А насчет upsell дается опр-е в Википедии и др. Может, что подойдет?

http://www.4hoteliers.com/4hots_fshw.php?mwi=2318

either here:
“[To upsell] I might suggest a dessert buffet such as an all-strawberry or all-citrus. Instead of $6–$10 for a plated dessert, we charge $25 for the buffet. Instead of passed hors d’oeuvres for $3–$5, I suggest an action station for $12–$15.

“As for sit-down dinners, we live in a world where people like combos. I try to stay away from combos on a plate and add a course. Instead of an extra $5 for something on a plate, we can add a lobster course for $15.

“I don’t want to overkill or push too hard. But the beginning and end are good places to upsell.

good places to upsell. “The LXR philosophy is that F&B is not an amenity, but a focal point ... and there is no box to think out of,” says Chef Vigilla—MRC

either here:
The most effective retail up sell is the conversational up sell. It achieves two things, the first is it creates fantastic customers experience as it shows that the staff is interested in the needs of the customers. The second is it allows the clerk to build a bridge between the client and him. For example, if the customers id checking in and the clerk asked if its business or pleasure and the customers responds business, the clerk can upsell the internet because it makes sense and shows that the clerk is listening and trying to help the client. Chances are the internet is free at your hotel,however, you can see how this could be effective to anything that your hotel has to offer.