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| Halal | Food prepared according to Islamic Law. Halal food is defined as food that: does not consist of or contain anything which is considered to be unlawful; has not been prepared, processed, transported or stored using any appliance or facility that was not free from anything unlawful; and, has not in the course of preparation, processing, transportation or storage been in direct contact with any food that fails to satisfy the first two conditions. In addition, Halal food can be prepared, processed or stored in different sections or lines within the same premises where non-Halal foods are produced, provided that necessary measures are taken to prevent any contact between Halal and non Halal foods. Halal foods can also be prepared, processed, transported or stored using facilities that have been previously used for non Halal foods provided that proper cleaning procedures have been observed. |
| Half Moon Set-Up | A seating arrangement in which 60-, 66- or 72-inch (152-, 168- and 183-centimeter) diameter rounds have seats on two-thirds to three-quarters of the table and no seats with their backs to the speaker. Used for banquet-to-meeting or meeting-to-banquet quick set. See CRESCENT-ROUND SET-UP.
See Also Crescent-Round Set-Up |
| Half Moon Table | Half of a round table, or two quarter-round tables attached to make a half circle. See HALF-ROUND.
See Also Half-Round |
| Half-Round | A semi-circular table. |
| Halftone | Photograph that has been prepared for single color reproduction. |
| Hall | A place of public assembly or used for exhibits; usually refers to a large function space. |
| Halon Fire Extinguisher | A fire extinguisher generally used on computers and electronic fires. It should not hurt the computer or destroy silicon chips. It is classed as a hypo-thermal chemical fire extinguisher. |
| Hand Carry | Items that an exhibitor is allowed to carry unaided into a event facility without being charged. |
| Hand Service | One server is assigned for each two guests. Servers wear white gloves. When serving, they stand behind their guests holding two composed plates. When the signal is given, all guests are served at the same time. |
| Hand Truck | Small hand-propelled implement with two wheels and two handles used for transporting small loads. See WHEELER/WHEELIE.
See Also Wheeler/Wheelie |
| Handling | Moving of materials, usually to and from a loading dock. |
| Handout | Informative or educational material given to the audience at the speaker’s presentation. Handouts often are in flyer form. The term, however, refers to any material that is handed out to the audience. |
| Hands-On Participation | Demonstration of a product of service in which people actively participate with the product or service. |
| Hard Card | 1) Work order for labor or services. 2) Material handling contractor’s record of materials received or shipped. |
| Hard Data | See QUANTITATIVE DATA.
See Also Quantitative Data |
| Hard Wire | Electrical connections that are other than receptacle to receptacle. These are charged on a time plus materials basis. |
| Hardwall | A type of exhibit construction in which the walls are of solid material, rather than fabric. |
| Hardwall Booth/Stand | Booth/stand constructed with plastic, plywood or similar material as opposed to booth/stand formed by drapery only. |
| Haricots Verts | (harry co vare) Very small green (string) beans. |
| Harmonic Distortion | Distortion which is harmonically related to the fundamental signal fed through an audio circuit or system. Harmonic distortion is characterized by a harsh sound that ranges from a slight edge on some of the high-frequency components of a musical program, to the fuzz associated with electric guitar effects pedals. |
| Harmonized Code | Commodity number assigned to goods shipped internationally. Also referred to as a Schedule B number. |
| Harmonized System of Tariff Nomenclature | An international system for classifying goods in international trade and for specifying the tariffs on those goods. It was adopted at the beginning of 1989, replacing the previously used schedules in over 50 countries, including the Brussels Tariff Nomenclature.
See Also Brussels Tariff Nomenclature |
| Haute Cuisine | Food that is prepared in an elegant or elaborate manner; the very finest food, prepared perfectly. The French word haute translates as "high" or "superior." |
| Hazard | A condition that increases the likelihood that a loss will be more severe. |
| HCEA | Healthcare Convention and Exhibitors Association. A member of the Convention Industry Council. |
| Head | 1) Front or first, e.g. HEAD TABLE. 2) Pan-tilt device on which a camera is mounted. |
| Head Count | Actual number of people attending a catered function. See AUDIENCE COUNT. See Also COVERS.
See Also Audience Count , Cover |
| Head Table | Table used to seat VIPs, speakers, and other dignitaries, often elevated on a dais or stage. See DAIS. See Also VIP.
See Also Dais , VIP |
| Head Tax | Fee charged arriving and departing passengers in some foreign countries. |
| Header | 1) FASCIA. 2) Overhead illuminated display sign. 3) A sign or other structure across top of exhibit. Usually displays company name. |
| Headquarters | Facility, as the center of operations, where registration, general sessions, and conference staff office are located. |
| Headroom | Reserve voltage or power level in an audio deice or system. The difference in levels between the normal or “nominal” operating levels and the peak clean (undistorted) available levels. See NOMINAL OPERATING LEVEL.
