3. • Every hotel has a different organizational
structures, depending on the size of hotel,
number of rooms, hotel capacity, number of
employees, as well as hotel management
policy.
• At smaller hotels do not require a general
manager, but the manager only.
5. Hotel Facilities
Swimming pool Golf course
Restaurant Tennis court
Bar Conference room
Café Boutique
Business center Drugstore
Fitness center Beauty salon
Sauna Gift shop
Spa
6. Hotel Facilities
• Bar, Restaurant, Gym/Fitness/Health Centers,
Car park, Swimming pool, Sauna, Steam room,
Spa, Coffee shop, Room service, Laundry
service, Conference rooms, Business Center,
Gift shop and etc.
8. Services
Room service Currency exchange
message Safe-deposit box
facial Baggage storage
babysitting Postal/parcel service
Car rentals Secretarial services
Tour information Airport shuttle bus
Wireless internet access First aid
Laundry and dry cleaning Florist shop
9.
10. Hotel and Room Facilities
HOTEL FACILITIES
• 2 sitting rooms
• T.V. room
• Coffee-bar
• Pool bar
• Safe deposit boxes
• Mini market
• Restaurant
• 2 Large pools for adults
• 3 Separate children pools
• Play ground
• Mini club for children
• Room for disable people
ROOM FACILITIES
• Balcony or terrace with a
magnificent sea view
• Bathroom with shower or
bath
• Telephone
• Music
• Air conditioning
• Refrigerator
• Hair dryer
• Television
12. The Guest Cycle
Most likely, the guest cycle consists of four
main stages:
1. Pre-arrival
2. Arrival
3. Occupancy
4. Departure
These stages are work in a cycle so these are
known as guest cycle in whole.
22. Functions of F&B operations
• Maintaining Daily Operations
– Maintaining a Cleaned Organized Environment in
the Kitchen
– Maintaining Perfect Cleanliness of All Service
Areas in Food & Beverage Outlets
– Providing Efficient and Planned Preparation of all
Operating Equipment
– Maintenance of Dishwashing Machines
– Forecasting Labour and Cleaning Supply Needs
– Inventory of Chemical Stock
– Maintaining Strict Inventory Control and Monthly
Stock Check
26. Beverage
• Beverage is generally catagorized into two main
groups: alcoholic and nonalcoholic. Alcoholic
beverages are further categorized as wines, beer, and
spirits (liquor). Nonalcoholic beverages includes
coffee, tea, juices and bottled water.
32. Cost control and budgeting
1) Establishment of standards or goals.
2) Measurement of performance.
3) Comparison and analysis.
4) Corrective action.
Functions of F&B operations
