Measure. Analyze. Optimize. Profit.

Hotel & Restaurant Abbreviations: The Complete Guide

From ADR and RevPAR to F&B and MICE — master every essential abbreviation used in hotels, resorts, and restaurants.

Nigel Anthony Thomas, hospitality executive and corporate trainer
Nigel Anthony Thomas
Hospitality Executive & Corporate Trainer • CHS, ServSafe Food Protection Manager • 30+ Years Across Hotels, Resorts & Cruise Lines

In three decades of hotel operations across India, the Middle East and the United States, I've seen too many properties fixate on one metric while ignoring the others. A hotel can have a great ADR and still bleed profit. It can have a high RevPAR and still miss the full picture of what's happening across the property. The real discipline is knowing which number to look at, when, and how they all fit together.

This guide is your definitive reference — covering not only the key performance metrics (ADR, RevPAR, GOPPAR, etc.) but also every other abbreviation you'll encounter in daily hotel and restaurant operations. Whether you're a hotelier, revenue manager, chef, or front-desk associate, this is the one resource you need to decode the alphabet soup of hospitality.

"A single metric tells you one thing. The relationship between them tells you everything."

1. Key Hotel Performance Metrics

These five metrics form the foundation of hotel performance measurement. Each one answers a different question about your business — from pricing power to operational efficiency.

Metric Full Form Definition Formula Why It Matters
ADR Average Daily Rate The average rate obtained for occupied rooms. Total Room Revenue ÷ Rooms Sold Indicates pricing performance and revenue potential.
Occupancy % Occupancy Percentage The percentage of rooms sold out of rooms available. Rooms Sold ÷ Rooms Available × 100 Shows how well the hotel is filling its available inventory.
RevPAR Revenue Per Available Room The revenue generated per available room. Total Room Revenue ÷ Rooms Available Combines occupancy and rate to measure overall room revenue performance.
GOPPAR Gross Operating Profit Per Available Room The gross operating profit generated per available room. Gross Operating Profit ÷ Rooms Available Shows profitability efficiency of operations.
TREVPAR Total Revenue Per Available Room Total revenue generated from all departments per available room. Total Revenue ÷ Rooms Available Measures total revenue productivity across all departments.

Each metric serves a specific purpose. ADR tells you about your pricing power. Occupancy tells you about demand. RevPAR tells you about room revenue efficiency. GOPPAR tells you about profit. And TREVPAR tells you about total revenue productivity across the entire property.

2. How the Metrics Are Related

These metrics don't exist in isolation. They flow into each other in a clear sequence, and understanding that sequence is the key to diagnosing performance and taking action.

ADR
Pricing
Occupancy %
Volume
RevPAR
Room Revenue
Total Revenue
Rooms + F&B + Other
GOPPAR
Profitability
Higher ADR and Occupancy lead to higher RevPAR, which ultimately drives GOPPAR and profitability.
Why this sequence matters

You can't grow GOPPAR without understanding what's driving RevPAR. And you can't improve RevPAR without knowing whether you're moving the right lever — rate or volume. This flow gives you the map. The metrics tell you where you are on it.

3. Worked Example: 100-Room Hotel

Let's walk through a full example using a 100-room hotel over a 30-day period (3,000 room nights available). This is the kind of calculation I run with every property I work with — it's simple arithmetic, but it reveals where the profit really sits.

📊 Revenue & Operating Data

Rooms Available3,000 Room Nights
Rooms Sold2,100 Room Nights
Total Room Revenue₹115,700
F&B Revenue₹7,000
Other Revenue (Laundry, Spa, Parking, etc.)₹1,250
Total Revenue ₹124,000

📉 Expenses & Profit

Departmental Expenses (Rooms + F&B + Others)₹115,000
Gross Operating Profit ₹9,000
Departmental expenses include all direct operating costs for Rooms, F&B and other revenue centres.

Metric Calculations

Using the formulas from the table above, here's how each metric is calculated from the example data:

₹55.10 ADR 115,700 ÷ 2,100
70% Occupancy 2,100 ÷ 3,000 × 100
₹38.57 RevPAR 115,700 ÷ 3,000
₹3.00 GOPPAR 9,000 ÷ 3,000
₹41.33 TREVPAR 124,000 ÷ 3,000

Notice that RevPAR (₹38.57) is not the same as ADR (₹55.10). The difference is occupancy. If this property could increase occupancy from 70% to 80% without dropping ADR, RevPAR would jump to ₹44.08 — a 14% improvement. That's the leverage point.

