creating organization charts
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The document outlines various roles and responsibilities within a hotel organization called Hotel La Estrella. The manager is responsible for overall administrative processes and management of personnel. The counter role handles accounting, payroll, and tax payments. The administrative assistant assists with billing and purchasing supplies. Receptionists register clients and assign accommodations. General services staff keep the facilities clean and help with tasks like parking. Watchers provide security for the hotel around the clock.
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Manuela Beltran University
The document outlines various roles and responsibilities within the organizational structure of Hotel La Estrella A. The manager is responsible for overall administrative processes and personnel management. The counter role handles accounting, payroll, and tax payments. The administrative assistant assists with billing and purchasing supplies. Receptionists register clients and assign accommodations. General services staff clean facilities and handle tasks like parking. Watchers provide security for the hotel around the clock.
Let’s meet the hotel staff!
This document introduces various hotel staff roles including:
- The manager who oversees hotel operations, finances, and guest satisfaction.
- Housekeepers who clean hotel rooms and common areas.
- The receptionist who greets guests, checks them in, and provides information.
- The kitchen manager who oversees food preparation and quality.
- The bellhop who assists guests with luggage and provides room orientations.
- Security guards who monitor the building and prevent unauthorized access.
- Waiters who take food orders, serve meals, and process payments.
Departments of a hotel
The document describes the key departments in a hotel and their responsibilities. The housekeeping department ensures guest rooms and public spaces are immaculately clean. The engineering department maintains machinery, plumbing, and lighting. The front office department handles guest check-in/out, questions, and luggage. The accounting department processes payments, budgets, and financial reporting. The human resources department oversees staff administration and justice. Security protects guests and property through patrols and CCTV monitoring. And the food and beverage department serves meals from the kitchen and drinks from the bar.
Chapter 1 group blue chips
This document provides an overview of the history and evolution of the lodging industry. It discusses the development of inns, hotels, and other accommodation types from ancient Roman times to the present. The document also outlines the structure and departments of a typical large hotel property, with a focus on the rooms division and housekeeping department. Key terms related to lodging operations and hotel management are defined.
Departments of hotel
The document discusses the major departments of hotels. The front office department welcomes guests and generates the most revenue by selling rooms. The food and beverage department serves food and drinks in restaurants, bars, and other outlets, making it the second largest revenue generator. The housekeeping department is responsible for cleaning guest rooms, public areas, and maintaining facilities like the pool and garden. The food production department prepares different types of cuisine in hotel kitchens and includes a bakery. Supporting departments include accounting, IT, maintenance, human resources, sales and marketing, security, purchasing, and stores.
FRONT OFFICE AND HOUSE KEEPING
The document discusses front office and housekeeping operations in hotels. It describes the front office as the area where guests first arrive and interact with staff, including functions like reservations, check-ins, and concierge services. Main sections of the front office are identified as reservations, reception, telecommunications, concierge, and bell desk. Housekeeping is responsible for cleaning guest rooms and public areas to maintain a clean, comfortable environment for guests. Basic housekeeping activities include bed making, cleaning, and laundry services.
Hotel uniformed services
This document discusses the roles and responsibilities of various uniformed staff positions at a hotel lobby and bell desk. It describes the duties of the lobby manager, who oversees all guest services and acts as the manager's representative. Bell captains supervise morning shifts and set work schedules. Bell attendants assist guests by transporting luggage, familiarizing them with hotel amenities, and providing personalized service. Their tasks require communication skills and the ability to represent the hotel professionally.
Hotel adminestrative structure
The document summarizes the administrative structure of a hotel. It is divided into two large groups: front of the house and back of the house.
The front of the house includes departments like front office, reservations, telephone, lost and found, housekeeping, and others that directly interact with guests. The back of the house includes departments like sales, food & beverage, engineering, accounting, personnel, and public relations that support operations but have limited guest contact.
