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Hotel Operator - Coggle Diagram
Hotel Operator
Unit 2. Organization of Activities
2.2. Virtual Leadership
Definition of basic concepts.
• Efficiency: Doing things correctly.
• Effectiveness: Doing the right things.
Control of Inventories and Food Costs
One of the most important tasks of the food and beverage manager and his assistants is cost control. Food and beverage cost control ranges from simple storage and requisition procedures to the use of high-precision scales and automatic distribution devices.
2.1. Definition of Brigades
Guest services was one of the first features included in the traditional hotel envisioned by Isaiah Rogers in 1829.
2.4. Equipment Purchase and Acquisitions
The costs of food and beverage operations are influenced by many factors, including but not limited to, food costs, staff size, and methods of purchasing, receiving, storing, and delivering supplies.
Unit 4. Activity Control
4.2. Physical Status Control
In the food service areas they allocate between 1.5 and 2 square meters for seats in lobbies and bars and between 0.9 and 1 square meter for seats in the banquet facilities. These figures allow between 25 and 33 percent of the space for the free movement of service personnel within the facilities.
4.3. Decoration and Atmosphere Control
In the planning of roadside hotels and motels, staff needs for eating facilities, lockers, lobbies, showers, etc. are often undermined.
4.1. Statistical processes control
the formal organization is one of the parts of the system. Communication is one of the processes that unite the parts. The manuals themselves are part of this system of interrelation and an immediate consequence of the organization charts.
4.4. Feedback Report Control
The many plans that affect a company, whatever its size, require the development of a number of activities, and to manage these efficiently, some form of organization is essential.
3.2. Resolution of Conflicts and Failures
3.2. Resolution of Conflicts and Failures
The problems do not exist; or, at least, its existence is limited to the internal sphere of the human being. What does this mean? That we will never see a problem out there; that what we call a problem is nothing more than our internal and confused presentation of a complex segment of reality whose nature is unacceptable to us.
3.3. Alternativas y Estrategias
Today, modern administration is understood as the purpose of preventing results and controlling the coincidence between our forecasts and the events that occur on a daily basis.
3.1. Constant Performance Evaluation
Accustomed to receiving and awarding numerical grades, our concept of the evaluation process can be extremely poor.
3.4. Teamwork
In a company, as in any other level of the society in which we live, there must be a general acceptance of some form of government and of a group of leaders in charge of fulfilling the objectives.
Unit 1. Coordinated Planning of Activities
1.2. Group and Conventions
The convention sales manager is responsible for seeking new business in the convention segment.
1.3. Banquets and Protocol
“Protocol” is a word that can provoke different reactions among those who listen to it. For a large majority it may be something obsolete that it would be better to abolish to make way for greater spontaneity in all the acts that take place in society.
1.1. Reception and Reservations
In a large hotel, front desk duties may be divided between receptionists and cashiers.
Receptionists are responsible for handling check-ins and communications, and cashiers for all guest payments.
The cashier may be a member of the accounting department assigned to work the front desk.
1.4. Costs, Expenses and Investments
The cost of the land could be the determining factor in the number of rooms built