Start of the current quarter through the reporting date.
QTY — Quantity: Inventory: Number of units requested, ordered, delivered, used, or on hand.

Hotel Acronyms Beginning With R

R&M — Repairs and Maintenance: Engineering/Finance: Routine repair and upkeep expense category.
RA — Room Attendant / Revenue Analyst: Housekeeping/Revenue: Guestroom housekeeper or analyst supporting pricing and forecasting.
RACK — Rack Rate: Revenue: Published standard room rate before discounts.
RDO — Regular Day Off: Scheduling: Employee’s scheduled nonworking day.
RevPAM — Revenue per Available Square Meter: Space Revenue: Revenue divided by available area.
RevPAR — Revenue per Available Room: Revenue: Room revenue divided by available room nights, or ADR × occupancy.
RevPASH — Revenue per Available Seat Hour: F&B Revenue: Restaurant revenue divided by available seat-hours.
RevPOR — Revenue per Occupied Room: Revenue: Selected revenue divided by occupied room nights.
RFI — Request for Information: Sales/Procurement: Early-stage request for capabilities or facts.
RFID — Radio-Frequency Identification: Technology: Wireless identification used in keys, access, inventory, linen tracking, or payments.
RFP — Request for Proposal: Sales/Procurement: Formal request for scope, availability, pricing, and terms.
RGI — Revenue Generation Index: Revenue: Hotel RevPAR divided by comp-set RevPAR × 100; also called RevPAR Index.
RMS — Revenue Management System: Revenue Technology: System forecasting demand and recommending or automating pricing and inventory decisions.
RN — Room Night: Sales/Revenue: One occupied or contracted guestroom for one night.
ROAS — Return on Advertising Spend: Marketing: Revenue attributed to advertising divided by advertising cost.
ROH — Run of House: Rooms/Sales: Hotel assigns any eligible available room type rather than guaranteeing a specific type.
ROI — Return on Investment: Finance: Gain or benefit relative to investment cost.
ROO — Room Only: Reservations: Rate plan providing accommodation without bundled meals.
ROP — Reorder Point: Inventory: Stock level that triggers replenishment.
ROP-FOOD — Reduced Oxygen Packaging: Food Safety: Packaging method reducing oxygen, such as vacuum sealing; may require a HACCP plan or regulatory approval.
ROS — Resume of Services / Return on Sales: Events/Finance: Group-resume document or profit divided by sales; confirm context.
RTE — Ready to Eat: Food Safety: Food intended for consumption without another pathogen-killing step.

Hotel Acronyms Beginning With S

SaaS — Software as a Service: Technology: Subscription software hosted and maintained by the provider.
SALT — Satisfaction and Loyalty Tracking: Guest Experience: Guest-feedback program name used by some hotel companies; not universal.
SDS — Safety Data Sheet: Safety: Standard document describing chemical hazards, handling, storage, and emergency measures.
SEM — Search Engine Marketing: Marketing: Paid and broader search-marketing activity.
SEO — Search Engine Optimization: Marketing: Improving content, technical structure, and authority to increase unpaid search visibility.
SFTP — Secure File Transfer Protocol: Technology: Encrypted file-transfer method.
SKU — Stock Keeping Unit: Inventory: Unique identifier for a specific product or inventory item.
SLA — Service-Level Agreement: Vendor Management: Contract defining service scope, uptime, response, resolution, and remedies.
SM — Sales Manager: Sales: Person responsible for accounts, prospecting, proposals, tours, negotiation, and closing.
SMERF — Social, Military, Educational, Religious, and Fraternal: Group Sales: Traditional umbrella label for several group segments.
SOP — Standard Operating Procedure: Operations: Documented method for performing a recurring task consistently and safely.
SOX — Sarbanes–Oxley Act: Finance: U.S. corporate-accountability law affecting covered companies’ controls and reporting.
SPLH — Sales per Labor Hour: F&B Productivity: Sales revenue divided by labor hours worked.
SRO — Single Room Occupancy / Standing Room Only: Rooms/Events: Housing term or event-capacity status; context matters.
SSO — Single Sign-On: Cybersecurity: One authenticated identity used across multiple approved systems.
STB — Set-Top Box: Guest Technology: Device delivering television or interactive services to a display.
STLY — Same Time Last Year: Reporting: Comparison with the equivalent booking or reporting snapshot last year.
STR — CoStar hotel benchmarking data; Smith Travel Research legacy name: Benchmarking: Performance reports comparing occupancy, ADR, and RevPAR with a competitive set.
SVC — Service Charge: Events/F&B: Mandatory contractual charge distributed or retained according to policy and law; it is not automatically a gratuity.

Hotel Acronyms Beginning With T

T&C — Terms and Conditions: Legal: Rules governing a booking, offer, event, purchase, or service.
TCO — Total Cost of Ownership: Procurement: Full lifecycle cost including purchase, setup, subscriptions, labor, maintenance, and replacement.
TCS — Time/Temperature Control for Safety: Food Safety: Food requiring controlled time and temperature to limit pathogen growth or toxin formation.
TIP — Gratuity: F&B: Voluntary amount left for service; TIP is a word, not a reliable acronym, and should not be equated with service charge.
TPHC — Time as a Public Health Control: Food Safety: Approved use of time instead of temperature control for specified TCS food under documented procedures.
TRevPAR — Total Revenue per Available Room: Revenue: Total hotel revenue divided by available room nights.
TRevPOR — Total Revenue per Occupied Room: Revenue: Total hotel revenue divided by occupied room nights.
TTB — Alcohol and Tobacco Tax and Trade Bureau: Beverage Compliance: U.S. federal agency regulating alcohol production, labeling, advertising, and related tax matters.
TTM — Trailing Twelve Months: Finance: Rolling 12-month reporting period.
TY — This Year: Reporting: Current-year comparison period.

