The past, present and perhaps the future of the hospitality industry are closely linked. Today's lodgings are a result of many centuries of social and cultural evolution. Comfortable, sanitary and lodging once was considered the exclusive privilege of the wealthy, but with the rise of industry and the spread of democracy, hospitality became available to the common citizens. Advances in transportation enabled more people to travel to greater distances at less cost, spreading tourism across the globe.
There are different reasons why people spend their time away from home, like work or for business purpose; to go to school or college, to go for shopping, for leisure or recreational purposes, to go into hospital or prison, etc. In all these situations they will require either accommodation or food and drink or even both. It is therefore reasonable to assume that the provision of these needs created an industry with a common aim to supply accommodation, food and drink where and when required. Hotel industry is the backbone of the tourism industry. The tourism industry takes people to far away exotic lands but it is the hotel industry that provides the tourists with the basic needs such as a place to stay and food to eat.
[...] Some of the systems found in hotel which come under the supervision of engineering and maintenance departments are:- Heating hot and cold Sewer Lightening Telephone Refrigeration Cable television Channel music Fire protection Lifts, elevators and escalators DUTIES AND RESPONSABILITIES OF E & M DEPARTMENT RESPONSIBILITY: When the responsibilities of the maintenance department are discussed, it is often easy to focus merely on the detail of the required activity, that is to maintain and repair, but if we focus too narrowly on the details, we may forget to see and appreciate the purpose of this department and its crucial role in the overall functioning of a hotel operation. [...]
[...] ENGINEERING AND MAINTENANCE The maintenance aspect of a hotel is one of the most important functions of the house keeping for the purpose of keeping furniture, fixture and other facilities in working order, contemporary and safe for guest. The house keeping department organizes maintenance orders for the engineering to attend to fused bulbs, broken furniture, plumbing disorders , a/c disorders etc front office can sell only properly functioning items, so to prevent revenue loss a close a coordination between engineering and maintenance and house keeping is necessary . [...]
[...] In addition, the people of house keeping are also a part of the overall team of hosts or hostesses who welcome the hotel guests. Following are the main function of house keeping department 1. Cleanliness and maintenance Requisition and control of all necessary supplies and equipment Training of its personnel. Following areas fall under house keeping department 1. Guest room and floors Public areas Lines or uniform room. HOUSE KEEPING ORGANIZATION EXECUTIVE HOUSE KEEPER He/she is responsible for the total cleanliness, maintenances and aesthetic upkeep of the hotel and the usually assumes complete direction, operational control and supervision of the house keeping, laundry and recreation departments. [...]
[...] In a hotel, the Maitre De Hotel is master of hotel's food service; scheduling employees is one of his major responsibilities. Supervisor service will bring repeat business to a restaurant by its guests. Foods service in a restaurant is the vital area of income to hotel, which also creates hotel reputation among guests. The food and beverage service forms a substantial part of activity of a hotel. Food beverages function is characterized both by its diversity and size. FOOD BEVERAGES SERVICE ORGANISATION DUTIES AND RESPONSIBILITES OF F&B SERVICE DEPARTMENT FOOD AND BEVARAGE MANAGER Food and beverages manager is responsible for the implementation of agreed policies for contributing to the getting of catering policies. [...]
[...] The three policies which are used to be considered are: THE FINANCE POWER: It determines the level of profitability, subsidy or costs limits to be expected from the business as a whole and the contribution in the total profits, subsidy or cost limit that is expected from each unit and from the departments within them. THE MARKETING POWER: It identifies the broad market the operation is intended to serve and the particular segment of the market upon which it intends to concentrate. [...]
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