Hospitality And Hotel Administration

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...

Establishing Room rates/Methods Used to Fix Room rates There are three popular approaches to pricing rooms. 1. Market Condition Approach 2. Rule-of-Thumb Approach 3. Hubbarts formula Approach Market Condition Approach This approach is the common sense approach. Management looks at comparable hotels in the geographical market and sees what they are charging for the same product. The thought behind this is that the hotel can charge only what the market will accept, and this is usually dictated by the competition. There are many problems with this approach of pricing, although it is used very often. 1. If the property is new, construction costs will most likely be higher than those of the competition. Therefore, the hotel cannot be profitable as the competitor initially. 2. Second, this approach does not take the value of the property into consideration . With the property being new , and perhaps having newer amenities , the value of the property to the guest can be greater. 3. This appro...

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...

INTRODUCTOIN Menu is the statement of food and beverage items available or provided by food establishments primarily based on consumer demand and designed to achieve organizational objectives. It represents the focal point around which components of food service systems are based. The menu is designed carefully what the outlet wants to cater for, keeping in mind the type of clientele. The main advantage of a well-planned menu is that it leads to consumer satisfaction. It also helps to motivate the employees for a responsible and successful service. A successful menu depends upon composition-the right combination of foods, prepared perfectly, to the entire satisfaction of the customer. Menu is a document that controls and directs an outlet's operations and is considered the prime selling instrument of the restaurant. In a restaurant, a menu is the list of dishes to be served or available for a diner to select from. The items that are available for the d...

 INTRODUCTION “Sauce is to culinary art, what grammar is to language” - Grimande De La Royere The word "sauce" is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn't last long. Sauces and gravies were used to mask The flavor of tainted foods. Sauces are one of the fundamentals of cooking. Sauces may be prepared. Sauces, such as soy sauce, which are usually bought, not made, by the cook; or cooked sauces, such as Béchamel sauce, which are generally made just before serving. Sauces for salads are called salad dressing. Another variation is the pan sauce; this is made by adding an aromatic (such as chopped shallot) to a pan that has previously cooked meat, which has left hardened juices (called the fond)...