The document provides an overview of the roles and responsibilities of various supervisory positions in the hospitality industry. It discusses the roles of front office supervisor, baggage supervisor, housekeeping supervisor, laundry supervisor, food and beverage production supervisor, pastry/bakery supervisor, food and beverage service supervisor, bar and beverage supervisor, maintenance supervisor, and cashier supervisor. For each role, it outlines the core responsibilities, duties, and tasks involved in supervising employees and ensuring smooth operations in the respective departments. The document serves to inform trainees about the hotel organization structure and the essential functions of different supervisory roles.
Career Opportunities in Hospitality IndustryEunice Parcz
Hospitality is an industry composed of wide-range businesses that cater guests away from their homes.
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A detailed presentation to help the learner of the hotel management institute about the work of Bell Desk, Bell Boy, Bell Captain and Concierge. Also includes the various forms and formats used by the Bell Desk.
Career Opportunities in Hospitality IndustryEunice Parcz
Hospitality is an industry composed of wide-range businesses that cater guests away from their homes.
Hi. You can reach me through my:
GMAIL: euniceparco @gmail.com
FB: Eunice Parcz
A detailed presentation to help the learner of the hotel management institute about the work of Bell Desk, Bell Boy, Bell Captain and Concierge. Also includes the various forms and formats used by the Bell Desk.
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
this slides discuss about the various staff in housekeeping department, their duties and responsibilities, hierarchy of the department, layout of the department, etc
Consumer Behavior in a Services ContextSurya Reddy
Overview of Consumer Behavior in a service context:
Consumer Decision Making: The Three-Stage Model
Pre-purchase Stage
Service Encounter Stage
Post-purchase Stage
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
this slides discuss about the various staff in housekeeping department, their duties and responsibilities, hierarchy of the department, layout of the department, etc
Consumer Behavior in a Services ContextSurya Reddy
Overview of Consumer Behavior in a service context:
Consumer Decision Making: The Three-Stage Model
Pre-purchase Stage
Service Encounter Stage
Post-purchase Stage
Significance of Service quality is very important for the success of a service company :
1. To win credibility & get repeat customers : If a company offers quality service consistently, It enjoys repeat business, i.e., customers visit it repeatedly. They may even refer it to their friends & relatives and provide positive word-of-mouth publicity to the quality service offered by the company.
2. To charge premium price : When a company offers superior quality service, compared to its competitors, customers who value quality will always prefer this company to other players in the market. So, the company will be in a position to charge a premium price from customers.
According to Berry & A Parasuraman, service quality is determined by customers using various criteria like credibility, security, access, communications, tangibles, responsiveness, reliability, competence, courtesy, tangibles, understanding, etc. Gronoos also suggested another list of criteria as professionalism & skills, attitude & behaviour, accessibility & flexibility, reliability & trustworthiness, reputation & credibility, and recovery. Since some of these factors are similar or overlapping, the authors have consolidated these into five distinct dimensions,
These dimensions represent how consumers organise information about service quality in their minds. These five dimensions were found relevant for banking, insurance, appliances repair, & maintenance, securities brokerage, long distance tele-service, auto repair service, & others. The dimensions are also applicable to retail & business services. This can be logically extended to internal services as well.
Proactive and result oriented food and beverage customer service professional; having over 23 years of experience with leading organizations in UAE and Egypt; Proven ability to improve food and beverage, customer relations, impact market growth, and maximize sales revenue; Strong negotiations skills coupled with an impressive commitment to excellence and an ability to drive towards targets and deadlines; Effective communication / interpersonal skills and a team maker; interact positively with a
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Optimizing sales and contain costs, identifying any areas of action.
Evaluating levels of guest satisfaction with a focus on continuous improvement.
Providing effective leadership to the Restaurant teams to ensure targets are met and exceeded.
Demonstrating commercial capability to deliver profit, control costs and build customer loyalty.
Knowing trends and proposes ideas to build the range and quality of F&B.
Setting achievable short and long term functional goals.
Hotel Management Courses After 12th and Career in Hotel management. Learn about scope, job opportunities, eligibility and top institutes of Hotel Management
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Artificial intelligence (AI) offers new opportunities to radically reinvent the way we do business. This study explores how CEOs and top decision makers around the world are responding to the transformative potential of AI.
