1. State features that make full-service hotels a unique
segment of the lodging industry.
2. Describe the types of guests who most frequently select a
3. Draw an organization chart for a full-service hotel that shows
hospitality management positions unique to this segment.
4. List and briefly describe the duties of the unique managerial
positions found within full-service hotels.
5. Identify significant current and long-term business
challenges that confront managers of full-service hotels.
Customers- want the services of full-service hotel at a
rate slighty higher than that of limited service hotels
Location – near highways, airports, downtown areas in
Brand recognation & loyalty is important
Location- Large cities, near casinos, international airports
or large tourist destinations
Offer more guest rooms & meeting facilities than
Provide special services eg gift shop,concierge,
recreational & fitness facilities, extended room service
Caters for clients that
Located in a resort area, heart of major cities
Clients demand & are willing to pay for the highest levels
Domaneted by indipendently owned hotel brands
See pg 81 for a list of amenities
Who Uses Full-Service Hotels?
Local residents using the hotel’s food service
and meeting spaces.
Out-of-town meeting (group) participants
Business travelers- enjoy the convenient
location, & variety of services
Leisure travelers- enjoy the elegance
Duties of the Unique Managerial
Positions Found Within Full-service
Responsible for the overal profitability
Profitability depends on mgt quality & F&B offered
Key role is Attaining profitability while mantaining
Supervise the production & services of alcoholic bevs in bars &
Organization Chart for a
Full-Service Hotel F&B
short order menu items,
In charge of food
production & kitchen
Similar in all areas of
Competitive addvantages, revenue or
50% of f&b revenues,
Special events &
Some Unique Managerial
Positions in Full-Service Hotels
Food and Beverage Director
Why Banquets Can Be Profitable
Banquet meals are often priced higher than regular
All guests select from a relatively limited number of
menu items; this eases food production
requirements and reduces waste.
The number of attendees at the meal event is
guaranteed; the number of service staff required is
known in advance.
There are often additional guest charges for setting
up the room and for other related expenses.
Mandatory service charges help to ensure that the
best of the hotel’s servers work banquet events, and
these workers are scheduled only for as long as they
Full-Service Hotel Managers
Increased competition from limited-service
Increased costs required to operate on-site
Rising construction costs
Difficulties in developing a unified Internet