...otel Management & Operation Front office is not only the reception area but it also includes reservations, switchboard, valet, Concierge etc. Its most vital and important role can be expressed in one sentence “It is the first and the last experience a guest has” in any hotel. Housekeeping department handles all customer related care applied in Housekeeping technical operations. The students will have the opportunity to learn various aspects of the function of this department in the upkeep of the Hotel. Food and Beverage Operation Food & Beverage department is not only related to cooking and serving but it also has everything to do with how the guests experiences the service in their rooms, restaurants, bars, banquets, pool, conventions, corporate meetings and or even a small seminars, It is where most guests interact. Accounting This accounting section would not detail the entire department but lays down the principles of accounting, maintenance of the books, cash and or manual registers and basic computer knowledge. It also has everything to do with how the guests experience during their stay at the hotel and restaurant. How to accurately prepare the invoices, bills, checks and balances. Cash and Credit handling procedures etc. Sales and Marketing A hotel guest Relation Officer handles all customers, from greeting to building a rapport, from the individual or a group, checking in the out and is instrumental in customer retention & future business. Computer...
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...Graduate School of Management HOSP 585 Hotel/Restaurant Management Prof. Christopher Zombas 08/02/2014 Chapter 5 Review questions 1. Describe the duties of the director of sales in a full-service hotel. Reports to the general manager. Establishes and coordinates all efforts to obtain group business. Makes commitments to a convention or a group function. Works closely with advertising agencies in the development of all printed matter and promotional programs. (Walker 93) Walker, John R. Hotel & Restaurant Mgmt for Devry Ebook. Wiley Custom Select, 7/4/09. VitalBook file. 2. What factors would you utilize to determine whether or not a sales department in a full-service hotel is organized for success? A successful sales department usually has a fully stocked reference library that contains the following: copies of booking reports from other hotels in the chain, research of past conventions in the city from the Convention and Visitors Bureau, city and state manufacturer directories, pertinent telephone directories, city directories, world convention dates, a directory of associations, and a standard directory of advertisers. (Walker 94) Walker, John R. Hotel & Restaurant Mgmt for Devry Ebook. Wiley Custom Select, 7/4/09. VitalBook file. 3. What information should be included in a function book entry? Lists all group business and the guest rooms, meeting space, and other items the hotel has committed for a particular period. (Walker 98) Walker, John R. Hotel & Restaurant...
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...Cavite State University Carmona Market drive Carmona Cavite Research Paper CAREER OPPORTUNITIES FOR HOTEL AND RESTAURANT MANAGEMENT Submitted by: Gallego Bryan M. BSHRM – 1A Submitted to: Shella Rose Diaz THE HISTORY OF HOTEL & RESTAURANT MANAGEMENT I observed that Travelers throughout the world have always sought hospitable places to rest and eat. Although modern hotels feature conveniences such as televisions, en-suite showers and minibars, they fulfill the same purpose as ancient rooms and boarding houses. The history of hotel and restaurant management goes back many years but has always involved the essential concept of hospitality. The term "hospitality" derives from "hospice," meaning a place of rest for travelers. EUROPE In the Middle Ages, European monasteries and abbeys first opened their doors to offer hospitality to travelers. Over time, business people took over the management of many of these inns. During the 19th century, the Industrial Revolution heralded the opening of hotels in Europe's major cities. The owners of many of these hotels aimed to attract wealthy travelers by building intricate and ornate buildings. Throughout the 20th century, hotels sprang up across Europe in mountain and resort regions. The European hospitality industry is a growing industry and encourages its managers to develop an international approach to hotel and restaurant management. INNS FOR TRAVELERS From the beginning of the enterprising individuals built and developed inns to...
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...OPERATIONAL BACKGROUND INTRODUCTION The Hotel Practicum this program beneficial not only in the business management courses but likewise in the hospitality career program wherein practicum is believed to expose the students in a variety of employment experience that will lately improve the employability of the students prior to graduate. For Students, it may mean being able to hone their business skills, check out potentials and learn more about their preferences when it comes to choosing for their future careers. The goal of this practicum is to familiarize trainees in different field of departments related to their course. Specially, students of highest study about hospitality management of courses which Bachelor of Science in Hotel and Restaurant of Management to maximize their skills and potential to prepare their selves as a professional. Also the practicum intended not only to improve skills and knowledge that students obtained but also to take improve their attitude, personality and appearance and also competency as part of a team. HISTORY Hotel Turista is a locally owned and managed group of budget hotels in the Philippines, which aims to provide value for more accommodation in key emerging cities throughout the country. Positioned to cater the needs of a discerning yet budget conscious traveler, Hotel Turista boasts of well-appointed and space-efficient customer service founded on our trademark Filipino hospitality. The Hotel Turista experience is one of utmost comfort...
