travel catering definition

What is Catering? What is a Caterer? Types of Catering

Before you consider starting a catering business , it is crucial to understand the types of catering and what is catering. Knowing the basic concepts of catering will help you run a successful catering business , be a better caterer and draft your catering business plan .

Key Takeaway - The catering industry is very competitive and cutthroat. Therefore, carving out a unique niche that will set you apart from the competition is essential. To do this, you need to understand the various types of catering.

So, what is catering? First, let’s review all you need to know about catering business basics and the types of catering.

What Is Catering?

Catering is the process or business of preparing food and providing food services for clients at remote locations, such as hotels, restaurants, offices, concerts, and events. Companies that offer food, drinks, and other services to various customers, typically for special occasions, make up the catering sector.

Some restaurant business es may contract their cooking to catering businesses or even offer catering services to customers. For instance, customers may love a particular dish so much that they want the same food to be served at their event. 

Catering is more than just preparing food and cleaning up after the party. Sometimes, catering branches into event planning and management. For example, if you offer corporate catering services, you will be required to work with large crowds and handle the needs of corporate clients. 

A catering business may use its chefs to create food or buy food from a vendor or third party to deliver to the client. In addition, you may be asked to plan the food menu for corporate events such as picnics, holiday celebrations, and other functions. So, what is a caterer? Let’s find out.

What Is a Caterer? 

A caterer is a person or business that prepares, cooks, and serves food and beverages to clients at remote locations and events. The caterer may be asked to prepare seasonal menu options and provide the equipment such as dishes, spoons, place settings, and wine glasses needed to serve guests at an event.

Starting a catering business is the ideal venture for you if you enjoy interacting with guests and producing a wide range of dishes that are delicious to eat as well as beautiful to look at. A caterer is inventive in novel recipes, culinary presentations, and menus.

In addition, caterers excel at multitasking. For instance, if professional wait staff will be serving each course of dinner to guests, the caterer must be ready to prepare all the dishes for the event at once.

To ensure attendees enjoy their time at events, caterers always offer a delicious, relaxing dinner. Additionally, caterers may deal with particular demands and design menus for unique events directly with clients. 

Usually, a catering service sends waiters , waitresses, and busboys to set tables and serve meals during sit-down dining occasions. The caterer may send staff to prepare chafing dishes, bowls, and platters filled with food for buffets and casual gatherings, replace them, and serve food to guests.

4 Types of Catering

It is essential to choose a catering specialty when starting your catering business. With many catering types to choose from, it’s only logical to research your options and pick a niche that will suit your target market and improve your unique selling proposition .

Let’s look at the types of catering:

What Is Event Catering?

Event catering is planning a menu, preparing, delivering, and serving food at social events and parties. Catering is an integral part of any event. 

As you know, events revolve around the food and drink menu. Party guests may even say that the success of any event depends on the catering services. 

Birthday celebrations, retirement parties, grand openings, housewarming parties, weddings, and baby showers are a few exceptional events that fall under this category. In addition, catering packages for event catering sometimes include things like appetizers, decorations, bartenders, and servers.

Types of Event Catering

• Stationary Platters
• Hors D’oeuvres
• Small Plates and Stations
• Three-Course Plated Dinner
• Outdoor BBQ

What Is Full-Service Catering?

Full-service catering manages every facet of an event, including meal preparation, decorations, and clean-up following the event. Unlike regular event catering, where the caterer just prepares and serves food and drinks, a full-service caterer handles every event detail based on clients' specifications.

Some logistics, such as dinnerware, linens, serving utensils, and dedicated staff to help on-site, are handled by full-service catering. The head caterer oversees every aspect of the event according to what will appeal to each guest.

What Does a Full-service Catering Business Offer?

• Venue setup
• Menu planning
• Dining setup
• Food preparation
• After-party cleanup

What Is Self-Catering in Hotels?

Self-catering in hotels is when guests have the facilities to prepare their meals themselves. For example, a self-catering apartment or room may feature a small "galley kitchen" with appliances like a fridge, a stove, a microwave, some essential cookware like plates, bowls, and silverware, and a sink for doing dishes. 

Usually, self-catering accommodations are available to all guests in the room, apartment, or shared cooking area. For example, a typical hotel room's corner can accommodate a galley kitchen because it is not very huge.

What Is Family Style Catering ?

When meals are served family-style, plates are passed around and shared at tables. In this kind of catering, guests assist themselves as needed.

This method speeds up catering while fostering social interaction among event attendees through meal sharing. There are several similarities between plated dinner catering and family-style catering.

Like a plated meal, guests won't have to leave their seats because the catering staff will deliver everything to them. However, it also resembles a buffet because caterers will provide beautifully designed platters that guests can move around their tables rather than individually plated meals.

Family-style catering provides a more laid-back and social meal experience, especially if no one knows anybody else.

What Is the FDA Requirement for an Offsite Caterer?

Every business in the food and beverage industry must stay compliant with FDA regulations. As a catering business owner, following FDA food safety codes and guidelines is essential if you want to remain in business.

Here are some of the requirements to take note of:

• Structural and Equipment Requirements
• A caterer is expected to run their business out of a licensed kitchen that can handle their projected operation.
• All food transport equipment must be NSF-certified or equivalent, maintain the necessary temperatures (41°F for cold foods and 135°F for hot meals), and be free from contaminants.
• All transportation-related vehicles must be built, outfitted, and maintained in such a way as to prevent contamination of any food, tools, utensils, tableware, or linen.
• The entire operation must be able to safeguard all food products from contamination and maintain the necessary temperatures for serving.
• A certified powered serving device will be needed for continuous food service that lasts longer than four hours, such as portable steam tables and refrigerator tables.
• A self-contained hand washing station is required from caterers, or a permanently plumbed station with hot and cold water under pressure must be at the location.
• Unless a designated support area is provided at the banquet hall or event venue, all equipment and supplies must be returned to the approved kitchen for cleaning.
• Administrative Requirements
• Only a catering permit is necessary from a food outlet authorized to provide catering to an event location.
• All goods sold separately over the counter, such as sandwiches, cookies, bagels, and doughnuts, must be packaged in food-grade packaging or placed in containers that have been certified for use.
• Licensed restaurants are exempt from needing a separate catering permit. However, they must inform the health department that they offer catering services.

The Importance of Catering In Modern Society

Various types of catering service will be valuable to your customers for a number of reasons. For one, many social gatherings require an amount of food and beverages that regular people do not have the means to prepare themselves. 

It’s not just individuals who opt for hiring a catering company for social gatherings. In fact, corporate functions are some of the most popular among social event catering clients.

Frequently Asked Questions About What is Catering

Learning what is catering and the types of catering are the first steps to starting your catering business. Let’s answer some more relevant questions to help launch your catering business.

What Is the Average Cost Per Person for Catering?

The price of traditional catering services might range from $20 to $200 per person. Similarly, the cost of food truck catering, excluding set-up and travel expenses, ranges from $20 to $35 per attendee.

Wedding catering is the most expensive type of catering. The average cost of traditional wedding catering is $70 per person for meals or $85 per person for food and beverage.

Depending on the theme, corporate event catering costs change. Costs for 100 employees range from $2,000 to $4,000.

What are Examples of Catering Services?

Examples of catering services are:

• Wedding catering
• Winter cocktails reception
• Corporate catering
• Buffet Catering
• Sit-down Catering
• Petite Take-Away Buffet Catering

What Is Catering Insurance?

Catering insurance offers specialized protection to address the particular requirements of catering companies. Caterers are protected from the specific hazards associated with running a catering business by catering insurance, a specialized sort of Business Owner's Policy (BOP). 

Catering liability insurance is a safety net of protections that also includes general liability insurance, tools and equipment insurance, and more. With a dependable catering liability insurance and eCommerce accounting policy, you can continue expanding your catering business, mishaps and all. Catering liability insurance coverage guards against work-related accidents and any litigation.

What Is Catering’s Future?

Just like other industries, catering is changing. Customers change their preferences and caterers strive to answer to their demands by adapting. Here are some of the trends in the catering industry.

• Sustainable catering . The food industry is one of the biggest polluters in the world. That’s why a growing trend is to provide catering services in an eco-friendly way. That includes practices such as partnering with local producers, striving to reduce food waste, and implementing more seasonal ingredients.
• Online ordering . A growing number of businesses integrate food online ordering software such as Revolution Ordering . That way they offer customers the convenience of purchasing catering quickly and with less hassle.
• Farm-to-table catering . The market encourages using locally-sourced ingredients and creating dishes with sustainable products. That’s why farm-to-table practices in the catering industry are a growing trend. They also help caterers build strong relations with local businesses and the community. ‍
• Global cuisine . As the economy is evolving, customers want to experience new things. That’s true for food as well. Caterers are slowly introducing dishes from all over the world as they pique the interest of customers and increase revenue and profit.

Cater For Success

Now that we’ve explained what is catering, it is easier to finalize your catering business ideas and get ready to launch your catering business. With the right catering software , restaurant management software and a POS system , you can streamline your business process flow and rapidly grow catering business .

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7 Travel Catering

V. Premala Priyadharsini

1 Introduction

Travel catering (i.e. road, rail, air and sea) has a number of characteristics not commonly associated with other food and beverage outlets. It frequently involves the feeding of a large number of customers arriving together at a catering facility, and who need to be catered for in a specific time, for example, on board a plane. The plane only carries sufficient food and beverage supplies for a specific number of meal periods. If for any reason this food cannot be served to customers, alternative supplies may not be readily available. The service of the food and beverages may be particularly difficult due to the physical conditions within the service area, for example, turbulence on board a plane. The types of restaurants described previously are usually catering for a specific and identifiable socio-economic market. Travel catering often has to cater for ‘mixed markets’. Finally, there are the problems of staffing these food and beverage facilities: the extra costs involved in the transportation and service of the food and beverages; space restrictions and the problem of security while the operation is in transit. Four main types of travel catering may be identified: Airline catering, Cruise ship and Ferry boat catering, Railway catering and Motorway catering.

2 Objectives

This module will enable you to understand

• Different types of travel catering
• Concept of Air Catering
• Details of Rail Catering
• Nuances of Ship/Cruise catering
• Concept of Road catering 3 Airline Catering

The airline meal or commonly known in-flight meal is the one served to passengers on board a plane. The meals are prepared and transported to the plane by airline caterers such as Tajsat, and Ambassador etc. These meals vary widely in quality and quantity across various airline companies and travelling class. A particular airline may only serve water or beverages, sandwiches or snacks whereas another may serve seven course gourmet meals in long-haul  first class. Sometimes, the quality of airline services is assessed on the basis of quality of meal served.

Airline catering has increased and developed considerably over the past twenty-five years. This includes not only the passengers and on duty employees of airlines but also the food and beverage outlets situated at the airports. The passengers and employees on board are catered by the flight catering units whereas airport restaurants cater to the needs of large variety of guests such as passengers, relatives of passengers, employees and staff etc. Originally consisting of sandwiches and flasks of tea, coffee and alcoholic beverages, the progress to today’s full and varied service has paralleled that of aircraft development itself. In budget airlines, however, the product has gone back to the basic trolley with sandwiches, snacks chocolate and limited selection of beverages on offer.

The first airline meal was served during London Paris flight by Handley Page Transport, an airline company founded in 1919 in October. A choice of sandwiches and fruits was offered to passengers.

The typical airline meal offers varied choices depending upon the air-line company and class of travel. Meals may be served on one tray or in multiple courses with no tray and with a tablecloth, metal cutlery, and glassware (generally in first and business classes). The meals include meat (chicken/beef/fish) for non-vegetarians and a vegetarian dish, salad, bread roll and a dessert. The caterers also prepare special diets as children’s diet, Chinese/Japanese/French/Indian/Italian foods. These days diabetic/low fat low salt/gluten free meals are also served. Alcohol beverages are served only to non-muslims in Etihad, Qatar and Emirates airlines. In all Islamic airlines only halal meat is used.

3.1 Marketing

Airline catering has gone tremendous change in terms of organisation, operations, service and variety in menus. Airlines have tried different experiments to alleviate the widely held customer perception that airline food is bland. Some airlines have tried introducing high street brands in their food packaging. Quite often the quality of the food is used in their marketing campaigns as a unique selling point, and airlines will employ a well-known chef to design their menu as part of their marketing efforts.

Specially, North American airline industry was more advanced than airlines. They were the first one to bring the concept of ground kitchens for production of their food. The  ground kitchens are especially helpful in managing operations when there are several hundred flights of an airline with thousands of passengers. The food is prepared, portioned and plated in these kitchens at the ground which helps in saving money for airlines. This also helps in quality and cost controlling. Waste of food is also very manageable.

3.2 Product and service styles

Airline catering falls into two main areas: terminal catering, and ‘in-transit’ or ‘in-flight’ catering.

3.2.1 ‘In-flight’ catering:

The in-flight catering service varies considerably with the class of travel, type and duration of flight. For the economy travellers, the food and beverage portions are highly standardized with the meals portioned into plastic trays that are presented to the passengers and from which they eat their meals. Disposable cutlery, napkins, etc. may be used to increase the standard of hygiene and reduce the weight carried and storage space required. Gourmet food in the airlines is another recent trend. To ensure a “Gourmet Brand” in their menu, Airlines are hiring celebrity chefs such as Guy Martin, of Paris ’ three star Le Grand Vefour Hotel, working for Air France; and Christian Petz, of Vienna’s Restaurant Palais Coburg, working for Austrian Airlines. Stephan Pyles, of the Dallas restaurant, working with American Airlines whilst Charlie Trotter, the Chicago chef, introduces dishes created for premier United Airlines passengers.

Fig-1: The Flight Catering System  Source: Peter Jones, 2004

Meals are prepared twelve to sixteen hours in advance chilled and then held at low temperatures. Service is from a gueridon trolley, where food is portioned in front of the customers and any garnishes, sauces, etc. are added according to their immediate requirements. The crockery used may be bone china and this combines with fine glassware and cutlery to create an atmosphere of high-class dining. Some airlines offer full silver service menu for their first class and business travellers. A characteristic of airline catering is that this  service is often contracted out to a specialist catering firm, which will supply a similar service to many airlines. The meal is usually included in the price of the fare with the exception of budget airlines. The growth in air travel has made competition fierce, and the area of food service is now a particularly competitive aspect of the total service offered by an airline.

3.3 Staffing

Food and beverage outlets at air terminals usually consist of self-service and waiter service restaurants, supplemented by vending machines and licensed bars. The major restaurant brands often seen in high streets can also be seen in airport terminals.

In flight catering service is delivered by the flight attendants, who often see the service of food and drinks as secondary to their responsibility of ensuring the health and safety of pas-sengers, this can be especially true if customers are flying in the economy class. Although health and safety should always remain flight attendants primary responsibility airlines that wish to claim a competitive advantage ought to train and offer incentives to individuals that offer exceptional service.

3.4 Technology

The main issues with aircraft are that of space and weight. Ensuring that on-board ovens are lighter, take less space and consume less energy are of primary importance. Advancements in technology may mean that airlines may be able to offer a menu fully cooked on board one day. Wi-Fi is widely available on airports. This added service may have an effect on the average food and beverage expenditure of customers.

4 Railway Catering

Indian Railways Catering and Tourism Corporation (IRCTC), a subsidiary of Indian Railways, is responsible for providing meals to the passengers of Indian Railways. Unlike Ferry and in flight catering, rail catering is showing an upward trend in revenues generated. It caters to the needs of railway passengers both in rails and on railway stations.

The food and beverage items offered in the rails depend on the type of train and the fair charged. Both vegetarian and non-vegetarian meals are served at very reasonable rates. IRCTC is responsible for serving snacks, tea, soft-drinks, ice-creams, breakfasts, lunches and dinners in the trains in India. The food is served in individual trays with pre-portioned dishes. The dishes are prepared in central kitchens which are located in major railway junctions. The serving trays are reusable whereas use and throw spoons, forks and plates are offered or the  pre-portioned trays are used which are heat sealed with a plastic cover. This has created major problems in terms of waste generation. Some luxury trains offer very high class food and service. In these trains, fine quality crockery and cutlery items are used for service. Formal and highly individual service is offered to the guests at a very high price. The main clienteles are the foreign tourists visiting India.

4.1 Financial implications

With a 4.2% increase in rail catering revenue the sector appears a positive one. The main products purchased are hot beverages and snacks so the focus is in the reduction of costs to ensure higher profit margins. Spend per passenger increases as the length of journey increases, however some companies offer all inclusive ticket prices which help raise the food and beverage revenue generated.

4.2 Marketing

The provision of food and beverage in rails is often used as promotional tool. Ticket inclusive packages are often advertised in an effort to entice customers away from low-cost airlines. The sector is not as aggressive as it could be with its promotional efforts on food and beverage sales. The majority of train companies advertise their services in their in-house magazine whilst some have an e-marketing campaign and also use local and international media advertising.

4.3 Product and service styles

This refers to different types of catering services found in railway stations and on platforms. The “COMESUM” restaurant set up by the IRCTC, the vegetarian and non-vegetarian refreshment halls, kiosks on platforms are all included in this segment. Rail catering may be conveniently divided into two areas: terminal catering and in-transit catering.

4.3.1 Terminal Catering :

Catering at railway terminals usually comprises, self-service and waiter service restaurants, fast food and takes away units, supplemented by vending machines dispensing hot and cold foods and beverages.

4.3.2 In-transit Catering:

In-transit catering can feature three kinds of service. The first is the traditional restaurant car service where breakfast, lunch and dinner are organized in sittings and passengers go to the restaurant car for service where appropriate seating accommodation is  provided, and then return to their seats on the train after their meal. In a Pullman service, these meals are delivered direct to the seat of first-class passengers only. The second type of service is the buffet car, which is a self-service operation in which passengers go to the car and buy light refreshments over the counter. The third is a trolley service where snacks and drinks are delivered to customers at their seats. Innovative approaches to catering on trains are also in evidence such as the operation of ‘Cuisine 2000’ using cook-chilled foods prepared centrally, buffet cars turned into bistros on the London to Birmingham route, and on the east coast Anglo-Scottish route ‘A taste of Scotland’ restaurant service.

4.4 Staffing

In India, the Network rail is undertaking a project that looks to rejuvenate the provision of skills in the rail catering and other rail staff. In partnership with local colleges the programme aims to bring all staff to a National Vocational Qualification standard. Other similar initiatives have been introduced all over the India ensuring that rail employees are well trained.

4.5 Technology

The future of the Indian Railway catering depends on the E-catering. The concept of E-Catering facilitates the online ordering of dishes from famous food and beverage outlets from where a particular train will pass. The passengers will be delivered their favourite dishes inside the train by the outlet and the money may be paid via internet or cash on delivery can be made. However, till now quality of the food has been very debatable; this needs to be addressed immediately. There have been a number of advancements in railway kitchen design and technology enabling operators to serve more complicated menus than ever before. Also the same benefits enjoyed by the other sectors with the advancement of EPOS and beverage dispensing technologies are also enjoyed by the rail sector.

5 Cruise/Ship Catering

The cruise ship sector is one of the fastest moving sectors in the hospitality industry. Budget or ‘no frills’ cruise liners are making an appearance with new companies such as Caspi Cruises, Easy Cruise, whilst older budget companies such as Thomson or Louis Cruise Line increase their fleet capacity. On the other hand, Ferry boat catering has slumped as the numbers of Ferry travellers has dramatically decreased due to the increase of low-cost airlines.

