This document discusses the importance of human resource management in the hospitality industry. It states that human resource management is the most important department for business success as it manages the human capital. Some key responsibilities of human resource management include hiring qualified employees, training and retaining staff, and creating a positive work environment. The document also outlines some common employee issues like theft, harassment, and tardiness that human resource must address. Finally, it briefly describes the different sectors of the hospitality industry such as lodging, food and beverage, gaming, and travel.
INTRODUCTION TO FRONT OFFICE:
the basics, such as the personnel under the front office department, their duties and responsibilities. and etc. SEE FOR YOURSELF.
INTRODUCTION TO FRONT OFFICE:
the basics, such as the personnel under the front office department, their duties and responsibilities. and etc. SEE FOR YOURSELF.
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
Micro Perspective on Tourism and Hospitality IndustryRubie Clavel
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations and planning of specific business of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality
products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training
Front office department of a hotel - It is the face of the hotel, the voice of a business.
It works 365 days, 24x7. The front office communicate and coordinate with all other departments of the hotel as well as external sources, running its operations day to operations smoothly to make the guest stay more comfortable through providing personalized, consistent standard services as per management policy
Micro Perspective on Tourism and Hospitality IndustryRubie Clavel
This course will cover the workings, operations and the integrative activities of major stakeholders in the Tourism and Hospitality Industry. The student will also gain knowledge on managing and marketing a service-oriented business organization. Apart from the scope and structure of travel organizations and planning of specific business of the nature and distinctive characteristics of each sector of the entire tourism industry, focusing on management, organization and planning of specific business strategies for the various entities in the local setting. This will also involve the analysis of the possible impacts of external factors and trends on the different tourism industry sectors and specific types of business. It will also look into client profiling such as travel motivations and influences as it relates to aligning strategic and tactical solutions to the business. The course also identifies the employment opportunities available in each sector and the corresponding qualifications for the jobs.
LO1 Understand the operational and economic characteristics of hospitality operations Nature of hospitality
products and services: product and service areas eg food and beverages, rooms division, conference and banqueting; tangible and intangible elements; perishability; marketing and sales; plant; equipment; supplies and commodities Patterns of demand: patterns eg opening hours, seasonality, time of day/week, sociological influences, healthy eating and drinking patterns, food and fashion trends, accommodation trends, cultural, regional and ethnic influences, pricing and economic factors, elasticity of demand Customer profile: characteristics eg spending power, types of hospitality business, menu/accommodation range, pricing considerations, expectations and requirements, the meal experience Management issues: issues eg integrated planning and resourcing, business and operational plans, staffing, finance, decision-making (gathering information and data, analysing and evaluating data, reaching decisions, forecasting), operating procedures and systems, control systems, technical and procedural standards, service standards, quality systems, team working and team leading, scheduling, training
It is real Art and Talent to make an effective Standard Operating procedure and understanding of the difference between guideline and SOP.
SOP should tell itself
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Hotel Management Courses in Chennai can be taken from the Sai International Institute of Hotel Management and Catering. Sai is also the only Indian Institute to provide carving courses.Visit: http://www.saiinstitutes.in
Hotel Management Courses in Chennai can be taken from the Sai International Institute of Hotel Management and Catering. Sai is also the only Indian Institute to
provide Carving courses.Sai Institute of hotel management chennai is one of the top hotel management colleges in India. Sai provides courses like diploma in Hotel
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Running head EXPECTATIONS & GOALS1EXPECTATIONS & GOALS.docxtodd271
Running head: EXPECTATIONS & GOALS
1
EXPECTATIONS & GOALS
5
Expectations and Goals
American Military University
HOSP495
Expectations and Goals
Hospitality and food service remains one of the best courses for me based on my past experiences. I have had a great experience over the past years within the hospitality management, particularly, food and beverage practice. One of the best things within this industry is that it has a myriad of challenges. These challenges are essential in strengthening an individual who is committed to achieve something in the end. These challenges relate to resources, recruitment and facility management. I believe that my past experience will allow me to focus on achieving the best out of this course. What I have learned is that for one to deliver in this course or food service education, the management programs must always respond to the changes within this industry as well as students’ needs. Students’ expectations and satisfaction of food and beverage management course remains important because it is what accurately reflects the educational experiences essential for students before joining the food and beverage industry.