Each department is then described in 1-2 sentences about its functions and sections. For example, housekeeping manages guest rooms, linen, decorations, and public areas. The food & beverage department includes beverage service, catering, and food
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The document outlines various roles and responsibilities within the organizational structure of Hotel La Estrella A. The manager is responsible for overall administrative processes and personnel management. The counter role handles accounting, payroll, and tax payments. The administrative assistant assists with billing and purchasing supplies. Receptionists register clients and assign accommodations. General services staff clean facilities and handle tasks like parking. Watchers provide security for the hotel around the clock.
Let’s meet the hotel staff!
This document introduces various hotel staff roles including:
- The manager who oversees hotel operations, finances, and guest satisfaction.
- Housekeepers who clean hotel rooms and common areas.
- The receptionist who greets guests, checks them in, and provides information.
- The kitchen manager who oversees food preparation and quality.
- The bellhop who assists guests with luggage and provides room orientations.
- Security guards who monitor the building and prevent unauthorized access.
- Waiters who take food orders, serve meals, and process payments.
Departments of a hotel
The document describes the key departments in a hotel and their responsibilities. The housekeeping department ensures guest rooms and public spaces are immaculately clean. The engineering department maintains machinery, plumbing, and lighting. The front office department handles guest check-in/out, questions, and luggage. The accounting department processes payments, budgets, and financial reporting. The human resources department oversees staff administration and justice. Security protects guests and property through patrols and CCTV monitoring. And the food and beverage department serves meals from the kitchen and drinks from the bar.
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This document provides an overview of the history and evolution of the lodging industry. It discusses the development of inns, hotels, and other accommodation types from ancient Roman times to the present. The document also outlines the structure and departments of a typical large hotel property, with a focus on the rooms division and housekeeping department. Key terms related to lodging operations and hotel management are defined.
Departments of hotel
The document discusses the major departments of hotels. The front office department welcomes guests and generates the most revenue by selling rooms. The food and beverage department serves food and drinks in restaurants, bars, and other outlets, making it the second largest revenue generator. The housekeeping department is responsible for cleaning guest rooms, public areas, and maintaining facilities like the pool and garden. The food production department prepares different types of cuisine in hotel kitchens and includes a bakery. Supporting departments include accounting, IT, maintenance, human resources, sales and marketing, security, purchasing, and stores.
FRONT OFFICE AND HOUSE KEEPING
The document discusses front office and housekeeping operations in hotels. It describes the front office as the area where guests first arrive and interact with staff, including functions like reservations, check-ins, and concierge services. Main sections of the front office are identified as reservations, reception, telecommunications, concierge, and bell desk. Housekeeping is responsible for cleaning guest rooms and public areas to maintain a clean, comfortable environment for guests. Basic housekeeping activities include bed making, cleaning, and laundry services.
Hotel uniformed services
This document discusses the roles and responsibilities of various uniformed staff positions at a hotel lobby and bell desk. It describes the duties of the lobby manager, who oversees all guest services and acts as the manager's representative. Bell captains supervise morning shifts and set work schedules. Bell attendants assist guests by transporting luggage, familiarizing them with hotel amenities, and providing personalized service. Their tasks require communication skills and the ability to represent the hotel professionally.
Hotel adminestrative structure
The document summarizes the administrative structure of a hotel. It is divided into two large groups: front of the house and back of the house.
The front of the house includes departments like front office, reservations, telephone, lost and found, housekeeping, and others that directly interact with guests. The back of the house includes departments like sales, food & beverage, engineering, accounting, personnel, and public relations that support operations but have limited guest contact.
Each department is then described in 1-2 sentences about its functions and sections. For example, housekeeping manages guest rooms, linen, decorations, and public areas. The food & beverage department includes beverage service, catering, and food
Rooms Division
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20047579 Room Division
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Chapter 1.2 hotel departments
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The document discusses coordination between various departments in a hotel, including housekeeping, front office, engineering, food and beverage, purchase, laundry, security, and personnel. It outlines how housekeeping coordinates with these departments on tasks like room status updates, repairs, linen and uniform supplies, guest requests, and staffing issues. It also provides details on administrative functions of housekeeping like duty rotas, registers maintained at the control desk, and handling guest complaints.