The main aim of this type of catering is to fulfil food and beverage requirements of cruise passengers and staff members of cruise and cargo ships. The cruise ships may have a number of restaurants offering a large variety in terms of cuisines offered whereas the facilities on a cargo ship may be very limited. The service offered may be very lavish and room service and alcoholic bars are also provided on high class cruise ships.

5.1 Financial implications

Whilst cruise ship catering promises growth Ferry boat catering is extremely competitive. Mintel is forecasting a downward trend continuing well into 2010. Traditional cruise liners are looking to be more innovative continuing with all inclusive packages but offering optional extras. Wedding and honeymoon packages are another two products often offered by cruise liners.

5.2 Marketing

Cruise liners are expanding their marketing strategies to target non-traditional market segments. Increasing competition in the budget sector forces them to think innovatively in finding ways to sell their product without conflicting the more traditional brands. Special promotions, discounts during low season, special occasions, anniversary gifts to customers are some of the promotional tools used by most liners.

5.3 Product and service styles

Sea or marine catering varies from the provision of food and beverages on the short sea route ferries to the large cruise or passenger liners where the catering facilities are an important part of the service offered by the shipping line and are usually included in the price of the fare. On the cruise liners the standard of catering facilities is high because they are an  important sales feature in a competitive activity. On the short sea routes, however, price is usually a more important factor and because of the necessity to feed large numbers of people in a short time the catering service provided is usually of the popular and fast-food type. In the cruise liners companies appear to be more innovative than ever with companies such as Princess Cruises serving dinner in customer cabins or suite balconies ensuring extra food and beverage income. The Gourmet ‘bug’ is also appearing in the cruise sector with celebrity chefs such as Todd English on Queen Mary 2; Nobu Matsuhisa and Wolfgang Puck on Crystal; Marco Pierre White on the new P&O Ventura and Gary Rhodes on two P&O’s ships, Oriana and Arcadia. Service styles can range depending on cruise liner from full silver service to self-service and buffet. With Ferry boats the service style often is cafeteria or take away due to the short journeys involved.

5.4 Staffing

After casino sales one of the largest revenue generators in cruise liners is beverage sales. Staffs are trained extensively in up-selling techniques and with traditional cruise liners the recruitment process ensures that some of the best staff is hired. With the added incentive of tax-free incomes many hospitality professionals consider a few months on a cruise liner. The organization on cruise ships can be extremely hierarchical. Most front line employees tend to stay for only a few trips as the nature of the ship means that there is not much to do but work whilst on a cruise ship.

5.5 Technology

Advanced EPOS technology and bar dispensing equipment mean better control of sales, stock control and wastage ensuring better profit margins as well as the facilitation of special discounts. Advancement in waste disposal technology ensures waste is better compacted shredded and incinerated.

6 Roads/motor side

Road catering has progressed from the inns and taverns of earlier days used by those travelling on foot and horseback to the present-day motorway service areas (MSAs) and other roadside catering outlets. High street fast-food operations are also now appearing both on MSAs and as free-standing drive-through. Basically it includes the establishments offering food and beverage items alongside the highways and other roads.

6.1 Product and service styles

MSAs provide a valuable catering service to the travelling public and their food and beverage facilities usually include waiter- service or self- service restaurants, vending machines, and take-away foods and beverages.

6.2 Marketing

MSAs main marketing tool are the road signs. The main motive for consumers stopping at such a facility is that of convenience. Advertising is heavily regulated and often operators may not be allowed to use their own brand in motorway signage.

6.3 Staffing

These service areas are often open twenty-four hours a day and have a particular problem of staffing as some employees have be brought to and from work over a distance of 20-30 miles. Also, because of their isolated locations, the hours they are open and the sheer volume of numbers involved at peak periods, these service areas are also particularly prone to vandalism and littering.

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• Goldblatt, J. Special Events: The Art and Science of Celebration. New York: Van Nostrand Reinhold. 1990
• Kilkenny Shannon, The Complete Guide To Successful Event Planning, Indira Publishing House
• Lynn Van Der Wagen and Bernda R. Carlos, Event Management for Tourism, Cultural, Business and Sporting Events, Pearson Publication. New Delhi.
• Torkildsen, G Organisation of Major Events. In G Torkildsen, Leisure and Recreation Management, 4th Eds. London; New York: E & Fn Spon; Routledge. 1999.
• Watt, Dc Event Management in Leisure and Tourism. Harlow, Essex: Addison Wesley Longman Ltd., 1998.

What Is Catering? Exploring Types of Catering Services

Ever attended an event and wondered, “What is catering?” Well, that’s the magic of catering services! Catering brings events to life with scrumptious food that leaves a lasting impression, delicious cuisine, and impeccable service. From corporate events to weddings, this industry offers a variety of services to suit every occasion. Ready to dive into the exciting world of catering? Let’s get started!

Table of Contents

Short Summary

• Catering services provide delicious food and exceptional experiences for events, from weddings to galas!
• The Catering Industry is a multi-billion dollar business with Robert Bogle as a key figure.
• Caterers are responsible for creating menus, setting up buffets and ensuring an amazing dining experience, making sure your event will be unforgettable!

Defining Catering Services

Catering is the business of providing food and other services used for special events, playing a crucial role in event planning. Imagine a corporate function or a wedding reception without mouth-watering food and beverages – it just wouldn’t be the same!

There are various types of catering services, including corporate catering, wedding catering, special event catering, mobile catering, and canapé catering. Each type offers numerous opportunities for catering business owners, from serving tasty treats at corporate events to providing sumptuous meals at wedding receptions. Catering is about more than just food; it’s about creating memorable experiences for clients and their guests. A good caterer understands the importance of menu design, food presentation, and staff coordination, ensuring a seamless and enjoyable event for everyone involved.

A caterer’s responsibilities go beyond just preparing and serving food. They work closely with clients to custom craft a menu, discuss staffing, scheduling, presentation, and post-event clean-up. Caterers may also be responsible for the banquet hall, arrangements, table set-up, delivery of decorations, and arranging staffing as needed. In short, a catering team is the backbone of any successful event, providing the necessary support to ensure everything runs smoothly.

The Catering Industry: An Overview

The catering industry, which includes catering businesses, is a multi-billion-dollar business that encompasses caterers, event planners, and venues. From its humble beginnings in the 1840s, when restaurant owners began to combine catering services with their shops, it has grown into a thriving and competitive market.

Catering services can be classified into four different types: full-service catering, drop-off catering, food truck catering, and corporate catering. Each type caters to specific needs, whether it’s a large corporate event or an intimate gathering at home.

One key figure in the catering industry is Robert Bogle, recognized as the originator of catering. His contributions have helped shape this exciting industry, making it what it is today.

Corporate Catering Services

Corporate catering services provide food for business meetings, conferences, and other corporate events. These events can range from breakfasts, luncheons, barbecues, conventions, tradeshows, conferences, board meetings, and even product launches. Corporate catering ensures that attendees of large events are well-fed and energized, allowing them to focus on the event itself.

A successful corporate caterer understands the unique needs of corporate clients, including menu planning that accommodates dietary restrictions and preferences while providing delicious food that fuels productivity. Corporate caterers and catering services must be punctual, organized, and efficient to keep events running smoothly and on schedule.

The cost of corporate event catering can vary depending on the size of the event, the type of food, and the level of service required. For example, catering costs for 100 employees can range from $2,000 to $4,000, making it essential for businesses to budget appropriately when planning an event.

Wedding Catering: Making the Big Day Special

Wedding catering is all about making the big day extra special by providing food for the wedding reception and party. A wedding caterer’s role on site, is not only to create delicious meals, but also to pay attention to detail, ensure perfect timing, and communicate effectively with the entire wedding crew.

Wedding catering comes in many forms. Each type of caterer has its own style of food presentation. Full-service wedding caterers are responsible for décor, the table settings and arrangements, food presentation, accommodating food allergies, dietary restrictions, and coordinating rentals like linen and serveware, as well as staffing. By taking care of these aspects, they help create a seamless and memorable experience for the happy couple and their guests.

The cost of wedding catering can vary depending on several factors, such as the number of guests, the type of service, and the menu selections. The cost of traditional wedding catering per person can range from $70 for meals to $85 for food and beverages. On average, it is around $70-$85 per person. Couples should consider their budget and preferences while selecting a wedding caterer to ensure their big day is both enjoyable and affordable.

Event Catering: From Birthdays to Gala Dinners

Event catering encompasses planning, preparing, delivering and serving food for social events and birthday parties. It is all about creating a memorable experience through the perfect menu selection. These events can include birthday and holiday celebrations,, retirement parties, grand openings, housewarming parties, weddings, and even baby showers. The goal is to create a memorable experience for the hosts and their guests with delicious food and exceptional service.

Social event catering packages often include appetizers, décor, bartenders, and servers, ensuring every detail is taken care of. Party menus vary greatly based on each client’s individual dietary needs, allergies, preferences, and cultural beliefs. It is imperative to ensure these factors are taken into consideration for a successful event.

Event catering companies can also help clients reserve rentals for their event, including tablecloths, cocktail, gift, and cake tables, chairs, dishware, bar glasses, space heaters, and more. This assistance simplifies the planning process and allows hosts to focus on enjoying their event.

Mobile Catering: Food on the Go

Mobile catering is an exciting service where food is served directly from a vehicle, cart, or truck. It’s common at outdoor events like concerts, workplaces, and downtown business districts, offering a convenient and accessible option for people to grab a quick bite while on the go.

One of the advantages of mobile catering is that it requires less maintenance costs compared to traditional catering services. Agreement has to be reached over the items that are to be included in the menu. Delivery of the food must be sorted accordingly. Caterers and clients both benefit from minimal staff requirements. It reduces overall costs significantly.

Mobile catering is a fun and flexible option for various events, providing delicious food to large crowds without the need for extensive set-up or infrastructure.

The Art of Canapé Catering

Canapé catering is a specialized service that provides delicious canapés for events. Canapés are small, bite-sized hors d’oeuvres consisting of a base layer, such as toasted bread, topped with something savory and designed to be enjoyed in one bite. They are often served at sophisticated events like Christmas parties and weddings, adding an elegant touch to any occasion.

The benefits of canapé catering include providing guests with a variety of scrumptious small bites that can be savored before the main course. It’s an excellent way to add a touch of sophistication to any event and impress guests with the caterer’s culinary skills and creativity. Canapé catering ensures that every detail, from the presentation to the flavor combinations, is expertly crafted to make a lasting impression.

Roles and Responsibilities of a Caterer

Caterers play a vital role in ensuring that events are successful and enjoyable for all attendees. Their role is varied and multifaceted. They are responsible for designing menus, creating cuisines, renting dinnerware and plates, and ensuring appropriate staffing for pre-event, event, and clean-up activities. A caterer’s main goal is to ensure that attendees have an amazing time at events, offering a scrumptious, relaxing dining experience.

Caterers may also be responsible for setting up chafing dishes, bowls, and platters filled with food for buffets and casual gatherings, replacing them as needed, and serving the same food again to guests. This ensures that everyone has access to a variety of delicious options throughout the event.

To maintain high service standards, caterers must be insured, responsive, organized, punctual, and clean. It’s essential to investigate a catering company’s online reviews, referrals from past clients, insurance, and license to serve food and alcohol before booking their services.

A clean, organized kitchen is another crucial aspect of a good catering company, reflecting their commitment to quality and hygiene in preparing food and food preparation.

Catering Service Standards: What Sets the Best Apart?

Catering service standards are what set the best caterers apart from the rest. These standards include being insured, responsive, organized, punctual, clean, and well-staffed. Caterers who adhere to these standards ensure a seamless and enjoyable experience for clients and their guests, leaving a lasting impression.

Catering insurance is a specialized type of Business Owner’s Policy that offers protection to catering companies from specific hazards associated with running a catering business. Catering liability insurance coverage guards against work-related accidents and any litigation, providing peace of mind to both caterers and their clients.

Ensuring that a catering company has the proper insurance and licensing in place for food safety is an essential part of selecting the right caterer for any event.

Navigating Catering Costs

Catering costs can vary depending on factors such as the type of food service used, hours of work, number of guests, serving style, kitchen availability, overhead costs, and the cost of ingredients. To estimate catering costs, you can calculate the cost of ingredients per person, add up the fixed costs, and multiply the per person charge by the number of people. This helps to give clients a clear understanding of the potential costs involved in hiring a catering service for their event.

The price of traditional catering services might range from $20 to $200 per person, while food truck catering, excluding set-up and travel expenses, ranges from $20 to $35 per attendee. This wide range reflects the variety of catering options available, allowing clients to choose a service that best fits their budget and event requirements.

When planning an event, it’s essential to consider all potential catering costs and budget accordingly. This ensures that clients can provide their guests with a memorable dining experience without breaking the bank. By understanding the factors affecting catering costs, clients can make informed decisions when selecting the perfect catering service for their event.

Catering services play a crucial role in bringing events to life, providing delicious food, exceptional service, and seamless execution. From corporate events to weddings and everything in between, the exciting world of catering offers a variety of options to suit every occasion. By understanding the different types of catering services, their roles and responsibilities, and how to navigate costs, clients can confidently select the perfect caterer to make their event a memorable and enjoyable experience. So, go ahead and explore the world of catering services – the perfect partner for your next event awaits!

Frequently Asked Questions

What does it mean to do catering.

Catering means preparing and serving delicious, high-quality food and beverages to a large number of guests, making special occasions and events extra special! With catering, your guests will remember the outstanding meal you provided long after the event has ended.

What are the 3 types of catering?

Catering is a fantastic way to create the perfect special occasion! There are three primary types of catering that can add just the right touch – wedding, corporate, and social events.

No matter the event location or type of event you’re planning, make sure to consider catering options!

What does a catering service include?

Exciting your guests is a breeze with catering! Catering services include delicious food preparation and presentation, delivery to the event venue, of choice, setup of buffet stations or dinner tables, staffing (including chefs and servers), and all clean-up afterwards. Wow your guests with an unforgettable experience!

A catering service provides an all-inclusive solution for event hosting. It includes menu design, delicious cuisine creation and presentation, plate and dinnerware rentals, as well as arranging pre-event, event, and clean-up staff. Catering makes hosting a memorable occasion – your guests will be delighted!

What happens in catering?

Catering is an exciting way to bring people together, as it involves designing menus, preparing and serving food, styling and presenting dishes, and managing logistics. You get to see the happiness and satisfaction on guests’ faces when they enjoy a meal created and served with care!

Dec 7, 2019.

What is the main role of a caterer?

A caterer’s main responsibility is to create a memorable and enjoyable dining experience by serving delicious food and providing attentive service at events.

They must be able to plan menus, order supplies, and coordinate staff to ensure that all guests are satisfied. They must also be able to work with clients to create a menu that meets their needs and budget. Additionally, there are numerous reasons for it.

Dessert Menu for Wedding

Catered Lunch Ideas

Healthy Catering Options

Appetizer Catering for Weddings

Chicken Dishes for Catering

Family Reunion Food Ideas

Dacia Flowers is a graduate of the University of Nevada, Las Vegas (UNLV) with a major in Cultural Anthropology. Since graduating in 2019, she has expanded her expertise and applied her anthropological background in the practical domain. As the Administration Manager at CMJJ Gourmet since August 2022, Dacia handles crucial day-to-day operations, ensuring the warehouse's optimal functionality, timely delivery of orders, and managing invoices. Her commitment to excellence and in-depth understanding of organizational dynamics stem not just from her academic prowess but also her personal passion. Beyond her professional responsibilities, Dacia has a keen interest in reading, loves to travel, and stays active through regular exercise.

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very nice blog and sharing this information about catering .this is useful for me also for my catering business growth.

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Catering Terminology To Know When You’re Planning An Event

By Darcy Allen / Melbourne Venue Expert

Planning an event is exciting, especially when it’s your first time with complete control over each detail! From the canapés to the decor, it’s your time to make the event shine.

Every once in a while, though, you might hear a term that pops out as unknown to you. Catering professionals tend to use industry terminology. So, knowing some of the common catering terms before you get started could make the planning experience easier for you and your vendors.

Here are some of the top terms you should know when working with professional caterers.

Catering Terminology Glossary

Action Station — A food station where chefs (or, in some cases, guests) perform cooking, plating meals, or adding toppings. Usually, action stations allow guests to interact with chefs and customise their plates.

Alternate Drop — Particularly common in Australia, this is a style of meal service in which a mix of different dishes are chosen by the event host and handed out randomly to guests. Often, the dishes vary in their proteins so that one guest might get a lamb dish while the person on their right has fish and the person on their left is served a vegetarian dish. Guests can then swap accordingly.

Amuse Bouche — A small palate cleanser (usually one bite) served before a meal.

Aperitif — An alcoholic drink served before a main meal to entice the appetite and palate.

Bain Marie — A heated tray that sits in a bath of hot water to keep dishes warm or to slowly heat food. Different from a chafing dish, but sometimes referred to as the same thing by mistake.

BEO or Banquet Event Order — The most important document of your event, as the BEO outlines every single detail catering will be involved with at your event. This includes information like your menu, timeline, guest count, service items, special dietary requirements, tabletop diagrams, staffing requirements, pricing, extra fees, and more.

Canapé — A tray-passed, small one-bite of food, usually served during cocktail hour. Terminology is often used interchangeably with hors d’oeuvres, but it’s actually a type of hors d’oeuvre that’s usually made with a base of pastry or bread.

Cash Bar — Guests pay out of pocket for drinks instead of everything being under the event host’s tab. Some event planners will change to a cash bar at the scheduled event end time for guests who prefer to continue the party on their own.

Chafing Dish — Equipment used to keep food warm, usually during buffet-style service. It’s typically a large rectangular silver tray with a few burners underneath to maintain temperature.

Charger — A decorative or large plate used to elevate the table setting during formal events. Typically, a plate is placed atop a charger for meal service, though some caterers offer service using the charger as a plate.

Cocktail-Style Event — A casual or semi-casual reception or party where no formal, plated meal is served. Instead, guests are served drinks, hors d’oeuvres, grazing stations, or buffet-style food.

Corkage — An additional fee for any bottles of wine or alcohol not provided by the venue. Most venues that serve alcohol will have regulations around what hosts can bring in, so always check with your venue before you bring in something like a case of VIP wine to be served during cocktail hour.

Crockery — Term used to refer to dishware used during event mealtimes.

Dry Hire — Refers to dry-hire venues that provide only an event space for the hire fee, often requiring catering, decor, and other supplies to be brought in separately. Some dry-hire venues will offer a suggested list of suppliers, or require you to work with their vetted list.

Event Captain — The point person responsible for leading the event staff, taking control of the timeline of the day, and ensuring guest satisfaction.

Event Run Sheet — A tool event managers use to define the order of tasks on the event day, also referred to as a timeline or production schedule.

Exclusive Caterer — Exclusive caterers are partnered with venues to be the sole provider of services for their events thereby excluding other caterers from being able to work at the venue. Some venues may allow an exception to be made, for example, if you require a particular type of cuisine that the exclusive caterer is not equipped to provide.

