HOTELROOM · KNOWLEDGE
Hotel purchasing knowledge base
200 practical terms for choosing hotel supplies. Browse by topic or initial letter, or search for a product or concept.
Amenities and cosmetics
Amenity / guest amenity
An item provided for guest comfort; select the range to match your service level and guest profile.
Body lotion
A skin-care cosmetic; its consistency must suit the bottle and dispensing mechanism.
Dental kit
A toothbrush, usually supplied with toothpaste; verify contents and pack size before ordering.
Hair conditioner
A post-shampoo care product; it is not interchangeable with shampoo unless explicitly formulated as a combination.
Mini toiletry
A small-format hotel cosmetic; consider consumption per guest night as well as pack quantities.
Mix gel / 2-in-1
A product intended for both hair and body when specified by the manufacturer; it can simplify replenishment.
Sewing kit
A small clothing-repair kit; needles, thread and buttons vary between products.
Shaving kit
Contains a razor and often a shaving product; check blade configuration and actual contents.
Shower cap
A guest amenity for keeping hair dry; consider packaging material and individual hygienic wrapping.
Vanity kit
Usually contains cotton pads and cotton buds; check the exact contents of each kit.
Dispensers and refills
Adhesive mounting
Installation without drilling; performance depends on surface preparation, adhesive and curing time.
Bulk refill container
A larger cosmetic pack; confirm product type, fragrance and suitability for the selected dispenser.
Cartridge dispenser
Uses a replaceable cartridge; exact cartridge and holder compatibility matters more than nominal capacity.
Click-on mounting
A snap-in bottle and holder connection; other systems and sizes may not be interchangeable.
Compatibility
Verified suitability of components used together; matching millilitre capacities alone does not establish fit.
Dispensing pump
Delivers liquid per stroke; viscosity, dip-tube length and bottle neck determine suitability.
Dose per stroke
The liquid delivered in one operation; use it together with expected stroke counts to estimate consumption.
Invisible holder
A name used for concealed mounting systems; check the specific bottle and holder combination.
Magnetic holder
Uses a magnetic attachment; use the intended dispenser and follow the specified installation method.
Refillable dispenser
Has a reusable reservoir; follow the manufacturer instructions and hotel hygiene procedures for cleaning and refilling.
Textiles and slippers
Bath mat
A bathroom floor textile; not all versions are slip-resistant, so verify this separately.
Cotton–polyester blend
Combines cotton and polyester; the ratio affects feel, creasing and laundry handling.
Fabric weight / GSM
Fabric mass per square metre; it is not a quality grade on its own, so compare construction and laundry requirements.
Laundry shrinkage
Dimensional change after washing; consider finished dimensions together with the intended laundry programme.
Mattress protector
A protective mattress layer; waterproof, quilted and fitted describe different properties.
Open-toe and closed-toe slippers
Two toe designs; guest profile, sizing and sole construction all matter.
Percale
A closely woven plain-weave fabric, typically with a crisp feel; check fibre content and care requirements separately.
Sateen weave
A weave with longer yarn floats and a smoother sheen; it does not identify a specific fibre.
Slipper size / sole length
Centimetre measurements do not always map identically to EU sizes; use the manufacturer size chart.
Terry
A looped fabric commonly used for towels and bathrobes; fibre composition also affects absorbency and durability.
Room and bathroom equipment
Absorption minibar
Uses a heat-driven refrigeration cycle; generally quiet, with ventilation and installation requirements remaining critical.
Anti-theft hanger
A hanger with a retaining suspension system; check compatibility with the rail and mounting arrangement.
Compressor minibar
Uses a compressor refrigeration circuit; compare noise, energy consumption and installation suitability by model.
Hotel safe
A safe for guest belongings; plan dimensions, anchoring, operation and authorised opening procedures.
Installation ventilation
Airflow around equipment; the manufacturer specifies required openings and clearances.
