Glossary

Reference guide to key terms used in the HoReCa industry and this knowledge base.

Term	Definition
86 (Stop)	Item on the stop list — sold out, cannot be ordered.
ADR	Average Daily Rate — average room price per night. Key hotel KPI.
À la carte	Menu where each dish is priced individually, as opposed to a fixed-price set menu.
Allergen	Substance capable of causing an allergic reaction. 14 major allergens must be declared under TR CU 022/2011.
Banquet	Organized event with catering for a group of guests, booked in advance.
Back of House (BOH)	Areas of a venue not visible to guests: kitchen, storage, prep rooms.
Channel Manager	System that centrally manages room availability and rates across all OTAs simultaneously.
EGAIS	Unified State Automated Alcohol Accounting System. Mandatory for all businesses that handle alcohol in Russia.
Expeditor	Staff member coordinating the pass: monitors tickets and manages communication between kitchen and floor.
FIFO	First In, First Out — inventory principle: older stock is always used before newer stock.
Front of House (FOH)	Guest-facing areas of a venue: dining room, bar, entrance.
Guest	A customer of the venue. “Guest count” = total guests served in a period.
HACCP	Hazard Analysis and Critical Control Points. International food safety management standard, mandatory in Russia.
KDS	Kitchen Display System — screen system for displaying orders in the kitchen. Replaces paper tickets.
Mise en Place	French: “everything in its place.” Preparing and arranging all ingredients and equipment before service begins.
No-show	A reservation the guest did not cancel and did not arrive for. Revenue loss for the venue.
Occupancy	Percentage of occupied rooms out of total available rooms in the hotel over a period.
OTA	Online Travel Agency — online booking aggregator: Booking.com, Ostrovok, Expedia, and others.
Par Level	Minimum stock quantity that must always be on hand. When stock reaches this level, a reorder is triggered.
Pass	Service window between kitchen and dining room. Dishes are assembled, checked, and handed to servers here.
PMS	Property Management System — hotel management system: reservations, check-in/out, billing, housekeeping.
POS	Point of Sale — order management and processing system for restaurants and cafés.
RevPAR	Revenue Per Available Room. RevPAR = ADR × Occupancy. Primary hotel performance KPI.
Reservation	Advance booking of a table or hotel room.
Rostering	The process of building staff shift schedules.
Table Turn	The cycle: seat guests → serve → clear the table for the next guests.
Temperature Danger Zone	Temperature range (+5°C to +60°C) in which bacteria multiply most rapidly.
Upselling	Offering a guest a more expensive item or additional service to increase the check.
Yield	The portion of a product usable after trimming, cooking, or butchering.