Examining the operational departments in a hotel

Shaharu B.

Order the writing of a tailor-made Management Term papers

Free quote online

Thesis Format .doc

Examining the operational departments in a hotel

Download

Read an extract

Reader
Abstract
Contents
Extract

Abstract

Tourism is a desirable human activity, deserving the praise and encouragement of people and government. The tourism industry stops not at just attracting people to a desired destination for vacation, but furthers its services by providing transport, accommodation, food, and entertainment to tourists until their period of stay comes to a close.

The complexity of tourism touches not only the economic fabric of the society but also has a deep-rooted effect on the existing social norms and moral values. Tourism, if tackled with in understanding, on the hand may bring immense benefits to mankind in general and one the other result in social advancement. Tourism is not only an economic activity of great importance of national development but is also important medium of cultural exchange among the nations of world. A lot of emphasis has been laid on the economic role of tourism. Its contribution to the foreign earnings of the nation and its potential for greater employment has earned it a reputation of being one of the fastest and steady-growing sectors of the economy.

Introduction
1. Tourism
Tourism and hotel industry
Detailed operations of the departments of a hotel
Front office
1. Reception
2. Information
3. Forms and formats used by the front office
4. Job description of the receptionist and information assistants
5. Check in procedures
6. Check out procedures
7. Bell desk
Telephones
1. Telephone department procedures
2. Forms and formats used
Qualities of front office staff
Co-ordination with other departments
Housekeeping
1. Housekeeping office
2. Desk control room
3. Work performed daily by housekeeping staff
4. Work performed weekly by housekeeping staff
5. Types of housekeeping budget
Food and beverage production
1. Lighting and ventilation
2. Equipment and fittings
3. Points to be noted in food production
4. Costing procedures
5. Food and beverage service
6. The menu
Accounts and finance
1. Purchase
2. Purchasing and inventory management
3. Purchasing method
4. Receiving
Stores
1. Consumption
2. System and procedures followed by the stores
3. F and B controls
Personnel department
1. Recruitment
2. Retainment
3. Retirement
Security, engineering and maintenance
1. The objective of security
2. Equipment for safety
3. Engineering and maintenance
4. Duties and responsibilities
Problems and solutions

Get this table of contents for free after login.

Extract

[...] CONSUMPTION All items are classified under ABC analysis as follows: A items used frequently and in large quantities B items used moderately C items used rarely SYSTEM AND PROCEDURES FOLLOWED BY THE STORES Items should be stored in such a manner that the first item to come in is the first to go out. Similar items should be stored together to facilitate easy retrieval.The requiring system will be followed. F & B CONTROLS Proper control will ensure the smooth functioning of the establishment. [...]

[...] Hotel guards are normally assigned to a particular area or location, such as being placed in charge of the service entrance of the hotel. Watchmen are usually defined as persons required making routine scheduled patrols throughout the premises; watchmen need to keep a log book to record all the events that happened during the duty time. EQUIPMENT FOR SAFETY COMMUNICATIONS Wireless and telephone communication instrument should be provided. Uniforms should be given to the security department this will provide an air of authority and confidence to the security personnel. [...]

[...] DETAILED OPERATIONS OF THE DEPARTMENTS OF A HOTEL FRONT OFFICE Front office is the name given to the lobbies. The front office in a hotel is responsible for the sale of hotel rooms through systematic methods of reservation, followed by registration and assigning of rooms to customer. The front office includes reception, telephones bell desk, front office cashier and guest relation officer. RECEPTION The main functions are: Maintaining the expenditure list of guests Handing over mails and messages, and providing wake-up service Preparing bills Receiving payments Notifying other departments about departure of guests Taking back vacant and ready rooms INFORMATION The main functions of the information department are: 1. [...]

[...] The chef should check the items received in the kitchen and there should be proper coordination between the chef and other departments 5. Proper record of transfers and house entertainment should be kept 6. Proper inventory control should be maintained, and pilferage and wastage should be controlled COSTING PROCEDURES Portion cost or the cost of a dish in restaurants should be determined on a rational basis. Unscientific costing could result in losses due to unsold dishes; unreasonable costing may lead to customer dissatisfaction. [...]

[...] Provide up-to-date information on the hotel and the city to the guests 10. Receive guest mails and messages and forward them correctly to the guests 11. Arrange with lobby to page guests CHECK IN PROCEDURES 1. Smile and greet the guest 2. Check for reservations, if any 3. Present the registration card 4. Help the guest complete the card 5. Select a room as according to the requirement of the guest 6. Hand over the room key and anything else that may be needed by the guest 7. [...]

doc