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The document introduces the role of the rooms division in the accommodation industry. It defines rooms division as consisting of departments like front office, reservations, housekeeping, concierge, guest services, security, and communications. Rooms division management comprises overseeing operations of these departments. The front office handles reservations and check-ins while housekeeping maintains cleanliness. Concierge assists guests with services and the guest services department provides customer support. Security secures the premises and communications enhances the guest experience. Rooms division managers lead these departments to maximize occupancy rates and revenue.
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The document describes various housekeeping roles in a hotel. It outlines the responsibilities of a floor supervisor, which include supervising room attendants, ensuring cleanliness standards are met, and managing guest requests. A public area supervisor is responsible for cleaning and maintaining all public spaces. They also supervise staff and ensure department policies are followed. The duties of a houseman involve preparing rooms for guests, maintaining cleanliness of rooms, common areas and furnishings, replenishing supplies, and assisting other departments as needed.
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Mohamed EzzEldin Mohamed is seeking a responsible and stable job that utilizes his abilities. He has over 6 years of experience in hotel front office roles, currently working as Front Office Supervisor and Night Manager at Gulf Oasis Hotel Apartments in Dubai. Prior to that, he held receptionist roles at hotels in Egypt and was a tour leader for a tourism company in Cairo. He has strong skills in guest services, problem solving, and teamwork.
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The document discusses the different levels and roles in front office management of a hotel. It describes the 5 levels as:
1) Front Office Manager who oversees the front office and staff.
2) Reception Officer who handles guest check-ins and check-outs and coordinates with housekeeping.
3) Reservation Officer who handles room reservations and blocks.
4) Hotel Telephone Operator who answers calls and directs them to rooms or departments.
5) Doorman and Bellboy who assist guests with luggage and transportation needs.
Job Description - Front Desk Agent
This document outlines the duties and responsibilities of a hotel front desk agent. The agent is responsible for efficiently checking guests in and out of the hotel, processing payments, answering inquiries, and resolving any guest issues. Their duties include performing check-ins and check-outs according to detailed procedures, completing registration requirements, handling room assignments, payments, extensions and other issues, and maintaining accurate records and reports. The agent is expected to provide excellent guest service, maintain product knowledge, and follow all hotel procedures and policies.
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This document discusses security issues in hotels and describes various security measures that hotels can implement. It outlines policies and practices for ensuring security of guests, employees, valuables and assets. Some key security measures mentioned include use of key card locks, security guards, security cameras, fire alarms, emergency power systems, and employee photo IDs. The document emphasizes the importance of security for protecting guests, staff, physical resources and emphasizing different aspects of security including physical security, security of persons and security of systems.
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This document discusses the importance of coordination between the housekeeping department and other departments in a hotel, particularly the front office and maintenance departments. It emphasizes that all departments must exchange information and work together efficiently for the hotel to run smoothly and satisfy guests. Close liaison is needed to minimize frictions. The front office and housekeeping must closely coordinate on room status updates as guests check in and out. The maintenance department repairs issues reported by housekeeping to ensure guest comfort.
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The document provides information about the front office of accommodation facilities. It discusses the various sections of the front office including reception, reservation, concierge, and switchboard. It outlines the aims, importance, and physical location of the front office. It also describes the relationships and information sharing between the front office and other departments like accounting, housekeeping, technical service, and food and beverage. The front office acts as the central point of contact and works closely with other departments to ensure quality service for guests.
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Chapter 1.2 hotel departments
The document discusses the various departments and divisions within a hotel's organizational structure. It describes the key functions and areas of the front office, reservations, communications, housekeeping, food and beverage, sales and marketing, engineering and maintenance, human resources, and accounting divisions. Maintaining clear communication between departments is important for guest satisfaction, room status monitoring, and overall hotel operations.
