Unit 14: Vocabulary

Please study the 20 vocabulary below and press the Mark Complete button to continue.
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booking agent
a person or organization from whom clients can book places at different hotels or restaurants
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A lot of hotels make use of online booking agents because it is more convenient for guests.
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branding
the activity of creating a recognizable name and an image for the purposes of marketing and advertising
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The hotel employed a specialist in branding to create their online image.
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budget
a document which shows predicted income and expenditure for a given period
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The hotel was under budget in the first quarter of the year, but despite this the manager expects to meet budget for the year.
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cut back
to reduce or limit something
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The head chef refused to cut back on the quality of ingredients.
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delegate
the action of giving work to another person instead of doing it yourself
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All managers must be able to delegate so that they don't waste their time on work which can be done by others.
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demographic
a particular group of people (consumers) at whom an offer, advertising or other business activity is directed
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Being situated in the mountains, the hotel's target demographic is younger active people.
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devise
to create with your mind, to think of something new
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When a new hotel opened just down the road from us, we had to devise a new strategy to compete with them.
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duty
a period in which one is responsible for a given activity or responsibility, usually connected to being temporarily in charge
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The assistant manager was on duty so he dealt with the complaint.
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GM (general manager)
the most senior member of staff
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As the general manager, Steve is responsible for making sure the hotel is profitable.
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implement
to put into action or effect
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The new manager had a lot of ideas which they wanted to implement as soon as possible.
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in-house
from inside the company or organization
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Most hotels prefer to promote in-house instead of advertising for workers.
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maintain
to keep something in the correct condition or state
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It takes a lot of work to maintain a hotel to the right level so that all guests are satisfied.
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management team
a group of higher level employees and managers who run an establishment
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The management team meet every day to discuss any new business.
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mediate
to resolve or settle arguments or disputes by working with all people involved
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When the head chef and the restaurant manager argued about the best way to present the amuse bouche, the GM was called to mediate.
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network
to informally talk with or engage with other people with the aim of creating a support structure
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Once a month the hotel organizes a special dinner for local business owners to allow them to network with each other.
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operations manager
a senior level employee who is responsible for the daily administration of the establishment
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Hotel operations managers are responsible for maximizing the efficiency of the hotel.
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represent
to act for or on behalf of someone
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While the manager is away, the operations manager will represent him in all matters.
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standards
a degree or level of requirement or excellence
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The head chef checks each plate leaving the kitchen to make sure that it meets his standards.
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timetable
a document showing the hours which all members of staff will work for a given week
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It can be very difficult to create a timetable which all staff members are happy with.
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turnover
the number of things or people which are replaced over a certain period
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The hotel industry has a high staff turnover because it employs a lot of students and temporary workers who move on to other jobs.
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