To begin, food and beverage as an operational discipline has been a basic segment of cordiality the hospitality training from the initiation of the neighborliness instruction. Indeed, pretty much every friendliness program offers somewhere around one course in sustenance and refreshment the executives that gives a kitchen and lounge area type condition (Sommerville, 2007). This is a basic issue since nourishment and drink training will have a genuine error between industry's present needs and graduate capabilities, since understudy needs and industry requests are always showing signs of change. The facts confirm that most understudies need to have experiential or reasonable hands-on work involvement since they trust it to be the best utilization of the hypothetical classroom content. My experience demonstrates that understudies selecting in foodservice activity programs are persuaded by expected word related and vocation results.
Also, all accommodation and the travel industry education at colleges are not founded on similar educational programs. A few establishments put a more prominent accentuation on professional preparing through temporary jobs; others build up a scholarly way to deal with cordiality the board. In any case, the primary objective of all projects is to keep up the friendliness business’ intensity in both the scholastic and the professional components. Food and beverage instructional classes are valuable; however these courses have various issues due to resourcing, enrolling and office issues (Sommerville, 2007). For instance, working a sustenance and drink research facility has high segment of operational expenses, and it is hard to discover stable money related assets. Also, schools are gone up against with the testing assignment of making and keeping up an office that .
Rare Hospitality, one of the top hospitality management companies, provides a productivity-based value proposition with Comprehensive Hospitality Management Services to their partners in Retail, Manufacturing, Corporate sector, and the Residential domain. The company also has a core specialization in Healthcare and Hospitality Facility Management. They analyze every client’s requirements and implement tailor-made local solutions in line with global hospitality practices and other hospitality companies. For more contact us!
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
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Ethnobotany and Ethnopharmacology:
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Students, digital devices and success - Andreas Schleicher - 27 May 2024..pptxEduSkills OECD
Andreas Schleicher presents at the OECD webinar ‘Digital devices in schools: detrimental distraction or secret to success?’ on 27 May 2024. The presentation was based on findings from PISA 2022 results and the webinar helped launch the PISA in Focus ‘Managing screen time: How to protect and equip students against distraction’ https://www.oecd-ilibrary.org/education/managing-screen-time_7c225af4-en and the OECD Education Policy Perspective ‘Students, digital devices and success’ can be found here - https://oe.cd/il/5yV
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The Indian economy is classified into different sectors to simplify the analysis and understanding of economic activities. For Class 10, it's essential to grasp the sectors of the Indian economy, understand their characteristics, and recognize their importance. This guide will provide detailed notes on the Sectors of the Indian Economy Class 10, using specific long-tail keywords to enhance comprehension.
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1. HRM101
College of Hotel, Restaurant, and Tourism Management
CHAPTER 1: INTRODUCTION
Mr. Crystial Abram P. Parrilla
HOSPITALITY ORGANIZATIONAL
MANAGEMENT
2. HRM101
College of Hotel, Restaurant, and Tourism Management
Hotel industry is being now one of the top industries that accumulate much revenue
and the key of its success is Hospitality management that is an academic study of
the hospitality industry. It provides a focus on the management of hospitality
operations such as restaurants, hotels, cruise ships, theme park, tourism
destination, convention centers, country clubs and related industries.
INTRODUCTION
3. HRM101
College of Hotel, Restaurant, and Tourism Management
The most important department that makes a hospitality business a success is the
human resource management. By any means of operation a great human resource
management can be very different between each business regardless of its status.
Human resource controls the most important capital in the business which is the
human capital. This makes the importance of human resource management for
hotel very evident.
