An overview of the departments in hotel/hospitality industry

Shaharu B.

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An overview of the departments in hotel/hospitality industry

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Abstract

In today's shrinking world fast moving airlines, Passenger-ship, trains, buses and automobiles carry travelers all over the world on extra pleasure or business trips. This traveler requires food, lodging and service of good standards at a reasonable price. Hotel management today is controlled by computers data processors, which spend out continuous stream of information on unit cost, budgets, payroll control systems, developments endeavoring to anticipate future trends. It is a fiercely competitive business, every operator claiming for maximum occupancy and profitability. The goal is achieved by improving efficiency within the establishment by offering the highest standard of accommodation facilities and serve at competitive prices. Most of the travelers now-a-days are not just the tourists or sightseers but many of the travelers are business professionals whose business interests and professions taken them to nook and corners of this world. They are the new breed of travelers.

Hospitality industry goes back along way. In 896 BC, when the Assyrian emperor, Assurnasirpal II, completed his new capital city call Nirmud, he invited guests from every corner of his kingdom to come to the capital for the inaugural celebrations. A stone tablet records that 69,574 tourist responded to the emperor's invitation and spend 10 days on an all inclusive ‘group tour' of Nirmud and its attractions.

Introduction
Hospitality industry
1. A brief history
2. Hotel classification
Services offered by the hospitality industry
1. Accommodation
2. Food services
3. Entertainment
4. Recreation
5. Relaxation
6. Functions and banquets
7. Conference facilities
Front office
1. Accommodation manager
2. Lobby manager
3. Reception
4. Room reservation
5. Business center
6. Telephone operators
7. Bell desk
Beverages department
1. The production department
2. Restaurant manager
3. Banquet manager
House keeping
Food production
Accounts and materials management
Stores
Hotel maintenance
Personnel department
1. Recruitment
2. Sources of recruitment
3. Selection
4. Induction
Phases of induction program
1. General induction
2. Specific induction
3. Training and development
4. Performance appraisal
Hotel's major HR polices
1. Holidays / vacation
2. Cafeteria timings
3. Identity card
4. Absenteeism
5. Smoking
6. Grievance handling
Security department
Conclusion

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[...] Under him there will be a Sous Chef, who is in charge of the preparation of the menu given by the Executive Chef. Functions Executive Chef Preparation of Menu Sous Chef Allocation of Work Chef D Partie Preparation of recipe Commis Preparation of Food ACCOUNTS AND MATERIAL STRUCTURE ACCOUNTS AND MATERIALS MANAGEMENT A hotel's accounting division monitors the financial activities of the property. A hotel that performs its accounting work on the premises will employ a larger accounting staff with a higher level of responsibility. [...]

[...] Other functions include billing, reservation of rooms, coordinating with different departments and helping the management of the hotel. Room Reservation: The basic function of this section is to sell rooms, which includes processing reservations and all communications with the persons seeking the accommodation of the hotel, registering guests and assigning rooms. Business Center: This section maintains an up to date accounting of each guest's accounts, cashes, cheques for the guests, verifies the daily outstanding accounts receivable, renders the daily reports to the management and collects payments from the guests. [...]

[...] Absenteeism is considered a serious misconduct and appropriate disciplinary actions are taken if the reasons for absenteeism are not satisfactory Smoking: Smoking is prohibited in the hotel premises, except in the locker room Grievance Handling: Grievances at stage 1 will be handled by the immediate in charge / supervisor, stage 2 by the head of the department, the personnel office and the final stage by the General Manager. SECURITY DEPARTMENT This is one of the most important departments in the hotel. Security department is always essential in all types of organization. Security department [...]

[...] There will be an extra person in the banquet department that will be the Banquet Sales Executive who will be in charge of the outdoor catering services. HOUSE KEEPING STRUCTURE HOUSE KEEPING The primary objective of this department is CLEANLINESS. The housekeeping department is determined by the size of the property and the occupancy rate. This department consists of 65 personnel. The Executive House Keeper heads the house keeping This department consists of 1. Floors 2. Public Area 3. Linen Area 4. [...]

[...] Whereas the Employee Relation department takes care of Promotions, Transfers, Termination, Grievance Handling and Performance Appraisal Recruitment Recruitment is the process of discover the sources of manpower to meet the requirements of the staffing schedule and to employ effective measures for attracting that manpower in adequate numbers to facilitate effective selection of an efficient working force. Selection is the process of choosing from among the candidates from within the organization or outside, the most suitable person for the current position or for the future position. [...]

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