hrmps 13 - chapter 2
DESCRIPTION
TRANSCRIPT
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LODGING
CHAPTER 2
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Scope & Sequence1. Functions of hotel2. Hotel as a business3. Classifications of hotel4. Rooms Division Operations5. Food and Beverage Operations
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Function of hotel
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Hotels as Business
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Classification of Hotels According to Quality Ranking
One Star Hotels Small and independently owned, with
a family atmosphere. Limited range of facilities and meals. Lunch, for example, may not be
served. May not have en suite bath/shower
rooms. Maintenance, cleanliness and of an
acceptable standard.
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Two Star Hotels
Small to medium sizedWiih an en-suite bath/shower room.
Reception and other staffIncludes food and drinksFacilities include TV. And telephone
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3 star hotels
Greater quality and range of facilities than at the lower star classifications.
Reception and the other public rooms will be more spacious
Restaurant will normally also cater for non-residents.
With fully en suite bath and shower rooms
hair dryer, direct dial telephone, toiletries in the bathroom.
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4 star hotels Degree of luxury as well as quality in
the furnishings, decor and equipmentBedrooms are more
spacious ,coordinated furnishings and decor.
The en-suite bathrooms 24-hour room service, laundry and
dry-cleaning. The restaurant has serious approach
to its cuisine.
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5 star hotels Spacious and luxurious accommodation ,best
international standards. Interior design shows comfort and elegance. Services should be formal. Staff will be knowledgeable, helpful, well
versed in all aspects of customer care, combining efficiency with courtesy.
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Classification of Hotels
LocationCity center hotels
Resort hotelsAirport hotelsFreeway hotels
ServiceCasinoConvention
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Classification of Hotels According to Size
a. Small hotels : up too 100 rooms
b. Medium hotels : 100 – 200 rooms
c. Medium – Large : 200-500 roomsd. Large hotels : over 500
rooms
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ROOMS DIVISION
Operation
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Main Functions of Rooms Division
1. Financial responsibility of the dept.2. Employee satisfaction3. Guest satisfaction4. Guest service5. Guest relations6. Security7. Gift shop
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Department of Rooms Division
1. Front Office2. Reservation3. Housekeeping4. Concierge5. Guest services6. Bell services7. Valet
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The Guest Cycle
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The Front Office
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Duties of Front Office
• Receive reservations for accommodation from clients, either in person or by telephone, fax or email
• Take guests' details and allocate their rooms
• Talk to transport carriers (e.g. airlines, bus companies, rental car agencies) to make travel arrangements for guests and to find lost luggage
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provide tourist information to guestsmake reservations for sightseeing tours,
restaurants, the cinema and live entertainment
deal with enquiries and requests from gueststake messages for guestscalculate guests' bills and issue receipts upon
paymentarrange accommodation for guests travelling
to other destinationsperform cashier duties, cash travellers
cheques and exchange foreign currency
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place guests' possessions in a safe if requested
coordinate the cleaning of guests' personal laundry, shoe shining and room service deliveries
follow in-house procedures to help ensure the security of guests and employees
perform general secretarial duties, such as preparing correspondence and attending to a switch board. In a small or medium-sized hotel, all of the above duties may be carried out by one person.
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Night Auditor
Closes the books on a daily basis
Posts chargesBalances guest accountsCompletes daily report
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Room Occupancy Percentage
ROP = Rooms Occupied Rooms Available
Example : If the hotel has 850 rooms and 622
are occupied
ROP = 622 = 73% 850
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Average Daily Rate:
Ave. Daily Rate = Rooms RevenueRooms Sold
If rooms revenue is 75,884Total no. Of rooms 622
ADR = 75,884 = 114.63 662
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Sources of Reservations
1. Telephone (fax, letter, cable)2. Corporate3. Travel Agents4. Internet5. Meeting planners6. Tour operators7. Referral from another company8. Airport representatives9. Walk in
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Types of Reservation
1. Confirmed reservation – reservation made with sufficient time for a confirmation slip to be returned by a client by mail or fax.