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Introduction of-rooms-division-front-office-and-housekeeping-department ppt
The document discusses the various divisions and departments within a hotel. It notes that there are revenue-generating departments like front office, food and beverage, and room service. There are also support departments like housekeeping, accounting, and engineering that do not directly generate revenue but support the hotel's operations. The largest department is typically housekeeping, which is responsible for cleaning guest rooms, public areas, and maintaining the entire hotel facility. The front office is considered the "hub" of the hotel and interacts most with guests through check-in/check-out and providing information.
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The document discusses coordination between various departments in a hotel, including housekeeping, front office, engineering, food and beverage, purchase, laundry, security, and personnel. It outlines how housekeeping coordinates with these departments on tasks like room status updates, repairs, linen and uniform supplies, guest requests, and staffing issues. It also provides details on administrative functions of housekeeping like duty rotas, registers maintained at the control desk, and handling guest complaints.
Chapter i
The document introduces the role of the rooms division in the accommodation industry. It defines rooms division as consisting of departments like front office, reservations, housekeeping, concierge, guest services, security, and communications. Rooms division management comprises overseeing operations of these departments. The front office handles reservations and check-ins while housekeeping maintains cleanliness. Concierge assists guests with services and the guest services department provides customer support. Security secures the premises and communications enhances the guest experience. Rooms division managers lead these departments to maximize occupancy rates and revenue.
Introduction of-rooms-division-front-office-and-housekeeping-department ppt
The document discusses the classification and organization of hotel functional areas and departments. It outlines revenue-generating departments like front office, food and beverage, versus support departments like housekeeping and accounting. Front-of-house areas involve guest interaction while back-of-house areas have less guest contact. The major hotel divisions and the roles of the rooms division manager and front office and housekeeping departments are described in detail.
Job Description
The document describes various housekeeping roles in a hotel. It outlines the responsibilities of a floor supervisor, which include supervising room attendants, ensuring cleanliness standards are met, and managing guest requests. A public area supervisor is responsible for cleaning and maintaining all public spaces. They also supervise staff and ensure department policies are followed. The duties of a houseman involve preparing rooms for guests, maintaining cleanliness of rooms, common areas and furnishings, replenishing supplies, and assisting other departments as needed.
Aye Aye Thu ( CV ) - Copy
This document is a curriculum vitae for Aye Aye Thu. It provides her personal and contact details, career objective, education history, work experience, duties and responsibilities in various housekeeping and guest relations roles, and training history. Her work experience includes positions as a housekeeping attendant, rooms checker, housekeeping coordinator, and guest relations supervisor at several hotels in Myanmar, Qatar, and the UAE from 2009 to present. She is currently working as a sales executive. Her duties and responsibilities in various roles focused on ensuring cleanliness, order, and quality guest service standards. She has computer skills and leadership experience. References are available upon request.
HOUSEKEEPING-DEPARTMENT.pptx
Food and Beverage (F&B) departments in hospitality and food service establishments are typically divided into various sections, each with its own duties and responsibilities. Here's a general breakdown of the basic functions and personnel involved in a typical F&B department, although the specific roles and sections may vary depending on the size and type of establishment:
1. Kitchen Section:
a. Executive Chef: Responsible for overall kitchen operations, menu planning, and food quality.
b. Sous Chef: Assists the executive chef and manages the kitchen in their absence.
c. Line Cooks: Prepare specific dishes and work on the cooking line.
d. Prep Cooks: Responsible for prepping ingredients.
e. Pastry Chef: Specializes in desserts and pastries.
f. Dishwashers: Clean and maintain kitchen utensils and equipment.