F&B (Food and Beverage) — Refers directly to the food and beverage of the event. Usually referred to in shorthand when speaking about the food and beverage minimum.

Family Style — A meal service style wherein servers place large platters of food on the table for guests to pass around and serve themselves. This can be more expensive than regular meal service, as it requires more food.

French Style Service — Similar to family-style dining, French service includes serving different dishes at once and allowing diners to serve and arrange their own plates.

Grazing Platter — A platter/long tray of food that’s set out for self-service. It often includes cheeses, charcuterie elements, and other nibbles.

Head Count — Refers to the number of guests at the event.

Hire — A term used interchangeably with rent.

Hors D’oeuvres — Small bites served prior to the main meal, usually during cocktail hour, and usually tray-passed.

Intermezzo — An intermission service before the main course during a meal of 3 or more courses. You might see something like a sorbet served to cleanse the palate between flavours.

Last Call — An announcement usually made about 15 minutes before the end of an event, giving guests the courtesy of knowing they have time to order one final drink.

Load In/Out — Term used to refer to setting up and breaking down an event. Most suppliers will need to be aware of the limited window in which they can load in or out for an event.

Maître D’ — The name of the head waiter of an event, which is often different from the Event Captain, but can sometimes be the same person.

Napery — Linens, such as napkins or tablecloths.

Open Bar — When the event bar has been prepaid by the hosts, allowing the guests to order drinks without paying.

Pax — Pax is an abbreviation for passengers, but this term refers to the number of guests at the event. Usually used in shorthand but not in conversation.

Plated Service — A service style where each course is artfully plated and served individually to seated guests.

Raw Bar — A counter or bar that provides raw shellfish and seafood on ice.

Russian Style Service AKA Silver Service — For the main course, the chef prepares many portions and arranges them onto silver platters which are then presented to the guest prior to being served onto their plate. The waiter both presents and serves the guest while standing to the guest’s left and using their right hand to serve.

Site Visit — Venue tours that happen when you’re looking for a venue. You may also conduct a site visit with your hired suppliers while you’re planning your event.

Snake Service — A service style where servers line up and walk together to the table in a snake-like formation. Servers circle the table and simultaneously set down the plates.

Tray-passed — Servers pass hors d’oeuvres from trays while circulating the room. This style of service usually occurs during cocktail hour or throughout a cocktail-style event.

Walk Through — A chance to conduct a site visit to the venue with specific suppliers, narrowing in on specific details of the event such as layout, custom installations, or lighting.

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Define Catering

catering. n. 1. The act of providing food and drink for an event. 2. The department responsible for providing such services. 3. adj. Serving or selling to. "The Ritz is one of many hotels catering to the luxury market."

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What Is the Hospitality Industry? Your Complete Guide

What does hospitality mean? What is the hospitality industry, exactly? Where and how did it begin? This post answers all those questions and more as we explore the past, present, and future of hospitality. As we dive deeper into what the industry entails, you’ll discover how hospitality impacts employers, employees, economies, consumers, the environment, and so much more. Whether you’re curious about which businesses are part of the industry, what they do, or how to start a career in hospitality, you’ve come to the right place.

What is the hospitality industry? 

The hospitality industry is a massive business sector. Casting a broad umbrella, it encompasses all economic and business activities that rely upon or contribute to travel and tourism. Hospitality-focused businesses like hotels and travel agencies contribute directly by providing essential services that enable travel and tourism. Suppliers, transportation services, and catering companies may indirectly contribute by delivering the goods and services necessary to keep the industry running; however, they do not solely rely on hospitality for their revenue.

Because the hospitality industry is so expansive, it includes a diverse spectrum of companies, businesses, and experts. Even with so much variety, most hospitality businesses fall into one of four categories.

1. Travel & tourism (T&T)

Although many people think travel and tourism are synonymous with hospitality, that’s not quite the case. More accurately, T&T is a specific category within the hospitality industry. It includes airlines, shuttle services, travel agents, destination marketing organizations (DMOs) , and other businesses or services that help facilitate the physical travel necessary for tourism. Those working in T&T help drive tourists, workers, and businesses to new destinations.

2. Accommodation 

One of the largest and most diverse parts of the hospitality industry is the accommodation sector, which includes everything from lodging to event grounds and special event venues. Numerous different types of hotels and venues fall into this sector, including:

• Chain hotels
• Extended stay properties
• Boutique hotels
• Conference and convention centers
• Wedding venues
• Casinos/casino suites

3. Food & beverage (F&B)

Most hotels and resorts offer their guests some form of food or dining option. Whether operating a café, buffet breakfast, or full-service restaurant, food and beverage services are integrated directly into many hospitality-based businesses. Stand-alone F&B providers, like restaurants or food trucks, operate independently, but they also have a part to play in the local hospitality scene.

Event catering, quick-service establishments, full-service restaurants, and limited-service F&B are powerful revenue drivers contributing to the hospitality industry. In addition to serving in-house hotel guests, F&B is a critical component of meetings and events, from private parties, like birthdays or weddings, to large-scale corporate events .

4. Recreation & entertainment 

Because businesses in the hospitality industry often rely on consumers’ disposable income, they market to customers’ desire for entertainment that refreshes the mind, body, and spirit. In addition to lodging, travel services, and culinary delights, hospitality is full of indoor and outdoor recreation.

Bars, nightclubs, theaters, stadiums, museums, zoos, and other attractions often act as special event venues and tourist attractions, helping to drive a destination’s economy . Spectacular outdoor spaces, including our national and state parks , attract travelers from near and far to feed their local markets.

Whether providing a memorable meal or a relaxing day at the spa, the true purpose of hospitality is to ensure that the customer has an enjoyable experience —whatever they do.

But how did it all get started? How far back do the roots of the hospitality industry actually go? 

When did the hospitality industry begin? 

Although hospitality doesn’t have a designated start date, its traditions date back thousands of years. Ancient symbols of hospitality exist worldwide, with the oldest signs discovered in French caves dating back to 15,000 BCE . Historians and archeologists believe early humans designed the caves to welcome guests and greet visiting tribes.

Xenia, a phrase translating to “the sacred rule of hospitality,” is another early sign of the tradition. In ancient Greece, the custom expressed the law or expectation that hosts would offer protection and kindness to strangers . The Greeks understood that a satisfactory hospitality experience relied on hosts respecting their guests and vice versa. Furthermore, they believed displaying proper hospitality was “fundamental to human civilized life.” Modern hospitality may not look like it did thousands of years ago, but its purpose remains the same.

Is the hospitality industry growing?

Pre-pandemic, the hotel and motel industries (i.e., hospitality) employed approximately 173 million workers . In our primarily post-pandemic world, the hospitality industry and its partners remain massive global employers. 2022 brought 22 million new jobs to the sector, representing an almost 8% increase since 2021. In 2023, the hospitality positions accounted for one of every ten available jobs .

Although many hospitality-focused businesses (e.g., hotels and restaurants) still face staffing shortages , the industry remains one of the largest global employment sectors. From 2022-2023, the international hospitality industry’s value grew at a compound annual growth rate of 7% . The rebound illustrates consumers’ desire to travel again and return to in-person events after restrictions were lifted. Paralleling this demand increase, the World Travel and Tourism Council estimates that the hospitality industry will create 126 million more jobs by 2032 .

How does the hospitality industry impact the environment? 

In 2022, the hospitality industry was responsible for approximately 1% of global carbon emissions . Single-use plastics, high water consumption, energy usage, and excess waste are just a few ways hotels negatively affect their local environment and the overall climate.

To demonstrate a commitment to sustainability , social responsibility, and shifting consumer preferences, the industry is becoming greener through robust global initiatives and innovative day-to-day practices, like these eco-friendly hotel ideas . As consumer attitudes towards environmental conservation and sustainability strengthen, being eco-friendly is no longer optional for most businesses; it’s necessary.

Why work in hospitality? 

If you enjoy making other people happy, hospitality might be right for you. It’s an industry where employees work together to create a welcoming atmosphere, satisfy customers, impress hotel guests , and create an exceptional visitor experience. With hotel, events, dining, planning, travel, custom service, and a wide variety of other roles available, there’s an opportunity for every worker and every personality type.

Hospitality is also a dynamic, fast-paced, and ever-changing field. Just as every guest is different, so is every day working in the industry. Whether working in a hotel or nightclub, you get to encounter diverse types of people with varying backgrounds from all over the world. As you connect with various guests and strive to meet their needs, you’ll get exposed to new cultures and expand your life experience.

Additionally, hospitality offers more flexible scheduling than many other industries, as hospitality businesses often operate outside of traditional 9 a.m. to 5 p.m. office hours. Many young people flock to hotels, restaurants, and similar businesses because of the work-life balance they provide. Working in the industry also comes with a diverse range of perks, such as discounted travel, competitive pay rates, and numerous opportunities to advance your career. 

Become an expert on all things hospitality

How do you get a job in the hospitality industry?

There are many different paths you can take to begin a hospitality career. While some employees start at an entry-level position and work up the ranks, others translate their past professional experience into a hospitality-focused career. Increase your chances of building a successful career in the hospitality industry by:

1. Identifying which hospitality sector best suits you

The hospitality industry includes diverse careers and professions, making it an excellent sector for workers with various skills and personality types. Whether you’re an introvert who prefers to work alone or a bubbly, conversational individual, hospitality has something for everyone. If you want to work in a hotel, consider which department or position best fits you.

• Front desk: Front-facing, customer-focused positions, great for outgoing personality types
• Housekeeping: Back-of-the-house positions, perfect for task-oriented or meticulous employees 
• F&B: Front-facing and back-of-house positions available, often working in a busy, high-stress environment 
• Maintenance: Skill-based and goal-focused positions that require big-picture thinkers with excellent task-management skills 
• Meetings and events: A range of primarily forward-facing positions available for event planners, organizers, coordinators, and more

2. Knowing where to look 

As customer service lies at the heart of hospitality, it’s common for professionals to turn to members of their local network for references, recommendations, and referrals. Many entry-level hospitality jobs are shared through local and employee referrals, the hiring manager’s professional network, or an individual’s social media accounts.

If you already know where you want to work, get to know the people there. Introduce yourself to the management team at hotels, restaurants, and other venues that interest you. If you’re not sure where to start, there are a variety of hospitality employment resources available, including:

• Online advertisements. Online job ads are especially beneficial if you’re new to the industry or a particular destination. If you lack first-person word-of-mouth recommendations, breaking into your local industry may feel intimidating. Keep an eye out for online ads on job boards, local news sites, and search engine results to streamline your search.
• Social media pages. Follow venue Facebook pages, join local hospitality groups, and keep a close eye on the Instagram pages of the hotels or destinations where you want to work. Regularly check social media, scanning for links to external job sites or brand listings.
• Hospitality Online
• iHireHospitality  
• Hospitality Crossing
• Hospitality Confidential
• Wyndham Careers  
• Hyatt Careers
• Marriott International Careers
• Jobs at Hilton
• IHG Careers
• Accor Careers  
• OYO Careers
• Staffing agencies. Staffing and temporary work agencies are fantastic resources for helping individuals get their foot through the door. Although there are various hospitality-specific staffing agencies, like Hospitality Staffing Solutions , it’s also common for local staffing agencies to work directly with nearby hotels as they help fill entry-level positions in guest service, housekeeping, maintenance, and other departments.

3. Expanding your hospitality knowledge

Become a go-to person for all things hospitality, from industry trends to the latest marketing techniques. Stay current on the latest to remain relevant in an increasingly competitive field.

4. Keeping up with industry certifications

Having credentials can significantly impact how quickly you land your dream travel job. Show other hospitality professionals that you’re serious about a career in the industry by holding various certifications, like HubSpot Academy’s Inbound Marketing Certification , a certificate in hospitality revenue management (CRHM), or ServSafe certifications for those involved on the F&B side.

5. Determining your career path 

After exploring the wide and wonderful world of hospitality, pick a career path you’re enthusiastic about. Instead of thinking about where to start, consider where you’d like to go in the industry. Visualizing where you want to end up can help determine which steps you should take to advance your career down a path that speaks to you.

Now you know what the hospitality industry is and why it matters! 

With a better understanding of how far hospitality extends and its immense influence worldwide, it’s easy to see why the industry is growing. To learn more, join us as we examine the most significant trends impacting the hospitality industry in 2023 .

Kim Campbell

Kim is a full-time copy and content writer with many years of experience in the hospitality industry. She entered the hotel world in 2013 as a housekeeping team member and worked her way through various departments before being appointed to Director of Sales. Kim has championed numerous successful sales efforts, revenue strategies, and marketing campaigns — all of which landed her a spot on Hotel Management Magazine’s “Thirty Under 30” list.

Don’t be fooled though; she’s not all business! An avid forest forager, post-apocalyptic fiction fan, and free-sample-fiend, Kim prides herself on being well-rounded.

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The Vital Role of Catering in the Tourism Sector

Posted by Adré van der Westhuizen | Sep 26, 2023 | Tourism and Hospitality | 0 |

Catering is crucial in the tourism industry, as it enhances the travel experience and impacts the overall success of the sector. Beyond providing nourishment, catering services contribute significantly to the overall success of the tourism sector; the quality of catering can make or break a traveller’s perception of their journey. Oxbridge Academy’s Catering Management short course provides the foundation for a successful career for those interested in this field. Let’s delve into the significant role of catering in tourism. 

Enhancing the travel experience 

Catering services have the power to elevate the travel experience to new heights. Whether it’s a sumptuous breakfast buffet at a hotel, a gourmet meal on a cruise ship, or a delightful in-flight dining experience, well-executed catering can create a lasting impression on travellers. By offering a wide variety of culinary options and accommodating dietary restrictions, catering services ensure that every guest’s needs and preferences are met, enhancing customer satisfaction and loyalty. 

Promoting Local Culture and Cuisine 

Catering in the tourism sector provides an excellent platform to showcase the unique flavours and culinary traditions of a destination. By incorporating local ingredients and traditional recipes into their menus, catering services contribute to preserving cultural heritage and promoting local businesses. Travellers are often eager to explore local cuisine, and catering plays a vital role in introducing them to regional delicacies, thereby enriching their travel experience. 

Economic impact 

The catering industry within the tourism sector has a significant economic impact. It generates employment opportunities, supports local communities and contributes to the growth of the tourism industry. From sourcing local produce to employing chefs, waitstaff, and other personnel, catering services create a ripple effect by stimulating the local economy. 

Differentiating factors 

In a competitive tourism landscape, catering can serve as a differentiating factor for establishments. Travellers have become discerning about their dining experiences, seeking unique and memorable culinary encounters. Hotels and resorts that offer exceptional catering services often enjoy a competitive advantage, attracting more guests and garnering positive reviews. By investing in the quality and innovation of their catering, tourism businesses can set themselves apart from the competition and build a strong brand reputation. 

Health and safety considerations 

Catering services in the tourism sector play a crucial role in ensuring the health and safety of travellers. Strict adherence to food safety regulations, proper handling and storage of ingredients, and maintaining high hygiene standards are paramount. Catering establishments are responsible for providing safe and healthy meals, minimising the risk of foodborne illnesses and allergies. By prioritising health and safety, catering services contribute to the overall well-being of travellers. 

Conclusion 

Going beyond meals, catering is vital in the tourism sector. It enhances travel experiences, promotes local culture, stimulates the economy, differentiates businesses, and prioritises health and safety. The success of tourism establishments relies on the quality of catering services. Recognising the crucial role catering plays in tourism allows businesses to create memorable experiences for travellers and foster sustainable industry growth. Seize the opportunity and enrol in our Catering Management Short Course today. 

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How Does Airline Catering Work?

• October 19, 2023

Air travel involves much more than just boarding a plane and reaching your destination; it’s a meticulously orchestrated process with various facets, one of the most critical being airline catering. Behind every inflight meal is a complex system designed to ensure passengers are not only fed but delighted with their dining experience. In this article, we will explore the intricate workings of airline catering processes with a focus on its essential elements.

The Key Stages of Airline Catering

Airline catering involves a series of well-coordinated stages that begin long before passengers step onto the aircraft. These stages encompass menu planning, procurement, food preparation, packaging, and inflight delivery.

Menu Planning

Airline catering starts with collaborative efforts between airlines and catering companies to create menus tailored to passenger preferences, dietary restrictions, and cultural considerations. These menus must account for factors like flight duration, destination, and class of service. Inflight catering systems are harnessed by airlines to provide caterers with simple dynamic interfaces to effectively plan menus for a plethora of routes.

These systems allow caterers to take special care when accommodating passengers with dietary restrictions, including vegetarians, vegans, kosher, halal, and gluten-free options. Accurate record-keeping and communication across each facet of menu planning play a pivotal role in ensuring special meal requests are met. For instance, when KLM implemented an inflight catering system in place of existing processes, they witnessed a noticeable drop in human error.

Procurement

Catering companies are responsible for sourcing ingredients and products from various suppliers, with a focus on quality, freshness, and compliance with safety standards. Efficient procurement includes inventory management, supplier contracts, and supply chain logistics.

Efficient procurement involves rigorous inventory management. Caterers must monitor stock levels, track ingredient expiration dates, and forecast demand accurately. Dynamic menus with inflight catering systems keep often connect directly to airline reservation systems, enabling incredibly accurate, succinct, forecasting for food provisioning. Negotiating supplier contracts and managing supply chain logistics are essential to minimising costs and waste.

Food Preparation

Dedicated chefs and kitchen staff in specialised catering facilities prepare the meals according to the airline’s specific requirements. Stringent hygiene standards and rigorous quality control measures ensure food safety and taste.

Stringent hygiene standards are upheld throughout the food preparation process. Regular quality control checks ensure that every dish meets the airline’s exacting standards and safety regulations.

Packaging & Assembly

Once meals are prepared, they are portioned, packaged, and labelled for easy identification. Special meals, such as those for passengers with dietary restrictions, are handled separately to prevent cross-contamination.

Special meals, such as those for passengers with allergies or religious dietary restrictions, are handled separately to prevent cross-contamination. These meals are meticulously prepared and packaged to meet specific guidelines.

Loading & Delivery

Catering trucks transport the packaged meals to the airport, where they are loaded onto the aircraft. Precise scheduling ensures that meals are ready for in-flight service, whether it’s a short-haul or long-haul flight.

At the airport, airline catering crews load the meals onto the aircraft according to a carefully planned schedule. This task requires coordination to ensure that each flight is provisioned correctly.

The punctual delivery of meals is critical to meet departure schedules. Inflight catering systems are designed to aid both the airline and catering teams at this critical stage. Live menus notify caterers of delays or schedule changes, whilst crews and inflight service departments are transparent on the number of meals and special meals. The dynamic interface supplements every action and check with simple, effective communication.

Technology has transformed airline catering operations in the modern age, enhancing efficiency and passenger satisfaction. As mentioned throughout this article, inflight catering software such as Promeus provide myriad benefits throughout airline catering processes.

Technology aids in menu planning, ensuring that airlines can adapt to changing passenger preferences and dietary requirements swiftly. It also helps in inventory management, reducing food wastage and costs.

Furthermore, technology enables efficient communication between airlines and catering providers, ensuring that meals are prepared and delivered accurately and on time.