Laptop safe
Designed to accommodate a laptop; verify internal dimensions and the door opening rather than the label alone.
Luggage rack
A stand for guest luggage; check load capacity, dimensions and folding operation.
Mirror magnification
The magnifying ratio of a cosmetic mirror; viewing distance and lighting also affect usability.
Thermoelectric minibar
Uses the Peltier principle; assess ambient-temperature and ventilation limits for the specific model.
Wall-mounted hairdryer
A hairdryer attached to a wall or wall holder; plan mounting and electrical connection using manufacturer instructions.
Trays and kettles
360-degree base
Allows a kettle to connect from different orientations; compare base dimensions with the tray recess.
Automatic shut-off
Stops heating or operation under specified conditions; behaviour and reset methods vary by appliance.
Boil-dry protection
A safeguard against heating with insufficient water; it does not replace correct operation.
Bundle / tray set
Several items offered together; verify included components against the written bundle contents.
Cable routing
Organised, strain-free positioning of the power cord; plan it with the socket location and tray design.
Concealed heating element
A heating element beneath a cover; descaling is still required according to the manual.
Induction kettle
Uses induction with a suitable base or surface; it is not automatically compatible with every induction system.
Kettle capacity
The permitted maximum water volume; consider minimum fill and actual in-room demand as well.
Tea and coffee compartment
Separates beverage supplies; select it for sachet dimensions and daily replenishment quantities.
Welcome tray
Organises in-room drinks supplies; check usable area and cable routing when pairing with a kettle.
Housekeeping and hygiene
Cleaning concentrate
A cleaning product requiring dilution; follow the label for dosage and intended use.
Colour-coded cleaning
Assigns separate tool colours to different areas; document the colour scheme in your own cleaning procedure.
Contact time
The contact period required for the stated effect; follow the instructions for the specific product.
Dilution ratio
The relationship between concentrate and diluent quantities; do not confuse percentage and ratio instructions.
Housekeeping
The hotel function responsible for cleanliness, order and replenishment in rooms and shared areas.
Housekeeping trolley
Carries linen, amenities and tools; corridor width and loading sequence affect everyday usability.
Laundry collection bag
Collects used linen; trolley fit, loading limits and washing requirements are important.
Microfibre cloth
A cleaning cloth made from fine fibres; match its use and washing method to the material and surface.
Pedal bin
A foot-operated lidded bin; match capacity to liner size and emptying frequency.
Waste separation
Separates waste streams; use labels and fractions consistent with the local collection service.
Branding and materials
ABS plastic
A rigid plastic widely used for housings; chemical and heat resistance depend on the product.
Artwork proof
A pre-production layout for approval; it is not necessarily a physical colour or material sample.
Embroidery
Stitched branding on textiles; material and logo size influence achievable detail.
Laser engraving
A laser-produced surface mark; appearance depends on substrate and coating.
Melamine
A plastic used for trays and accessories; verify heat limits and cleaning instructions for the specific item.
Pad printing
A printing process suitable for some small or curved surfaces; material and logo size can impose limits.
Pantone colour
A colour identification system; substrate and production method make sample approval important.
Screen printing
Transfers ink through a screen; agree the colour count and printable area before production.
Stainless steel
A family of corrosion-resistant steels; finish, environment and suitable cleaning products still matter.
Vector artwork
Scalable artwork defined by paths; agree the required file format and font handling.
Purchasing and stock planning
Carton quantity
The number of items in an outer pack; the ordering increment may be different.
Cost per guest night
A defined cost divided by guest nights; compare calculations covering the same cost categories.
FEFO stock rotation
First expiry, first out; helps organise stock that carries expiry dates.
MOQ / minimum order
The smallest order quantity; it may differ from minimum production quantities and carton sizes.
Ordering increment
The quantity step by which an order can increase, such as one full carton or pack.
Reorder point
The stock level that triggers replenishment; include demand during lead time and the required buffer.
Replenishment lead time
Expected time to obtain replacement stock; include supplier processing and transport.
