Essential departments in a hotel

Shaharu B.

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Essential departments in a hotel

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The past, present and the future of the hospitality industry are closely linked. Today's lodging and restaurants are the result of many centuries of social and cultural evolution. Comfortable and sanitary lodging was once considered the exclusive privilege of the wealthy. But with the rise of industries and democracy, hospitality became available to the common citizen. Advances in transportation enabled more people to travel greater distances at less cost, spreading tourism across the globe.

From modest origins, hospitality and tourism rose to become two of the largest worldwide industries. Many states and nations rely heavily on tourism dollars to provide for the employment and well being of their citizens. A world without travel accommodation is almost unthinkable in the context of the modern era. But before examining the history and development of hotel and catering industry, we must establish some form of definition that covers a wide scope. The Hotel Properties Act of 1956 defines a hotel as "an establishment held out by the proprietor as offering food, drink and if so required sleeping accommodation, without special contract to any travelers presenting himself who appears able and willing to pay a reasonable sum for the services and facilities provided and who is in a fit state to be received."

The variety of rooms offered through the years developed in response to the customer needs. This continues to be there as social and business needs change, the style of rooms also must change. The socio economic and political situation of the country has a direct effect on its tourism industry as with the present liberalization policies the international and domestic tourism industry has been supplied with a much-needed boost.

Introduction to hotel industry
Importance of hotels in the tourism industry
Operational departments of the hotel
Role of front office
1. Duties and responsibilities
2. Hierarchy of front office department
3. Sections of the front office
4. The front desk
5. The main function of the reception
6. Message handling
7. The night manager's report
8. Front office cashier
Housekeeping
1. Introduction
2. Guest amenities and supplies
3. Executive club room
4. Suite room
5. Organizational hierarchy
6. Sections of the housekeeping department
7. Valet system
8. Systems and procedures
9. Cleaning of departure room
10. Weekly cleaning schedule
11. Spring cleaning
12. Co-ordination with other departments
Security
1. Staff areas
2. Time office
3. Types of registers used
Engineering and maintenance
1. Assistant operation manager
2. The various registers used
Sales and marketing
1. Hospitality markets
2. Hospitality distribution channel
3. Sales and marketing organization
4. Responsibility of the marketing and sales division
F and B outlets
1. Food and beverage production
2. Duties and responsibilities
Food and beverage service
1. Restaurant
2. Room service
3. Systems and procedures
4. Type of room service
5. Duties and responsibilities
6. Co-ordination with other departments
Kitchen stewarding
1. Functions
2. Duties and responsibilities
Non-operational departments of the hotel
1. Purchasing
2. Buying raw materials
3. Formal buying
4. Duties and responsibilities
5. Receiving procedure
6. Forms and formats used
Stores department
1. Systems and procedures
2. Duties and responsibilities
3. Forms and formats used
Account and finance department
1. Functions of account and finance department
2. Organizational of accounts department
3. Duties and responsibility
Personnel department
1. Recruitment
2. Dismissal
3. Appraisal
4. Qualities of personnel manager

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[...] Night Supervisor Is special in a manner that would require him on her to be able to handle any aspect of housekeeping at night including the Desk Control operation, issue of linen and uniform in an emergency, etc. His area of activity extends over to guest rooms; public area and also linen and uniform rooms. He is responsible and accountable at night for smooth housekeeping through his brigade and has larger decision-making authority than other supervisors, as he is the housekeeper for night. [...]

[...] of sections in a kitchen depends on the type of establishment and the menu offered. Kitchen Commis These are new comers who join the organization at the lower level. They are the main workers of the department as they are responsible for getting the supplies as well as cooking the food. CO-ORDINATION WITH OTHER DEPARTMENTS Food and Beverage Service A close co-ordination between these two departments is must for the efficient functioning of the hotel. The F & B service informs the production on time about the buffet and gives the list of menu items to the kitchen. [...]

[...] THE MAIN FUNCTION OF RECEPTION ARE AS FOLLOWS: Registration Providing guest locations Allotment of rooms Confirmation of ticket through travel house Sorting guest mail Message handling Handling guest calls Co-ordination with other departments Handling reservation in case of need Department for fulfilling guest needs REGISTRATION / CHECK-IN: Check-in is the process of registering the person as a guest of the hotel and allotting him/her a room - CHECK-IN IS OF TWO TYPES: - Reservation Check-In These are persons checking into the hotel with a prior booking. [...]

[...] In order to keep a tight control of the rooms both these departments coordinate with each other. The housekeeping sends the room report that is tallied with the room rack and in case any discrepancy is noticed a physical check is done before validating the room report. - Room Service: - The Room Service Department is informed of all arrivals and departures to raise bills accordingly. The Front Office informs the Room Service through the amenity voucher; the list of VIPs expected to arrive so that special services are extended. [...]

[...] The Hotel Properties Act of 1956 defines a hotel as "an establishment held out by the proprietor as offering food, drink and if so required sleeping accommodation, without special contract to any travelers presenting himself who appears able and willing to pay a reasonable sum for the services and facilities provided and who is in a fit state to be received." There are different reasons people spend their time away from home, like work, or for business purpose, for shopping, for leisure or recreational purpose etc. [...]

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