Division consists of two sub-departments, Housekeeping and Front Office.Housekeeping used to be considered “just a cleaning department”, but hotel surveys have shown again and again that cleanliness is at the top of the list of requirements of hotel guests. This book deals with modern management techniques and equipment used by housekeeping managers to ensure a safe and comfortable stay for hotel guests. The Front Office is the heart of a hotel. Associates of this department are responsible for the guest’s
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EDSA Shangri-La Hotel, Vikings Luxury Buffet and Hotel Jen A. Overview of the LEARNING & DEVELOPMENT Activity The activity was administered by College of International Travel & Tourism Management last February 22-23, 2016 at EDSA Shangri-La Hotel, Vikings Luxury Buffet and Hotel Jen. A Familiarization Tour creates awareness and enables you to see what exactly goes on to hospitality industry. There were conduction of seminars facilitated by each representative of the company which involves interactive
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Training Report | MATHIEU CHANOUX | Contact : mathieu.chanoux@gmail.com06 30 33 76 58IEMI – CMHMBA 1 A | 10/04/2013 10/04/2013 2. Acknowledgment First off, I would like to thank my professional tutor during my internship in the Disneyland Hotel Mr. Ruben Hilberink, who allowed me to use his research on performance quality management while he was in college which inspired me in finding the company problem statement of this paper. While his research focused more in the implementation of performance
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sub-sectors: hotel and restaurant. The hotel sub-sector includes the various lodging units of different sizes and standards located both in urban and rural communities. The restaurant sub-sector, on the other hand, includes places that serve food and drinks, be it self-service or full-service. This covers a range of services including fine dining specialty restaurants, fast food outlets, canteens, and food courts. In terms of its contribution to the national economy, the hotel and restaurant
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Introduction: The location of our hotel is in the heart of Springfield, Ma off exit 7 next to the Basketball Hall of Fame. At the Springfield Marriott there are 262 rooms with 9 floors and it is a full-service hotel. The property from the outside does not look very impressive, but once you get the grand tour you could say you just might change your mind. Bill Hess, the General Manager gave us a tour of the hotel after his interview, it was a spectacular experience.. Inside of the hotel, adjacent to the garden
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Attendant, Cabin Crew, Menu Planner | Third Year | Diploma in Hospitality Management | Assistant Chef, Patissier, Entrepreneurs, Wine Waiter, Barista/Bartender, Front Office Agent, Reservation Clerk, Cost Controller, Room Attendant, Purchaser, Controller ,Reservations Assistant, PBX Operator, Valet, Concierge, Landscape Assistant, Front Office Clerk | Fourth Year | Bachelor Degree in Hospitality Management | Events Organizer, Entrepreneur, Facilities Designer, Instructor, Restaurant Supervisor/Manager
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Limited-service hotels | * Product and services variances: no need as most guest stay in short term period, only require basis amenities and services * Team work among revenue and support center: require communication betwwen housekeeping and front office * Differentiation of hotel core product to hotel revenue: not sure, don’t understand the meaning, refer to the slide 17 * Operational planning: Needed. Planning helps the hotel to have a smooth operation. Ex: scheduling staff during peak
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Introduction University Philosophy The University serves the individual by providing the student with a nurturing environment for optimal human flourishing. It serves the community by offering programs responsive to individual and social needs. University Mission Cagayan State University is committed to transform the lives of people and communities through high quality instruction, and innovative research, development, production and extension. University Vision Transforming
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staff at DYKOM would like to thank the management team at Hotel Escargo for opening up the entire hotel operations window, and allowing DYKOM to observe and critique the hidden logistics of what it takes to provide Hotel Escargo’s level of customer satisfaction at the front desk for checking-in and checking-out valued guests, and also for the way it handles additional linen and towel requests. In previous meetings between DYKOM and Hotel Escargo the need to change the process of checking guests
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Programme The Pier Hotel Customer Service D30151 Amy McNamara 6/03/13 Table of Contents Introduction 1 Handbook Introduction 2 1. New Employee Orientation Checklist 3 2. Our Believes, Vision and Mission 3 2.1 The Specialist Nature of The Pier Hotel 4 2.2 Core Values 4 2.3 Brand Promise 4 2.4 Our Mission Statement 4 2.5 Our Vision Statement 4 3. Staff Expectations 5 3.1 Expectations of The Pier Hotel as an Employer 5 3.2 Expectations of The Pier Hotel as an Employee
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