Safety stock
A buffer for unexpected demand or delay; size it according to consumption and replenishment variability.
Total cost of ownership / TCO
Combines purchase, operation, consumables and maintenance costs; look beyond the initial price.
Unit price
Price per specified unit; compare identical units on the same net or gross basis.
Product parameters and technical data
Ambient operating temperature
The manufacturer's permitted surrounding temperature range for operating the appliance.
Bleachability
Follow the care symbols. A white textile is not automatically suitable for chlorine bleach.
Cable length
Available power cord length. Check socket position and a safe cable route before ordering.
Class II appliance
An appliance using double or reinforced insulation. This classification is separate from its IP rating.
Cooling temperature range
The specified cooling range; ambient temperature and installation conditions can affect performance.
Cotton percentage
The cotton share of a blend. Consider the other fibres and the complete care instructions too.
CRI / Ra
Colour rendering index. For mirror lighting, consider colour rendering together with colour temperature.
dB(A)
A-weighted sound level. Compare products measured under equivalent conditions and at the same distance.
Energy efficiency class
Compare the same product category and label scale. A letter alone does not describe total energy consumption.
External dimensions
Overall product dimensions; allow additional installation and ventilation clearances where specified.
Filling weight
Weight of the filling in a pillow or duvet; it is not total product weight or a complete warmth rating.
Hertz (Hz)
AC supply frequency. Check the required frequency together with the rated voltage.
Internal dimensions
Available space inside a product. On a safe, check the door opening as well.
IP rating
Enclosure protection against solid objects and water. The rating alone does not establish suitability for every bathroom location.
IP44
Protection against solid objects of at least 1 mm and splashing water. Installation requirements still apply.
IPX4
Protection against splashing water; X means that a solid-object protection rating is not specified here.
Kelvin (K)
Colour temperature of light: lower values indicate warmer white and higher values cooler white.
Kilowatt-hour (kWh)
Energy consumption: a 1 kW appliance running for one hour uses 1 kWh. This differs from power in watts.
kWh per 24 hours
Daily energy consumption under specified test conditions. Installation and use can change actual consumption.
Lumen (lm)
Luminous flux, describing light output. Watts describe electrical power rather than brightness.
Lux (lx)
Illuminance on a surface, affected by distance, positioning and the illuminated area.
Mattress height
Essential when choosing fitted sheets and protectors: the pocket must accommodate the mattress depth.
Maximum load
The permitted load under the manufacturer's stated conditions, including load distribution and mounting.
Millilitre (ml)
A unit of volume: 1,000 ml equals 1 litre. Volume is not automatically the same numerical weight in grams.
Mounting hole spacing
Distance between fixing points. Check measurements before replacing a wall-mounted accessory.
Net and gross weight
Net weight covers the product; gross weight includes packaging. Check which value is listed.
Net internal volume
Usable internal volume. Shelves and layout also affect what fits inside a minibar.
Period after opening (PAO)
An open-jar symbol may state the usable period after opening. Follow the specific cosmetic label and storage instructions.
Pump neck and thread
The pump and container connection must be compatible. Similar appearance does not guarantee a fit.
Rated capacity
The manufacturer's stated capacity. It may differ from the space available in practical use.
Slipper sole
Material, thickness and tread affect use. Rely on verified product information for slip-resistance claims.
Surface finish
A finish can affect appearance, cleaning and resistance to chemicals. Follow the product instructions.
Thread count
A fabric construction measure. Fibre, yarn and weave also matter when assessing quality.
Timed automatic switch-off
Stops an appliance after a preset period. This differs from a kettle switching off when water boils.
Towel dimensions
Check the stated size and expected shrinkage when planning laundry and replacement stock.
Tumble drying
Check whether tumble drying is allowed and at what setting. Excessive heat can damage textiles.
Volt (V)
Rated supply voltage; check that the appliance matches the local electrical supply.
