Hospitality Abbreviations: A Guide to Common Terms

Key Takeaways

• Hospitality abbreviations aid communication across all sectors, including hotels, restaurants, events, and corporate operations.
• Understanding abbreviations of revenue metrics like ADR and RevPAR is crucial for management-level hospitality careers.
• Mastering F&B, front office, and event terminology accelerates professional credibility and team coordination.

People are always looking for ways to make things quicker and simpler, even in how we speak. Instead of saying "United Nations", we say "UN". Rather than spelling out "personal identification number", we just say "PIN". This habit began with writing, but it extends into speech as well.

Every industry has its own set of abbreviations. They mark a shared vocabulary that distinguishes insiders from outsiders and signals expertise. In hospitality, as well, abbreviations are everywhere, from service terminology to operational processes.

At Swiss Hotel Management School (SHMS), we teach students what the most important hospitality abbreviations stand for, the meaning they carry, the context in which they're used, and the role they play in delivering exceptional guest experiences.

Hotel Operations Abbreviations

Hotel operations encompass all the daily activities that keep a property functioning while delivering a consistent and positive guest experience. Within this area, teams often rely on industry-specific abbreviations, and especially acronyms, to communicate about service requests, maintenance issues, inventory status, and financial records.

Some of the most important abbreviations related to hotel operations are:

• ADR (Average Daily Rate): A measure of the revenue earned per occupied room, calculated by dividing total room revenue by the number of rooms sold.
• RevPAR (Revenue Per Available Room): Total room revenue divided by all available rooms, regardless of whether they were sold, to help measure how effectively a hotel fills rooms while maintaining rates.
• ARR (Average Room Rate): Similar to ADR but often used to focus on the average achieved rate across different room categories or booking channels.
• OCC (Occupancy Rate): The percentage of available rooms that are occupied during a set period, showing how well the hotel is filling its capacity.
• FOH (Front of House): Areas and staff that directly interact with guests, such as reception, concierge services, and public spaces like the lobby.
• BOH (Back of House): Non-guest areas where internal operations happen, including kitchens, staff rooms, offices, and storage facilities.
• PMS (Property Management System): Hotel software that handles reservations, guest accounts, check-ins, check-outs, and operational reporting.
• FIT (Free Independent Traveler): A guest who books accommodation and travel independently rather than through a package or tour operator.
• OTA (Online Travel Agency): Third-party booking platforms, such as Booking.com or Expedia, that list and sell hotel rooms.
• CRS (Central Reservation System): A system used by hotel groups to manage bookings across multiple properties in one central platform.
• GDS (Global Distribution System): A network that links hotels with travel agencies worldwide, allowing agents to view and book inventory.
• BAR (Best Available Rate): The lowest rate offered to the public without restrictions at the time of booking.
• LRA (Last Room Availability): A rate agreement that allows access to the last available room at a contracted rate, even during high demand.
• CTA (Closed to Arrival): A booking restriction that prevents new check-ins on specified dates, often during peak occupancy.
• CTD (Closed to Departure): A booking restriction preventing guests from checking out on certain dates, often to maintain minimum stay patterns.
• GOP (Gross Operating Profit): Hotel revenue minus operating expenses, excluding costs like debt repayment or capital expenses.
• GOPPAR (Gross Operating Profit Per Available Room): Gross operating profit divided by the total number of available rooms, offering a profitability measure tied to capacity.
• TRevPAR (Total Revenue Per Available Room): Total revenue from all hotel sources, such as rooms, food and beverage, and other services, divided by available rooms.

Food and Beverage (F&B) Abbreviations

There are very few things that draw people together like food. In hospitality, food and beverage service is often one of the most memorable parts of a guest's stay.

