KELLER GRADUATE SCHOOL OF MANAGEMENT | HOSP 582 – Survey of Hospitality Management | Week 1 Homework | Professor: Eva Smith | 1/9/2016 | |
Email address: Halander@gmail.com

Chapter 1
1. What is the role of a manager in the hospitality industry?
The role of a manager in the hospitality industry is wide and varied. However, the manager must focus on 3 main objectives, namely; a manager must be able to direct the operations of business to achieve goals on schedule, within budget and make a profit. Secondly, a manager must also be able to relate to employees and guests to create a successful work environment and experience for the guest. Lastly, a manager should always make sure that guests feel personally welcomed and everything in the facility is working smoothly.
According to our text, “there are three general kinds of hospitality objectives with which management must be concerned:
1. A manager wants to make the guest feel welcome. Doing this requires both a friendly manner on your part toward the guest and an atmosphere of “liberality and good will” among the people who work with you in serving the guest. That almost always translates to an organization in which workers get along well with one another.
2. A manager wants to make things work for the guest. Food has to be savory, hot or cold according to design, and on time. Beds must be made and rooms cleaned. Gaming facilities must be service oriented. A hospitality system requires a lot of work, and the manager must see that it is done.
3. A manager wants to make sure that the operation will continue to provide service while also making a profit. When we speak of “liberality and good will,” we don't mean giving the whole place away! In a restaurant or hotel operated for profit, portion sizes are related to cost, and so menu and room prices must consider building and operating costs.