Washing temperature
Follow the care label. Colour or fabric composition alone does not determine the permitted washing temperature.
Watt (W)
Electrical power rating. A higher wattage alone does not establish efficiency or drying performance.
Width × depth × height
A common dimension order, but listings can differ. Always check the labels and units.
Hotel terminology and roles
Accessible room
A room designed for particular accessibility needs. Check the actual layout, equipment and applicable requirements.
Arrival room
A room prepared for an incoming guest, including cleanliness, supplies and working equipment.
Back office
Administrative work supporting hotel operations. The term does not cover every back-of-house area.
Bell attendant
Assists with luggage and guest escort duties. Tasks and staffing vary between hotels.
BOH – Back of House
Operational areas normally outside guest access, such as service corridors, stores and staff work areas.
Check-in
The arrival process, including registration and allocation of a room that is ready for the guest.
Check-out
The departure process. Room and cleaning information must then be updated for the next arrival.
Clean
A housekeeping status indicating cleaning is completed. A separate inspection may still be required.
Concierge
Assists guests with information, arrangements and requests. The service scope depends on the hotel.
Connecting room
A room connected to another by an internal door. This is different from simply adjacent rooms.
Departure room
A room requiring cleaning and checking after departure before it can be released for a new arrival.
Dirty
A housekeeping status indicating cleaning is needed; it is separate from occupancy.
DND – Do Not Disturb
A guest request not to be disturbed. Entry and follow-up must follow the hotel's procedure.
Early check-in
Access to a room before the standard arrival time, subject to room readiness and hotel conditions.
Executive housekeeper
The person leading housekeeping, typically responsible for standards, staffing, textiles and supplies.
Floor pantry
A floor-level housekeeping storage area for daily textiles, guest supplies and equipment.
FOH – Front of House
Guest-facing areas and services, including reception, public spaces and restaurant service areas.
Front desk
The reception point for arrivals, departures, information and coordination with other departments.
Front office
Guest-facing reception and related administration, including arrivals, departures and room coordination.
Group booking
A coordinated reservation for several rooms, often requiring shared planning of arrivals and supplies.
Guest relations
Handles guest requests, feedback and service coordination to support the guest experience.
Housekeeping supervisor
Checks room readiness and coordinates daily housekeeping work; responsibilities vary by hotel.
Inspected
A status indicating that a cleaned room has been checked, where the hotel's system uses this step.
Late check-out
Departure after the standard time, affecting cleaning schedules and the next room allocation.
Linen chute
A route for transferring used textiles between floors. Use it only under the hotel's operating procedure.
Linen room
A designated space for storing and issuing hotel textiles, with organised stock and clean storage conditions.
MUR – Make Up Room
A guest request for room cleaning. Housekeeping coordinates its timing with the hotel's service process.
No-show
A booked guest who does not arrive. Handling follows the booking terms and the hotel's procedure.
Occupied
An occupancy status meaning the room is in use by a guest. Its cleaning status is recorded separately.
OOO – Out of Order
A room withdrawn from use. Inventory and reporting treatment depend on the property-management system configuration.
OOS – Out of Service
A temporarily unavailable room. Its distinction from OOO and reporting effects depend on the system.
Pickup
In some systems, a room needing minor attention or a refresh. The exact workflow depends on the hotel.
Room attendant
A housekeeping employee who cleans and prepares guest rooms according to the hotel's checklist.
Room block
A quantity of rooms allocated for a group or purpose. It does not necessarily mean a physical building section.
Room discrepancy
A mismatch between front-office and housekeeping room information, requiring verification of the actual situation.
Room status
Information about a room's occupancy, cleaning and availability; these may be separate fields in the system.
Stayover service
Cleaning provided while the guest continues their stay. Linen changes follow the hotel's service policy.
Turndown service
An evening room refresh and preparation of the bed. Its scope differs from a full daily clean.
Vacant
An occupancy status meaning no guest occupies the room. It does not by itself mean the room is clean.