The food and beverage team relies on a range of industry abbreviations to communicate orders, track service, and keep operations running smoothly. The following are some of the main abbreviations used:

• FIFO (First In, First Out): An inventory management method through which the oldest stock is used or sold before newer stock to maintain product freshness and reduce waste.
• À la carte (Individual ordering): A style of menu where each dish is listed and priced separately, rather than bundled as part of a set meal.
• POS (Point of Sale): The digital or physical system used to process guest transactions, such as taking payments, issuing receipts, and recording sales data.
• SOP (Standard Operating Procedure): A written set of step-by-step instructions detailing how specific tasks should be carried out to maintain consistent quality, safety, and service standards across staff and shifts.
• HACCP (Hazard Analysis Critical Control Points): A structured food safety management system that is used to identify potential hazards in food handling, set preventive measures, and establish monitoring procedures to control contamination risks.
• BO (Back Order): A situation where an item requested from a supplier is temporarily unavailable, requiring follow-up for fulfillment once it becomes available again.
• CO (Cut Off): A set deadline by which orders, reservations, or changes must be made to guarantee fulfillment.
• OTB (On The Books): A record of confirmed reservations, bookings, or orders already secured, used by managers to forecast occupancy, staffing needs, and revenue.

Front Office and Housekeeping Abbreviations

First impressions in hospitality often come from two places: the front desk and the guest room. These areas set the tone for a guest's entire stay and depend on precise coordination between teams.

Clear, shared terminology is necessary, and the following are among the most common:

• ETA (Estimated Time of Arrival): The expected time a guest or group is due to arrive at the hotel.
• ETD (Estimated Time of Departure): The time a guest is expected to check out.
• DND (Do Not Disturb): A guest preference indicator, typically displayed on the door, signaling staff not to enter or contact the room during the stay.
• OOO (Out of Order): A designation for a room that cannot be sold due to required repairs, deep cleaning, or renovations.
• OOS (Out of Service): Used when a room or facility is temporarily unavailable for short-term maintenance or operational reasons but not removed from inventory for long periods.
• R&M (Repairs and Maintenance): Work carried out to keep facilities, equipment, and infrastructure in proper working condition to maintain service standards.
• VIP (Very Important Person): Guests who receive special attention and services, often due to status, repeat visits, or high-profile standing.
• CI/CO (Check-In / Check-Out): The processes of registering guests upon arrival and completing their departure, including billing and key collection.
• NS (No Show): A confirmed reservation where the guest fails to arrive without prior cancellation, often resulting in a fee or forfeited deposit.
• WL (Waitlist): A list of potential guests who wish to book when no rooms are currently available, giving them priority if a cancellation occurs.

Event and Conference Abbreviations

Events and conferences are a major driver for hospitality, bringing in revenue and raising the profile of hotels, resorts, and venues. They connect hospitality providers with corporate, government, and association clients worldwide, creating opportunities for both immediate business and long-term partnerships.

Those specializing in event and conference management use the following terms:

• MICE (Meetings, Incentives, Conferences, Exhibitions): A major area of hospitality that covers the planning and delivery of business-related gatherings, incentive trips, large-scale conferences, and trade shows. This sector brings together venues, travel, catering, and event services to create successful group experiences.
• BEO (Banquet Event Order): A detailed document used by hotels, caterers, and event teams to coordinate every element of a booked event. It typically includes menu selections, timing, room setup, equipment needs, and special instructions so everyone involved works from the same plan.
• AV (Audio Visual): The sound, lighting, and visual equipment that make presentations and performances possible at events. This can include items such as microphones, speakers, projectors, screens, and lighting systems, along with the staff who set up and operate them.
• FAM (Familiarization Trip): A hosted visit offered to travel agents, event planners, or media representatives, allowing them to experience a destination, property, or service firsthand.

Industry Certifications and Job Titles

Career progression in hospitality often follows a well-defined structure, where experience and professional qualifications open doors to higher-level roles. Through our programs at SHMS, graduates prepare for these career steps and work toward industry-recognized certifications that strengthen their expertise and credibility.

