Hospitality And Hotel Administration

Posts

Showing posts from September, 2019

Fast Food Restaurant

FAST FOOD RESTAURANT Expansion of fast food :- Fast food represents the most rapidly growing sector of the food-service industry. While most of the system-based operations were developed in the United States many of the large corporations have expanded into other countries either directly or by joint investment, licensing or franchising arrangements. In addition, many national com panies have set up their own fast-food operations using similar products or based on local foods. In the United States there were over 103,000 fast-food units in 1984, representing 26.4 per cent of all commercial establishments and these accounted for 30.7 per cent of all food and beverage sales In Europe, fast-food development has varied greatly from one country to another depending on chain initiatives and life style. The main pen etration has been in Great Britain and West Germany which together accounted for over 70 per cent of the total fast-food market in 1984. Fast-food sales...

Forecasting Room Availability

Forecasting Room Availability The most important short-term planning performed by front-office managers is forecasting the number of rooms available for sale on any future date. Room availability forecasts are used to help manage the reservations process and guide front-office in effective room management. Forecasting may be especially important on nights when a full house (100% occupancy) is possible. A room availability forecast can also be used as an occupancy forecast, since there is a fixed number of rooms available in the hotel, forecasting the number of rooms expected to be occupied forecasts the occupancy percentage expected on a given date Rooms occupancy forecasts can be useful to the front-office and other departments for scheduling the necessary number of employees for an expected volume of business. Obviously, a forecast is only as reliable as the information on which it is based .Since forecasts can serve as a guide in determining operating costs, every effort should be m...

Budgeting in front office department

Budgeting( front- office ) Defination : A budget is the monetary or and quantitative expansion of business plans and policies to be pursued in the future period of time. The term budgeting is used for preparing budgets and other procedures for planning. According to I.C.W.A London “A Budget is a financial and or quantitative statement prepared prior to a defined period of time , for attaining a given objective ‘. Budget portrays the intensions of Management about future plans … it indicates sales to be made, the expenses to be incurred, and the profit or income to be received. Importance Of Budget It is difficult to overstate the importance of a meaningful budgeting process for a hotel. Ultimately the budget represents the implementation of the Owners and Operators vision for the hotel. It the means by which the Owners and the operators achieve the qualitative goals we associate with the brand or style of the hotel and the quantitative goals of achieving a well-run , efficient and pro...

THE CONCEPT OF YIELD MANAGEMENT

Front Office Management 6th SEM, Chapter 1 YIELD MANAGEMENT Includes Syllabus, Concept and Importance, Applicability, Measuring Yield, Tactics, YM Software and Team THE CONCEPT OF YIELD MANAGEMENT: Yield management, or revenue management, is the process by which sales of a limited quantity of goods, such as hotel rooms, airline seats, apartment leasing, rental cars, or etc. are managed in order to maximize profits. Successful yield management focuses on selling the product in such a manner that is timely, price competitive, and directed towards the right subset of customers An economic concept first posited by Dr. Matt H. Keller, and first used by the airline industries beginning in the 1970s, yield management has evolved in more recent years as an important tool especially for the airline and hotel industries for staying economically competitive in otherwise saturated business playing fields. The basic concept of yield management is based in the economic principle of...

THE HOTEL INDUSTRY IN INDIA-THE PAST AND THE PRESENT

A Brief History of India's Hotel Industry Before World War 2, most hotels in India were developed in locations that were frequented by the British and Indian aristocracy. This period saw the development of hotels being undertaken by individual British and Indian entrepreneurs, with only a few companies owning hotels in India, such as The Taj Group--Indian Hotel Company (owned by J. R. D. Tata) and Faletti's Hotel, East India Hotel-Oberoi Group. The important hotels that were built during India's British period were: The Rugby, Matheran (1876) ...

Fast Food Restaurant

SOUPS

INTRODUCTION Soup is immensely popular. It is warm and nourishing. It is perhaps the ultimate comfort food complete with childhood memories of blustery winter days. It is the age-old remedy of choice for soothing a sore throat. Each country has its own distinctive soup(s) ranging from Chinese hot and sour to polish duck blood soup. From the four star restaurant to the country diner, soup is featured on just about every menu. Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratives (whereon the word "restaurant" comes) were the fi...

CIGAR

CIGAR Although the cigars are made in many parts of the world, the best cigars come from Cuba and are named after its capital city Havana. Tobacco is grown all over Cuba and the finest come from areas of Vuelta Abajo, Partidos, Remedios and Oriente. All four of them produce fine quality tobacco cigar leaves, but the best comes from VueltaAbajo. Cigar is prepared from good quality tobacco leaves which are rolled to varies lengths and girths .Havanna cigars are regarded as best in the world . A cigar is made up of three constituent parts . They are as follows :- · Filler binder wrapper Filler: it forms the interior core of the cigar and it makes most of the cigar . Tobacco leaves used as fillers can be either long or short . Long fillers are made up of whole leaves which are of better quality , while the shorter ones are made of chop...

Placement of Guest Room Supplies

Guest supplies include all the items that is conducive to the guest’s comfort and convenience. Many hotels follow a common pattern in placement of guest supplies in their rooms. In the room Behind the door:  A DND card the reverse of which is “Please make up my room” on the door knob on the inside of the door.  A detailed map of fire exits ideally affixed behind the door.  A notice reminding guest of safe deposit facilities at the cashier’s desk (Many hotels have an electronic safe box in the guest room. However, in that case the notice is not required.) In the wardrobe:-  Coat hangers  Skirt hangers  Laundry bags and the list of laundry facilities and charges  A few plastic utility bag (valet bags)  A sewing kit (Dutch wife) is placed in the drawer On the dresser table:-  An ashtray and match box  A candle on a candle stand  A guest stationery folder with monogrammed note papers, envelopes, post cards with hotels picture, guest comment card, Letterheads, house rules and reg...

OTHER EQUIPMENT

Chair:- Height of the chair from floor to the seat :- 18 inches From floor to the top of the chair :- 39 inches Depth of chair :- 18 inches Table Square for two persons :- 2 ft 6 inch Square for four persons :- 3 ft Round for four person...

Hospitality And Hotel Administration

Search This Blog

Posts

Fast Food Restaurant

Forecasting Room Availability

Budgeting in front office department

THE CONCEPT OF YIELD MANAGEMENT

THE HOTEL INDUSTRY IN INDIA-THE PAST AND THE PRESENT

Fast Food Restaurant

SOUPS

CIGAR

Placement of Guest Room Supplies

OTHER EQUIPMENT

FRENCH CLASSICAL MENU