Modern Database Management 12th Global Edition by Hoffer solution manual.docxssuserf63bd7
https://qidiantiku.com/solution-manual-for-modern-database-management-12th-global-edition-by-hoffer.shtml
name:Solution manual for Modern Database Management 12th Global Edition by Hoffer
Edition:12th Global Edition
author:by Hoffer
ISBN:ISBN 10: 0133544613 / ISBN 13: 9780133544619
type:solution manual
format:word/zip
All chapter include
Focusing on what leading database practitioners say are the most important aspects to database development, Modern Database Management presents sound pedagogy, and topics that are critical for the practical success of database professionals. The 12th Edition further facilitates learning with illustrations that clarify important concepts and new media resources that make some of the more challenging material more engaging. Also included are general updates and expanded material in the areas undergoing rapid change due to improved managerial practices, database design tools and methodologies, and database technology.
4. Our Choice for Presentation:
HOTEL
One of the best
uprising business
category in this
sector……
5. Image of Hotel Industry ?
The hospitality sector includes all businesses that provide
food, beverages, and/or accommodation services. This
includes restaurants, pubs, bars and clubs, hotels and
contract catering services.
6. Small Hotel Organization Chart
Gm
Manager
FO
Supervisor
HK
Supervisor
F&B
Production
B&P
Supervisor
F&B
service
B&B
Supervisor
Manteca
Supervisor
Accounts
Supervisor
W W W W W W W W W W W W W W W W
7. Who Is a Supervisor ?
First level manager, who works
with entry level employees to
achieve the goals of the work unit
8. What Is Supervising ?
Prepare the work place
1. Ready
2. Stuff sufficient
3. Equipment , tools supply
4. Cleanliness
• Organizing the task of the work unit:
9. • Overseeing the day to day
activities of the employees in their
work unit:
Monitor
Feedback
Solve problem
10. The Position of A Supervisor :
Manager
Supervisor/
Leader
Supervisor/
Leader
WorkerWorkerWorker Worker
Top Management
Middle
Management
Employees
Supervisor
12. How Does A Supervisor Do It?
Plans work
Allocates resources
Makes decisions
Provides directions to the team
Solves problems
Measures and reports results
13. PLANS WORK
What needs to be done?
What are the priorities?
Who will do the work?
When will it be done?
16. DECISION MAKING STYLES
Make Decision Alone – Tell Others
Ask for Input – Then Decide
Ask for Recommendation – Then Decide
Discuss – Get Consensus
Delegate Completely
17. PROVIDES DIRECTIONS
Set Goals
Make Your Plan
Work Your Plan
COMMUNICATE
Debrief – Solicit Feedback
Follow-up
18. SOLVES PROBLEMS
SITUATION What’s the problem?
TARGET
PROPOSAL
What’s the goal?
What’s the best solution?
19. MEASURE RESULTS
How Well Are You Doing?
How Do You Know?
Not Just for “Bean Counters”
Perception Is Reality
TELL YOUR STORY!!!
20. Be Creative
The significant problems we face
today cannot be solved at the
same level of thinking we were
at when we created them.
Albert Einstein
24. Responsible To : Front Office manager
Core area of front office supervisor:
Coordinate guest services
Provide information
Maintain accurate room statistics & room key
inventories
Maintain guest account statements and complete
proper financial settlements
25. Job responsibility of front office supervisor:
Overview of all the Front Office Department.
Checklist of all arrival and departures.
Handling complains and issue about the service.
Welcoming and greetings all the Guest and the VIP.
Bookings and Reservation.
Supervise the Front Office Staff in a Daily Basis.
Update and refer to the Front House Manager.
Coordinate and organaised the Front Desk task.
27. Who is a Baggage Supervisor ?
Baggage Supervisor is a person who directly
supervise & coordinate the activities of clerical
& administrative support worker .
• His another name is Bellcaptain.
28. Baggage Supervisor (Bell Captain)
Role include:
Answering telephone calls from guests regarding luggage pick up
from room
Assigning baggage porter to handle the guest baggage
Receiving guest article, such as a tailor-made shirt from outsider,
and assigning a baggage porter to deliver it to the guest room
Handling guest requests for postal services such as collecting the
postage fee of sending a parcel from the guest
30. What is housekeeping ?
The housekeeping department is responsible for cleaning
and maintaining the guestrooms, public areas, office
spaces and back of the house areas in the hotel.