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...Population of Hotel and Restaurant Management in Cagayan de Oro City __________________ In Partial Fulfillment Of the Requirements for the Degree Bachelor of Science in Hotel and Restaurant Management __________________ By Acaylar, Jesica Grace Baat, Shiella D. Labitad, MacheanBrixie B. Paza, Baby Joy A. S.Y. 2013-2014 ACKNOWLEDGEMENT The Researchers would like to extend their deepest gratitude to the following individuals who made this research possible: To the family of the researchers, for their undying moral and financial support, help and understanding; To Ms. April P. Mangotara, the researchers’ instructor, for her patience, understanding and support in guiding the researchers in completing this research; To Mr. Yrl Chua, the researchers’ statistician, for imparting his knowledge, giving his suggestions and spending his time for the success of this research; To our friends, for the encouragement in making this research successful; To the respondents, for spending their time in answering our questionnaires and for giving us the necessary information regarding this research paper; And above all, to the Almighty God for giving the researchers knowledge, wisdom and understanding as we carry out this research and for giving the strength and determination to complete this work. 1. Title : Increasing Student population of Hotel and Restaurant Management ...
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...INTERNATIONAL COCKTAILS DRY MARTINI (GIN) 1 Jigger Gin ½ Barspoon Dry Vermouth Method: Pour ingredients into a mixing glass w/ice & stir. Strain into a cocktail or martini glass. Garnish with green olive. Twist of lemon peel (optional). GOLDEN FIZZ (GIN) 1 Jigger Gin ¼ Jigger Lemon Juice ¼ Jigger Simple Syrup Egg Yolk Soda Water Method: Pour all ingredients into a cocktail shaker, except soda water. Shake briskly. Strain into a highball glass. Fill the soda water. Garnish with slice of orange and red cherry. GIMLET (GIN) 1 Jigger Gin ½ Jigger Lime Juice Method: Pour ingredients into an old fashioned glass with ice and stir. Garnish with slice of lime in the drink. GIBSON (GIN) 1 Jigger Gin ½ Barspoon Dry Vermouth Method: Pour all ingredients into a mixing glass with ice. Stir. Strain into a cocktail/martini glass. Garnish with a cocktail onion in the drink. ORANGE BLOSSOM (GIN) 1 Jigger Gin 1 Dash Triple Sec 2 Jiggers Orange Juice Method: Pour all ingredients into a cocktail shaker with ice and shake briskly. Strain into a cocktail glass. Garnish with a slice of orange and red cherry on the rim. BRONX (GIN) 1 Jigger Gin ½ Barspoon Sweet Vermouth ½ Jigger Dry Vermouth Orange Juice Method: Pour all ingredients into a cocktail shaker with ice and shake briskly. Strain into an old fashioned glass with ice. Garnish with a slice of orange and red cherry on the rim. NEGRONI...
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...BULACAN STATE UNIVERSITY City of Malolos Bulacan COLLEGE OF BUSINESS ADMINISTRATION CASE ANALYSIS – MGT 413 E Case: Enterprise Evaluation (The case was taken from the book, Decision making and Business Policy Formulation written by Dr. Ricardo C. Santos, Ph.D.) The case is about a Subdivision project for a low cost housing which was established by an individual under the name of Enrico B. Benemerito. He founded ENRICO B. BENEMERITO MARKETING as a sole or single proprietorship and registered it with the Department of Trade and Industry. He started his real estate business in Tambubong, San Rafael, Bulacan with 22,500 sq.m. or an equivalent of two hectares of land owned by Mr. Francisco Iral. The agreement was to develop it into low cost housing with the compromise that the tenant will receive a certain portion of the land as his share. Enrico applied at the Housing and Urban Land Regulatory Board or HLURB, then DENR for the propose low cost housing. Finally, he submitted his documents at the Registry of Deeds for the application for the individual or separate land Titles for the Subdivision and as a proof of ownership the titles was registered under the name of Sps. Enrico B. Benemerito and Carmen M. Benemerito. He named the site as Villa Verde Subdivision and with the successful turnout of his real estate project, he builds his residential home using the money from the sale of the subdivision. He decided to expand his business seeing opportunities in front of him...