Airline catering is a highly organised system that plays a pivotal role in passengers’ overall flight experience. From the careful planning of menus and procurement of quality ingredients to the precise preparation, packaging, and inflight delivery of meals, every aspect is crucial to ensure passengers are well-fed and content during their journey.

While technology, exemplified by solutions like Promeus , has modernised and improved the inflight catering software, the core principles of quality, safety, and efficiency continue to drive this essential aspect of the aviation industry.

As airlines adapt to evolving passenger expectations, airline catering, coupled with the effective provision of inflight services will remain an integral part of providing a memorable and satisfying journey for travellers around the world.

Some of the world’s major airlines benefit from Lomature’s professional knowledge to improve performance, save money and create highly effective inflight services.

Call today and see how we can give your inflight service system a boost:

+44(0) 1625 441 553

Call today and see how we can give your inflight service system a boost: +44(0) 1625 441 553

• Travel Terms Glossary

We have provided a glossary for your use.  The travel industry is replete with jargon and acronyms and we hope you find this glossary/dictionary of travel terms useful when you run across a term you are not familiar with.  We encourage our clients to submit any words or concepts they would like defined or clarified to us on the Contact Us page and we will be happy to reply by email with a definition and include the term or clarification in our glossary/dictionary of travel terms for other clients benefit as well.

A la carte – referring to meals, an indication that each dish is priced separately; also that a choice of meals may be vailable, such as on a tour.

A la Carte Bar – Also known as a “Cash Bar,” a bar located within one’s hotel room that is pre-stocked with an assortment of snacks and beverages.

ABC – a reference to the Caribbean islands of Aruba, Bonaire, and Curacao, in the Netherlands Antilles, just off the northern coast of South America (Venezuela). Fabulous for diving, snorkeling and all manner of watersports.

Abeam – A directional term, used on ships and aircraft, which describes something off to the side of the vessel, such as the wings.

Accessible Tourism – Travel that ensures that there is high availability in destinations, accommodations, attractions, products, and services to all people.

Accessible Travel – Travel that ensures that there is high availability in destinations, accommodations, attractions, products, and services to all people.

Actual Time of Arrival – Literally, the actual time of arrival. As opposed to the ETA (Estimated Time of Arrival).

Add-on – an option, usually at extra cost, added to travel arrangements.

Adjoining rooms – Two hotel or accommodation rooms that have a door connecting them from the inside, allowing the guests to combine the two rooms into one larger room.

Adoption Rate – the percentage of tickets issued through an online booking system compared to the traditional booking channel of agent-assisted reservations.

ADT – Atlantic Daylight Time; Alaska Daylight Time. Advance Purchase Fare – airfare that requires the traveler to purchase the ticket a minimum number of days prior to departure.

Advance Purchase Requirement – APR, or Advance Purchase Requirement, is the requirement that a ticket must be purchased a minimum number of days before the flight departs.

Adventure tour – A tour designed around an adventurous activity such as rafting, hiking, or mountain climbing.

Adventure travel – adventure travel is category of travel involving exploration or travel with perceived (and possibly actual) risk, and potentially requiring specialized skills and physical exertion.

Adventure Traveler – Adventure travelers travel to destinations with the specific purpose of active physical participation and exploration of new experiences.

Affinity Card – These are credit or debit cards issued by a banking institution in partnership and co-branded with a particular frequent traveler program.

Affinity group – A group of people that share a common hobby, interest, or activity, or that are united through regular participation in shared outings. Also see preformed group.

Aft – toward the rear of a ship.

After-departure charge – Charges that do not appear on the guest’s bill at checkout such as telephone or dining charges.

Agent – A person who has the power to act as the representative for another person.  Most frequently in travel, a specific kind of agent such as a travel agent.

AIO variables – Activities, interests, and opinions-used to measure and categorize customer lifestyles.

Air mile – a distance of approx. 6076 feet.

Air Traffic Control – Usually refers to the control tower at the airport, but may also be a control center somewhere else in charge of controlling a large area of sky.

Air Travel Card – a credit card sponsored by the airlines, for the purchase of air travel only.

Air Travel – air travel is the action or process of making a journey by aircraft.

Air/sea – a term referring to tickets, trips, fares, etc. that include both air and land-based travel arrangements, such as a cruise package with air included.

Aircraft – Generally speaking, any machine capable of flight. However, in the travel industry, these often mean airplanes.

Airline Alliance – These are agreements of cooperation between groups of airlines. Alliances offer airlines more flexibility and larger networks.

Airline fare – Price charged for an airline ticket. Several types of fares exist and can change with market conditions.

Airlines Reporting Corporation (ARC) – An organization that provides a method of approving authorized agency locations for the sale of transportation and cost-effective procedures for processing records and funds of such sales to carrier customers.

Airport access fee – a fee paid by the car rental companies to the airport authority, for the use of shuttle vehicles, etc. – usually passed on to the consumer.

Airport transfer – a transport service to/from an airport to hotel, etc., normally prepaid as part of a package tour, but available separately as well.

Air-Sea – A cruise or travel package in which one or more transportation elements are provided by air and one or more by sea. The package is usually combined with local lodging.

All Inclusive – sold for one price that includes charges and fees that are often added separately.

All-inclusive package – A tour package in which most travel elements are purchased for set price. Also called an all-expense package.

Alternative Tourism – Travel that is not conventional in nature, though that is hard to define. It can be a niche kind of tourism.

Alternative Travel – Travel that is not conventional in nature, though that is hard to define. It can be a niche kind of tourism.

Alumni tour – A tour created for customers who have previously traveled with a tour operator. Also called a reunion tour.

Ambassador – The head of a state’s diplomatic mission in another state, usually with offices inside the main embassy.

Amenities – a desirable or useful feature or facility of a building or place

Amenity package – A cluster of special features, such as complimentary shore excursions, bar or boutique credit, or wine at dinner offered to clients on a given tour or cruise, usually as a bonus or extra feature. Usually used to induce clients to book through a particular travel agency or organization.

Amenity – The facilities and features of a property, usually cruise ship, airline or destination accommodation.

American plan – a hotel’s meal plan that usually includes all three meals each day.

AMEX – American Express (AX).

Amidships – toward the middle of a ship – usually the most stable part of the vessel.

Anniversary travel – a type of milestone travel celebrating a date that is remembered or celebrated because a special or notable event occurred on that date in a previous year, such as a wedding anniversary.

Antebellum – describes a building and/or period of time prior to the Civil War, such as an antebellum mansion on a cotton plantation in the southern US.

APEX – an airline term meaning “advance purchase excursion fare” – normally the least expensive fares.

Apron – The area surrounding the gate areas of a terminal, generally used for parking and maintenance of planes.

ARC – Airline Reporting Corporation- the agency that regulates ticket sales and reports to the airlines for travel agencies.

Archipelago – An archipelago is a grouping of islands, essentially. Indonesia and Japan are both archipelago countries.

ARTA – Association of Retail Travel Agents – professional trade group of travel agents only.

ASC Fee – Administrative Service Charge.  Usually it’s the same as the change fee, or the fee to exchange the ticket for future travel.

AST – Atlantic (or Alaska) Standard Time.

ASTA – American Society of Travel Agents – trade group consisting of travel agencies, travel agents, and allied members (suppliers, etc.).

ATO – Airline Ticket Office – becoming rarer these days, as carriers continue to reduce customer service.

Attractions – An item or specific interest to travelers, such as natural wonders, manmade facilities and structures, entertainment, and activities.

Autobahn – high-speed equivalent to the US interstate highway system, in Germany and a few other European countries.

Availability – The total number of seats allowed to be sold at a particular rate.

Average room rate – The total guest room revenue for a given period divided by the number of rooms occupied for the same period.

B&B – A bed and breakfast home or guest house that a proprietor has converted into accommodation(s) for the public. Each room becomes a separate unit for rent and typically breakfast and/or other meals are served as part of the fare.

Babymoon – A relaxing and romantic vacation or getaway taken by parents-to-be before their baby is born.

Back to back – A term used to describe tours operating on a consistent, continuing basis. For instance, a motor coach arriving in a city from a cross-country tour may conclude the first tour upon arrival, then transport a second group back along the same route to the origination city of the first tour.

Back-to-back ticket(ing) – an against-the-rules practice whereby an air ticket is issued round-trip with only one portion to be used. Another is then issued roundtrip, again with only one portion to be used. In effect, this amounts to using one ticket for the outbound part of a trip, and the other for the return. The normal Saturday night stay requirement is then avoided – useful only when two roundtrip tickets are less than the cost of a single ticket with no Saturday night stayover.

Baggage Allowance – The amount of baggage a passenger may transport without having to pay extra charges, determined by carrier.

Baggage handler – See porter.

Baggage master – The person who controls baggage handling on a ship.

Balcony – sometimes called a verandah – an outside “porch ” that is usually private, just outside your ship’s cabin. Great for relaxing and port arrivals!

Barge cruising – pleasure cruising along a canal system, such as in upstate New York or in Europe, in converted barges or new ships that resemble them.

Base fare – the basic price of an airline ticket, before ANY taxes, surcharges, airport fees, etc.

Base – Flight crew term for their home airport; where the flights originate from and terminate at.

Beam – a ship’s width at its widest point; determines whether or not a vessel can pass through the Panama Canal.

Bed and breakfast (B&B) – Overnight accommodations usually in a private home or boarding house, often with a full American-style or Continental breakfast included in one rate.

Bell captain – The person in charge of luggage at a hotel.

Bellboy – Also called “Bellboy” or “Bellman,” a person that is hired by the hotel to assist guests, such as with luggage, running errands, etc.

Bellman – a person who carries one’s luggage to a hotel room.

Benelux – term for the countries of Belgium, the Netherlands, and Luxembourg.

Berth – usually refers to the bed in a ship’s cabin; also the space at which a ship is docked.

Bespoke tour – a tour that is customized, personalized and tailor-made for the traveler.

Biking Trips and tours – Bicycle trips and touring means self-contained cycling trips or pleasure, adventure and autonomy rather than sport, commuting or exercise. Touring can range from single to multi-day trips, getaways or vacations.

Birthday travel – a type of milestone travel celebrating a birthday, quite often marking decade birthday milestones such as 40 th , 50 th , 60 th , 70 th etc. birthdays.

Blackout dates – Specific dates in which special fares or promotions do not apply. Typically exist around holidays or special events.

Block – A number of rooms, seats, or space reserved in advance, usually by wholesalers, tour operators, or receptive operators who intend to sell them as components of tour packages.

Blocked space – seats, rooms, and/or cabins held on airlines, in hotels, or aboard ships. Usually held speculatively and made available at reduced rates.

Boarding pass – a receipt with a seat number, now issued only at check-in at the airport. A ticket is not valid unless a boarding pass has been issued. A Boarding Pass is not a ticket, but allows you to board a plane or ship or other mode of transportation.

Boarding Pass – Bonded – protected or guaranteed by a bond, usually referring to the protection of passenger’s funds.

Booking form – A document which purchasers of tours must complete to give the operator full particulars about who is buying the tour. It states exactly what is being purchased (including options) and must be signed as acknowledgment that the liability clause has been read and understood.

Boutique Hotel – A boutique hotel is a type of hotel, usually smaller and more intimate than a chain hotel, which conforms to a niche.

Bow – Bow is a directional term. Front of a ship or the nose of an aircraft; specifically, the foremost point of the hull of the craft.

Breakage – Expenses budgeted for a tour but not used or expended, thus resulting in additional profit to the tour operator. Examples include meals budgeted but not consumed, currency fluctuations in favor of the tour operator, or the tour selling to much larger numbers of passengers than expected.

Break-even point (BEP) – The point at which revenues and expenses are the same. For example, the BEP is the number of products (or seats, cabins, tickets, etc.) that must be sold for a company to break even. The BEP is calculated as fixed costs divided by the selling price less variable costs. See reasonable number.

Break-even pricing – Pricing a product based on a forecast of the break-even point and the cost of achieving the break-even point.

Bridge – the navigational center of a ship.

Bucket list destinations – Bucket list travel is a list of destinations a person wants to travel to and experience before reaching a certain age or dying.

Bulk contract – An agreement whereby an airline sells large blocks of seats at a discount for resale by a third party.

Bulk fare – A reduced fare for purchases of a large number of tickets.

Bulkhead Seat – Seats located directly behind a bulkhead wall separator. As these seats don’t have the benefit of a seatback in front of them.

Bulkhead – A partitioning wall, usually referring to one within the cabin of an aircraft, or perhaps on another mode of transportation.

Bumping – the airline practice of denying boarding to confirmed passengers who hold tickets on a specific flight, due to an oversold condition. The carrier will ask for volunteers to take later flights, and will normally provide some sort of compensation in the form of vouchers or tickets for future travel. Rules for when compensation must be provided are complicated; ask the ticket agent for a copy of that carrier’s rules, as each has their own set of guidelines.

Business class – While amenities vary based on the airline, business class generally falls between first class and coach.

Cabin – the passenger area on an aircraft; the stateroom aboard a cruise ship.

Cabin Crew – The collective group of flight attendants and the purser as a whole. The cabin crew is responsible primarily for handling the duties within the cabin.

Cabin steward – the person responsible for maintaining/cleaning the cabins aboard ship.

Cabin-(Aircraft) – The section of the aircraft in which passengers travel.

Cabin – A sleeping room on a ship.

Cancellation penalty – the monetary penalty due when travel plans are cancelled, usually after final payment has been made.

Cape – A small version of a peninsula, usually long and narrow, that juts far out into a body of water.

Captain – (Aircraft-The captain is the pilot in command (PIC), which is the person in the cockpit sitting on the left with 4 stripes on their shoulder.

Card mill – a “business “that sells potentially fake travel agent ID cards, usually in a sort of pyramid scheme, whereby the buyer intends only to partake of any legitimate agent benefits.

Carrier – generic term for any company that transports passengers and/or freight.

Carry-on – currently, there are no uniformly enforced airline restrictions concerning carry-on luggage.

Cashless cruising – a term that applies to the system of onboard payment used for most all cruises; the final bill for any such purchases is presented against a credit card or cash deposit given upon check-in. The final statement itemizes the purchases of all passengers in a cabin, such as drinks, shore tours, etc.

Casual research – A form of marketing research that is used to test cause-and-effect relationships between a marketing program and customers.

Cay – pronounced “key” – term for a small island, used primarily in the Caribbean, such as Princess Cay.

Celebrity Travel – celebrity and high net worth travel is an ultra-luxurious travel category describing the highly demanding travel requirements of celebrity and high net worth travelers characterized by the ultra-luxurious travel modalities and destinations with attention to privacy, security and confidentiality.

Certified Tour Professional (CTP) – A designation conferred upon tour professionals who have completed a prescribed course of academic study, professional service, tour employment, and evaluation requirements. The CTP program is administered by the National Tour Association (Lexington, KY) and is open to individuals employed in any segment of the tourism industry.

Certified Travel Associate – (CTA) – a travel professional certified by the Institute of Certified Travel Agents, who has passed a series of rigorous tests, assuring the traveling public of professional competence.

Certified Travel Counselor (CTC) – A designation attesting to professional competence as a travel agent. It is conferred upon travel professionals with five or more years of industry experience who compete a two-year graduate-level travel management program administered by the Institute of Certified Travel Agents (Wellesley, MA).

Certified Travel Industry Specialist (CTIS) – A designation conferred upon American Bus Association member company employees who successfully complete five correspondence courses (three) required and two electives and written evaluation of eight marketplace seminars.

Chain-ratio method – A method for forecasting market demand by multiplying a base market figure by a series of consumption constraints.

Chamber of commerce – A DMO that operates at the local level and is comprised of businesses that are not necessarily associated with the tourism industry.

Chancery – The physical building that houses an embassy and its diplomatic delegation.

Change of equipment – when a flight, with a single flight number, lands and changes the type of airplane used before continuing on to its destination.  Sometimes referred to as a change of gauge.

Charter service – The transportation of preformed groups (organized by someone other than the carrier), which have the exclusive use of the vehicle.

Charter – To hire the exclusive use of any aircraft, motorcoach, or other vehicle.

Chauffer driven tours – a chauffeur tour is a tour driven by a chauffeur employed to drive a passenger motor vehicle, especially a luxury vehicle such as a large sedan or limousine.

Chunnel – slang for the tunnel beneath the English Channel, from England to France, through which the Eurostar train passes.

Circle itinerary – A travel routing design that overnights in different locations and returns to the point of departure without retracing the travel route.

Circle trip – any trip that involves more than a single destination, but which returns to the initial point of departure.

City guide – A tour guide who points out and comments on the highlights of a city, usually from a motor coach or van.

City Pair – The departure and destination points of an air or rail journey.

City tour – A sightseeing trip through a city, usually lasting a half day or a full day, during which a guide points out the city’s highlights.

Class of Service – The inventory in which a passenger is booked according to the fare purchased. (E.g. a full fare coach class cabin is usually Y class of service)

CLIA – Cruise Lines International Association, located in New York City, NY.

Client list – A printout of the names of all tour participants.

Client mix – Objectives set by companies to achieve percentages of customers from different market segments.

Closed-end question – A question for which the answers are provided for the respondent, who chooses only from those answers.

Closeout – Finalization of a tour, cruise, or similar group travel project after which time no further clients are accepted. Any unsold air or hotel space is released, and final lists and payments are sent to all suppliers.

Coach – the “economy ” section of an aircraft, which may have literally scores of different fares for the same flight.

Collision damage waiver-(CDW) – Optional insurance provided by car rental companies that eliminates all responsibility of the driver in case of an accident. Car rental insurance covering any damage to a rental vehicle (CDW) many credit card companies cover their clients in this area if they use that card to pay for the rental. Check with you credit card company to see if you are covered and to what extent.

Commission – Money paid to a travel agency or ARC number by suppliers for generating bookings.

Commission cap – The limit placed on commissions paid to travel agents for the sale of air tickets, regardless of their price; designed to allow airlines to increase their profits at the expense of their primary distribution system – the travel agents.

Commissionable tour – A tour available through retail and wholesale travel agencies which provides for a payment of an agreed-upon sales commission to the retailer or wholesale seller.

Common carrier – Any person or organization that offers transportation for a fee.

Commuter – term referring to the small, regional airlines, sometimes called puddle-jumpers.

Comp policy – Arrangements for free tickets, rooms, meals, etc.

Complimentaries (comps) – Items provided free of charge, such as rooms, meals, tickets, airfare, gifts, souvenirs, etc.

Computerized reservation system (CRS) – An automated system used by travel agents that contains pricing, availability and product descriptions for hotels, car rentals, cruises, and air transportation.

Concierge – a hotel employee who provides additional advice, recommendations, and other services to guests, such as restaurant reservations. An employee of the hotel whose primary task is to serve as the liaison between the hotel and non-hotel attractions, facilities, services, and the guest.

Concierge Level – special service level normally offered at higher grade hotels that provide the guest additional amenities and information, typically at a higher rate.

Conditions – The section or clause of a transportation or tour contract that specifies what is not offered and that may spell out the circumstances under which the contract may be invalidated (in whole or in part).

Configuration – The interior arrangement of a vehicle, particularly an airplane. The same airplane, for example, may be configured for 190 coach-class passengers, or it may hold 12 first-class passengers and 170 coach passengers, or any other combination within its capacity.