31. Responsible To : Housekeeping manager
Responsible For :
Supervision and
Control
Clinging and Servicing
32. Mainly Covered area :
Guest floors
Health club
Restaurants
Function
Public rooms etc.
33. Core Competencies
Customer Focus
Communication
Energy & Stress
Team Work
Quality orientation
Problem solving
Accountability & Dependability's
Operating Equipment
Ethics & Integrity
34. Job Duties
• checks staff on duty
• redeployment
• supervision of staff
• checks section/floor of rooms by filling in the room
inspection list
• conducts induction and general training
35. Job Duties
• orders and issues cleaning materials
• linen checks
• maintenance checks
• liaises with reception on guest arrivals and departures
39. Role of laundry supervisor :
Report to the housekeeping Dept.
Sighn for keys to the laundry and proceed to the
laundry dept.
Check necessary equipment's .
If any mal function , notify executive housekeeper &
Eng.Dept.
Assign laundry attendant to other specific work area.
Establishing and rotating schedule
40. Role of laundry supervisor :
Check employees ability .
Maintaining cleanliness Supply HK and F&B Dept. as per
there requirements.
Report to the laundry manager about employees
performance .
Find out above average also below average performance.
Close of the day be Sure turned off all equipment.
Be sure the area is net and cleaned and before next day .
42. What is F& B Production
supervise ?
Enables compliance, operational efficiency, cost
reduction, and customer supply excellence in
Food and Beverage manufacturing .
43. The Challenge of F&B Production
Supervisor :
• Reduce liability and risk due to manual errors, reworks, and
deviations
• Reduce process variability, increase process reliability and
yield
• Reduce order receipt to fulfillment cycle times with reduced
work in progress (WIP) and finished product inventory
• Improve overall current Good Manufacturing Practices
compliance, enabling full paperless operations
• Improve customer service and delivery performance
• Reduce overall cost of goods
44. Duty of F&B production Supervisor :
Menu Planning & Design.
Technological Food Service Systems – Cook Freeze, Cook
Chill & Souse Vide
Food & Beverage Purchasing & Supply
Financial Planning and Profitability in Food & Beverage
Operations
Managing Personnel in a Food & Beverage Operation
Menu Engineering and Sales Analysis
The management of supply and demand in Food &
Beverage Systems
45. What Does Responsible for F& B
Supervisor :
Manager
resources more
efficiently
•Practice low energy use
•Be water wise .
•Minimize kitchen waste .
Source good
Food
Responsibility
•Source sustainable F&B products .
•Use local and seasonal product .
•Follow fair trade principles .
•Promote nutrition and health
Look after
Customer and
The community
•Practice good food hygiene .
•Engage with the community .
•Provide a safe and secure environment .
47. What is a pastry chef:
• A PASTRY CHEF IS SOMEONE WHO IS SCHOOLED
AND SKILLED IN THE MAKING OF PASTRIES, DESSERTS,
BREADS AND OTHER BAKED GOODS. SOME PASTRY
ITEMS MAY INCLUDE CAKES, COOKIES, CUPCAKES,
PIES, TORTES AND ICE CREAM.
48. What does pastry chef do ?
PASTRY CHEFS CREATE PIES, CANDIES, CHOCOLATES,
COOKIES,
CAKES, ICE CREAM, CUSTARDS AND BREADS. THEY NOT ONLY
CREATE DESSERTS, BUT ALSO ORDER INGREDIENTS, KEEP
INVENTORY, DEAL WITH WHOLESALERS, DEVELOP NEW RECIPES
AND PROVIDE INPUT ON MENU-PLANNING.
49. The responsibility of pastry chef :
CREATING, TESTING AND EVALUATING NEW PASTRY AND DESSERT
RECIPES
KEEPING A BUDGET FOR THE PASTRY DEPARTMENT
BUYING FRESH FRUITS AND BERRIES AND ORDERING SUPPLIES FROM
VARIOUS VENDORS
SUPERVISING CHEFS IN TRAINING IN THE PASTRY KITCHEN
DISCUSS MENU PLANNING WITH THE OTHER CHEFS IN THE
RESTAURANT
KEEPING THE KITCHEN ORGANIZED
50. Job duties of pastry chef :
Create and prepare dessert menu items
Ordering food and supplies for dessert menu items
Preparing and submitting a budget.