2. Dining Room/Restaurant Section:
a. Restaurant Manager: Oversees the entire dining area, ensures smooth service, and manages staff.
b. Maitre d' or Host/Hostess: Greets and seats guests, manages reservations.
c. Waitstaff/Waiters/Waitresses: Take orders, serve food, and provide customer service.
d. Bussers/Busboys: Clear tables and reset them for the next guests.
e. Bartenders: Prepare and serve drinks at the bar.
f. Baristas: Prepare and serve coffee and related beverages.
g. Sommelier: Assists with wine selection and service.
3. Room Service Section:
a. Room Service Manager: Manages the room service operations.
b. Room Service Servers: Deliver food and beverages to guest rooms.
c. Order Takers: Receive and process room service orders.
4. Banquets and Events Section:
a. Banquet Manager: Organizes and manages banquet and event services.
b. Event Coordinators: Assist in planning and executing events.
c. Banquet Servers: Serve food and drinks at banquets and events.
d. Setup and Cleanup Crew: Set up and break down banquet spaces.
5. Beverage Section:
a. Bar Manager: Oversees bar operations, manages inventory, and staff.
b. Bartenders: Prepare and serve drinks.
c. Barbacks: Assist bartenders by restocking supplies.
d. Cocktail Waitstaff: Serve drinks to guests in the bar area.
e. Wine Stewards or Sommeliers: Manage wine selection and service.
6. Catering Section (if applicable):
a. Catering Sales Manager: Responsible for booking and planning catering events.
b. Catering Chefs: Prepare food for off-site catering.
c. Catering Servers: Serve food and drinks at off-site events.
7. Purchasing and Inventory Section:
a. Purchasing Manager: Procures food and beverage items.
b. Storekeepers/Store Clerks: Manage inventory and stock levels.
c. Receiving Clerks: Check and receive deliveries.
8. Quality Control and Hygiene Section:
a. Quality Control Manager: Ensures food quality and safety standards are met.
b. Hygiene and Sanitation Staff: Maintain cleanliness and hygiene in the kitchen and dining areas.
These are general sections and roles within an F&B department, and the specific job titles and responsibilities can vary widely dependin
Hotel operations-1.pptx
The document discusses the various operations that take place in the hotel industry. It identifies the key departments as front office, housekeeping, and food and beverage. It explains that the front office interacts with customers, housekeeping handles cleanliness, and the kitchen oversees food preparation. Additional departments mentioned include facilities management, sales and marketing, security, reservations, and website management. The overall goal of hotel operations is to ensure a customer-focused operation and keep the business profitable.
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Introduction of-rooms-division-front-office-and-housekeeping-department ppt
Introduction of-rooms-division-front-office-and-housekeeping-department ppt
Introduction of-rooms-division-front-office-and-housekeeping-department ppt
Introduction of-rooms-division-front-office-and-housekeeping-department ppt
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1：1制作加拿大麦吉尔大学毕业证硕士学历证书原版一模一样
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Sources of Revenue for State Government - Prof Oyedokun.pptx
Sources of Revenue for State Government - Prof Oyedokun.pptxGodwin Emmanuel Oyedokun MBA MSc PhD FCA FCTI FCNA CFE FFAR
Lecture slide on Sources of Revenue for State Governmentfalcon-invoice-discounting-a-strategic-approach-to-optimize-investments
Falcon stands out as a top-tier P2P Invoice Discounting platform in India, bridging esteemed blue-chip companies and eager investors. Our goal is to transform the investment landscape in India by establishing a comprehensive destination for borrowers and investors with diverse profiles and needs, all while minimizing risk. What sets Falcon apart is the elimination of intermediaries such as commercial banks and depository institutions, allowing investors to enjoy higher yields.
What's a worker’s market? Job quality and labour market tightness
What's a worker’s market? Job quality and labour market tightnessLabour Market Information Council | Conseil de l’information sur le marché du travail
In a tight labour market, job-seekers gain bargaining power and leverage it into greater job quality—at least, that’s the conventional wisdom.