2. Guaranteed reservation – client pays for the first night prior to his/her arrival.
3. Regular reservation / Non-guaranteed – not paid in advance and the room is held until a specified time on the date of arrival.
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Telephone Exchange (PABX)In house communicationsGuest communications (pagers & radios)Voice mailFaxesMessagesEmergency center
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GUEST SERVICES/UNIFORMED SERVICES
DOORMANGreet guests Assist in
opening/closing automobile doors
Remove luggage from trunk
Hailing taxisKeeping hotel
entrance clear of vehicles
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BELLMANHandles guest’s
luggageEscort guest to
their roomProvide information
on hotel amenities and services
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Concierge
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HOUSE KEEPING
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SECURITY/LOSS PREVENTION
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Activity:Go to a hotel’s website (at least 3 hotels )and
find the price of booking a room for a date of your choice.
Compare their prices.
Your hotel has 275 rooms. Last night 198 were occupied. What was the occupancy percentage
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FOOD & BEVEAGE OPERATION
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Departments of Food & Beverage
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Skills need by a Food & Bev. DirectorExceeding guests’ expectations in food and
beverage offerings and servicesLeadershipIdentifying trendsFinding and keeping outstanding employeesTrainingMotivationBudgetingCost controlFinding profit from all outletsHaving a detailed working knowledge of the
FOH operations
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F&B Organization Chart
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Kitchen EXECUTIVE CHEF
A hotel kitchen is under the charge of the executive chef, he is in charge for the efficient and effective operations of the kitchen food production.
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Controlling cost
Food cost is the actual peso value of the food used by an operation during a certain period. It includes the expense incurred when food is consumed for any reason. Food cost includes the cost of food sold, given away, wasted or even stolen.
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Calculating Food Cost and Food Cost Percentage
1. Book Method Gross Food Cost = (Cost of direct issues +
storeroom issues)Net food Cost = (Gross Food cost – credits to
food cost)
Food Cost Percentage = (Net Food Cost ÷ *Net Food
Sales) x 100*Net Food Sales = (Gross sales – Tax – Service
Charge)
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Where in:Cost of direct issues- cost of goods that were
delivered within the day or within the costing period and endorsed directly to the kitchen right after the receiving transaction. This data can be taken from the receiving summary of the receiving clerk.
Cost of store issues- refer to the cost of goods that were stored in the storeroom and later issued to the kitchen out of their requisitions. The data can also be gathered from the records of requisition and issuance.
Gross food cost- the total cost of all direct issues and store issues.
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Credits- refer to consumption that were taken from the goods purchased but did not generate sales. For example, food eaten by officers as part of officers’ meal or food served to employees as part of their meal privilege.
Net food cost- cost of goods after the credits are deducted from the gross food cost
Net food sales- is the net income derived by deducting allowable taxes and service charge from the gross sales
Food cost percentage- is the ratio of net food cost over net food sales.
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Labor Cost
Labor Cost Percentage = Labor Cost Food Sales
Example : Food sale is 1,000 and the labor cost is 2.50Labor Cost % = 2.50 = 25%
1,000
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Controlling Labor CostCross-Train Your Staff
Conduct Frequent Staff Audits and Reviews
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BarsCycle of beverages:
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Duties of a Bar ManagerSupervising the ordering process and
storage of winePreparing a wine listOverseeing a staffMaintaining cost controlAssisting guest with their wine selectionsProper service of wineKnowledge of beers and liquors
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Kinds of BarLobby bar
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Restaurant Bar
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Service Bar
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Catering & Banquet Bar
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Pool Bar
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Sports Bar
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Night Club Bar
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Beverage Cost ControlPour cost percentage – is obtained by dividing
the cost of depleted inventory by sales over a period of time.
Portion Size Control- is the standardization of beverages in order to control both quantity of liquor and quality of the drink.