From the floor

I've worked with hotels where the team chased ADR aggressively and lost occupancy, only to watch RevPAR fall. I've also worked with properties that dropped rate to fill rooms and saw RevPAR improve — but GOPPAR didn't follow because the added volume came at a cost. The relationship between these numbers is always more revealing than any single one.

4. Why These Metrics Matter in Practice

In day-to-day hotel operations, these metrics serve different purposes at different levels of the organization:

"RevPAR tells you how well you're selling rooms. GOPPAR tells you how well you're running a business."

5. Common Pitfalls to Avoid

6. Complete List of Hotel & Restaurant Abbreviations

Beyond the key performance metrics, here is the full alphabet soup of abbreviations used in hotels, resorts, and restaurants — categorised for quick reference.

📊 Revenue & Performance Metrics

AbbreviationMeaningDescription
ADRAverage Daily RateAverage revenue earned per occupied room. Calculated by dividing total room revenue by the number of rooms sold.
RevPARRevenue Per Available RoomTotal room revenue divided by all available rooms (both sold and unsold). Measures how well a hotel fills rooms while maintaining rates.
OCCOccupancy RateThe percentage of available rooms that are occupied during a set period.
GOPGross Operating ProfitThe profit left after deducting operating expenses from total revenue.
GOPPARGross Operating Profit Per Available RoomGOP divided by total available rooms. A key metric for overall property profitability.
CPORCost Per Occupied RoomThe direct cost associated with each room that is sold.
ARAccounts ReceivableMoney owed to the business by guests, companies, or travel agents.
BEPBreak-even PointThe point at which total revenue equals total costs.
Average CheckThe average amount spent by a dining customer.
Beverage Cost %Beverage Cost PercentageCost of beverages sold divided by beverage sales, used to control pricing and waste.

🏨 Hotel & Front Office Operations

AbbreviationMeaningDescription
FOHFront of HouseGuest-facing areas and staff, like reception, concierge, and the lobby.
BOHBack of HouseNon-guest areas where operations happen, including kitchens, storage, and staff offices.
PMSProperty Management SystemThe central software that handles reservations, guest accounts, check-ins/outs, and reporting.
CRSCentral Reservation SystemA system used by hotel groups to manage bookings across multiple properties from one platform.
OTAOnline Travel AgencyThird-party booking platforms like Booking.com or Expedia.
GDSGlobal Distribution SystemA network that connects hotels with travel agencies worldwide for booking.
POSPoint of SaleThe system used to process payments and orders, especially in restaurants and bars.
BARBest Available RateThe lowest unrestricted room rate offered to the public at the time of booking.
LRALast Room AvailabilityA rate agreement that allows a partner to book the last available room at a set rate.
LOS / ALOSLength of Stay / Average Length of StayThe number of nights a guest stays (LOS) or the average across all guests (ALOS).
MLOSMinimum Length of StayA restriction requiring a guest to book for a minimum number of nights.
CTA / CTDClosed to Arrival / Closed to DepartureRestrictions preventing new check-ins (CTA) or check-outs (CTD) on specific dates.
FITFree Independent TravelerA guest who books travel independently, not as part of a tour group.
MICEMeetings, Incentives, Conventions, and ExhibitionsA key segment of group business for hotels.
DNDDo Not DisturbA guest preference for privacy.
OOO / OOSOut of Order / Out of ServiceA room that is unavailable, either for maintenance (OOO) or temporarily blocked (OOS).
VIPVery Important PersonA guest who receives special treatment and amenities.
MURMake-Up RoomA request to have a room cleaned and prepared for a new or returning guest.
COCheck-OutThe process of a guest leaving and settling their bill.
ETA / ETDEstimated Time of Arrival / DepartureThe expected arrival or departure time of a guest.

🍽️ Food & Beverage (F&B) and Kitchen Operations

AbbreviationMeaningDescription
F&BFood and BeverageThe department responsible for all food and drink services.
BEOBanquet Event OrderA master document detailing all logistics for a catered event (menu, timeline, setup).
HACCPHazard Analysis and Critical Control PointsA food safety system that identifies and prevents hazards in food production.
FIFOFirst In, First OutAn inventory management method where the oldest stock is used first to ensure freshness.
SOPStandard Operating ProcedureA set of step-by-step instructions to perform a routine operation.
RTEReady to EatFood that is safe to consume without further cooking or preparation.
86"Eighty-six"A kitchen term meaning an item is no longer available or to remove it from a dish.
BTGBy the GlassA term used for wines or other beverages sold by the glass.
ABVAlcohol by VolumeThe standard measure of how much alcohol is in a beverage.
ExpoExpediterThe person in the kitchen who coordinates orders and ensures they go out to the dining room correctly.
CIPClean-in-PlaceA method of cleaning the interior of pipes and equipment without disassembly.