See Also Nominal Operating Level |
| Heads in Beds | Term that refers to sleeping rooms in a hotel actually occupied by guests. |
| Headset | Headphone with a built-in microphone. |
| Health Warning | Decree issued by the World Health Organization warning travelers of the outbreak of a communicable disease in a given area. |
| Heel and Toe | To staple forming folds with sateen or other decorative material. A method of pleating. |
| Herringbone Set-Up | Seating arrangement in which chairs are arranged in rows slanted in a V shape and separated by a center aisle. They face the head table or speaker. See CHEVRON SET-UP. See Also V-SHAPE SET-UP.
See Also Chevron Set-Up , V-Shape Set-Up |
| Hertz | (Hz) Unit of frequency equal to one cycle per second. |
| HI LOW | See FORKLIFT/FORKTRUCK.
See Also Forklift/Forktruck |
| Hidden Charge | Unbudgeted or undisclosed expense or charge. |
| Hide-A-Bed | A sofa that opens to make a bed. Also Called SOFA BED. |
| High Drape | High drape is any drape over 8’ high which requires special equipment. High drape is used to create dramatic areas such as stages or special focal points. Typically, high drape is dark blue velour and is 16’ to 19’ high, although vinyl or 11’ banjo drape in blue and other colors is often used. All high drape needs to be anchored securely on its framework to ensure it cannot fall. |
| High Jacker | Equipment capable of lifting a person or persons to a given height. See CHERRY PICKER. See Also MAN LIFT, JLG, SCISSORS LIFT, GENIE LIFT, HI LOW, FORKLIFT/FORTRUCK.
See Also Cherry Picker , Man Lift , JLG , Scissor Lift , Genie Lift , HI LOW , Forklift/Forktruck |
| High Season | Period when the demand for a supplier’s product or service is highest. Prices general increase in high season. Also Called PEAK SEASON. Compare With LOW SEASON.
See Also Low Season |
| Highball Glass | Traditional tall glass for an alcoholic mixed drink. |
| High-Key Lighting | Lighting in which picture intensity produces limited dark areas. |
| High-Level Crossover | See PASSIVE CROSSOVER.
See Also Passive Crossover |
| High-Tech Visuals | Visual presentations involving sophisticated and frequently complicated equipment such as lasers, multi-image, and mixed media equipment. |
| Hire | International term referring to “rent” a service or product. |
| Hiring Cost | The price paid by the organizer to the owner of the event facility. |
| Hiss | Unwanted random noise associated with audio tape, unmodulated record grooves and noisy amplifiers and other audio circuitry. In circuitry, hiss is caused by the thermal activity of the molecules in the materials of which that electronic component parts are made. |
| History | Record of an event over time. |
| Hoison Sauce | Chinese sauce used on Peking Duck. |
| Hold Harmless | A type of indemnity clause that requires one party to fully protect the other from a claim asserted. This would include the payment of costs or attorney fees. |
| Holding Room | A room backstage where speakers wait to go on. See READY ROOM.
See Also Ready Room |
| Hollandaise Sauce | Sauce of egg yolks, clarified butter, lemon juice and spices. Served on vegetables (e.g. Asparagus with Hollandaise Sauce) or on Eggs Benedict. |
| Hollow Circle Set-Up | Seating arrangement of tables and/or chairs all facing each other in a single circle. |
| Hollow Square Set-Up | Seating arrangement of tables set in a square (or rectangle) with chairs placed around the outside of the table. Center (inside) table is hollow. |
| Hologram | A photographic effect using lasers to obtain a three dimensional image on a flat surface. |
| Homard | (oh mard) Lobster. A true lobster has two front claws. Most 'lobster tails' come from Rock Lobster or Spiny Lobster, which are actually a large variety of crawfish. |
| Honorarium | Voluntary payment made for services where no fee is legally required. |
| Honorary | Non-paid, generally referring to an appointment within a committee or group and in recognition of expertise or services rendered. |
| Horizontal Show | An exhibition at which the products or services being displayed represent all segments of an industry or profession. See EXHIBITION. See Also VERTICAL SHOW.
See Also Exhibition , Vertical Show |
| Hors d'Oeuvres | Small appetizers; Hot and/or cold finger foods served at a reception. |
| Horseshoe Set-Up | Tables set up in rounded U shape with chairs placed outside. Chairs inside if needed. See U-SHAPE SET-UP.
See Also U-Shape Set-Up |
| Hospitality Program | Plan for receiving and entertaining guests in a friendly and generous manner. |
| Hospitality Suite/Event | 1) Room or suite of rooms used to entertain guests. 2) An event in the United States usually separate from the exhibit, in which refreshments are served and exhibitor personnel and visitors socialize. |
| Host | On a network, any computer that is a repository for services available to other computers on the network. |
| Host | An association, corporate body, town, country or other such party that invites an event to take place within or under its jurisdiction or its financial responsibility. |
| Host Bar | Private room bar set up where guests do not pay for drinks. See OPEN BAR. See Also SPONSORED BAR.