Confirmed reservation – An oral or written statement by a supplier that he has received and will honor a reservation. Oral confirmation have virtually no legal weight. Even written or faxed confirmations have specified or implied limitations. For example, a hotel is usually not obliged to honor a reservation if a guest arrives after 6 p.m., unless late arrival has been guaranteed.

Confluence – A confluence, also known as a conflux, is the meeting point of two flowing bodies of water, such as streams or rivers; the place where they come together.

Conflux – A confluence, also known as a conflux, is the meeting point of two flowing bodies of water, such as streams or rivers; the place where they come together.

Connecting Flight – A flight that makes a stop at an intermediate point where travelers must change planes in order to connect to another flight to reach their destination. (I.e. San Francisco to Chicago and Chicago to New York).

Connecting room – Two rooms that are connected to each other by a door.

Consolidation – Cancellation by a charter tour operator of one more flights associated with a specific charter departure or departure period, with the transfer of passengers to another charter flight or flights to depart on or near the same day. Also, selling the same tour with identical departure dates through a number of wholesalers, cooperatives, or other outlets in order to increase sales and reduce the possibility of tour cancellations.

Consolidator – A wholesaler who purchases airline tickets in bulk and re-sells them to individuals and travel agencies at a discounted rate. These fares tend to have complex restrictions, but can be cheaper than buying direct from the airline. Consolidator fares are found to have the most savings on international flights.

Consortium – A collection of organizations made up of independently owned and managed agencies who band together to increase their buying power.

Consulate – Essentially a satellite office of the embassy, but its roles are limited in scope.

Consul – Head diplomat of the consulate.

Consumer protection plan – A plan offered by a company and/or association that protects the customer’s deposits and payments from loss in the event of company bankruptcy.

Consumer – The actual user of a product or service. See also customer.

Consumption constraints – Issues that limit the number of people in a market who will purchase a product.

Continental breakfast – At a minimum, a beverage (coffee, tea, or milk) and rolls and toast, with fruit juice sometimes included.

Continent – Large landmasses that the world is divided into, by convention, although it is generally-accepted that there are seven.

Contract – A legally enforceable agreement between two or more parties.

Control Tower – Often referred to as simply the tower, the people in the Control Tower oversee aircraft movements at the airport, including ground traffic.

Convenience sample – A collection of research subjects who are the easiest for the researcher to select.

Convention and Visitors Bureau (CVB) – A nonprofit DMO that operates at the county and city level. A CVB typically encourages groups to hold meetings, conventions, and trade shows in its city.

Co-op tour – Selling a tour through a number of wholesalers, cooperatives, or other outlets in order to increase sales and reduce the possibility of tour cancellations.

Cooperative (co-op) advertising – An agreement between two parties to share the cost of placing an advertisement.

Corporate agency – A travel agency that usually caters to medium-large sized businesses.

Corporate Rate – a hotel rate that is designed to appeal to the needs of the business traveler. It is not necessarily a discounted rate or the minimum rate offered by the hotel. Corporate rates normally guarantee the best available room at a fixed cost for a specific period of time, typically outlined in a contract between the hotel and company.

Corporate Travel – Corporate Travel is travel arranged by a business for business purposes. A division or department of a travel agency devoted to such travel.

Costing – The process of itemizing and calculating all the costs the tour operator will pay on a given tour.

Cost-plus pricing – See markup pricing.

Couchette – the sleeping compartment of a train that can contain up to 6 beds.

Coupon – See voucher.

Cruise Tour – A land and sea vacation, which combines a cruise with a multi-night land tour to inland destinations that the ship can’t reach.

Cruise – A cruise is a voyage on a ship or boat taken for pleasure or as a vacation and usually docking at several port destinations.

CST – Central Standard Time.

CTA – Certified Travel Associate.

CTC – Certified Travel Counselor – the ultimate in travel professionals, CTC certification can be compared to the “Master’s Degree “of the industry.

Cuisin e – a style of cooking characterized by distinctive ingredients, techniques and dishes associated with a specific culture or geographic region.

Culinary Tourism – Culinary tourism is defined as the pursuit of unique and memorable eating and drinking experiences. By combining travel with these edible experiences, culinary tourism offers both locals and tourists alike an authentic taste of a specific culture or geographic region.

Cultural Tourism – Cultural tourism is the category or tourism concerned with a country or region’s culture, specifically the lifestyle of the people in those geographical areas, the history of those people, their art, architecture, religion(s), and other elements that helped shape their way of life.

Cultural Travel – This is travel with regard to a region’s culture and history.

Culture – Similar shared traits or characteristics unique to an ethnic group, region, or nation.

Custom tour – A travel package created specifically for a preformed group or niche market.

Customer – The buyer of a product or service. See consumer.

Customized tours – a customized tour is a tour category where an independent travel plan is designed and arranged just for the traveler’s needs, goals and desires. This type of travel includes private airport/hotel transfers, hotels, internal airfare, trains, cruises, performances, events, activities and privately guided tours.

Customs – The common term for U.S. Customs Service, the federal agency charged with collecting duty on specified items imported into the country. The agency also restricts the entry of forbidden items.

CVB – Convention and Visitor’s Bureau (generic term).

Database – A computerized, organized collection of individual customer information.

Day rate – Also called a day room. A reduced rate granted for the use of a guest room during the daytime, not overnight occupancy. Usually provided on a tour when a very late-night departure is scheduled.

Day tour – An escorted or unescorted tour that lasts less than 24 hours and usually departs and returns on the same day. See sightseeing tour.

Deadheading – Making a trip or a segment of a trip without passengers, such as driving an empty motor coach somewhere.

Debark – to get off an airplane or passenger ship.

Deck – the floor area of a ship. Some cruise liners have as many as 11 to 14 decks or more.

Deck plan – the drawing representing the location of the decks, public rooms, cabins, etc. of a cruise ship.

Demand generators – Strategies and programs developed by DMOs and suppliers to generate destination demand. Examples include festivals, events, cultural tours, and consumer promotion.

Demands – A consumer’s wants backed by the ability to purchase.

Demographics – Population measures, such as age, gender, income, education, race/ethnicity, religion, marital status, household size, and occupation.

Denied-boarding compensation – that payment and/or voucher given those bumped from a flight; may be somewhat negotiable – always ask! See “bumping”.

Department of State – the US government agency that, among other things, issues cautions and warnings concerning travel to many points worldwide. Connect to the Department of State for the latest updates for the areas you are interested in.

Departure point – The location or destination from which a tour officially begins.

Departure tax – Fee collected from a traveler by the host country at the time of departure.

Deplane -To disembark, or get off, a plane.

Deposit policy – A specified amount or a percentage of the total bill due on a specified date prior to arrival.

Deposit – An advance payment required to obtain and confirm space.

Descriptive research – a form of marketing research that is used to provide detailed answers about customer markets.

Destination alliance – A DMO that operates as a for-profit association of select suppliers who form a paid-membership network to promote their services to travelers.

Destination management company (DMC) – A for-profit company that operates similar to a CVB by providing planning and execution services for the convention and meeting market.

Destination marketing organization (DMO) – An organization that promotes a location (city, region, state province, country) as a travel destination.

Destination Weddings – a destination wedding a category of travel where couples celebrate their marriage at a destination of their choosing away from home.

Destination – The geographic place to which a traveler is going.

Dine-around-plan – A meal plan, usually prepaid, that allows one to dine at various restaurants in an area.

Direct access – Refers to a travel agent’s ability to get directly into an airlines database to get true last-seat availability and correct pricing – a big difference between internet fare ” quotes ” and an agent’s CRS ( Computer Reservations System ).

Direct Flight – A flight that goes from a traveler’s origin to their final destination with one or more intermediate stops. No change in aircraft occurs. (I.e. San Francisco to New York with a stop in Chicago)

Direct marketing – Sales and marketing communication that feature direct interaction between a company and its customers without any distribution intermediaries.

Disaster Tourism – Travel when tourists go to an area that may be or may have been affected by natural disasters, civil strife, or warfare.

Disclaimer – a legal document that advises clients that a travel agent acts only as a middleman in the sale of travel products; any liability ultimately lies with the supplier, i.e. airline, hotel, car rental company, tour operator, railway, etc.

DMC – Destination Management Company

Docent – A tour guide who works free of charge at a museum.

Domestic fare – a fare charged for travel within a country.

Double booking – a not-nice practice of holding reservations to the same destination for the same times/days, on the same carriers but through different travel agencies, when only one reservation will ultimately be used.

Double Double – A room with two double beds.

Double occupancy – the way in which almost all cruise fares and tour packages are quoted, that is, based on two people traveling together. Most hotel rooms are quoted based on two adults to a room.

Double-occupancy rate – The price per person for a room to be shared with another person; the rate most frequently quoted in tour brochures.

Double-room rate – The full price of a room for two people (twice the double-occupancy rate.)

Downgrade – To move to a lesser level of accommodations or a lower class of service.

Driver guided tours – A driver guided tour is a tour guided by an individual that operates a vehicle while providing commentary in a front-line position who leads participants (individual or groups) on tours, ensures that itineraries are followed, provides commentary in an informative and entertaining manner, and creates positive experiences for tour participants.

Driver-guide – A tour guide who does double duty by driving a vehicle while narrating.

Drop-off charge – the fee added to a car rental when the vehicle is returned to a city other than where it was originally rented. In some states, there is no drop off fee most of the time, such as in Florida.

Duty-free imports – Item amounts and categories specified by a government that are fee of tax or duty charges when brought into the country.

Early Check-In – A perk that allows a guest to check in at an earlier time than the standard check-in time.

Eco/Sustainable Tourism – Eco or Sustainable Tourism is tourism directed toward exotic, often threatened, natural environments, especially to support conservation efforts and observe wildlife.

Eco-Conscious Travel – Though often interchangeable, being “eco-conscious” literally means that one is simply aware of their environmental impact.

Eco-Friendly Travel – Though often interchangeable, being “eco-conscious” literally means that one is simply aware of their environmental impact.

Economic impact study – Research into the dollars generated by an industry and how these dollars impact the economy through direct spending and the indirect impact of additional job creation and the generation of income and tax revenue.

Ecotour – A tour designed to focus on preserving the environment, or to environmentally sensitive areas.

Ecotourism – Tourism directed at exotic and/or endangered destinations while fostering an environmental understanding and conservation.

Educational tour – A tour designed around an educational activity, such as studying art.

Elder hostel – hostel catering to seniors – see “hostel”.

Electronic ticket – a “paperless” airline ticket allowing one to check-in and fly with just proper photo ID. What may look like a ticket is actually just a paper passenger receipt. E-tickets cannot be lost, or used by anyone else, so they are safer than standard paper tickets, which may soon become extinct. One drawback is that e-tickets on one carrier cannot be honored by another, so in a cancelled-flight snafu, the original carrier must print hard copy tickets before another airline can accept them. This presents major paperwork problems for the affected carrier.

Embark – to board a plane or cruise ship.

End suite – in the hotel industry, indicates that a certain feature(s) is directly in the room, or adjacent to that room.

English breakfast – basic meal of cereal, juice, eggs, meats, and other beverages. Common with most hotels in the UK/Great Britain.

Environmental scanning – The process of monitoring important forces in the business environment for trends and changes that may impact a company.

Errors and Omissions Insurance – Insurance coverage equivalent to malpractice insurance, protecting an agent’s or operator’s staff if an act of negligence, an error, or an omission occurs that causes a client great hardship or expense.

Escort – See tour director.

Escorted group tour – A group tour that features a tour director who travels with the group throughout the trip to provide sightseeing commentary and coordinate all group movement and activities.

Escrow accounts – Funds placed in the custody of licensed financial institutions for safekeeping. Many contracts in travel require that agents and tour operators maintain customers’ deposits and prepayments in escrow accounts.

ES T – Eastern Standard Time.

Estimated Time of Arrival – Literally, the estimated time of the transport’s arrival. As opposed to the ATA (Actual Time of Arrival), the ETA is the time that the flight or transport arrives.

Estuary – A body of water connecting a flowing river and a larger body, such as a sea or ocean. Because it is the transition point.

ETA – estimated time of arrival.

ETD – estimated time of departure.

Ethnicity – A term that groups people together with a similar cultural identity; unlike terms such as nationality, ethnicity is more ambiguous.

Ethno-Tourism – Focusing on exploration of indigenous populations and their respective culture and traditions.

E-Ticket – Regarding transportation, especially on airlines, an electronic ticket, or e-ticket, is the digital version of a paper ticket, issued via email.

Eurailpass – a special fare ticket that allows either unlimited train travel, or travel for a certain number of days/weeks, in many European countries (except in Britain, where the Britrailpass offers similar travel in England, Scotland, and Wales).

European pla n – a rate at a hotel that includes no meals.

Exchange order – See voucher.

Exclusive fare – Discounted airfares offered by travel consolidators.

Excursion – a side trip from a main destination, usually at added cost and optional.

Excursion Fare – special airline fares with restrictions such as minimum and maximum stays.

Exotic Travel – Exotic travel refers to a category of travel that is strikingly, excitingly and mysteriously different or unusual.  Exotic travel is travel that is completely different than what a traveler is accustomed to and is highly subjective in nature.

Experiential Travel – Experiential travel is also known as immersion travel and is a form of tourism in which people focus on experiencing a country, city or particular place by connecting to its history, people and culture.

Exploratory research – A form of marketing research that’s used to obtain preliminary information and clues. It is most often used when the marketing problem is ambiguous.

Extension – A fully arranged sub-tour offered optionally at extra cost to buyers of a tour or cruise.

Extensions may occur before, during, or after the basic travel program.

FAM (familiarization) tour – A free or reduced-rate trip offered to travel professionals to acquaint them with what a destination, attraction, or supplier has to offer.

Familiarity Tour – A familiarity tour as used in the travel industry it is a tour of a travel destination, travel accommodation, travel activity or travel mode (airline, cruise, ground transportation) to familiarize a travel advisor and provide knowledge and direct experience with the product or service so they can better serve their clients.

Family plan – offered by most hotels, allow children to stay in the same room as parents, at no additional charge. Age requirements vary between hotels.

Family Vacation – a family vacation is a travel category referring to travel involving family members. It is also commonly referred to as multi-generational travel.

Familymoon – A neologism term used to describe a type of honeymoon a newlywed couple can make along with their children from previous relationships.

Fare Aggregator – Fare aggregators’ redirect the users to an airline, cruise, hotel, or car rental site or online travel agent for the final purchase of a ticket. Aggregators’ business models include getting feeds from major OTAs, then displaying to the users all of the results on one screen. The OTA then fulfills the ticket. Aggregators generate revenues through advertising and charging OTAs for referring clients.

Fare Basis – the letters and numbers assigned to a specific fare like an identification number.

Fare basis (code) – The code that determines the price of an airline ticket.

Final Boarding Call – Last call to board before the jet bridge closes and the flight departs, leaving late passengers stranded.

First class – The class which offers the most premium service. Enhanced seating, meal selection, and drink offerings staples of this services.

First Officer – Pilot who is second in command. The pilot in the cockpit sitting on the right with 3 stripes.

Fishing Trips and tours – a fishing trip or fishing tour is a travel tour category where groups of fisherman are provided guided tours and typically lodging with the overall purpose of catching fish.

FIT – foreign independent tour – actually used generically now for a travel package put together by a travel agent from separate components such as car, hotel and airfare, adjusted exactly as the traveler wishes. May include city tours, theater tickets, and other “independent ” options, and may also include custom mapping/routing to accomplish the client’s goals. It now is more commonly used as an acronym for Flexible Independent Travel.  It describes a type of travel or tourism that does not incorporate a packaged tour but is nonetheless customized by a travel-selling professional.

Fjord – a narrow inlet from the ocean, usually bounded by cliffs, and with spectacular scenery. Most are located in Alaska, Norway, and New Zealand.

Flight Attendant – Commonly referred to as stewards/stewardesses and air hosts/hostesses, flight attendants are available to ensure the safety and comfort of the passengers of an aircraft.

Flight Crew – Sometimes called the aircrew, the flight crew consists of everyone hired by the airlines on a flight, including pilots, pursers, and flight attendants.

Fly/drive tour – An F.I.T. package that always includes air travel and a rental car and sometimes other travel components.

Fly-drive package – a travel package featuring airfare, rental car, and perhaps hotels. Usually less expensive than booking each separately.

Folio – An itemized record of a guest’s charges and credits which is maintained in the front office until departure. Also referred to as a guest bill or guest statement.

Fore – Directional term. Towards the front of the craft, lengthwise, such as the bow of a ship or the nose of a plane. Opposite of aft.

Frequent Flier Program – A program that a traveler can enroll in that earns them rewards such as free flights on a particular airline for being a loyal customer of that airline.

Frequent Flier – One who flies frequently.

Frequent Independent travel (F.I.T.) – A custom-designed, prepaid travel package with many

Full house – A hotel with all guest rooms occupied.

Full service hotel – a hotel with restaurant facilities.

Function room – A special room that is used primarily for private parties, banquets, and meetings. Also called banquet rooms.

Funnel flight – a flight, such as on a regional or commuter carrier that “feeds “larger planes which continue on to other destinations. Also, the use of a single flight number for an itinerary that really involves a connection with two separate flight numbers, thus making the itinerary appear to be a direct flight with a change of aircraft as opposed to a connection. Just call it a connection and be done with it.

Fuselage – The aircraft’s main body section, the cylindrical, central piece that contains the cabin and holds the crew and cargo.

Galley – The kitchen/kitchenette area of a plane or train or ship. On a plane, the galley may be a small affair with a simple arrangement and a few carts.

Gate-Airport – The specific area in an airport where passengers board a plane for a flight. Gates are located in concourses.

Gateway – City, airport, or area from which a flight or tour departs.

GDS – Global Distribution Systems – A system containing information about availability, prices, and related services for Airlines, Car Companies, Hotel Companies, Rail Companies, etc. and through which reservations can be made and tickets can be issued. A GDS also makes some or all of these functions available to subscribing travel agents, booking engines, and airlines. The GDS leaders are Amadeus, Apollo/Galileo/Worldspan, Sabre.

Geotourism – this is “tourism that sustains or enhances the distinctive geographical character of a place.

Global distribution system (GDS) – An international computer reservation system that accesses many databases of suppliers, airlines, etc. in different countries, such as Sabre.

Graduation travel – graduation travel is a milestone category of travel which refers to travel celebrating a graduation typically from high school or college.

Greenwich Mean Time (GMT) – solar based time in Greenwich, England, fun which time in all other time zones in the world is based.

Gross Registered Tonnage (GRT) – a measurement of the enclosed space in a ship. Cruise ships in the 70,000 ton range are considered “superliners”.

Ground operator – See receptive operator.

Group – several persons, usually 10 or more, traveling together. Group travel is often available at discounted rates.

Group leader – An individual who has been given the responsibility of coordinating tour and travel arrangements for a group. The group leader may act as a liaison to a tour operator or may develop a tour independently (and sometimes serve as the tour director).

Group Rate – A negotiated rate on travel, perhaps a stay or vacation plan, that incentivizes for a large crowd or group that books together.

Group tour – A travel package for an assembly of travelers that has a common itinerary, travel date, and transportation. Group tours are usually prearranged, prepaid, and include transportation, lodging, dining, and attraction admissions. See also escorted group tour.

