An overview of the problems faced in managing a hotel

Shaharu B.

Order the writing of a tailor-made Business strategy Term papers

Free quote online

Thesis Format .doc

An overview of the problems faced in managing a hotel

Download

Read an extract

Reader
Abstract
Contents
Extract

Abstract

The growth of modern hotel industry took place in the United States of America, beginning with the opening of the CITY HOTEL in New York in 1974. Some of the hotels of USA were built in this era. This period also saw the beginning of changing operations under the guidance of E.M. Statler. It involved big refreshment, big properties and trained professionals to manage the business. The depression in 1930 had a disastrous effect on the hotel industry but the outbreak of the World War II brought a tremendous upsurge in 1950. Hotels and Restaurants play a very important role in the tourism industry. This has been so because the hotels are found to be the highest beneficiary of any growth impulses that have taken place in tourism. Nearly 60 percent of tourism expenditure goes towards accommodation and food that hotels provide. Tourism is a service that requires constant updating as well as modeling. It is becoming one of the leading industries of the world. The hospitality industry, a component of tourism, includes hotels as one of the major revenue producing industries.

Hotel industry
1. Definition
2. Origin of the hotel industry
3. Importance of the hotel industry
Food and beverage production
1. The main kitchen
2. Pantry
3. Continental kitchen
4. Chinese kitchen
5. Bakery
6. Butchery department
7. Forms and formats used in kitchen
House keeping
1. Introduction
2. Sections of house keeping
3. Linen room
4. Uniforms room
5. Pest control
6. Duties performed by executive house keeper
7. Co-ordination with other departments
Personnel and training
1. Primary responsibilities of the department
2. Registers maintained
3. Management information system
4. Training department functions
Sales and marketing
1. Sales organisation
2. Management information system
Purchase and stores
1. Functions of the purchase sections
2. System and procedure
3. Receiving
4. Management information system
Engineering and maintainace
1. Functions of engineering department
Security department
1. Duties and responsibilities
Food and beverage service department
1. Room service
2. Co-ordination with other department
Front office
1. Sections of front office department
2. Front officf cashier
3. Bell desk
Problems and solutions

Get this table of contents for free after login.

Extract

[...] Problem-3: Misuse of linen is a very common practice in the department. The room boys are using bath towels for wiping bath tub, wash basin, etc. Linen is also thrown carelessly in the back area. Solution: Strict supervision will minimize the problems. Visits of the supervisors will reduce the habit of dumping the linen in the beck areas. Guilty staff should be made to pay nominal fines. Problem-4: It is sometimes noticed that there are mosquitoes in the lobby, this creates unhealthy atmosphere. [...]

[...] This area is an important section in the purchasing department The functions of receiving area: The quality received should be in accordance with the purchase order. The quality of the products is to be checked in the receiving section The weighing is done on the spot near the receiving The quality of the products is checked in the receiving station. If it does not keep the quality prescribed in the quotation, it will be rejected. In case of vegetables after checking the quality they are stored in the cold room. [...]

[...] A doorman is posted in the front of entrance to main lobby. He checks the entrance of people in the lobby and prevents unauthorized entry. He gives a buzz at the bell desk when a guest checks in his car at the porch. He opens the door of the car and wishes the time of the day. The security guards also keep taking rounds of the entire place in the hotel at specific times. They check the floors by working through the corridors. [...]

[...] Kitchen stewarding plays a vital role in the different areas of the kitchen. They are responsible for the cleanliness of the kitchen, particularly the spilling of oil or greasy products makes the floor blackish, slippery, and there are chances of accidents. The kitchen is mopped at regular intervals and also whenever there is any spill. An extensive cleaning and scrubbing is done during the night by the kitchen stewarding staff. All the kitchen equipment including the mechanical equipment like mixer, grinder, oven, etc., and cooking equipment like pan, fryer, flat ware, and utensils are washed and wiped and dried by the kitchen stewarding staff. [...]

[...] FRONT OFFICF CASHIER A front office cashier is there in the front office, he is last point of contact with the guest. He settles his bills either by cash or by credit cards. Some of the functions of cashiers are: 1. On receiving folios record telephone meter reading 2. Exchange foreign currency 3. He has to update the exchange rates Control safe deposit lockers Prompt and proper check outs. BELL DESK Bell desk is another section that comes under the reception. [...]

doc