Supervising and training other chefs in the pastry kitchen.
Preparation of baked goods.
Researching and developing recipes.
52. Food & beverage
division
management
Coffee Shop Main Restaurant
Specialty
Restaurant
Bar Banquet Room Service Stewarding
Food & Beverage
Service
Lay out of service supervisor
53. Which person is the F&B service Supervisor ?
The Food and Beverage servings supervisor
directs and schedules kitchen , bar staff and
Food & Beverage serves .
54. The role of F&B service supervisor
To assist the F&B Executive in overseeing and ensuring daily smooth
operations including banqueting functions and events organized by
the Club.
To ensure sufficient stocks for daily use at outlets.
To prepare duty roster and roster staff for meal breaks.
To check on staff attendance.
To ensure the standards of service are delivered.
To assist in the monthly F & B promotions.
To guide / train new service staff.
55. The role of F&B service supervisor
To ensure daily cash and credit collections are in order.
To ensure neatness and cleanliness of workstation including hygiene
aspects.
To attend to complaints, feedbacks and remedy situations
To ensure that all stocks are accounted for.
To record daily sales report
To delegate duties to Outlet Captains.
To be responsible for the sales and revenue, profits & losses
Any other duties may be assigned to you from time to time by the
Management.
57. What is bar & beverage supervisor ?
He manages the departments galley, restaurant, bars,
provision and controlling effectively, enforce company
standards, maintain food cost, improve and maintain
sales and provability implement and maintain USPH
standards and eliminate complaints.
58. Beverage Manager Responsibilities
and Duties :
Schedule alcohol service employees for every function.
Prepare alcohol orders entire day for dining and room
service.
Manage alcohol beverage stock in service and lobby
bar as required .
Ensure every alcoholic beverage ordered is paid
Update financial paperwork of banquet bars and make
cash deposits.
Supervise beverage staff working in bars, lounges and
casino floor.
Report to beverage director.
59. Improve and maintain beverage sales and profitability.
Provide good guest service and reduce guest
complaints.
Maintain compliance with beverage staff and cost
budgets.
Beverage Manager Responsibilities
and Duties :
61. What is maintenance supervisor ?
The maintenance engineer will be responsible primarily for
general maintenance and repairs in guest suites, meeting
space, restaurant and common areas. Guest suite and public
area entry-level preventative maintenance are included. The
maintenance engineer will also perform some repairs on
mechanical, electrical, plumbing, kitchen, and laundry
equipment.
62. Maintenance supervisor duties &
responsibility :
Responsible for engineering and maintenance
operations of the hotel, hotel property, restaurant and
grounds.
Responds to engineering and maintenance concerns .
Performs and/or monitors maintenance and
preventative maintenance projects.
Responds to all building related safety concerns.
63. Maintenance supervisor duties &
responsibility :
Maintains departmental compliance with hotel
maintenance procedures.
Assists in the supervision of temporary
maintenance associates.
Deals with guest related concerns.
Clean and maintain pool and spa area.
65. Abbreviation of Cashier ?
C – Common Sense
A – Accuracy
S – Sensibility
H – Honesty
I – Integrity
E – Exactness
R - Responsibility
66. Basic Job Description
Receive and disburse money in establishments
other than financial institutions. Usually involves
use of electronic scanners, cash registers, or
related equipment. Often involved in
processing credit or debit card transactions
and validating checks.
67. Job approaches of cashier
supervisor
Receive payment by cash, check, credit cards, vouchers, or
automatic debits.
Issue receipts, refunds, credits, or change due to customers.
Count money in cash drawers at the beginning of shifts to
ensure that amounts are correct and that there is adequate
change.
Greet customers entering establishments.
Maintain clean and orderly checkout areas.
Answer customers' questions, and provide information on
procedures or policies.
68. Resolve customer complaints.
Calculate total payments received during a time period, and
reconcile this with total sales.
Compute and record totals of transactions.
Keep periodic balance sheets of amounts and numbers of
transactions.
Sort, count, and wrap currency and coins.
Monitor checkout stations to ensure that they have adequate
cash available and that they are staffed appropriately.
Job approaches of cashier
supervisor