PROFESSIONAL PRACTICE: HOTEL OPERATORY - HOSPITALITY
HOTEL OPERATORY - HOSPITALITY
UNIT 1. COORDINATED PLANNING OF ACTIVITIES
GROUP AND CONVENTIONS.
The convention sales manager
He is responsible for finding new businesses in the convention segment.
BANQUETS AND PROTOCOL.
It is a technique that the good tourism professional must know and master thoroughly, but its correct application also requires a special art on the part of those who use it, who must know how to transmit heat and human quality to each organized event.
RECEPTION AND RESERVATIONS.
The tasks of the reception can be divided between
They are responsible for handling check-in and communications, and cashiers, all guest payments.
You can be a member of the accounting department assigned to work at the reception.
COSTS, EXPENSES AND INVESTMENTS.
The cost of the land could be
The determining factor in the number of rooms built.
UNIT 3. ACTIVITY ADDRESS
SOLUTION OF CONFLICTS AND FAILURES.
Among them we can count the following
ALTERNATIVES AND STRATEGIES.
It is understood by modern administration
The purpose of preventing results and controlling the coincidence between our forecasts and the events that occur every day.
CONSTANT EVALUATION OF PERFORMANCE.
Guidelines will show us how we should reach our well-defined goal:
The goals must be given in writing.
The goals have to be expressed in a positive way.
Select the parameters of the problem to solve.
Good communication produces
A series of benefits that are realized in a greater agility of the operations, in a better state of general mood, in a superior attitude or disposition for the work and in the elimination of costly errors.
UNIT 4. CONTROL OF ACTIVITIES
CONTROL OF PHYSICAL STATUS.
The space allocated for maintenance and general store
It gets smaller the bigger the hotel is, ranging from 0.7 square meters per guest room in a thousand-room hotel, to 1.3 square meters to one hundred.
DECORATED CONTROL AND AMBIENTATION.
Designers always try to maximize
A quality experience in a minimum space.
STATISTICAL PROCESSES CONTROL.
The scope and limitations of the manuals would be
Conflict cases occur in all organizations; The manual is useful for resolving jurisdictions, responsibilities, overlapping functions and authority.
Normalize or establish a standard of work.
The manuals are part of the communication process in the company;.
They provide information for all company practices.
CONTROL OF FEEDBACK REPORTS.
The process of organization, either of the company as a whole or of each of the parties consists of:
Divide the work that has to be done in individual tasks.
Define the relationships established between the people who must comply with these tasks.
UNIT 2. ORGANIZATION OF ACTIVITIES
Three types of effectiveness
CONTROL OF INVENTORIES AND FOOD COSTS.
The cost control of food and beverages comprises
From the simple storage and requisition procedure to the use of high precision scales and automatic distribution devices.
DEFINITION OF BRIGADES.
It was one of the first characteristics that included the traditional hotel visualized by Isaiah Rogers in 1829.
PURCHASE AND EQUIPMENT ACQUISITIONS.
Several factors influence the costs of food and beverage operations.
Size of the staff