Hospitality & Gastronomy Management Flashcards

Flashcards for key vocabulary and definitions related to Hospitality & Gastronomy Management, covering topics from hotel industry structures to service quality and ownership models.

Gastgewerbe

German term referring to businesses that provide food, beverages, and lodging.

Hospitality Industry

Broader term encompassing foodservice, lodging, leisure, business travel, attractions, conventions, and meetings.

Gasthof

Traditional German inn, originally focused on gastronomy with few rooms, emphasizing craftsmanship.

Hotelkooperationen

Hotel alliances in Germany where independently operating hotels affiliate to leverage economies of scale, shared costs, and joint marketing while maintaining operational control.

Markenhotellerie (DEHOGA)

Hotel brand definition by DEHOGA & Hotelverband Deutschland: affiliation with a hotel company/group with at least 4 hotels, one in Germany, and a unique design of identification.

Brand Recognition

How easily consumers can identify/recall a brand based on name, logo, color scheme, etc.; a measure of brand awareness.

Brand Equity

The value a brand adds to a product/service based on consumer perceptions, experiences, and emotional connections. Includes loyalty, trust, and perceived quality.

Franchising

Legal agreement where a franchisor provides intellectual property/established concept (trademark, operating procedures, etc.) to a franchisee in exchange for fees.

Hotel Alliances

Cooperative agreements between independent hotels to gain economies of scale, shared marketing, and greater visibility while maintaining operational control.

Hotel Chains (Brands)

Groups of hotels under a common brand, often with standardized services and facilities.

Objective Quality

Fact-based and measurable quality according to set standards.

Subjective Quality

Guest's judgment about the excellence/superiority of a service/product.

ServQual Scale

Dimensions of service quality: tangibles, reliability, responsiveness, assurance, and empathy.

Superior Category

Hotel classification allowing upgrade even if all criteria for the next higher star rating aren't met (e.g., 3-star hotel with features of a 4-star).

Hotelstars Union

European hotel classification system establishing a unified star rating for hotels across member countries.

Agency Theory

Theory viewing relationships as contracts between parties, aiming to align interests of principals and agents through incentives and sanctions.

Independent Ownership

Hotel ownership where the owner also runs the operation (Eigentümerbetrieb/Privathotellerie).

Leasing (Pachtvertrag)

Contractual agreement where a lessee (Pächter) operates a hotel owned by a lessor (Verpächter) in exchange for fees.

Management Contract (Managementvertrag)

Agreement where an owner hires a professional company to operate the hotel, often involving base and incentive fees.

FF&E

Furniture, Fixtures, and Equipment; movable items in a hotel not permanently attached to the building.