Hotel Acronyms Beginning With U

UCC — Uniform Commercial Code: Legal: U.S. framework governing many commercial transactions and sales of goods.
UOM — Unit of Measure: Purchasing: Basis in which an item is ordered, received, inventoried, or costed, such as each, case, pound, or liter.
UPC — Universal Product Code: Inventory: Standard retail barcode identifying a product.
UPS — Uninterruptible Power Supply: Technology: Battery-backed device providing short-term power and surge protection.
UPT — Units per Transaction: Retail/F&B: Average number of items sold per transaction.
URL — Uniform Resource Locator: Digital: Web address identifying a page or resource.
USALI — Uniform System of Accounts for the Lodging Industry: Hotel Finance: Industry framework standardizing hotel financial statement classifications.
USDA — United States Department of Agriculture: Food Regulation: Federal agency involved in agriculture and meat and poultry inspection.
USP — Unique Selling Proposition: Marketing: Distinct reason a buyer should choose the property, venue, restaurant, or offer.
UTM — Urchin Tracking Module: Marketing: URL parameters identifying campaign source, medium, content, and attribution.
UX — User Experience: Product: Ease, clarity, usefulness, and emotional quality of an interaction.

Hotel Acronyms Beginning With V

VAC — Volts Alternating Current: Engineering: Electrical voltage specification for AC equipment and circuits.
VAR — Value-Added Reseller / Variance: Technology/Finance: Technology reseller or difference between actual and budget/forecast.
VAR-POUR — Pour Variance: Beverage Control: Difference between theoretical and actual beverage usage or cost; usually shown as quantity or percentage.
VC — Vacant Clean: Housekeeping: Unoccupied room recorded as clean.
VD — Vacant Dirty: Housekeeping: Unoccupied room requiring cleaning.
VFD — Variable-Frequency Drive: Engineering: Motor controller varying speed for control and energy efficiency.
VIP — Very Important Person: Guest Experience: Guest requiring elevated recognition, amenities, security, or coordination.
VLAN — Virtual Local Area Network: Technology: Logical network segment separating devices or traffic.
VOC — Voice of Customer: Guest Experience: Structured collection and analysis of customer needs and feedback.
VoIP — Voice over Internet Protocol: Telecommunications: Telephone service transmitted over IP networks.
VVIP — Very Very Important Person: Guest Experience: Informal designation for the highest level of guest recognition.

Hotel Acronyms Beginning With W

WAN — Wide Area Network: Technology: Network connecting properties, offices, or cloud services across distance.
WAP — Wireless Access Point: Technology: Device providing Wi-Fi connectivity.
WIP — Work in Progress: Operations: Incomplete production, repair, task, or project.
WLAN — Wireless Local Area Network: Technology: Local network using Wi-Fi.
WSET — Wine & Spirit Education Trust: Beverage Training: Organization providing widely recognized wine, spirits, beer, and sake qualifications.
WTD — Week to Date: Reporting: Start of the reporting week through the current date.

Hotel Acronyms Beginning With X

XML — Extensible Markup Language: Technology: Structured data format used in system interfaces and feeds.

Hotel Acronyms Beginning With Y

YOY — Year over Year: Reporting: Comparison with the equivalent period one year earlier.
YTD — Year to Date: Reporting: Start of the fiscal or calendar year through the reporting date.

Hotel Acronyms Beginning With Z

ZBB — Zero-Based Budgeting: Finance: Budgeting method requiring expenses to be justified from a zero base.

APPENDIX 1 — HIGH-RISK AMBIGUITIES

AP may mean Accounts Payable or Access Point. AR may mean Accounts Receivable or Augmented Reality. BAR may mean Best Available Rate or a beverage outlet. CDC may mean Chef de Cuisine or the public-health agency. FDA may mean Front Desk Agent or the federal regulator. PM may mean Preventive Maintenance, Project Manager, or afternoon. RA may mean Room Attendant or Revenue Analyst. ARR may mean Average Room Rate or Annual Recurring Revenue. CMP may mean a credential or a meeting package. Confirm context before converting an acronym into a system field, workflow, report, or contract.

APPENDIX 2 — ROOM-STATUS CAUTION

VC, VD, OC, OD, OOO, OOS, DND, DNCO, MUR, and similar codes vary by PMS and hotel policy. They can affect sellable inventory, housekeeping assignments, engineering response, and revenue reporting. FOH Digital should preserve both a normalized meaning and the original property-specific code when integrating these values.

APPENDIX 3 — F&B AND EVENT PRICING SYMBOLS

++ means service charge and tax are added to the quoted amount. + may indicate either service charge or tax. N/C means no charge. MP means market price. AQ means as quoted. ++ and related shorthand must never replace the actual percentages, taxable basis, or contract language.