4. HRM101
College of Hotel, Restaurant, and Tourism Management
Human Resource also has other important matters to deal with such as a newly
hired employee. Because employees without much orientation about the business
can be a cause of change in the culture, process, system or even the relationship
inside the hospitality business they are into. With this matter it is very important for
the human resource department to pick the right people who are qualified to work
in their respective business.
5. HRM101
College of Hotel, Restaurant, and Tourism Management
These are the common factors that employer consider when assessing
potential candidate.
• Attitude and Character
• Communication Skills
• Skills and Experience
Qualifications and Employer Assessment
6. HRM101
College of Hotel, Restaurant, and Tourism Management
One of the major dealing of human resource is the retention of employees. It is one
of the large problems in the hospitality industry because of so many employees do
not have a career in the hospitality industry as their ending career goals. Also,
human resource department is force to let go of the employees because of poor
work ethics and other issues.
7. HRM101
College of Hotel, Restaurant, and Tourism Management
Training, Education and giving incentives to the employees are also part of the job of
human resource department. From this employees causes to stay longer in the
company. Having the company the desire to go to the next level of the service can
cause the employees to stay in the company much longer.
8. HRM101
College of Hotel, Restaurant, and Tourism Management
Human resource department also link the employees to the management. They also
make the workplace environment more interesting and fun for the employees.
Example of these are by providing employees a team building activity, Christmas
party and other activities that will be refreshing for the employees beyond their
daily work routine.
9. HRM101
College of Hotel, Restaurant, and Tourism Management
The importance of human resource for the hospitality business is very great. It is
very important not to undermine the human resource department. Without this
department the business is not the same or as pleasing to the guest and employees.
10. HRM101
College of Hotel, Restaurant, and Tourism Management
In every business human capital is
the hardest capital to handle for
the reason that each employee has
their own will. Among these
employees corruption of work
ethics can happen. The following
are some of the issues of
employees when working in the
hospitality industry.
Employees Issues
1. Theft
2. Sexual Harassment
3. Assault (Physical and Verbal)
4. Tardiness and Absences
5. Alteration of the System
6. Misconduct
7. Insubordination
8. Improper Use of Company Assets
11. HRM101
College of Hotel, Restaurant, and Tourism Management
Different Scope Hospitality Industry
Hospitality industry had a very
wide scope of business under
them. As a hospitality and tourism
student it is very important that
you have knowledge in the
different industry under its
business.
12. HRM101
College of Hotel, Restaurant, and Tourism Management
Lodging Segment
1. Motel
2. Inns
3. Motels
4. Pensions
5. Resorts
Food & Beverages
1. Restaurant
2. Catering
3. Fast-food
13. HRM101
College of Hotel, Restaurant, and Tourism Management
Gaming and Recreation
1. Attraction
2. Gaming
3. Parks
4. Clubs
Travel and Tourism
1. Transportation
2. Travel Agencies
3. Tour Operations
14. HRM101
College of Hotel, Restaurant, and Tourism Management
Characteristics of Hospitality Industry
• Most hospitality business is open 24/7.
• Hospitality industry depends heavily on shift work
• Hospitality business produce guest satisfaction which other business do not have.
• Hospitality business have intangible and perishable.
15. HRM101
College of Hotel, Restaurant, and Tourism Management
References
• Carino, Beltran (2013). The Hospitality Industry: An Introduction. Mindshapers Co., Inc.
Intramuros, Manila
• Brown (2011). Management of Hospitality Organization. Discovery Publishing House PVT.
LTD. New Delhi, India.
Image References:
• http://ihmi.org.uk/web/images/hotel_pic.jpg. Retrieved June 11, 2015
• https://www.liberis.co.uk/wp-content/uploads/2014/04/cover.png Retrieved June 11, 2015
• http://ciitourismfest.com/fullimages/bf1f801e-71b3-4668-ab3d-156db07ea748.jpg.
Retrieved June 11, 2015
• http://tinypic.com/view.php?pic=148pv07&s=8. Retrieved June 11, 2015