Michael, LMIC Economist, presented findings that reveal a weakened relationship between labour market tightness and job quality indicators following the pandemic. Labour market tightness coincided with growth in real wages for only a portion of workers: those in low-wage jobs requiring little education. Several factors—including labour market composition, worker and employer behaviour, and labour market practices—have contributed to the absence of worker benefits. These will be investigated further in future work.Financial Assets: Debit vs Equity Securities.pptx
financial assets represent claim for future benefit or cash. Financial assets are formed by establishing contracts between participants. These financial assets are used for collection of huge amounts of money for business purposes.
Two major Types: Debt Securities and Equity Securities.
Debt Securities are Also known as fixed-income securities or instruments. The type of assets is formed by establishing contracts between investor and issuer of the asset.
• The first type of Debit securities is BONDS. Bonds are issued by corporations and government (both local and national government).
• The second important type of Debit security is NOTES. Apart from similarities associated with notes and bonds, notes have shorter term maturity.
• The 3rd important type of Debit security is TRESURY BILLS. These securities have short-term ranging from three months, six months, and one year. Issuer of such securities are governments.
• Above discussed debit securities are mostly issued by governments and corporations. CERTIFICATE OF DEPOSITS CDs are issued by Banks and Financial Institutions. Risk factor associated with CDs gets reduced when issued by reputable institutions or Banks.
Following are the risk attached with debt securities: Credit risk, interest rate risk and currency risk
There are no fixed maturity dates in such securities, and asset’s value is determined by company’s performance. There are two major types of equity securities: common stock and preferred stock.
Common Stock: These are simple equity securities and bear no complexities which the preferred stock bears. Holders of such securities or instrument have the voting rights when it comes to select the company’s board of director or the business decisions to be made.
Preferred Stock: Preferred stocks are sometime referred to as hybrid securities, because it contains elements of both debit security and equity security. Preferred stock confers ownership rights to security holder that is why it is equity instrument
<a href="https://www.writofinance.com/equity-securities-features-types-risk/" >Equity securities </a> as a whole is used for capital funding for companies. Companies have multiple expenses to cover. Potential growth of company is required in competitive market. So, these securities are used for capital generation, and then uses it for company’s growth.
Concluding remarks
Both are employed in business. Businesses are often established through debit securities, then what is the need for equity securities. Companies have to cover multiple expenses and expansion of business. They can also use equity instruments for repayment of debits. So, there are multiple uses for securities. As an investor, you need tools for analysis. Investment decisions are made by carefully analyzing the market. For better analysis of the stock market, investors often employ financial analysis of companies.
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Wayhome's analysis of the UK market and how pension schemes can help solve the problems it presents younger people
5 Tips for Creating Standard Financial Reports
Well-crafted financial reports serve as vital tools for decision-making and transparency within an organization. By following the undermentioned tips, you can create standardized financial reports that effectively communicate your company's financial health and performance to stakeholders.
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creating organization charts
- 1. MANUELA BELTRAN UNIVERSITY PROFESSIONAL TECHNICAL PROGRAM ADMINISTRATIVE PROCESSES TECHNICAL ENGLISH COURSE TEACHER SAUL GONZALEZ STUDIOUS CARLOS CORDOBA
- 4. MANAGER This is the legal representative of the company, has the responsibility to manage administrative processes, handles all personnel responsible for making hiring decisions and performs.
- 5. COUNTER Is responsible for the accounting information of all enterprise, performs all accounting reports, payroll and liquidates the DIAN taxes.
- 6. ADMINISTRATIVE ASSISTANT He is responsible for the billing, helps to counter and takes care of the hotel supply purchases (equipment of cleanliness, linens, food, etc..) Is also responsible for supervising other employees.
- 7. RECEPTIONISTS They are responsible to care for and register the clients assigned habitations in concordance with availability.
- 8. GENERAL SERVICES They are responsible for keeping the site clean (toilet, kitchen and laundry) plus some are responsible for the charges, the parking and get some shopping, that are conducted by telephone.
- 9. WATCHERS They are responsible for providing security to the hotel, take turns to provide security all the time.