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A combination of delegates, exhibitors, media, speakers, and guests/companions who attend an event.
Attendee scope includes: Where attendees come from. It is directly related to the spending characteristics of attendees who fall into each of these categories: International: Draws a national and international event audience; 15% or more of event dele gates reside outside of event host country.
National: Draws a national event audience; more than 40% of delegates reside outside of a 400 mile (640 km) radius of event city.

Attribution theory

Attribution theory (Heider, 1958) attempts to explain how individuals interpret causes of behavior based on their past knowledge and experiences. They can attribute behavior either to internal factors such as ability, skill, or effort, or to external factors such as rules, policies, or environment. This is known as our locus of control and can influence our behavior at work. For example, if a customer complains about poor service from their waiter, the restaurant manager might agree that the waiter has been slow and rude (internal attribution).

Attrition clause

Most hotel contracts today have attrition clauses that set forth the fees that the organization must pay if it fails to use the sleeping room block commitment. This clause contains formulas that stipulate the amount of liquidated damages for which the organization will be held liable. The attrition fee is based on the difference between the total room nights booked by the organization and the total number of rooms actually used. There is often a 10 % attrition allowance before fees are imposed.

Auto-closing device

A fire door is impaired when chocked or blocked open and it is unattended. Opening a fire door and walking through it, or holding it open for material to pass through it is not an impairment as long as someone is there to close the door when done. For safety and security, hotel installed the auto closing device on each fire door. It is a device which automatically takes the fire door back to the closed position.      

Automated mini bar

Mini bars have been in use for some time, consisting of a refrigerator in the guest's room containing drinks and other items (snacks, sun cream, or disposable cameras) which the guest can consume if they wish. The guest is then charged for those items consumed.      

Average check

Meeting customer needs is the primary purpose of any organization. To achieve that goal, organi zations strive to understand the nature of their customers first. Average check (also referred to as 'Guest Check Average') is one of the common tools available to the foodservice industry to measure the amount of money spent per customer. This information is extremely useful in managing a restaurant.

Average daily rate

The average daily rate is a measure of the hotel’s staff in selling available room rates. Average daily rate or ADR is calculated by dividing total room sales by the number of rooms sold. In some instances ADR or ARR (Average Room Rate) is calculated using the formula: Room income/ (no. of rooms sold þ complimentary rooms), i.e. 'House Use’ rooms are excluded. The logic for including complimentary rooms is that they are given for business reasons, e.g. x rooms complimentary over y paid rooms as part of a business deal.

Awareness, trial, and usage

A grouping of three types of questions, awareness, trial, and usage, is used in marketing research to determine some of the behavioral characteristics of consumers. Awareness refers to the presence of the product or brand in the consumer's mind. This variable is measured in a variety of ways, ranging from simply asking a survey respondent if he or she is aware of a specific product or brand through asking the respondent to list the types of products or brands that come to mind.

Back of the house in hotels

So named in a hotel or lodging business because the interaction between guests and employees is less common. Such areas include housekeeping, engineering and maintenance, accounting, and human resources. While housekeeping personnel interact with guests it is not part of their primary duties as it is for front desk and bell staff. Back of the house employees may not directly serve the guest by taking an order, assisting with registration, or delivering luggage to a guestroom.