Mid-Term Exam Flashcards
Abstract
A summary of the contents of a book, article, or formal speech OR existing in thought or as an idea but not having a physical or concrete existence.
Accident Report
A form that is filled out in order to record details of an unusual event that occurs at the facility, such as an injury to a guest.
Accreditation
The action or process of officially recognizing someone as having a particular status or being qualified to perform a particular activity.
ACTRA
The Alliance of Canadian Cinema, Television and Radio Artists (ACTRA) is a Canadian labour union representing performers in English-language media.
Ad Hoc Committee
A group of people assembled to address a specific issue. A committee formed for a specific task or objective and dissolved after the completion of the task or achievement of the objective.
Admission
The process or fact of entering or being allowed to enter a place, organization, or institution.
Agenda
A list of items to be discussed at a formal meeting.
Aisle
A passage between rows of seats in a building such as a church or theater, an airplane, or a train.
Amenity
A desirable or useful feature or facility of a building or place.
Amplifier
An electronic device for increasing the amplitude of electrical signals, used chiefly in sound reproduction.
Appetizer
A small dish of food or a drink taken before a meal or the main course of a meal to stimulate one’s appetite.
Attendance
The action or state of going regularly to or being present at a place or event.
Attraction
A quality or feature that evokes interest, liking, or desire.
Audiovisual (AV)
Audio visual event equipment such as projectors, mi- crophones, and other tools necessary for your captivat- ing event.
Back Drop
a
Backstage
a
Badge
A distinctive emblem worn as a mark of office, membership, achievement, licensed employment, etc.
Banner
A long strip of cloth bearing a slogan or design, hung in a public place or carried in a demonstration or procession..
Banquet Event Order (BEO)
Provides details to personnel who are concerned with specific food and beverage function or the room set-up. It serves as a guideline for the hotel to execute and communicate logistics to all necessary hotel departments.
Black Tie
a
Boardroom
a
Bonding
a
Booth
a
Breakdown
a