HOTEL MANAGEMENT STRATEGY (Unit 3. Kitchen and Dining Area ( The standard…
HOTEL MANAGEMENT STRATEGY
Unit 3. Kitchen and Dining Area
The standard recipes and the purchase of products
The standard recipe
It is a detailed list of the ingredients necessary for the preparation of a dish, dressing, sauce and garnish in a special format.
The head of the kitchen should keep the store well stocked and keep the inventory at a lower level than the investment.
The reception of goods, inventories and cost control
Upon receiving the goods an employee has to verify the quantity and quality with the delivery note.
Some of the tools commonly used to control the costs of the products are the following:
Prepare the standard recipes of the products offered by the letter, making sure to include the factors of yields and losses of the components to establish the cost standard.
Monitor the demand for products in order to adapt to them, stocks, purchases and production
Organization of the kitchen staff
It is the time in which the worker is available to the employer to fulfill his work activities.
Working days are
This day can not be more than six hours a day nor exceed a total of thirty-six hours a week.
Ordinary day day
It is one that can not be more than eight hours a day, nor exceed a total of forty-eight hours a week.
It is the one that can not exceed seven hours a day, or forty-two a week
Calculation of food cost.Sales price calculations.
It refers to the value of the raw materials consumed, in a given period, to generate a volume of sales that allows to cover the expenses incurred or obtain a pre-established profit margin.
Banqueting, the buffet, self service techniques
It is understood
For lunch service, either lunch or dinner, which is served to a large number of diners, through a menu previously arranged, as well as its price.
Harmony of dishes and wines
Delicate wines are best enjoyed with dishes of delicate flavors, rich and aromatic wines go better with strong flavors in the food.
Unit 1. The hotel as a production unit
The productive processes
It is also known as
It is the area of Business Administration dedicated to both research and the execution of all those actions tending to generate the greatest added value through planning, organization, direction and control in production.
Definition of facilities
International tourist hotels tend to meet standards in terms of facilities, services and administration.
The quality of services and facilities are the key factor for the success of a hotel. However, the essential does not depend on how the operations of the place are managed, but what the place offers.
The hotels offer
Accommodation and restoration services basically
The organization is usually constituted by:
Type of clientele
Scope of activities
Unit 4. Purchases and Stocks Area
Quality standards, fixation and control
Common steps that take place around the purchasing department:
Orders or purchase orders
Purchase policy. Inventory management
We always look for the best quality products at the lowest price and also with the best service.
The person who has competence in matters of purchases in general is the Head of Purchasing Management.
The objectives of any hotel company with respect to purchasing management are described in three words: quality, service and price.
Definition of the purchasing market. Definition of products
The place where the forces of supply and demand attend to carry out the transaction of goods and services at a certain price.
It includes all the people, homes, companies and institutions that have needs to be satisfied with the products of the bidders.
Role of the purchasing department in a hotel company
Establish rules and policies, according to the conditions and needs of the company.
Develop and manage purchases.
Establish well evaluated suppliers.
Be informed of the technological changes that may arise in the use of new materials, in order to translate them into cost savings, improvement of materials quality
Supply and inventory management.
It is characterized by
Indirect cost items that are consumed in factory operations.
We must ensure that employees have the necessary equipment to perform their duties as well as supplies.
Unit 2. Reception area and floors
Front office / Back office
Area of the companies in which the personnel does not have contact with the clients and is dedicated to administrative tasks.
It includes the activities of the operations area and other of the most important operating activities.
Reservations and Billing
The room department is in charge of capturing and managing reservation requests.
This department must determine the availability of the hotel, quote room rates, take and confirm reservations and document them.
Functions and responsibilities
The receptionist is in charge of managing the reservations, formalizing the entrances and exits of the guests.
The daily control of reservations, as well as the billing of services consumed by customers (minibar products, telephone calls.
The reception is the main center of a hotel is the link between the guest and the hotel.
Check-In / Check-Out
It is given
The guest must make a previously guaranteed reservation or in such a case be a personally cancel a part of the stay.
Upon arrival at the hotel the entry is formalized by means of the registration card.
The pre-registration, registration, departure or check out.
4 copies must be submitted, to be sent to: the occupation panel, telephone switchboard, department store and the information board.
Organization techniques of the apartment department
We have some
In charge of lingerie and laundry
Initiation of customer service in reception / concierge
It is the main center of a hotel is the link between the guest and the hotel.