UNIT 2. ORGANIZATION OF ACTIVITIES
Do things correctly.
Do the right things.
CONTROL OF INVENTORIES AND FOOD COSTS
What is it
One of the most important tasks of the food and beverage manager and his assistants is cost control.
DEFINITION OF BRIGADAS
It is characterized by
Wardrobe and laundry service
PURCHASE AND EQUIPMENT ACQUISITIONS
Several factors influence
Food costs, staff size, and methods of purchasing, receiving, storing and delivering provisions.
UNIT 3. ADDRESS OF ACTIVITIES
CONFLICT AND FAILURE SOLUTION
Problems do not exist; or, at least, its existence is limited to the internal environment of the human being.
A problem is the difference between the actual situation and the situation we want.
ALTERNATIVES AND STRATEGIES
Prevent results and control the coincidence between our forecasts and the facts that happen every day.
CONSTANT PERFORMANCE ASSESSMENT
Performance is what counts.
To reward and pay for performance you have to evaluate it first.
The importance of the communication
It produces a series of benefits that result in a greater agility of operations, a better general state of mind, a superior attitude or willingness to work and elimination of costly mistakes.
UNIT 4. CONTROL OF ACTIVITIES
CONTROL OF PHYSICAL STATUS
The space allocated for maintenance and general storage is getting smaller the bigger the hotel.
DECORATION CONTROL AND ENVIRONMENT
In planning hotels and motels on the road, staff needs are often undermined in terms of eating facilities, cabinets, lobbies, showers.
STATISTICAL PROCESSES CONTROL
The manuals themselves are part of this system of interrelation and immediate consequence of the organizational charts.
FEEDBACK REPORTING CONTROL
Must be classified
In duties or functions so that they can be assigned to certain people, and you have to establish relationships between these people to ensure that your efforts are coordinated for the same purpose.
UNIT 1. COORDINATED PLANNING OF ACTIVITIES
GROUP AND CONVENTIONS
It consists of
The convention sales manager is responsible for developing new business in the convention segment.
BANQUETS AND PROTOCOL
It is a technique that the good tourism professional must know and master in depth.
Your application requires
A special art by the one who uses it, which must transmit warmth and human quality to every organized event.
RECEPTION AND RESERVATIONS
Resident records are maintained.
Charges are made.
Costs, Expenses and Investments
The cost of the land could be the determining factor in the number of rooms built.