LODGING SECTOR. lodging Functions In Lodging Each lodging business is unique, yet each one has to perform the same functions. In a small business one

  • Published on
    23-Dec-2015

  • View
    213

  • Download
    1

Embed Size (px)

Transcript

  • Slide 1
  • LODGING SECTOR
  • Slide 2
  • lodging
  • Slide 3
  • Slide 4
  • Functions In Lodging Each lodging business is unique, yet each one has to perform the same functions. In a small business one person may perform several of these functions. In a large business, there is usually a separate department for each function.
  • Slide 5
  • Lodging front desk Department The front desk is the command central, 11-17 The front desk is one of the first thing they see entering the hotel. The front desk should be neat and clean. The person who runs the front desk is called a front desk agent. The front desk agent runs the check in and check out.
  • Slide 6
  • Room Rates The room rate is the price actually charged to a guest for one nights lodging. The rack rate is the rate usually used when someone classifies lodging properties based on their room rates. (Rack rate is the rate they post as their normal everyday rate).
  • Slide 7
  • Room Division The room division is the part of the hotel that handles all tasks involved in preparing and selling rooms. The main functions of the rooms division are to sell rooms, help guests while they are in the hotel, and clean rooms. In a small hotel, a few people carry out all the tasks off the rooms division. The manager in charge of the rooms division is the rooms director.
  • Slide 8
  • Stages of Guest Experience The stages of guest experience comes in a cycle.
  • Slide 9
  • Food and Beverage Sector Part One Raul Morales Elijah Jauriqui
  • Slide 10
  • Commercial Food Service Consists of food and beverages services that compete for customers Quick service restaurants Fast food Buffets Carryout
  • Slide 11
  • Institutional Food Service Consists of food service provided for customers in a institution Schools Health care Business and industry
  • Slide 12
  • Food service within consumer business This is a food & beverage service located in a consumer business like, movie theaters, sports arenas, museums, and airports.
  • Slide 13
  • Functions in food service
  • Slide 14
  • Types and parts of menu Fixed Menus-same foods are offered everyday Cycle Menus- food changes daily for a set period of time Market Menus- changes with availability of food products Hybrid Menus-combination of two types of menus 1..Appetizers 2. Soups 3. Salads 4. Entrees 5..Side Dishes 6. Desserts 7. Beverages
  • Slide 15
  • Plating All you have to do is make it look pretty.
  • Slide 16
  • Place Setting (Left = four, right = five) How a plates and utensils should be set up.
  • Slide 17
  • Front of the House Everyone you were suppose to see Host, Waiter, Busser, Manager, etc.
  • Slide 18
  • Front of the House Functions 1. Seating Guests Finding Guests Seats Hostess/Host assists 2. Selling Food Suggestive selling (suggesting foods) 3. Transmitting Orders to Kitchen 4. Serving Customers 5. Bussing Tables 6. Obtaining Payment from Customers
  • Slide 19
  • Back Of The House Staff Managers Executive Chef: the top manager in a restaurant or hotel kitchen. He or she is responsible for everything related to the kitchen and food preparation Sous- Chef: is the second-in-command in the kitchen. the primary responsibility is to make sure that he food is prepared, portioned, garnished, and presented according to the executive chefs wishes. Kitchen manager: the top manager in the kitchen of a unit of a chain restaurant. He or she is responsible for kitchen operations. Steward: supervises the dishwashing, pot washing, and cleanup. In charge of selecting products, management of inventory, bidding of products, receiving products, inspections, and storing of products. Food prepare Chefs: a professional cook Cooks: a person who prepares food for eating Expediter: member of the culinary staff who gets the orders from the servers, gives them to the station chefs or line cooks, then checks the orders before they are picked up.
  • Slide 20
  • Restaurant organization Diagram
  • Slide 21
  • HACCP : Hazard Analysis Critical Control Point is a system of assuring food safety. A way of organizing and documenting all the rules of safe food handling so that they are followed. HACCP consists of seven steps. Temperature Danger Zone: temperature between 41F to 135F.
  • Slide 22
  • By: Dominique Harris Dont Listen to what they say, go see -unknown
  • Slide 23
  • Tourism- Industry that develops and organizes destinations and then markets those destination to travelers. =
  • Slide 24
  • Travel Planner- Individual with many of the same duties as a travel agent, but usually works in house for a large corporation. Travel agent- Individual who works at a retail business that brings travelers and travel industry suppliers together. Travel agency- private business that promotes travel sales to the public on behalf of the travel industry.
  • Slide 25
  • Embassy- Official office of one country located in another country. Consulates- smaller diplomatic missions located in a countrys regional cities.
  • Slide 26
  • Ways to arrange travel is to contact a travel agency, planner, or agent. Book a flight Online look for booking agencies or something like kyak.com
  • Slide 27
  • A simple answer is either for business or recreational opportunities. https://www.youtube.com/watch?v=yRo2rdJBMHY
  • Slide 28
  • Passports- Document issued by a national government as proof of a persons identity and citizenship. Visas and Tourist cards- permission issued by a country to a noncitizen authorizing the holder to enter, exit, or live in a country for a specific time.
  • Slide 29
  • A Destination Marketing Organization- is an organization whose primary function is to attract visitors to its locale for the purpose of enhancing the local economy through purchase of room nights, food and beverage, retail items, transportation, visitor services, etc.

Recommended

View more >