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Operational aspects of a hotel and an analysis of the problems encountered

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  1. Introduction to tourism
    1. Definition
    2. Explanation
  2. Growth and history of tourism
  3. Importance of tourism
  4. Development of tourism
  5. Effect of tourism
    1. Social front
    2. Environmental front
    3. Economic front
  6. Hotel industry
  7. Importance of hotel industry
  8. Hotel industry and tourism
  9. Origin of hotel industry
  10. Front office
    1. Essential activities of front office staff
    2. Duties and responsibilities
    3. Reception
    4. Information
    5. Cashier
    6. Coordination with other departments
  11. Housekeeping department
    1. Introduction
    2. Room maintenance procedure
    3. Evening service
    4. Weakly cleaning procedure
    5. Duties and responsibilities of executive housekeeper
  12. Exchange of uniform and linen
    1. Practice and procedures
    2. Room linen exchange procedures
    3. Uniform exchange procedure:
    4. Restaurant exchange procedure:
    5. Records and registers maintained
    6. Co-ordination with other departments
  13. Food and beverage production
    1. Functions of the department
    2. Sections of the kitchen
    3. Work procedure
    4. Recipe development
    5. Purchasing
    6. Kitchen equipment and maintenance
  14. Food and beverage service
    1. Introduction
    2. Maintenance of restaurant and bar
    3. Maintenance
    4. Preparation for service
    5. Duties and responsibilities
    6. Restaurant manager
  15. Purchase. receiving and stores
    1. Purchase
    2. Order for supplies
    3. Receiving
    4. Systems and procedures followed
  16. Stores
    1. Features of the store
    2. Stores ledger
    3. Departmental requisition book
  17. Security
    1. Introduction to the department
    2. Main features
    3. Forms and formats used
  18. Engineering and maintenance
    1. Introduction
    2. The operational goal of the department
    3. Files and registers maintained
  19. Conclusion
  20. Bibliography

To understand tourism we can divide it into two parts or sections, namely the dynamic sector & the static sector; the dynamic sector is concerned with economic activities of the formation of community, motivation of demand and provision of transport. It involves the activities of tour operators, travel agents, transport and other ancillary services. The second sector or the static sector looks after the 'sojourn' part of tourism, including the demand for accommodation, food and development of infrastructure. The word tourism originated from the Hebrew word 'tour' or as in Latin 'tornos' meaning going around in search of business opportunities, job opportunities, health advantage, education benefits or recreational properties; or in other words for learning, studying and research.

Tourism began with the invention of wheel. Tourism can be traced back to the 11th century, to the Roman Empire; the Romans were known to travel to temples & shrines for festival, for health and amusement, development of trade and commerce, religious activities, etc. The 11th to 15th centuries added impulse to the movement of merchants, soldiers, clergy and pilgrims. Between the 16th and the 18th centuries, the Industrial Revolution took place. Specialized education in advanced countries became very popular which encouraged the elite to go abroad. To find some entertainment, people started exploring the world, thus giving birth to Pleasure Tourism.

[...] COST CONTROL Whatever the size of an establishment that is operated, it is essential for the basic management, from a cost control point of view, to know how much money is received and spent. The cost of meals fall naturally into three distinct sources, the first being the cost of the ingredients, second the cost of overheads which includes heat, water, electricity, staff uniforms, advertising, building, etc., the third section is the labor cost - salaries and wages. The responsibility of any management control system is to make sure that a pre determined food and wage cost percentage has been calculated. [...]


[...] Making a room look good and appealing to a guest is the task of the housekeeping, which has to ensure the basic human requirements of comfort and security. Thus, the personal effort the housekeeping department makes in giving a guest the desirable room has a direct bearing on the guest's experience in the hotel. HOUSE KEEPER'S OFFICE This is the nerve center of the administration of the department. It is here that the Executive Housekeeper sits. DESK CONTROL This is the main communication center of the housekeeping. [...]


[...] RECEIVING AND STORES PURCHASE Purchase is one of the most important aspects of a hotel. Purchasing food and supplies is a unique task as it goes beyond specifying products and placing orders. Prime importance should be given to food purchasing since the final quality of the food service depends on the food purchased. It is important to verify yields from the commodity in use, which determines the unit cost. Yield testing indicates the number of portions or items obtained and helps to provide the information required for purchase specification. [...]

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