Group Travel – group travel refers to a category of travel with a group arranged by an outside company or organization or travel with a group of friends and family that you have organized yourself. Some groups are small, private and escorted, while others large.

GST – Goods and Services Tax, such as levied in Canadian Provinces.

Guaranteed share – a cruise term that promises that a companion will be found for a single passenger, at a special rate. That rate will be honored even if the cruise line is unable to find a cabin mate. The rate is usually the going double-rate at that time, and is much less than the single person rate for that cabin.

Guaranteed tour – A tour guaranteed to operate unless canceled before an established cutoff date (usually 60 days prior to departure).

Guest account – See folio.

Guest houses – a guest house is a private house offering accommodations to paying guests.

Guest ranch – a guest ranch, also known as a dude ranch, is a type of ranch oriented towards visitors or tourism. It is considered a form of agritourism.

Guide or guide service – A person or company qualified to conduct tours of specific localities or attractions.

Guided tour – A local sightseeing trip conducted by a guide.

Half pension – a hotel rate that includes breakfast and one other meal, usually dinner. Sometimes called Modified American Plan (MAP) or demi-pension.

Hard-copy – a printed version of a document, such as an airline ticket or hotel voucher.

Head tax – Fee charged for arriving and departing passengers in some foreign countries.

Hidden-city ticketing – another airline no-no; buying a ticket from A to C with a stop in B. The passenger gets off at B, which was the intended destination anyway. The ticket is purchased because the fare from A to C is LESS than A to B.

High season – the time of year when a destination gets the greatest crowds, and thus can increase hotel and rental car rates, etc. As an example, summertime is high season for travel to Europe (just check the airfares!).

High season – See peak season.

Hiking Trips and tours – a hiking trip or hiking tour is a category of travel vacation or getaway where the traveler is walking or hiking as the major mode of transportation.

Honeymoon Travel – Honeymoon travel is a category of travel where a newly married couple travels while celebrating their marriage.

Hosted group tour – A group tour that features a representative (the host) of the tour operator, destination, or other tour provider, who interacts with the group only for a few hours a day to provide information and arrange for transportation. The host usually does not accompany the group as it travels.

Hostel – an inexpensive accommodation, usually dormitory style, popular with the student crowd – thus the term “youth hostel”.

Hotel – a hotel is an establishment providing accommodations, meals, and other services for travelers and tourists.

House – A synonym used for hotel.

Hub – an airport or city in which an airline has a major presence and many flights to other destinations. As an example, Delta has a hub in Atlanta. Many carriers use the hub-and-spoke system to maximize profits by keeping the aircraft in the air as much as possible. Flights to the hub are many, and from there flights too many other destinations are scheduled.

Hub-and-spoke itinerary – A travel routing design that uses a central destination as the departure and return point for day trips to outlying destinations and attractions.

Hurricane season – in the Caribbean primarily, and the Southeastern US, a period from June through October during which such storms are likely to occur.

IATA – International airline industry trade group, headquartered in Montreal, Canada, with executive offices in Geneva, Switzerland.

IATAN – International Airlines Travel Agent Network – administers the IATAN card, the only widely accepted form of legitimate travel agent identification.

In season – meaning only available at certain times of the year.

In transit – en route; in the process of traveling.

Inbound operator – A receptive operator that usually serves groups arriving from another country.

Inbound tour – A tour for groups of travelers whose trip originates in another location, usually another country.

Incentive or incentive commission – See override.

Incentive tour – A trip offered as a prize, particularly to stimulate the productivity of employees or sales agents.

Incentive trave l – travel as a reward for an employee’s outstanding performance.

Incidental Charge – Items and services billed to a room after their use, such as movies, phone calls, etc.

Incidentals – Charges incurred by the participants of a tour, but which are not included in the tour price.

Inclusive tour – a package tour that bundles transportation, accommodations, transfers, sightseeing, possibly some meals, etc.

Inclusive tour – See all-inclusive package.

Independent tour – A travel package in which a tour operator is involved only with the planning, marketing, and selling of the package, but is not involved with the passengers while the tour is in progress.

In-flight Service – Entertainment (movies, television, etc.), meals, beverages and other items made available during a flight for the convenience of the passenger.

Inside cabin – a stateroom aboard ship that has no window. Sometimes smaller, but at times the same size as an outside cabin.

Intercontinental – Having to do with two continents. In travel, transit from one continent to another. Not to be confused with transcontinental.

interline connection – a flight on one airline that connects to a flight on another carrier – these tickets are usually more expensive than flying all on one carrier but may be the only way to get to a destination in some cases.

Intermodal tour – A tour that uses several forms of transportation, such as a plane, motorcoach, cruise ship, and train.

International Air Transport Association – International airline industry trade group, headquartered in Montreal, Canada, with executive offices in Geneva, Switzerland.

International Date Line – at 180 degrees longitude, the date on one side of this imaginary line, running from the north to the South Pole, is different from the other. The line runs through the Pacific Ocean, and because of it, it is possible to leave one destination on one day, and arrive in another the day before

International Rate Desk – Utilizes all available resources to ensure the lowest fare for your selected itinerary, including splitting tickets, consolidator fares, and available discounts.

Involvement device – An element of direct mail that gets the reader involved in the process of evaluating and/or responding to the solicitation.

Itinerary – A list of a tour’s or entire trip’s schedule and major travel elements.

Jet Bridge – An enclosed, movable connector which extends from a terminal gate to a plane, allowing passengers to board and disembark without having to go outside.

Jet lag – an upset of one’s biological clock, due to travel across many time zones; not all folks are affected by it.

Jones Act – a law dating back to 1886, that forbids foreign-flagged ships from carrying passengers between US ports with no foreign port stops in-between.

Judgment sample – A sample based on the researcher’s choice of subjects for a study.

Jump Seat – A flight term referring to an auxiliary (extra) seat for persons who are not operating the aircraft, such as the cabin crew or perhaps a trainee.

Kilometer – a measure of distance used in almost all other countries, at about 5/8 mile.

King room – a hotel room with a king bed.

Knot – a nautical measure of speed equaling approx. 1.5 mph. A ship traveling at 15 knots is traveling at about 22 mph.

Kph – kilometers-per-hour – land speed measurement in most other countries. 60 kph equals approx. 36 miles-per-hour.

Land arrangements – all the details of a land portion of a trip (hotel, car, tours, sightseeing, etc.).

Land Destinations – A land destination or travel destination is a place to which one is journeying, typically for its inherent or exhibited natural or cultural value, historical significance, natural or built beauty, offering leisure, adventure and amusement.

Land operator – See receptive operator.

Land Transfers – travel by train, bus, limo or taxi to and from an accommodation, plane or cruise ship.

Land-only – a rate that does NOT include airfare; usually includes most other land-based charges such as accommodations, transfers, taxes, and perhaps other optional items like theme park tickets, rental care, etc.

Last-seat availability – the ability of a travel agent to get, literally, the ” last seat ” for you on a particular flight, either at a certain fare or actually the last remaining seat on an aircraft. See “direct access”.

Late booking fee – a fee due if travel arrangement are made at the last minute. Normally covers express delivery of documents and other last-minute arrangements that may have to be made by a tour operator.

Late Checkout – A more exclusive perk for some guests that allow a few extra hours to check out from the normal hours.

Latitude – imaginary horizontal lines of angular distance, measured in degrees north or south of the equator.

Layover – a period of time spent during a trip, sometimes overnight, while waiting for a transportation connection – usually a change of planes.

Layover – The period of time spent between connecting flights.

LDW – loss damage waiver – additional insurance pertaining to car rentals, covering theft and vandalism in addition to accident damage.

Lead-in price – the lowest available price for a travel product, often pertaining to cabins on a cruise ship. Usually, there are only a few staterooms available on board each cruise liner in this category, but often better accommodations are only slightly higher in price. Rock-bottom price shoppers normally insist on these rates, though they sell out quickly.

Leeward – the side of a ship or an island that is located opposite from the direction of the prevailing wind -the “Leeward Islands” in the Caribbean for example.

Leg – Portion of a journey between two scheduled stops.

Leisure travel – Usually signifies traveling for relaxation, vacation, or to visit friends/family. Travel for pleasure as opposed to business.

Letter of agreement – A letter from the buyer to the supplier accepting the terms of the proposal. This may also be the supplier’s first proposal that has been initialed by the buyer.

Lido deck – usually the deck on a cruise ship that surrounds the pool area.

Limited service hotel – a hotel property without a restaurant.

List broker – A seller of mail lists for direct marketing.

Load factor – The number of passengers traveling on a vehicle, vessel, or aircraft compared to the number of available seats or cabins.

Locater map – A map of an area or a city, showing locations of attractions and hotels.

Lodging – Any establishment that provides shelter and overnight accommodations to travelers.

Logistics – Management of the details of an operation.

Low season – the period when a destination experiences its lowest prices and the fewest number of guests.

Low season – See off peak.

Lower (bed) – in a cruise stateroom, the bed(s) on the floor as opposed to the higher bunks (uppers), if any. On many ships, two lowers can be arranged to make a king or queen bed.

Lowest available fare – the current, lowest airfare available for purchase right then.

Lowest available fare – The most inexpensive flight currently available.

Lowest fare – the lowest published airfare between two cities; may not have seats available at that fare, as the airlines usually have a limited number of those seats on any given flight.

Luxury class – the most expensive, high-class accommodations or category of fare.

Luxury Cruise – Luxury cruises are the most comfortable and convenient way to see the world. Ships are usually smaller in size so the ratio of crew and staff to guests is generally higher than other cruise ships offering that premium service and attention to detail to be expected of exquisite vacations.

Luxury Ocean Cruise – a luxury ocean cruise is an ocean cruise on a luxury cruise ship or luxury cruise liner or passenger ship used for pleasure voyages, where the voyage itself and the ship’s amenities are a part of the experience, as well as the different destinations along the way.

Luxury River Cruise – a luxury river cruise is a river cruise on a luxury cruise ship or luxury passenger ship used for pleasure voyages, where the voyage itself and the ship’s amenities are a part of the experience, as well as the different destinations along the way.

Luxury travel – while luxury travel is completely subjective to the traveler, it can be loosely defined at travel that constitutes the state of great comfort and extravagant living.

Luxury vacations – a luxury vacation is a vacation that encompasses a state of great comfort and extravagant living.

Macro-environment – The broad forces in society and the business world that impact most companies.

Management Company – A firm that owns several lodging properties.

Manifest – Final official listing of all passengers and/or cargo aboard a transportation vehicle or vessel.

Market demand – The amount of a specific product or service that may be purchased during a certain period of time in a particular geographic area.

Market forecast – The realistic demand within a given time period for the products produced by all companies within a certain industry or product category.

Market – All existing and potential customers for a product or service.

Marketing mix – The 4 Ps of marketing- product, price, promotion, place (distribution).

Marketing plan – A written report that details marketing objectives for a product or service, and recommends strategies for achieving these objectives.

Marketing research – The function that links the consumer, customer, and public to the marketer through the systematic gathering and analyzing of information.

Markup pricing – Pricing a product by adding a standard markup to costs. Also called cost-plus pricing.

Markup – A percentage added to the cost of a product to achieve a selling price.

Master account – The guest account for a particular group or function that will be paid by the sponsoring organization. See folio.

Maximum stay – The longest period of time a traveler can stay at a particular destination and still qualify for the promotion or discounted fare.

Media – Communications channel such as broadcast (radio, TV), print (newspapers, magazines, direct mail), outdoor (billboards), and multimedia (Internet).

Meet-and-greet service – A pre-purchased service for meeting and greeting clients upon arrival in a city, usually at the airport, pier, or rail station, and assisting clients with entrance formalities, collecting baggage, and obtaining transportation.

Meeting/conference tour – A tour designed around a specific meeting or conference for the participants.

Microenvironment – Those forces close to a company that impact operations and marketing programs.

Midships – Directional term. Amidships, sometimes termed midships, is the center of the vessel or aircraft.

Minimum connect time – defined as the minimum time necessary between connecting flights – 30 minutes domestically, usually – ideally, at least an hour. The shortest time required in order to successfully transfer to a connecting flight. It is recommended to select a connecting flight that exceeds the minimum connection time.

Mission statement – The concise description of what an organization is, its purpose, and what it intends to accomplish.

Modified American plan (MAP) – meal plan that includes two daily meals, usually breakfast and dinner.

Motorcoach tour operators – Tour operators that own their own motorcoaches.

Motorcoach Tour – A tour that features the motorcoach as the form of transportation to and from destinations.

Motorcoach – A large, comfortable bus that can transport travelers and their luggage long distances.

MST – Mountain Standard Time.

Multi-day tour – A travel package of two or more days. Most multi-day tours are escorted, all-inclusive packages.

Multigenerational Travel – multigenerational travel is a travel category referring to travel with parents, siblings, kids, grandkids, and assorted family members with the goal to broaden horizons, provide opportunities to reconnect and provide an enriching assortment of shared experiences.

Murder-mystery tour – A tour that features a staged “murder” and involves travelers in solving the crime.

Mystery tour – A journey to unpublicized destinations in which tour takers aren’t told where they will be going until en route or upon arrival.

NACTA – National Association of Career Travel Agents – trade group representing primarily independent and home-based agents, now part of ASTA.

National tourism organization (NTO) – A federal-government-level DMO that promotes country as a travel destination.

Nautical Mile – Unit of length that is about one minute of arc of latitude along any meridian, but is approximately one minute of arc of longitude. Air-Sea distance measurement of approx. 1.1 statute miles.

Negotiated Rate – A discounted rate offered to a company based on the volume of business you agree to provide the selected vendor.

Net fare, net rate – Implies the commission has already been added to the price of the fare.

Net wholesale rate – A rate usually slightly lower than the wholesale rate, applicable to groups of individuals when a hotel is specifically mentioned in a tour brochure. The rate is marked up by wholesale sellers of tours to cover distribution and promotion costs.

Niche market – A highly specialized segment of the travel market, such as an affinity group with a unique special interest.

No show – a passenger who doesn’t show for a flight, hotel, or rental car booking. A guest with confirmed reservations who does not arrive and whose reservation was not canceled.

Non Stop Flight – Do not land in between your departure and arrival destinations. (I.e. San Francisco to New York)

Non-Changeable Ticket – A ticket that cannot be exchanged for a different route or flight once it’s been purchased.

Non-refundable – a fare that cannot be refunded either in cash or via a credit card credit; very seldom is there an exception.

Non-Refundable Ticket – A ticket that cannot be returned for cash or credit once it’s been purchased, but may be changeable for a fee.

Nonstop – A flight that travels directly to its destination without connections or layovers.

Non-transferable – A ticket that can only be used by the person who was originally scheduled to fly at the time of purchase.

NTSB – National Transportation Safety Board; investigates accidents and other incidents related to public transportation.

Objective and task method – A process for creating a promotion budget that sets objectives first, then defines the tasks needed to achieve those objectives, and then commits funds necessary to perform the tasks.

Occupancy rate – the percent of hotel rooms expected to be filled during a specific time period.

Occupancy – The percentage of available rooms occupied for a given period. It is computed by dividing the number of rooms occupied for a period by the number of rooms available for the same period.

Ocean view cabin – a cabin aboard a cruise ship with a window, such as a porthole or picture-window, and perhaps a balcony/verandah.

OCV – ocean view, usually in reference to a hotel room.

Offline connection – a change of aircraft also involving a change of carriers.

Off-peak – A less expensive time to travel as result of lower consumer volume during these periods.

On-site guide – A tour guide who conducts tours of one or several hours’ duration at a specific building, attraction, or site.

Onsite – An on-site is an expert travel provider that lives in the country they serve and has firsthand knowledge and long-standing relationships with all aspect of travel in their country.

Open jaw – a trip in during which there is no travel by air between two cities, such as a flight to Washington DC, then travel by rental car to Charlotte, NC, then a return by air from Charlotte back to the original departure city.

Open return – an air ticket with no return date specified. Rarely done these days, usually quite expensive and not allowed on most discounted fares.

Open-end question – A question that allows the respondent to provide a free-response answer.

Open-jaw itinerary – A travel routing design that departs from one location and returns to another. For example, travelers may fly into one city and depart from another one. Or a traveler may purchase round-trip transportation from the point of origin to one destination, at which another form of transportation is used to reach a second destination, where the traveler resumes the initial form of transportation to return to the point of origin.

Operations – Performing the practical work of operating a tour or travel program.

Operator – a company providing transportation or travel related services (airline, cruise line, railway, hotel, car Rental Company, etc.).

Operator – See Tour Operator.

Option date – drop dead date on which a reservation must be deposited or cancellation will result.

Optionals – Optional tour features that are not included in the base tour price, such as sightseeing excursions or special activities.

OTA – Online travel agencies, examples include Priceline, Expedia and Orbitz

Outbound – the departure leg of a journey.

Outbound operator – A company that takes groups from a given city or country to another city or country.

Outbound tour – A tour that takes travelers out of the area, usually from a domestic city to another country.

Outside cabin – see “ocean view ” cabin.

Outside salesperson – job description of a travel agency employee who sells travel but is not based primarily in the agency location most of the time.

Overbook – Accepting reservations for more space than is available.

Overbooking – the practice of selling more airline seats than are available on a specific flight, to make up for no-shows. Usually backfires on the carrier and at times can create much consumer ill-will. Requires passengers to be “bumped” – not always voluntarily. To some extent, happens in the hotel industry as well.

Overhead – Those fixed costs involved in regular operations, such as rent, insurance, management salaries, and utilities.

Override – A commission over and above the normal base commission percentage.

Packaged travel – A package in combination of two or more types of tour components into a product which is produced, assembled, promoted and sold as a package by a tour operator for an all-inclusive price.

Passenger facility charge (PFC) – a fee for the use of many airports, added in to the cost of an air ticket – another name for an additional tax on travelers.

Passenger name record (PNR) – The official name of one’s reservation in a computer reservation system (CRS).

Passenger vessel – Ships, yachts, ferries, boats, etc.

Passport/visa service – a service that will take your passport and hand carry, if necessary, to the appropriate embassy in order to expedite a visa. Can be expensive if you have waited until the last minute to obtain a travel visa.

Patronage Program – A program that rewards the customer for loyalty and repeat purchase, such as frequent-flyer programs.

Peak season – A destination’s high season when demand is strong. Also called the high season.

Peninsula – A piece of land that is connected to a mainland or larger piece of land on only one side, while the other sides are surrounded by water.

Per Diem – “by the day;” in the cruise industry, the per-day cost of a cruise, per person.

Per-capita costs – Per-person costs.

Per-capita tour – See scheduled tour.

Perceived value – The ratio of perceived benefits to perceived price.

Personal effects coverage – Additional car rental insurance covering loss of personal property from the rented vehicle.

Point-to-point – refers to the fares between two cities; the service between two cities without additional segments or any continuation.

Port – the place where a ship docks; a place visited by cruise ship; the left side of a vessel.

Port charges/taxes – fees levied by local authorities upon the cruise lines for each passenger visiting a port of call, normally added to the total cruise fare.

Port of Debarkation – Port of Debarkation is the geographic point where personnel arrive on a cruise vessel

Port of Embarkation – Port of Embarkation is the geographic point where personnel depart on a cruise vessel

Port of entry – Destination providing customs and immigration services.