See Also Open Bar , Sponsored Bar |
| Host Country | Country that invites an event to take place within or under its jurisdiction. |
| Hot Camera | Camera that is turned on. |
| Hot Spot | Undesirable concentration of light on one area of slide or film. |
| Hot Tag VIP | Luggage tagged for special handling. |
| Hotel Accommodation | Sleeping Room(s) at a hotel and rooming arrangements; usually specifying the hotel classification in terms of its amenities, facilities, level of service and cost. |
| Hotel Classifications | There is no official classification or accepted rating system for U.S. hotels, but the following definitions are generally understood: BUDGET - Budget hotels and motels are reasonably priced accommodations and are the fastest growing segment of the U.S. lodging industry. In general they provide a room with a bed, TV, telephone and shower as well as free parking. They often do not have room service or a restaurant. DELUXE - a top-grade hotel, all rooms have a private bath; all the usual public rooms and services are provided a high standard of decor and services is maintained. FIRST CLASS and LUXURY - Many luxury hotels in the U.S. exist in large cities, offering a number of special services to the business and leisure traveler. A U.S. first class hotel offers, for example, first rate restaurants, banquet and conference rooms, valet service, room service, cable TV and complimentary morning newspapers. MODERATE - These hotels account for nearly 75% of available U.S. hotel rooms. They have on-site restaurants, bar and perhaps conference rooms, as well as the basic services. TOURIST ECONOMY or SECOND CLASS - Budget operations; most have private baths; services may be very limited. |
| Hotel Reservation | A contract between the hotel to provide a guest room on certain dates and rate and the guest who agrees to use the hotel on the specified dates at the agreed upon rate (and any other terms). If the guest breaches the reservation contract by being a no-show or failing to cancel on time, the hotel is owed damages. The usual term is the payment of one-night's room rate (they shouldn't charge you if they sell out. They also shouldn't charge tax unless required by state or local law). See DISHONORED RESERVATION.
See Also Dishonored Reservation |
| Hotel Show | An exhibition held in a hotel. See EXHIBITION.
See Also Exhibition |
| Hotel/Motel Tax | See TRANSIENT OCCUPANCY TAX.
See Also Transient Occupancy Tax |
| House | A synonym for hotel commonly used within the industry. Examples are: full house, house count, house income, house bank and house charge. |
| House Account | Term for internal accounting by the facility to cover incidental expenses not chargeable to the event or another hotel account. |
| House Board | Switch panel from which all electrical fixtures are operated. |
| House Brand | Brand of wine or distilled spirits selected by a hotel or restaurant as their standard when no specific brand is specified. |
| House Count | Number of guests or sleeping rooms actually occupied on a particular night. |
| House Lights | Lighting of room separate from stage lighting. |
| House Manager | Person in charge of the auditorium side of a facility and not the stage production. |
| House Plan | Diagram depicting the function space in a facility or the entire facility. |
| House Wine | Brand of wine selected by a hotel or restaurant as their standard when no specific brand is specified. |
| Housekeeping | Facility department charged with maintaining and cleaning a venue. |
| Housekeeping Announcements | Announcements about schedule changes, locations of functions, and similar program information. |
| Housekeeping Instructions | Special directions to a facility’s housekeeping department from an event organizer that apply to that event and its attendees. Can include information such as the best time frame for refreshing sleeping rooms. |
| Houseman | Service-staff member who handles function-room set up and tear down. See BANQUET SET-UP.
See Also Banquet Set-Up |
| Housing | Shelter or lodging. |
| Housing Bureau | Organization that provides reservation services for a group and its attendees. |
| Housing Form | Form used by event attendees to make reservations at an event-contracted hotel or housing facility. |
| Housing Priority Points | A system used by some event organizers to assign guest rooms in housing facilities or floor space in an exhibition where preferred locations are given to those exhibitors or sub-blocks with higher priority points. Points are also often awarded for consecutive years of attendance/exhibiting, early registration for an event, sponsorship levels, etc. Points are often earned (primarily by exhibitors or exhibiting companies) by booking guest room reservations within the Event Contracted Block (ECB). See Also EVENT CONTRACTED BLOCK, SUB-BLOCK.
See Also Event-Contracted Block , Sub-Block |
| Housing Report | Document detailing housing utilization (reservations, pickup, etc.). |
| HSMAI | Hospitality Sales & Marketing Association International. A member of the Convention Industry Council. |
| Hub & Spoke Tour | A TOUR that utilizes a central destination with side trips of varying length to nearby destinations.
See Also Tour |
| Hub Airport | An airport used as a central point for passengers to make flight connections and for carriers to have maintenance facilities. |
| Hudson’s Stages of Developmental Learning | Stages of learning that one encounters throughout a lifetime; the priorities present in each stage affect the way a person learns. |
| Hue | Color or shade. |
| Human Arrow | A person who holds signage, greets guests, presents an enthusiastic demeanor, gives directions and keeps people moving in the right direction. |
| Humanist | A learner who seeks education in order to change his/her value structure and achieve personal goals. |
| Hurty Gurty | See GENIE LIFT.
See Also Genie Lift |
| Hush Puppies | Small, round, fried cornbread with onions and spices, usually served with fish. |
| HVAC | Heating, ventilation, and air conditioning. See A/C.
See Also A/C |
| Hypertext | Text that links to another file and can be selected (clicked on) to go to another document, image or FTP (download) site. |
| Hz | Hertz. Unit of frequency equal to one cycle per second. |
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