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16149355.ppt
- 1. English for HotelIndustry
- 3. • Every hotelhas a different organizational structures, depending on the size of hotel, number of rooms, hotel capacity, number of employees, as well as hotel management policy. • At smaller hotels do not require a general manager, but the manager only.
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- 5. Hotel Facilities Swimming poolGolf course Restaurant Tennis court Bar Conference room Café Boutique Business center Drugstore Fitness center Beauty salon Sauna Gift shop Spa
- 6. Hotel Facilities • Bar,Restaurant, Gym/Fitness/Health Centers, Car park, Swimming pool, Sauna, Steam room, Spa, Coffee shop, Room service, Laundry service, Conference rooms, Business Center, Gift shop and etc.
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- 8. Services Room service Currencyexchange message Safe-deposit box facial Baggage storage babysitting Postal/parcel service Car rentals Secretarial services Tour information Airport shuttle bus Wireless internet access First aid Laundry and dry cleaning Florist shop
- 10. Hotel and RoomFacilities HOTEL FACILITIES • 2 sitting rooms • T.V. room • Coffee-bar • Pool bar • Safe deposit boxes • Mini market • Restaurant • 2 Large pools for adults • 3 Separate children pools • Play ground • Mini club for children • Room for disable people ROOM FACILITIES • Balcony or terrace with a magnificent sea view • Bathroom with shower or bath • Telephone • Music • Air conditioning • Refrigerator • Hair dryer • Television
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- 12. The Guest Cycle Mostlikely, the guest cycle consists of four main stages: 1. Pre-arrival 2. Arrival 3. Occupancy 4. Departure These stages are work in a cycle so these are known as guest cycle in whole.
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- 16. ROOMS DIVISION OPERATIONS •FrontOffice •Reservations •Housekeeping •Concierge •Guest service •Security •Communication
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- 18. Food and BeverageOperations
- 19. Functions of F&Boperations
- 20. Functions of F&Boperations 1. Purchasing Food and Beverages
- 21. Functions of F&BOperations 2. Planning Menus
- 22. Functions of F&Boperations • Maintaining Daily Operations – Maintaining a Cleaned Organized Environment in the Kitchen – Maintaining Perfect Cleanliness of All Service Areas in Food & Beverage Outlets – Providing Efficient and Planned Preparation of all Operating Equipment – Maintenance of Dishwashing Machines – Forecasting Labour and Cleaning Supply Needs – Inventory of Chemical Stock – Maintaining Strict Inventory Control and Monthly Stock Check
- 24. Functions of F&Boperations Food Service Hygiene
- 25. • Beverage Control Functionsof F&B operations
- 26. Beverage • Beverage isgenerally catagorized into two main groups: alcoholic and nonalcoholic. Alcoholic beverages are further categorized as wines, beer, and spirits (liquor). Nonalcoholic beverages includes coffee, tea, juices and bottled water.
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- 32. Cost control andbudgeting 1) Establishment of standards or goals. 2) Measurement of performance. 3) Comparison and analysis. 4) Corrective action. Functions of F&B operations
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- 34. Time • 8.05 a.m. •8.15 a.m. • 8.37 a.m. • 9.10 a.m. • 9.30 a.m. • 9.45 a.m. • 10.00 a.m • 10.05 a.m. • 10.15 a.m. • 10.48 a.m. • 10.12 a.m. • 10.23 a.m. • 10.38 a.m. • 10.45 a.m.
- 35. Time • 10.50 a.m. •10.55 a.m. • 11.08 a.m. • 11.15 a.m. • 11.30 a.m. • 11.35 a.m. • 11.53 a.m. • 12.00 a.m. • 12.05 p.m. • 12.15 p.m. • 12.22 p.m. • 12.30 p.m. • 12.45 p.m. • 12.55 p.m.
- 36. Time • 13.00 p.m. •13.05 p.m. • 13.15 p.m. • 13.30 p.m. • 13.45 p.m. • 13.40 p.m. • 14.53 p.m. • 14.55 p.m. • 15.05 p.m. • 15.15 p.m. • 15.24 p.m. • 15.33 p.m. • 16.45 p.m. • 17.55 p.m.