Hotel Management: By: Murni Setyawati
Hotel Management: By: Murni Setyawati
Hotel Management: By: Murni Setyawati
1. Inseparability
2. Perishability
3. Labor-intensive
4. Repetitive
5. Intangibility
Scope of the Hospitality & Tourism Industry
The H&T industry is about service.
Restaurant &
Managed
Service
The hospitality business and you
Answer with a Yes, No or Sometimes
Give yourself 2 points for each yes, 1 point for sometimes and 0
for no. If you scored 16pts. or more you would make an excellent
hospitality worker
The success of the service
1. According to Size:
a. Commercial Hotels
b. Airport Hotels
c. Suite Hotels
d. Residential Hotels
e. Resort Hotels
f. Bed and Breakfast Hotels
g. Time-Share and Condominium
h. Casino Hotels
i. Conference Centers and Convention
Hotels
3. According to Levels of Service:
a. World-Class Service
b. Medium-Range Service
a. Independent
b. Chain Hotels
- Management Contract
- Franchise
c. Referral
Hotel management
Hotels can be operated in one of the following
ways:
- Independently owned and operated
These can be independent hotels, with no
affiliation, that are being managed by the -owners
of the properties.
- Management contract
Management contracts are hotel management
companies which operate properties owned by
other entities. In some cases, the hotel owners may
arrange to run their properties through a
management contract with a company that
specialises in managing hotels.
Hotel management
The reason for this is that the owner may not:
• Have the necessary expertise;
• Desire to become involved in the operation of the
hotel;
a. Business Travel
b. Pleasure Travel
c. Group Travel
d. Buying Influences
6. According to Quality Ranking
a. Deluxe
b. First Class
c. Standard
d. Economy
7. According to Location
a. City Center
b. Suburban
c. Resort
d. Airport
e. Highway
8. According to Type of Plan
Defines the unique purpose that sets one hotel or hotel company apart from others.
It expresses the underlying philosophy that gives meaning and direction to hotel policies.
A hotel’s mission statement should address the interests of three diverse groups: guests,
management, and employees.
Objectives
Are those ends an organization must achieve to effectively carry out its mission. An
objective is more specific than a mission; it calls for levels of achievement which can be
observed and measured.
GOALS
DEFINE THE PURPOSE OF A DEPARTMENT OR DIVISION; THEY DIRECT THE ACTIONS OF
MANAGERS AND EMPLOYEES AND THE FUNCTIONS OF THE DEPARTMENT OR DIVISION TOWARDS
FULFILLING THE HOTEL’S MISSION.
STRATEGIES
ARE THE METHODS DEPARTMENT OR DIVISION PLANS TO USE TO ACHIEVE ITS GOALS.
ORGANIZATIONAL CHART
A SCHEMATIC REPRESENTATION OF THE RELATIONSHIPS BETWEEN POSITIONS WITHIN
THE ORGANIZATION. IT SHOWS WHERE EACH POSITION FITS IN THE OVERALL ORGANIZATION AS
WELL AS WHERE DIVISIONS OF RESPONSIBILITY AND LINES OF AUTHORITYLIE. SOLID LINES ON
THE CHART INDICATE DIRECT-LINE ACCOUNTABILITY. DOTTED LINES INDICATE RELATIONSHIPS
THAT INVOLVE A HIGH DEGREE OF COOPERATION AND COMMUNICATION, BUTNOT DIRECT
REPORTING RELATIONSHIP.
CLASSIFICATION OF FUNCTIONAL
AREAS:
- Chef de Partie
The Chefs de Partie are each in charge of a section
of the work in the kitchen, such as
sauces and soups, fish, vegetables, larder or meat.
This is the job of the specialist. The Chefs de Partie
organise their own sections, delegate the work to
assistants and are in fact the 'backbone' of the
kitchen.
Food and Beverage
- Pastry Chef (patissier)
All the sweets and pastries are made by the Pastry
Chefs, as well as items required by other parties, such
as vol-au-vents, bouchees, noodles etc., and also the
coverings for meat and poultry dishes when pastry is
required.
- Assistant Cooks (commis chefs)
The Chefs de Partie are assisted by commis or
assistants, the number varying with the amount of
work done by the partie, e.g. the vegetable partie is
larger than the fish partie due to the quantity of work
to be prepared, so there are more assistants in that
partie. The Assistant Cook is usually capable of taking
over a great deal of responsibility, and in some cases
will take charge of the partie when the Chef is off duty.
Food and Beverage
- Apprentice (l’apprenti)
The apprentice is learning the trade and rotates
among the parties to gain knowledge of all the
sections in the kitchen.