Many of the positions and credentials they pursue are commonly referred to by their abbreviations, including:

• GM (General Manager): The highest-ranking manager in a hotel, responsible for overall operations, strategic direction, financial performance, and guest satisfaction.
• AGM (Assistant General Manager): Supports the General Manager in overseeing daily operations, managing department heads, and stepping in during the GM's absence.
• DOS (Director of Sales): Leads the sales team to secure business for the hotel, manage key accounts, and develop strategies to increase revenue through group bookings, corporate contracts, and partnerships.
• DOSM (Director of Sales & Marketing): Oversees both sales and marketing functions, ensuring the hotel's brand is promoted effectively while also driving sales targets and market share growth.
• HRM (Human Resource Manager): Manages recruitment, employee relations, training, and compliance, ensuring the hotel attracts and retains skilled staff.
• FOM (Front Office Manager): Supervises all front desk operations, guest services, and reservations, ensuring smooth check-in/check-out processes and maintaining high service standards.
• HOD (Head of Department): A senior manager leading a specific department (e.g., housekeeping, food and beverage, engineering) and responsible for departmental performance, staffing, and service delivery.
• CHA (Certified Hotel Administrator): A professional designation awarded to experienced hotel managers who have demonstrated advanced leadership and operational expertise.
• CHRM (Certified Human Resources Manager): A certification for HR professionals in hospitality, signifying advanced knowledge in workforce management, training, and compliance.
• CMP (Certified Meeting Professional): A globally recognized credential for professionals in meeting and event management, demonstrating excellence in planning and execution.
• CHTP (Certified Hospitality Technology Professional): A designation recognizing advanced expertise in hospitality technology systems, from property management software to guest-facing innovations.

Tips for Learning and Using Abbreviations

Abbreviations speed things up, but they’re not always easy to remember or recognize. To make things trickier, the same letters can mean completely different things in different contexts.

For example, in hotel management, CTA means "Closed to Arrival," a booking restriction, while in marketing it's short for "Call to Action." Without context, these overlaps can lead to quick misunderstandings.

Professional fluency comes from consistent practice and using the terms in the right situations. It's best to begin with abbreviations that are specific to your department before expanding to the rest of the organization.

One of the easiest ways to get comfortable with abbreviations is to keep them in front of you, both in study and in everyday work situations. The following study tools and resources can help:

• Create digital flashcards that link each abbreviation to a real-world scenario you've seen or studied.
• Use hospitality management apps with built-in glossaries.
• Subscribe to industry publications like Hotels magazine and Event Marketer to see abbreviations in current use.
• Join professional associations that run terminology workshops and training sessions.

Learning sticks best when you use abbreviations in real-world settings. Therefore, it can be helpful to try these application methods:

• Shadow experienced managers during operational meetings to hear terms used naturally.
• Sit in on revenue management discussions to learn financial and performance-related abbreviations in context.
• Volunteer for event planning committees to get hands-on with MICE-related terminology.
• Request cross-training in other departments to see how abbreviations shift across different operational areas.

Understanding when and why an abbreviation is used is just as important as knowing what it stands for. These contextual learning approaches can help you build that deeper understanding:

• Ask colleagues to clarify terms during daily briefings so you grasp both meaning and relevance.
• Review property management system reports to connect operational metrics with their abbreviations.
• Attend industry conferences where professionals use this shorthand in presentations and networking.
• Practice presenting financial or operational data using the correct terms so they become part of your vocabulary.

Master the Hospitality Language

Hospitality abbreviations reflect the industry's focus on precision and professionalism. Being fluent in these terms speeds up collaboration and builds credibility. At SHMS, our students learn and apply these concepts in real hospitality environments.

Programs such as the BA in International Hospitality Management, MA in International Hospitality Business Management, and MS in International Hospitality Management integrate industry language into hands-on learning. As our student Zohab Dhebar shares, "SHMS is the best for everything—internships, facilities, faculty."

Clear, confident communication is one of the hallmarks of leadership in hospitality. So, explore our programs and join us to obtain the kind of fluency and knowledge that defines the next generation of hospitality leaders.

Frequently Asked Questions

Are hospitality abbreviations the same across all countries?

Hospitality abbreviations aren't fully standardized worldwide. Many English terms like ADR or RevPAR are common in international hotels, but local venues often adapt or translate them, so the same abbreviation may mean something different in other languages or regions.

Do luxury hotels use different terminology?

Luxury properties use the same fundamental abbreviations but may add brand-specific terms for premium services and personalized guest recognition programs.