Walk-in
A guest arriving without an advance reservation. Acceptance depends on availability and hotel conditions.
Operations, textile care and stock control
ADR – Average Daily Rate
Room revenue divided by rooms sold, using the same reporting period and accounting basis.
Batch code
A production identifier useful for tracing a cosmetic or other product and documenting complaints.
Bathrobe sizing
Check cut, garment length and measurements, rather than relying only on S–XL labels.
Cleaning and disinfection
Different processes requiring suitable products, application methods and the hotel's operating protocol.
Closed refill system
A dispenser system using specified refills and a defined replacement process. Use compatible products only.
Colourfastness
Resistance of textile colour to specified influences. It does not imply resistance to every laundry chemical.
Combed cotton
Cotton processed to remove shorter fibres before spinning. Overall quality also depends on yarn and fabric construction.
Damask
A fabric with a woven pattern, commonly used for bed or table linen.
Deep cleaning
Detailed cleaning beyond the daily routine, organised through a specific checklist and schedule.
Defect report
A record of a fault, its location and urgency, helping maintenance and room-status coordination.
Delivery note
A document listing delivered items. Compare product codes and quantities with the actual goods received.
Duvet cover fastening
Hotel flaps, buttons and other closures affect bed-making and laundry handling.
Fitted sheet
An elasticated sheet that must match mattress length, width and height, allowing for stated shrinkage.
Flat sheet
A sheet without an elasticated edge. Allow enough fabric for the intended bed-making and tucking method.
Guest night
One guest staying one night. Two guests staying one night account for two guest nights.
Hand hygiene
Choose products and equipment appropriate to the task and follow the hotel's hygiene procedure.
Housekeeping productivity
Work completed over a defined time. Compare similar room types, service scope and cleaning depth.
Linen circulation
The cycle of textile use, collection, washing, storage and reissue.
Linen discard
Removing textiles from service and recording the quantity and reason, such as damage or wear.
Linen inventory
A count of textiles across clean stock, used linen, laundry and items awaiting disposal.
Lost and found
The documented handling, storage and return of found property under the hotel's procedure.
Mattress topper
A comfort layer placed on the mattress. It is not automatically a waterproof mattress protector.
Mixing cosmetic products
Do not combine products without manufacturer approval; mixing can affect stability, compatibility and dosing.
Occupancy rate
Rooms sold divided by rooms available for the same period. This is different from bed occupancy.
Par level
The target stock quantity, determined by consumption, replenishment lead time and service requirements.
Par stock
A planned quantity of linen covering textiles in use, in laundry and in reserve.
Pilling
Formation of small fibre balls on a fabric surface, influenced by fibres, friction and washing.
Pillow protector
A protective layer between pillow and pillowcase. Check fit and laundry compatibility.
Preventive maintenance
Planned checks and maintenance intended to reduce faults, following manufacturer instructions and hotel schedules.
Refill funnel
An aid for filling suitable dispensers. Check size, cleanability and the manufacturer's refill procedure.
RevPAR
Room revenue divided by available rooms. It combines the effects of room rate and occupancy.
Ring-spun yarn
Yarn made by ring spinning. The process alone is not a complete guarantee of textile quality.
Room night
One room for one night. Two guests sharing that room still account for one room night.
Room turnover
Preparing a room between departure and the next arrival, including cleaning, replenishment and checks.
Solid and liquid soap
Compare dosing, consumption, packaging and staff handling when choosing a guest soap format.
Spot cleaning
Cleaning a localised mark or area. Check the surface and the suitability of the cleaning product.
Stain removal
Treating a stain according to its type and the textile care instructions. Aggressive treatment can damage fibres.
Stocktake
Comparing physically counted stock with records, using consistent units and storage locations.
Traceability
The ability to follow a product's origin and movements through identifiers and purchasing records.
Waffle weave
A textured fabric with a honeycomb-like structure. Assess weight, absorbency and shrinkage for its intended use.