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3 Common Methods of Measuring liquor
Automated pouring device- using an automated pouring device, the major ingredients are measured and dispensed through a handgun or specialized pourer. These shut-off at pre-established amounts per drink.
Using jigger- the bar staff pours drinks using an established jigger size and to fill them only to the line on the jigger.
Free-pour- this is a subjective form of measurement that involves turning the bottle, with a pourer in place, and pouring upside down at full force. The bartender counts in his head to pour an ounce.
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Other beverage controlsMonitoring the stock of each beverage item
at all times using a bin card. A typical bin card shows the brand name, bottle size, quantity on hand, and bin or inventory code, number. The minimum or maximum stock levels may also be recorded on the cards, as this information makes it easier to determine purchasing needs. The card is then affixed to appropriate shelf. Bin cards note each entry and exit of a product. They are also very useful in a perpetual inventory system.
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Bin Card
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Common Problems:PilferagesOver chargingUnder pour Over pour
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Serve Safe Alcohol
If a guest becomes intoxicated and is still served alcohol or a minor is served alcohol and is involve in a accident, then the server of the beverage, the bar person, and the manager may be liable for the injuries sustained by the person who was harmed
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Stewarding Dept.
Functions of the Chief Steward:- Cleanliness of the back of the house.- Maintaining clean glass wares, china and
cutlery- Maintaining strict inventory control and
monthly stock check.- Maintenance of dishwashing machines.- Inventory of chemical stock- Sanitation of kitchen, banquet aisles
storerooms, walk-in freezers, and all equipment- Forcasting labor and cleaning supplies
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Catering DepartmentCatering includes a variety of occasions
when people may eat at varying times, it has a broader scope than banquet.
Banquets refers to the group of people who eat at one time and in one place
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2 Divisions of CateringOn-premise – the event is catered in the hotelOff-premise - the event is catered away from
the hotel
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Duties of Catering DirectorSell conventions, banquets and functionsLead a team of employees.Set individual and department sales and cost
budgetsSet service standardsEnsure the catering department is properly
maintained.Be extremely creative and knowledgeable
about food and wine service
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Duties of Catering CoordinatorHe handles and control the “bible” or
function diary .He/she must see that the contracts are
correctly prepared and checked
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Catering Services ManagerResponsible the service of all functionsSupervising the catering house persons in
setting up the room.Cooperations with the banquet chef to check
menus and service arrangements.Check the cleint’s satisifaction on room set-up,
food and beverage service.Making out client bills immediately after the
function.Calculating and distributing the gratuity and
service charge for the service personnel.
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Client list of CateringTrade showExhibitionsVarious
companiesGroupsAssociationMilitaryEducationReligious groups
Fraternal market
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Most Frequent Catering EventsMeetingsConventionsDinnersLuncheonsWeddings
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Typical Room Set-upsTheater Style
Rows of chairs are placeswith a center group of chair of chairs and two aisle
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Classroom StyleTables usually slim
(18 inch ones).Usually takes about
three times as much space as theater style and takes more time and labor to set up and break down
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Horsehoe StyleFrequently used
when interaction is sought among the delegates such as training sessions and workshops.
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Dinner StyleGenerally catered at
round tables of eight or ten persons for large parties.
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Catering Event OrderKnown as “banquet
event order” Is prepared/completed for each functions to inform not only the client and the hotel personnel about essential information
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Room Service/In Room Dining
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Trends in Lodging Food & Bev OperationsThe use of branded restaurants instead of
hotel operating their own restaurants.More casual restaurants and beverageTheme restaurantsBeverage outlets are converted into a sports
themed bar.Uses of the latest technologyMore low fat-low carb menu items
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AssignmentVisit a hotel restaurant in your area. Make a
note of how busy the establishment is.Does it satisfied with the appropriate
number of employeesContact a bar manager in your area.
Discuss with him/her how to monitor pilferage and overpouring
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