Port-Directional – When facing forward, the side of the ship or aircraft that is on the left.

Porter – A person who handles luggage at an airport, train station, etc.; also called skycap or baggage handler.

Porthole – usually a round, sealed window in a shipboard stateroom.

Posada – a small country hotel (Spanish).

Positioning strategy – The development of a clear, unique, and attractive image for a company and/or product in the minds of target customers.

Positive space – space aboard a ship or aircraft that can be confirmed ahead of time.

Post-Cruise Vacation – a post-cruise vacation is a vacation or getaway prior to a cruise in the town or region of the port of debarkation of the cruise.

PPDO – per person, double occupancy. Most tours and cruises are quoted this way; the average cost to stay in a particular location per day.

Pre- and post-trip tour – An optional extension or side trip package before and/or after a meeting, gathering, or convention.

Pre-Cruise Vacation – a vacation or getaway prior to a cruise in the town or region of the port of embarkation of the cruise.

Pre-deduct commission – When a distributor such as a travel agent takes up front the commission on a sale and sends the supplier the balance of the sales price.

Preferred Supplier – The selection of specific supplier(s) for priority promotion to customers and/or integration in travel packages in exchange for reduced rates and/or higher commission.

Preferred Vendor – The vendor(s) a company specifies as their first choice for travelers.

Preformed group – A pre-existing collection of travelers, such as affinity groups and travel clubs, whose members share a common interest or organizational affiliation.

Prepaid ticket advice – a form used when purchasing an air ticket to be picked up and used by someone else at another airport. E-tickets have reduced the need for this greatly.

Primary research – The collection of data specifically to solve the marketing problem at hand.

Prix fixe – meals offered at a fixed price, usually fairly low, consisting of several courses with no substitutions allowed. Common in Europe.

Profit margin – A dollar value that represents the markup of a product’s price over its costs.

Promotion mix – Promotion tools including advertising, direct marketing, sales promotion, and public relations.

Promotional group tour – A travel package composed of tour elements that match the specific needs and wants of niche customers who aren’t part of an organized or preformed group.

Promotional partnership – The combination of two or more companies to offer special incentives to customers.

Prop – referring to propeller-driven aircraft.

Property – A specific lodging structure, such as a hotel, and the ground on which it is built.

Property – A general term that may be used by a place of accommodation that denotes the facility.

Protection overbooking – The practice of blocking space that will likely be in excess of what will actually be needed.

Pseudo-agent – someone claiming to be a travel agent who really isn’t.  They often produce bogus ID cards, and can disappear when problems arise!

PST – Pacific Standard Time.

Psychographics – Measures of a person’s lifestyle. See also AIO variables.

Public relations (PR) – A management function that determines the attitudes and opinions of an organization’s publics, identifies its policies with the interests of its publics, and formulates and executes a program of action to earn public understanding and goodwill.

Public tours – See scheduled tour.

Published fare – an airfare that is listed in the carrier’s tariff.

Pull strategy – A marketing approach that creates demand at the customer level by generating awareness, interest, and desire so customers pull a product through a distribution channel by demanding it.

Purser – aboard ship, the person responsible for providing a wide array of services such as information, making change, stamps, etc. Found at the purser’s desk.

Purser-(Airline) – On a flight, the purser is the head flight attendant, responsible for overseeing the attendants and making sure travelers’ needs are met.

Push strategy – A marketing approach that creates demand at the distributor level by providing resellers with an incentive to push (sell) a product to end consumers.

Quad – a room suitable for four persons.

Quay – a pier – pronounced the same as “key”.

Query – The process of sorting and retrieving information from a database.

Quid – a monetary term for a British pound sterling.

Quota sample – A research sample that involves forming groups based on certain characteristics. A random sample can then be selected form the quota segments.

Rack rate – The published (brochure) rate for a travel component. The price of a hotel prior to discount.

Rate desk – the office of an air carrier that calculates fares for passengers and travel agents.

Reach – The measure of how many people in a market will be exposed to a certain advertisement via a specific medium.

Reasonable number – A forecast of the break-even point for a tour.

Rebate (ing) – the practice of returning part of an agency’s commission on a scale back to the client in the form of a rebate or “discount.” The trade-off is usually little or no personal/customer service. This is practiced often by “800 ” number travel sellers and others who deal in huge volume.

Receptive operator – A local tour company that specializes in services for incoming visitors, often for tour operator groups.

Reconfirm – to double-check a reservation.

Record locator – The number assigned to a reservation in the airlines number. This number is unique, as it will never be assigned again.

Record locator – the number assigned to one’s reservation in an airline’s computer system.

Red-eye flight – An overnight flight that leaves at night and arrives early the next morning.

Referral agent/agency – an ” agent ” that refers business to a travel agency in return for a commission or fee – often as part of a card mill operation

Registry – the formal registration of a ship’s ownership, and the country it is registered in (such as Panama, Liberia, Norway, etc.).

Reissue – the generation of a new ticket that is exchanged for another, due to a change of plans, dates, flights, etc. May involve additional fare, penalties and fees.

Relationship marketing – The process of building and nurturing ongoing, solid relationship with customers.

Repositionin g – the moving of a cruise ship to another home port for all of part of a season, such as the repositioning of ships to Alaska for the summer. Often these cruises are excellent bargains, but will involve one-way airfare home from the port of debarkation.

Res – short for “reservation”.

Research constraints – Those issues, such as cost and timing that will limit the scope of marketing research.

Reseller – See retailer and wholesaler.

Reservation fee – A customer payment for a certain percentage of the travel package price that’s made immediately after booking.

Responsible Tourism – Travel that extends beyond being merely environmentally responsible, to being culturally-conscious and economically-aware, locally.

Retail price – The actual price a customer pays for a travel element or tour.

Retail tour – See scheduled tour.

Retailer – A middleman, such as a travel agent, who sells directly to the customer.

Retirement travel – retirement travel is a category of travel referring to when a traveler is has retired from a career and commences to travel.  Travel done after retirement age.

Rollaway – a cot or other bedding that can be added to a hotel room to accommodate another guest. There is often an extra charge for this.

Romantic Destinations – romance destination and romance travel is a category of travel that involves travel involving a feeling of excitement and mystery associated with love and often refers to travel associated with a wedding, honeymoon, wedding anniversary, babymoon or another type of romantic getaway.

Room Night – In the hotel (hospitality) industry, a room night, room/night occupancy, is a measure of occupancy where a room is the unit of measure.

Room Occupancy – In the hotel (hospitality) industry, a room night, room/night occupancy, is a measure of occupancy where a room is the unit of measure.

Room rates – The various rates used by lodging properties to price rooms. These include- day rate (usually one half the regular rate for a room used by a guest during the day up to 5 p.m.-sometimes called a use rate), flat rate (a specific room rate for a group agreed upon by the hotel and group in advance), group rate (same as flat rate), net group rate ( a wholesale rate for group business to which an operator may add a markup if desired), net wholesale rate ( a rate usually lower than the group rate and applicable to groups or individuals when a hotel is specifically mentioned in a tour folder), and published rate ( a full rate available to or advertised to the public-also called the rack rate.)

Rooming list – A printout of the names of all tour participants that also lists special lodging requests and provides a spot for the hotel or cruise ship to fill in the passenger’s room number.

Round trip – A flight to a single destination and a return.

Run-of-house (ROH) – refers to a hotel room, the type of which is assigned at the discretion of the hotel shortly before you arrive. Usually, the rates are lower.

Run-of-ship – cabin is assigned at the last moment, giving the cruise line the ability to shift accommodations as needed. Usually, you are guaranteed a minimum category of cabin, and sometimes get an upgraded stateroom at no additional cost. Most upgrades are from inside-to-inside cabins, or from outside-to-outside but occasionally an inside-to-ocean view upgrade will occur. It is not always worth the gamble though.

Run-of-the-house rate – A flat rate for which a lodging property agrees to offer any of its available rooms to a group. Final assignment of the rooms is at the discretion of lodging management.

Sabre® – A computerized travel reservation system.

Safaris – Today the negative hunting connotations of the word ‘safari’ are being rapidly replaced by more modern associations with socially and environmentally responsible travel. Safari travel typically implies that the journey will include game viewing and some time spent in wilderness areas (game reserves and national parks). A traditional is usually focused on seeing wildlife, but safaris are definitely not limited to game viewing.  Safaris are now for admiring wildlife and birds in the wild, along with a host of other adventures. Safaris have largely developed into vacation trips that actually benefit the wildlife by supporting local conservation efforts and wildlife sanctuaries. As opposed to hunting the animals, visitors get to encounter them and help make a difference in protecting the species. Safari companies either actively contribute towards conservation projects or help generate tourism revenue which is used to manage wildlife projects and game reserves. The modern safari is also a socially responsible journey designed to interact ethically with local communities and have a positive impact on local economies. The cultural interactions offered by reputable safari operators do not exploit local people. The local communities benefit from sustainable tourism through employment and financial gains from selling goods and services.

Sales margin – A term used by resellers to describe profit as a percentage of sales revenue.

Sample – The portion of a population chosen to represent the population being studied for research.

Saturday night stay – A requirement by the airlines that your travel must involve a Saturday night stay over in order to obtain our lowest fare.

Saturday night stay – In order to receive a specialty fare, a Saturday stay over is sometimes required.

Scandals tour – A light-hearted history tour that shows locations where interesting scandals took place.

Scheduled carrier – An airline that offers regularly scheduled flights between destinations.

Scheduled flights – Air flights that are publicly scheduled and promoted by major airlines.

Scheduled tour – A tour that’s set in a tour operator’s regular schedule of tour departures and that’s often sold to the general public. Also called public tour or retail tour.

Sea bands – a product resembling a bracelet that is worn on the wrists and operates via acupressure.

Wearers claim that seasickness can be avoided by their use, thus eliminating the need for drugs such as Dramamine, etc.

Sea legs – the ability to move around on a ship without losing balance and without sea sickness.

Secondary information – Research data that was collected by another company or person and usually for a purpose that’s different than the research objectives and tasks at hand.

Sectioning system (GPS) – system of satellites that allows miniature radio receivers on earth to pinpoint one’s location within a few feet. Most cruise ships make use of this system to navigate the world’s oceans.

Segment – a “leg” or part of a journey, usually in reference to an air itinerary. One take-off and landing during air travel constitutes a “segment”.

Segment – One leg or portion of a trip. The segment begins when you board the plane and ends when you de-board the plane. (I.e. A connecting flight from San Francisco to New York through Chicago equals 2 segments)

Self-drive – a rental car (British term).

Service non comprise – in French, meaning “service not included”.

Shells – Preprinted brochures with photos, illustrations, and graphics but no text; also called slicks.

Shore excursio n – tours that are purchased as an option when visiting ports of call while on a cruise; can sometimes be bought before you cruise.

Shore excursion – A land tour, usually available at ports of call, sold by cruise lines or tour operators to cruise passengers.

Shoulder season – a period of time between high and low seasons, where prices at a destination are between their highest and lowest, and the crowds are thinner.

Shoulder season – Those periods between the peak and off season when destination demand is moderate.

Sightseeing companies – Organizations that provide local guided tours.

Sightseeing guide – See driver/guide.

Sightseeing tour – Short excursions of usually a few hours that focus on sightseeing and/or attraction visits.

Simple random sample – A sample that draws a group of respondents randomly from all members of the population.

Single Room – A room that is only guaranteed to comfortably accommodate one guest. May also be called a “Standard Room.”

Single Supplement – An additional charge added to a solo traveler, when prices were originally quoted for dual occupancy.

Sleeper – the sleeping compartment aboard a train.

Soft adventure – an outdoor travel experience that is not especially physically demanding, such as a canyon horseback trail ride or a hot-air balloon flight.

Sommelier – A wine professional, usually hired by the most upscale restaurants and establishments, on staff to primarily suggest wine and food pairing to patrons.

Spa – a resort area centered around a mineral springs, hot springs and the like, typically where one can find massage, hydrotherapy, exercise, steam baths, etc.

Special event tour – A travel package that features major happenings, such as concerts or sporting events, as the reason for the journey.

Special fare – Any fare that deviates from normal pricing (typically discounted).

Special interest tour – a tour catering to the needs of a specific interest, such as bird-watching, whale-watching, river rafting, mountain biking, rain forest exploration among many others.

Split itinerary – An itinerary in which part of the group does one thing while the other part does something else.

Split Ticket – Issuing multiple tickets for one round-trip journey. This is done to reduce the total cost of the entire reservation.

Sports Tourism – sports tourism refers to travel which involves either observing or participating in a sporting event staying apart from their usual environment.

Stabilizer – a device on most all cruise vessels, to reduce pitch and roll when at sea – the movement that can cause seasickness. Stabilizers are often pulled in at night in order to allow faster speeds when traveling between ports of call.

Standby – Referring to a passenger who does not have a confirmed seat on the intended flight.

Star Service – a critical guide describing in detail many hotel and cruise ship properties. Can be subjective, as it is based on someone’s opinion, but provides a travel agent with a non-commercial point-of-view.

Starboard – the right side of a ship.

Stateroom – A private cabin or compartment with sleeping accommodations on a ship or train.

Step-on guide – A tour guide who boards a motorcoach to give detailed, expert commentary about the city or area being visited.

Stern – the rear of a ship.

Stopover – a planned stayover in a city for a day or more, while enrooted to another destination. Sometimes adds significantly to the cost of an air ticket.

Strategic plan – A report that describes a company’s mission statement, goals, objectives and strategic actions.

Student visa – permission to enter a country, issued to a student, normally for the purpose of attending school in that country.

Subcontractor – A local operator who provides services for a wholesaler.

Suite – a hotel accommodation with more than one room, or sometimes a single room with distinct sleeping and living areas and often a kitchenette. A suite in a hotel or other public accommodation denotes a class of accommodations with more space and amenities than a typical accommodation room. Luxury or upscale accommodations often have a scaled range of suites progressively increasing in size, luxury and amenities starting with a junior suite and culminating in the largest and most luxurious suite which is often called a presidential or royal suite.

Supplier – any company that supplies travel and/or related services to the traveling public. The actual producer and seller of travel components.

Surface – travel over land that does not involve an aircraft.

SWOT analysis – A summary of a company’s strengths and weaknesses, and the environmental opportunities and threats that will most influence it.

T&E – Travel and Entertainment expenses.

Target market – The group of customers who will be the focus of a company’s marketing efforts.

Tariff – a schedule of prices/fares.

Telemarketing – Direct marketing via the telephone.

Tender – a small boat or ferry that carries passengers from an anchored cruise ship to the pier at a port of call. Many ships are too large for existing port facilities at some destinations, and so they anchor just off shore and “tender “their passengers in for their visit.

Terminal – A building where clients report for trips via train, plane, etc.; also called a depot or a station.

TGV – the term applied to the French high-speed train system.

Theme cruise – a cruise devoted to a specific interest, such as big bands, country western, Star Trek, exercise and weight-loss, cooking and cuisine, and many more. There is usually a theme cruise to suit just about any interest.

Theme tour – A tour that’s designed around a concept of specific interest to the tour takers, such as history or sports.

Through passenger – a passenger who is not disembarking at a particular stop while enrooted to the final destination.

Ticket stock – Blank airline tickets.

Tickler system – A method for monitoring reservations and payments that’s arranged by date and points out late payments so customers can be contacted.

Tiered override pla n – When commissions rise proportionately with a corresponding increase in sales.

Tiered pricing – When suppliers offer different prices to receptive operators, tour operators, and group leaders, so each party can earn a profit by marking up the supplier’s price while still offering a fair price to customers.

Tour broker – See tour operator.

Tour catalog – A publication by tour wholesalers listing their tour offerings. Catalogs are distributed to retail agents who make them available to their customers. Bookings by retail agents are commissionable.

Tour Company – A tour company or tour operator typically combines tour and travel components to create a packaged vacation. They advertise and produce brochures to promote their products, vacation and itineraries.

Tour conductor – the person who accompanies and is in charge of a tour, often on a motor coach tour. See tour director.

Tour departure – The date of the start by any individual or group of a tour program or, by extension, the entire operation of that single tour.

Tour director – Also called tour manager, tour conductor, and tour escort. The person who is responsible for a group on tour and for most aspects of a tour’s execution.

Tour escort – See tour director.

Tour guide – A person qualified (and often certified) to conduct tours of specific locations or attractions.

See also step-on guide, city guide, on-site guide, and docent.

Tour manager – See tour director.

Tour manual – A compendium of facts about a destination, tour procedures, forms, and other information that a tour operator gives to its tour directors.

Tour menu – A menu that limits group clients to two or three choices.

Tour operator – A person or company that contracts with suppliers to create and/or market a tour and/or subcontract their performance.

Tour order – A voucher given to the purchaser of a tour package that identifies the tour, the seller, and the fact that the tour is prepaid. The purchaser then uses this form as proof of payment and receives vouchers for meals, porterage, transfers, entrance fees, and other expenses. See also voucher.

Tour planner – A person who researches destinations and suppliers, negotiates contracts, and creates itineraries for travel packages.

Tour rate – See group rate.

Tour series – Multiple departures to the same destination throughout the year.

Tour – A prearranged, prepaid journey to one or more destinations that generally returns to the point of origin, is usually arranged with an itinerary of leisure activities, and includes at least two travel elements.

Tourism – The business of providing marketing services and facilities for leisure travelers.

Tourist card – a card issued to a visitor in lieu of a visa, usually for a short duration visit.

Tourist – This is the majority of adult travelers, when not vacationing. Tourists may be couples, families, or just a person or two who visit locations.

Tours – a tour is a journey for pleasure which includes the visiting of a number of places in sequence, especially with an organized group often led by a guide.

Tracking study – A survey of customers before and after implementing a promotion campaign to assess changes in consumer behavior.

Trans-canal – passing through the Panama Canal.

Transcon – Having to do with crossing a continent. For example, travel of this sort would be from one end of a continent to another.

Transcontinental – Having to do with crossing a continent. For example, travel of this sort would be from one end of a continent to another.

Transfer – Local transportation and porterage from one carrier terminal to another, from a terminal to a hotel, or from a hotel to an attraction.

Transient Occupancy Tax – Also known as a Bed Tax, it is a City or County tax added to the price of the room.

Transient – A person who stays in a place for just a short while; not a permanent resident, such as a visitor or tourist.

Transit visa – A visa allowing the holder to stop over in a country or make a travel connection or a brief visit.

Transportation – Any method of moving travelers from one point in a journey to another, such as air, ship, rail, and motor coach travel.

Travel advisor – a travel advisor simplifies the time-consuming and complicated process of planning travel for their customers in addition to providing consultation services and entire travel packages. They may book flights, cruises, rental cars and hotels, as well as resort stays and events. Agents cater to a wide demographic, serving both individuals and corporations. They may also concentrate in a special segment of travel; many advisors specialize in leisure, business or group travel, or destination-specific journeys.

Travel advisory – a travel warning issued by the US Department of State, indicating a special caution should be taken in a country due to political unrest, natural disaster, or other special situation. These can be obtained from any good travel agent, on any area you are considering visiting.

Travel agency – Usually used in the travel industry to refer to an ARC-appointed storefront retailer.