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...Factors Affecting the Decrease Population in Hotel and Restaurant Management Course RESEARCH PROPOSAL PART I: BASIC INFORMATION PROJECT TITLE: “TRACER STUDY OF GRADUATES OF THE COLLEGE OF HOME SCIENCE AND INDUSTRY OF IFUGAO STATE UNIVERSITY POTIA CAMPUS, ALFONSO LISTA, IFUGAO: S.Y 2006 – 2011” STUDY TITLE: TRACER STUDY AS A PARADIGM FOR THE ENHANCEMENT OF QUALITY COURSE PROGRAMME DEVELOPMENT FOR BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT AT IFUGAO STATE UNIVERSITY, POTIA CAMPUS. RESEARCH PROPONENTS: 1. Sheila Mae F. Alojado 2. Jericoh B. Ticgue 3. R-jay S. Villarta Adviser: Dr. Patricia A. Alguyon IMPLEMENTING / FUNDING AGENCY: Ifugao State University PROJECT DURATION: June 2012 – October 2012 PROJECT LOCATION: COLLEGE OF HOME SCIENCE AND INDUSTRY, IFSU Potia Campus FINANCIAL REQUIREMENT: Introduction It must be acknowledged that Ifugao State University, Alfonso Lista Campus has some of the best higher education institutions in the Region with well equipped workshops and laboratories and professionally staffed with a variety of scholarly professionals. These institutions turn out a large number of associates, graduates and post graduate students in various disciplines and professions. In addition with these, institutions reform their curricula and course programmes at regular intervals to be able to keep abreast with the needs of the rapid technological, societal and institutional changes to be able to meet the requirement...
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...RESEARCH PROPOSAL PART I: BASIC INFORMATION PROJECT TITLE: “TRACER STUDY OF GRADUATES OF THE COLLEGE OF HOME SCIENCE AND INDUSTRY OF IFUGAO STATE UNIVERSITY POTIA CAMPUS, ALFONSO LISTA, IFUGAO: S.Y 2006 – 2011” STUDY TITLE: TRACER STUDY AS A PARADIGM FOR THE ENHANCEMENT OF QUALITY COURSE PROGRAMME DEVELOPMENT FOR BACHELOR OF SCIENCE IN HOSPITALITY MANAGEMENT AT IFUGAO STATE UNIVERSITY, POTIA CAMPUS. RESEARCH PROPONENTS: 1. Sheila Mae F. Alojado 2. Jericoh B. Ticgue 3. R-jay S. Villarta Adviser: Dr. Patricia A. Alguyon IMPLEMENTING / FUNDING AGENCY: Ifugao State University PROJECT DURATION: June 2012 – October 2012 PROJECT LOCATION: COLLEGE OF HOME SCIENCE AND INDUSTRY, IFSU Potia Campus FINANCIAL REQUIREMENT: Introduction It must be acknowledged that Ifugao State University, Alfonso Lista Campus has some of the best higher education institutions in the Region with well equipped workshops and laboratories and professionally staffed with a variety of scholarly professionals. These institutions turn out a large number of associates, graduates and post graduate students in various disciplines and professions. In addition with these, institutions reform their curricula and course programmes at regular intervals to be able to keep abreast with the needs of the rapid technological, societal and institutional changes to be able to meet the requirement of clients. However, once these...
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...Hotel and Restaurant Management Today’s world is the booming of technological industry. Courses like Hotel and Restaurant Management are being upgraded as we go through information age. If we look at the hotels in the city, Hotel's are using the new form of technology, including the interior design, tools, room equipment and kitchen equipment to provide good service to guests. In this site, we'll bring you an introduction and helpful tips about Hotel and Restaurant Management this is also helpful for students and people who want to take up this course. Most people think of hospitality, as hotels, restaurant, service but the true meaning of Hospitality is written below. Hospitality Management According to the Oxford English dictionary, Hospitality means the reception and entertainment of guests, visitors or strangers with liberality and good will. The word hospitality is derived from hospice, the term of medieval house of rest for travelers and pilgrims. History of Hotel Manager's role in Hospitality Industry - as a successful manager, you must exhibit many skill and command much specialized knowledge, all directed at achieving a variety of management objectives. There are 3 general kinds of hospitality objectives with which management must be concerned: 1. A manager wants to make the guest feel welcome. 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...
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...CHAPTER 1 THE PROBLEM AND ITS SETTINGS Background of the study Orszag (2001) Working while attempting to obtain a degree has become a pervasive lifestyle for today’s University students among the reasons contributing to an ever increasing trend of working during education could be the increasing financial pressures from higher college tuition and fees, the necessity of gaining social experiences, and academic requirements for practical internships. The likelihood of working while in school for college students has been increasing particularly as the cost of education has also been rising. Noni’s and Hudson (2006) Academic performance is measured by the standing of rates of grades of student in every subject. Having a high level of performance on the academic area of a student suggest its competency and high level of confidence on its certain field. Students have their own attitude towards learning and achieving a high level of academic performance. The development of their enthusiasm towards succeeding in their own field varies. In order for a student to succeed he needs to be armed with strategies and techniques that will supplement his desire to reach his goals. Crede and Kuncel (2008) One way is to have an efficient and adaptive study habit. This phenomenon can be linked to multi factors that affect their study habit. Such factors can be found in their environment, these includes the type of house they live in; the people around them and the level of support...