👔 Departments & Job Titles

AbbreviationMeaningDescription
GMGeneral ManagerThe top executive responsible for the entire property.
FOMFront Office ManagerThe manager in charge of the front desk and guest services.
DOFBDirector of Food & BeverageThe head of all F&B operations.
DOS / DOSMDirector of Sales / Director of Sales and MarketingThe executive responsible for driving revenue through sales and marketing efforts.
MODManager on DutyThe manager responsible for the property during a specific shift.
HODHead of DepartmentThe manager in charge of any specific department (e.g., Housekeeping, Engineering).
AEH / AHAssistant Executive Housekeeper / Assistant HousekeeperManagers who support the Executive Housekeeper in managing the housekeeping team.
GRAGuest Room AttendantThe staff member responsible for cleaning guest rooms.

💻 Technology & Sales

AbbreviationMeaningDescription
APIApplication Programming InterfaceTechnology that allows different software systems (like PMS and CRS) to connect and share data.
CMChannel ManagerA tool that updates room rates and availability across all OTAs simultaneously.
IBEInternet Booking EngineThe online reservation interface on a hotel's own website.
DMODestination Marketing OrganizationAn entity that promotes a specific location to travelers.
DMCDestination Management CompanyA company that provides professional event and tour management services in a specific location.
FAM TripFamiliarization TripA visit arranged for travel agents or media to experience the property and promote it.
B2B / B2CBusiness-to-Business / Business-to-ConsumerSales to other businesses (B2B) vs. direct sales to individual guests (B2C).

🏖️ Resort-Specific Terms

AbbreviationMeaningDescription
AIAll-InclusiveA pricing model where the room rate includes meals, drinks, and activities.
HB / FBHalf Board / Full BoardMeal plans that include breakfast and dinner (HB) or breakfast, lunch, and dinner (FB).
SURSpa Utilization RatioA metric used to track the usage and profitability of the spa.

🏢 Common Department Abbreviations

AbbreviationMeaningDescription
EOExecutive OfficeThe administrative office of the hotel's top management.
FICFinance DepartmentThe department managing the property's finances.
ACCTAccountingThe sub-department handling accounts, payroll, and financial records.
S&MSales & MarketingThe department responsible for generating revenue through sales and promotional activities.
HSKPHousekeepingThe department responsible for cleaning and maintaining the property.
LRLaundry RoomThe area where linens and guest laundry are cleaned.
ENGEngineeringThe department responsible for maintenance and repairs.
SECSecurityThe department responsible for the safety and security of the property and guests.
HRHuman ResourcesThe department managing employee relations, hiring, and training.
CONConciergeThe department that assists guests with services like restaurant reservations, tours, and information.
BCBusiness CentreA facility offering office services like printing, copying, and internet access to guests.

🥘 Kitchen & Menu Abbreviations

AbbreviationMeaningDescription
APPAppetizerA small dish served before the main course.
ENTEntrée / Main CourseThe main dish of a meal.
DESDessertThe sweet course served at the end of a meal.
Cvr / PaxCover / PersonsA term for a single diner (e.g., "a table for 4 pax").
OTOrder TicketThe printed or digital order that the kitchen uses to prepare a dish.

7. Why These Abbreviations Matter

Understanding this "alphabet soup" is crucial for several reasons:

The Bottom Line

These five metrics — ADR, Occupancy, RevPAR, GOPPAR and TREVPAR — form the backbone of hotel performance measurement. None of them is perfect on its own. Together, they tell a complete story about pricing, demand, revenue efficiency, profitability and total productivity.

The properties that consistently outperform their comp set aren't the ones that obsess over a single number. They're the ones that understand how the numbers fit together, track them weekly (not just monthly), and act on what they reveal — adjusting pricing, managing costs, and optimizing the mix across departments.

"Numbers don't lie — but they do tell different stories depending on which one you're looking at. Learn to read them all."

If you're looking to tighten your hotel's financial performance — whether it's a single property or a portfolio — I work with owners, GMs and finance teams on operational audits, revenue diagnostics and profit improvement. Reach out through the contact page, or connect with me on LinkedIn.

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