Travel agent – A person or firm qualified to arrange for lodging, meals, transportation, cruises, tours, and other travel elements, typically on a commission basis. A travel agent simplifies the time-consuming and complicated process of planning travel for their customers in addition to providing consultation services and entire travel packages. They may book flights, cruises, rental cars and hotels, as well as resort stays and events. Agents cater to a wide demographic, serving both individuals and corporations. They may also concentrate in a special segment of travel; many agents specialize in leisure, business or group travel, or destination-specific journeys.

Travel component – Transportation, lodging, dining, attractions, entertainment, guide services, and other travel elements offered as part of a travel package.

Travel Destination – a place to which one is journeying.

Travel Experience – A travel experience or experiential travel (also known as immersion travel) as it is commonly referred to, is a form of tourism in which people focus on experiencing a country, city or particular place by connecting to its history, people and culture.

Travel Institute – the primary educational and certification arm of the travel industry. Was formerly the “Institute of Certified Travel Agents” (ICTA), located in Wellesley, Mass.

Travel Insurance – Travel insurance is insurance that is intended to cover medical expenses, trip cancellation, lost luggage, flight accident and other losses incurred while traveling, either internationally or within one’s own country.

Travel Itinerary – a travel itinerary is a travel plan or organization of your travel and involves all of the details, times and dates concerning things like airline, cruises and train transportation confirmations, hotel, villa and accommodation reservations, rental car information, restaurant reservations and much more.

Travel Policy – A fluid internal document, pertinent to the company’s culture that outlines the guidelines for business travel and expenses within a company.

Travel rewards – Travel reward programs are often referred to as a loyalty rewards program, and they are generally a campaign devised to generate repeat customers for a particular company by offering a point gratification system for the customers’ business. They are also meant to provide customers with a “thank you” for their loyalty to a company’s product or service. That benefit is typically some sort of discount on certain items or services. Travel specialist – a travel specialist is a travel agent or travel advisor that concentrates in a special segment of travel; many travel agents or travel advisors specialize in leisure, group or business travel, or destination specific travel.

Travel Tours – a travel tour is a journey for pleasure which includes the visiting of a number of places in sequence, especially with an organized group often led by a guide.

Traveler – One who travels.

Travelogues – Many travel websites are online travelogues or travel journals, usually created by individual travelers and hosted by companies that generally provide their information to consumers for free. These companies generate revenue through advertising or by providing services to other businesses. This medium produces a wide variety of styles, often incorporating graphics, photography, maps, and other unique content.

Trip director – An escort for an incentive company. Larger companies reserve this title for the person who directs all personnel and activities for a particular incentive trip.

Trundle Bed – Bed that stores itself under another bed, usually on casters. Often found in smaller hotel rooms or in cramped transport accommodations.

Turn – Airline parlance. A flight that leaves base and returns back to base in the same day. Also known as a turnaround.

Turnaway – A potential reservation that couldn’t be satisfied because the tour (or hotel, ship, etc.) was fully booked.

Twenty-four hour time – used extensively in Europe and other countries, 1pm becomes 1300 hours, 4pm is 1500 hours, etc., up to 2359 ( 1159pm ). Midnight is then considered 2400 or “zero ” hours. 1-20am is then 0120 or “one hour, twenty minutes “and so on. Most schedules and timetables in the majority of other countries are listed in the 24-hour format.

UNESCO World Heritage Sites – a UNESCO World Heritage Site is a place (such as a building, city, complex, desert, forest, island, lake, monument, or mountain) that is listed by the United Nations Educational, Scientific and Cultural Organization (UNESCO) as being of special cultural or physical significance.

Unlimited mileage – No mileage restriction when renting a car.

Unrestricted fare – an airfare that has no special advance purchase, Saturday stay or certain days to travel requirements, and is usually refundable. Many full coach and most first-class fares are unrestricted. An airfare with no limitations. It is typically refundable and has no blackout days.

Upgrade – To move to a better accommodation or class of service.

USTOA – United States Tour Operators Association – a trade association which requires its members to be very financially stable and to have a million dollars or more in funds set aside for consumer protection against defaults. Visit www.ustoa.com for more information.

Value added tax (VAT) – a tax on goods in Europe, which under certain circumstances can be refunded.

Value season – similar to shoulder or low season, when pricing is lower. See off season.

Value – The relationship between the benefits associated with a product or service and the costs of obtaining the product or service. See also perceived value.

Value-added tax (VAT) – A type of tax system which adds a fixed percentage of taxation on products and services at each step of production or service delivery.

Value-based pricing – Pricing a product based on buyer perceptions of value rather than actual product costs.

Variable costs – Costs that change with sales or production levels.

Variance report – A summary of how much a company has gone above or below budget.

Verandah – a roofed-porch, such as connected to a cruise ship stateroom.

VIA rail – the Canadian railway system.

Villas – a large and luxurious country residence. A villa is a fancy vacation home. The word has been around ever since ancient Roman times to mean “country house for the elite.” In Italian, villa means “country house or farm.” Most villas include a large amount of land and often barns, garages, or other outbuildings as well.

VIP experiences – a VIP Experience is the most exclusive way to go behind the scenes or experience a travel destination, accommodation or mode of transportation.

Visa – usually a stamp in a passport allowing entry into a country for a specific purpose and a finite amount of time.

Visa service – a service that can expedite the processing of a visa, sometimes even at the last minute. A fee is charged that varies, depending on the nature of the service needed. Visas are usually stamped into the pages of a valid passport and are issued for varying reasons and periods of time. Not all countries require them, especially for United States Citizens.

Volume incentive – See override.

Volume purchase – The purchase of large quantities of a product or service.

Voucher – Documents that are exchanged for goods and service to substantiate payment that will be or already has been made.

Voyage – a voyage is a long journey involving travel by sea or in space.

Waitlist – A list of clients awaiting transportation or accommodations at times when they are not available. Waitlisted clients are confirmed as a result of subsequent cancellations.

Waiver – a written acknowledgement that a passenger has declined something, such as insurance coverage for a trip, for example. Also, the formal acknowledgement of the waiving or dismissal of a requirement, such as a waiver of a penalty for late booking, etc.

Waiver – A written acknowledgement that a passenger has declined something.

Walk-up – one who purchases an air ticket at the last moment, usually at the airport ticket counter.

Wants – Ways in which a person satisfies a basic need.

Wellness Travel – wellness travel is a category of travel for the purpose of promoting health and well-being through physical, psychological, or spiritual activities

Wet bar – the area of a hotel room that has a bar or other counter space with running water, used for the preparation of drinks.

Wholesale – Sale of travel products through an intermediary in exchange for a commission or fee generally at reduced tariffs.

Word-of-mouth promotion – Personal communication about a product or service from one customer to another.

World Travel Guide – a yearly publication that provides detailed information on most every country in the world, with entries on currency, transportation, climate, visa and passport requirements, sightseeing opportunities, etc. A primary book of knowledge for the professional travel agent.

Yield management – Calculating and analyzing the profits earned per customer.

World Travel Agency, LLC is owned and operated by Michael and Cheryl LaBaw. We are a husband and wife team dedicated to working together with our clients to insure they travel well. World Travel Agency, LLC is an independent affiliate of Andavo Travel, a Virtuoso® Member. Travel should be more than just a journey, it should be a series of unforgettable experiences. We work hard to ensure our clients’ trips are always stimulating, authentic and – above all else – fun... READ MORE

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Role of Catering establishments in Travel/Tourism Industry : The Hotel and Catering Industry

by Prince Kumar

Last updated: 2 July 2023

Catering dates back in the 4th millennium BC in China. The culture of grand eating and drinking was also present in old Egypt at that time. Most of the services were provided by slaves. The ancients Greeks are credited with making catering a trade by offering free services at their inns and hostels which continued into the Roman Empire, primarily to serve soldiers. In the Middle Ages catering centered on monasteries and the Christian pilgrimages in Europe. The trade spread during the reign of Charlemagne. By late Middle Ages the new bourgeoisie (people of the city) and a monetary economy helped the popularity of catering to flourish. When the industry drew the attention of German legislators in the 14th and 15th century, food and beer regulations began to take form. But much of the industry was still primarily seen in feasts and celebrations for kings and other noblemen. After the French revolution in the 18th century and the lack of an aristocracy, catering guilds were forced to find new ways to sell their talents and the first French restaurants were started.

The food sector or catering industry is one of the most important elements in the travel and tourism industry. This includes restaurants and take-away outlets, but it can also include catering providers to hotels and airlines.

Catering and food service industry plays an important role in the promotion of local food features and culture of tourism destination through providing catering products and services for tourists.

Many countries have designed and developed catering and food brand with own features and style, such as the Beer Festival of Munich in German, Pickled Cabbage Festival in South Korea, series unique meal of cactus and corn in Mexico, Samba Carnival and characteristic barbecue in Brazil and so on.

As an important part of tourism industry, catering and food service industry is the important carrier of the brand and culture for a country or region with the characteristics of wide market, extensive influence and more employment opportunities.

In recent years, the development of global catering and food service industry maintains a rapid and healthy momentum of tourism development. A wide variety of catering products and different styles of food culture has been shaped in the background of different regions and cultures.

These food service groups provide a fast catering and food service for the consumers all over the world. It can be seen that the gradual development of catering market has helped with the rapid development of economy and society.

In many countries, catering establishments are regarded as a means of developing wealth and creating employment, especially when traditional activities are on the decline. It is expected to contribute significantly to increasing GDP and providing jobs in the tourism sector.

The core activity in tourism is the hotel and catering industry, which includes business and leisure tourism, as well as the everyday business and leisure activities of local inhabitants.

Catering is still perceived as an opportunity available to people of all ages which do not require much capital investment or many qualifications. Anyone can open a restaurant, and only some of those working in the trade to take a basic training course in manufacturing and processing. Thus, in a way the development of hotel and restaurant chains is gradually increasing the amount of wage-earning jobs available, which may come to further increase the economic development of Tourism/ Travel industry.

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Syllabus BHM112 (T)

01 The Hotel & Catering Industry

• Introduction to the Hotel Industry and Growth of the hotel Industry in India 
• Role of Catering establishment in the travel/tourism industry
• Types of F&B operations
• Classification of Commercial, Residential/Non-residential
• Welfare Catering – Industrial/Institutional/Transport such as air, road, rail, sea, etc.
• Structure of the catering industry – a brief description of each

02 Departmental Organisation & Staffing

• Organisation of F&B department of hotel
• Principal staff of various types of F&B operations
• French terms related to F&B staff
• Duties & responsibilities of F&B staff
• Attributes of a waiter
• Inter-departmental relationships  (Within F&B and other departments)

03 I Food Service Areas (F & B Outlets)

• Speciality Restaurants
• Coffee Shop
• Fast Food (Quick Service Restaurants)
• Vending Machines
• Discotheque

II Ancilliary Departments

• Food pick-up area
• Kitchen stewarding

04 F & B Service Equipment

Familiarization & Selection factors of:

• Flatware & Hollowware
• All other equipment used in F&B Service

French terms related to the above

05 Non-alcoholic Beverages

• Classification (Nourishing, Stimulating and Refreshing beverages)
• Origin & Manufacture
• Types & Brands
• Juices and Soft Drinks

• More from M-W
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Definition of cater

intransitive verb

transitive verb

Examples of cater in a Sentence

These examples are programmatically compiled from various online sources to illustrate current usage of the word 'cater.' Any opinions expressed in the examples do not represent those of Merriam-Webster or its editors. Send us feedback about these examples.

Word History

obsolete cater buyer of provisions, from Middle English catour , short for acatour , from Anglo-French, from acater to buy — more at cate

1580, in the meaning defined at intransitive sense 1

Phrases Containing cater

• cater - cousin

Articles Related to cater

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When your dinner seems to come from out of nowhere.

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Have you ever been given the cold shoulder? Of mutton?

Dictionary Entries Near cater

Cite this entry.

“Cater.” Merriam-Webster.com Dictionary , Merriam-Webster, https://www.merriam-webster.com/dictionary/cater. Accessed 26 May. 2024.

Kids Definition

Kids definition of cater, more from merriam-webster on cater.

Nglish: Translation of cater for Spanish Speakers

Britannica English: Translation of cater for Arabic Speakers

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Simple Flying

Dinner is served: a brief overview of how aircraft are catered at the gate.

How snacks and drinks make it to you at 37,000 feet.

• Catering is usually done by contractors who handle orders based on passenger loads and preferences.
• Domestic narrowbody planes often only receive catering at hubs during out-and-back operations to reduce turn time on the ground.
• Widebody international flights are catered between every segment, with fresh ice and water always on hand. Specially-built trucks are used for the A380.

Enjoying a bag of pretzels and drinking an iced beverage on a plane is easily taken for granted. Catering is essentially a given variable on most domestic flights worldwide, and an outright requirement on international journeys. The catering process is one of the many choreographed procedures that takes place at the gate alongside fueling, cargo loading, maintenance, lavatory servicing, and many other tasks. Here's a brief, specific look at the catering process.

An overview of catering

Catering, which includes drinks, meals, cutlery, and snacks, is ordered for a flight hours before departure. Rarely does an airline cater its own planes—catering is usually done by contractors such LSG Sky Chef or Do&Co. Regardless of the provider, airlines have contracts with companies at their hub airports and key outstations. These contractors handle the orders airlines place based on assumed passenger loads and specialized preferences indicated by customers. This is why there's a time cut-off for ordering a special dietary needs meal for a flight—the order is placed many hours in advance.

Domestic narrowbody planes tend to only receive catering services at an airline's hub(s) during out-and-back operations. For instance, an American Airlines Airbus A320 flying from Phoenix to Palm Springs and back will likely only get catered at the front end of the trip. Regional airports rarely, if ever, have full catering capabilities. Lavatory and potable water services might also be optional based on the short duration of the flight. The takeaway is that on short domestic turns, US airlines usually carry enough food, snacks, and drinks to serve the round trip. This reduces the " turn time " spent on the ground.

On the other hand, widebody international flights are understandably catered between every flight segment. The on-ground time during international turns is long enough to fully cater the requisite two or three meal services , as well as snacks and drinks.

Two items that always need to be on hand are fresh ice and water. Ice and water are required on every flight to deal with extended ground delays and medical issues which might arise in-flight.

Caterers and their equipment

Catering carts are commonly referred to as galley carts or trolleys. These carts come at an industry-standard size; the carts used on an Embraer can also be fitted into the galleys on an Airbus. This helps catering companies change old carts out for fresh carts at a faster pace, and it also reduces the logistical hassle of tracking different carts for each fleet type.

Caterers are experts at loading and unloading galley carts efficiently, and they also possess a fair bit of savvy in the way of operating machinery. Catering companies typically use scissor-lift trucks to access the service doors. The trucks need to be perfectly placed beneath the door, requiring one marshaler and one driver. If you look closely, you'll notice that the trucks will never lift without the wheels first being chalked.

Catering the Airbus A380 is one of the most interesting operational views out the window of an international airport. The catering companies that serve the superjumbo possess specially-built, double-high trucks that grant access to the second deck's 8.1m (26.5 ft) door height. Only specially trained operators are allowed to service the A380's upper deck.

The verdict

Though not performed between every flight, catering is one of the essential services that has made modern-day air travel what it is. The availability of food and drink on board is made possible by well-trained contractors, specially-built trucks, and uniform galley carts that carry your drink from a warehouse on the airport's perimeter directly to your tray table.

Rick Steves Has Crucial Tips For Vegetarians Traveling To Europe

T raveling with food restrictions can be difficult, especially as a vegan or vegetarian. You think you're safe with a salad, and then it arrives at your table with chicken on it. Fear not, fellow veggies, because travel pro Rick Steves has some crucial tips for visiting Europe that can help you navigate menus, find restaurants that have what you want, and ensure you keep yourself fed while on vacation. By the way, if you aren't familiar with the terms, vegetarians don't eat meat, poultry, or fish, and vegans eschew animal products altogether, including items like eggs, dairy, and honey.

It's not that you won't find vegetarians or vegans in Europe. Steves said of veganism on his website , "Veganism is roughly as common in Europe as in the US, and big European cities, especially those with thriving arts scenes (London, Berlin, Prague, Amsterdam) have at least a handful of restaurants catering to a substantial vegan population. " However, that doesn't mean everyone knows the exact definitions, which can get you into trouble.

Read more: Unsettling Reasons You May Want To Avoid Taking A Cruise

Fill Up On Breakfast And Utilize Grocery Stores For Snacks And Meals

First, Rick Steves advises vegans and vegetarians to fill up on breakfast foods. While many countries serve meat in the morning, vegetarians can often find cheese and eggs. The first meal of the day also tends to have a lot of snack options, like bread, fruit, cereal, and even sometimes vegetables and beans. Oatmeal, another great option, has fiber that can keep you full through the day. If your hotel happens to have a complimentary breakfast, grab some extra snacks to carry with you. At hotels, you have a better chance of encountering someone who speaks English as well, so you can ask about ingredients if you need to.

While there are many good reasons to always carry a Ziploc bag , vegans and vegetarians can benefit greatly from using these plastic containers to pack up breakfast food to enjoy later. You can also pick up on-the-go options at a grocery store. Steves points out that you'll often see the symbol of a green leaf with a "v" on it or a label that says "suitable for vegetarians" or "suitable for vegans." You should be okay with items bearing these indicators; however, due to the fact that these labels are included voluntarily, you should consider reading the guidelines (pdf) first. Steves further suggests staying at an Airbnb or other self-catering rental with a kitchen where you can make your own meals using ingredients purchased from the store.

Eating Out As A Vegetarian Or Vegan In Europe

Restaurants can be a bit trickier, as they may not have the same definition of vegetarian or vegan as you do. Rick Steves wrote on his website , "Very often, Europeans think 'vegetarian" means 'no red meat' or 'not much meat.' If you are a strict vegetarian, you'll have to make things very clear. Write the appropriate phrase, keep it handy, and show it to each waiter before ordering your meal."

It can also help to put your restrictions through a translator. In fact, tourists traveling abroad can use the Google Translate app to keep meals stress-free . In conversation mode, you and the server can each speak in your own language, and the app will translate it for you instantly. You can also use its camera mode to translate food labels. Steves further mentioned looking for street food, including pizza, falafel, and salads, which you can eat at a fountain or on steps (check for signs, just in case).

Doing some research before you arrive can also serve you well. If you have an idea of how some of the more popular local dishes are made, you may find some veggie options to look out for on menus. Keep in mind the pretty but costly tourist trap quality to avoid when picking a restaurant in Italy and around Europe. One incredible resource is HappyCow.net . This great site that Steves recommends (and that we at Islands have used a lot) has listings of vegetarian and vegan restaurants all over the world. For instance, if you search "Athens, Greece," you'll find over 200 results with information and reviews from other travelers.

Read the original article on Islands

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40 Facts About Elektrostal

Written by Lanette Mayes

Modified & Updated: 21 May 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy , materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes , offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

Elektrostal's fascinating history, vibrant culture, and promising future make it a city worth exploring. For more captivating facts about cities around the world, discover the unique characteristics that define each city . Uncover the hidden gems of Moscow Oblast through our in-depth look at Kolomna. Lastly, dive into the rich industrial heritage of Teesside, a thriving industrial center with its own story to tell.

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