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...PLEASE PRINT CLEARLY. USE A BLACK BALLPEN . ALL THREE (3) COPIES MUST BE LEGIBLE. NOT FOR SALE NFA FORM NO. ISD-IRD 057-AB/2009 TO BE FILLED OUT BY NFA DATE FILED MONTH DAY NATIONAL FOOD AUTHORITY YEAR RETAILING APPLICATION FOR LICENSE FOR: PLACE OF FILING CURRENT YEAR CONTROL NO. 2ND YEAR 1 TIN NO. NEW 3 ADDITIONAL BUSINESS LINES 2 RURBAN CODE WHOLESALING RETAILING & WHOLESALING COMBINED 3RD YEAR RENEWAL 4 ADDITIONAL STORE APPLICANT'S LAST NAME ANNEX A & B GIVEN NAME REGISTERED BUSINESS TRADE NAME MIDDLE NAME PRINCIPAL PLACE OF BUSINESS (NO. & STREET, TOWN / CITY, PROVINCE) RETAILING STORE NO. () MAIN OR BRANCH LOCATION M B RICE / CORN / OTHERS CAPITALIZATION 1 (TO BE FILLED OUT BY NFA) LICENSE PLATE NO. / STICKER NO. RICE / CORN / OTHERS CAPITALIZATION RURBAN CODE (TO BE FILLED BY NFA) (TO BE FILLED OUT BY NFA) LICENSE PLATE NO. / STICKER NO. P 2 3 WHOLESALING STORE NO. () MAIN OR BRANCH LOCATION M B RURBAN CODE (TO BE FILLED BY NFA) 1 P 2 3 RETAILING & WHOLESALING COMBINED STORE NO. () MAIN OR BRANCH LOCATION M 1 B RICE / CORN / OTHERS CAPITALIZATION RURBAN CODE (TO BE FILLED BY NFA) RETAILING P WHOLESALING (TO BE FILLED OUT BY NFA) LICENSE PLATE NO. / STICKER NO. P 2 3 LICENSE FEE RETAILING RETAILING & WHOLESALING COMBINED WHOLESALING P P ...
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...Guest Cycle in hotel The hotel guest stay cycle can be divided into four main stages. Within these four stages there are important task related to guest services and guest accounting. Front office employees must be aware of guest services and guest accounting activities at all stages of the guest stay. Front office staff can effectively serve the guest if they have a clear understanding of the flow of business in hotel. Guest Cycle also represents a systematic approach to front office operations. 1. Pre - Arrival The Guest chooses a hotel during the pre- arrival stage of the guest cycle. Choice of the guest can be affected by many factors, including previous experiences with the hotel, advertisement, word of mouth referral by friends and colleagues, location, corporate, travel agent booking, hotel name, hotel loyalty program member etc. The guest's decision of making the reservation can also be effected by the ease of making the reservation and the way reservation agent interacted and described the facility of the hotel like room type, room rate, recreational facilities and other attractions near the hotels etc. We can certainly call the reservation area as the sales office for non-corporate or group bookings. Its employees should be sales orientated and present positive, strong image of the hotel. If a reservation can be accepted, the reservation agent creates a reservation on the hotel management software. The creation of this reservation record starts the hotel guest cycle...
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...the student. The major offers an opportunity to enhance the intellectual skill and to show the capability of a student to undertake a subject from the basics to advanced study. There are some students who arrive on campus and know exactly what course or major to pursue and already having an idea what their future careers will be but most of the students do not know which major will get them there. In fact, due to the large number of courses available to students, most of them find themselves switching majors during college. San Sebastian College – Recoletos de Manila is one of the few institutions in the country that offers a major degree in Hotel & Restaurant Management; be it Major in Hotel, Restaurant & Resort Management or Major in Culinary Arts. The importance of choosing a major in Hotel & Restaurant Management as well as any courses available is a vital and crucial part for every student as it will be the building blocks of success in the future. Students have to be more knowledgeable about the path they will be taking for this decision will help them to be prepared for their career path. Importance of the Study The researchers hope to gain knowledge and insights that will contribute to the improvement of the decision-making skills of the students in deciding which course specialization they are to pursue. Furthermore, this study will be of great help to the following: • To the...
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