Week 1 Glossary

All establishments and services used by people who are staying away from their usual homes fall within the Accommodation sector. This sector contributes significantly to that of the Food and Beverages sector and the Hospitality industry in general.

A grading system based on 5 stars is used to rank each establishment regarding the number of facilities (from basic accommodation and bedding, to prepared meals, room-service and on-site entertainment facilities) and quality of service they provide.

The level of service provided at each establishment also varies from self-catering (i.e. no service) to all-inclusive (where a full range of services is included).

Bed and Breakfasts” provide guests with a room to stay in and a breakfast to wake up to. Guest houses offer the same as well as access to more facilities (like swimming pools, braai areas, etc). In both instances, hosts usually stay in the same house.

A much smaller, and more stylish type of hotel (between 3 and 50 rooms), sometimes providing bespoke services for guests. Most boutique hotels are more expensive than chain hotels.

Serving snacks and light meals and non-alcoholic beverages, food is usually prepared on site.

Provide a chance to experience different ethnicities and their customs as preserved communities. Often offered as a package to tourists and other guests, and inclusive of traditional meals and live entertainment.

Providing food and beverage services for private or business functions. While food is consumed on site, it is not usually prepared there.

Serving beverages and mid level meals prepared and consumed on site.

Food is already prepared, or prepared in a very short time frame. Guests do not usually consume their food on site (and if they do, it is usually with disposable cutlery and plates).

Serving a very high standard of beverages and formal meals that are prepared and consumed on site.

The Food and Beverage sector is large. It covers everything that humans eat, and everywhere that we get it from – all made possible through a very complex system of cultivating, packaging and distribution.

Many establishments within the F&B sector serve fresh or pre-packaged food, while others prepare and serve guests who consume at the same place. The level of service provided at each establishment also varies from self-service (i.e. no service) to formal (where a high standard of waited on service is provided).