Rooms Division Department I- HOTEL ORGANIZATION: ( In order to carry out its mission, global and departmental goals and objectives, every company shall build a formal structure depicting different hierarchy of management, supervision, and employee (staff) levels. This very structure is refereed to as organization chart. Moreover, the organization chart shows reporting relationships span of management, and staff/line functions. ( There are two types of relationships that might exist between any
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Room Division The Rooms division manager is responsible to the GM for the efficient and effective leadership and operation of all the rooms’ division departments. They include concerns such as: * Financial responsibility for rooms division * Employee satisfaction goals * Guest satisfaction goals * Guest services * Guest relations * Security * Gift shop Organizational Chart is shown below: Room division
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expenses are divided into two main categories: • Direct Expenses: These are the expenses that vary with the level of production. For example, in the Food and Beverage department, the Cost of Food Sales is a direct expense. For, the more dishes we serve, the more cost of Food Sales the Hotel incurs. Moreover, in the Telephone Department, the Cost of Calls is a direct expense. For, the more we connect guests to whatever destination wanted, the more cost of calls the hotel incurs. At this very stage
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allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry. This report was based on the student’s training experiences at the
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MINISTRY OF FINANCE DEPARTMENT OF ECONOMIC AFFAIRS NEW DELHI First Edition … 15.06.1981 Second Edition … 01.01.1984 Third Edition … 30.06.1986 Fourth Edition … 01.06.1989 Fifth Edition … 08.05.1993 Sixth Edition … 14.12.1995 Seventh Edition … 18.06.1998 Eighth Edition … 17.12.2002 Ninth Edition … 03.11.2009 PREFACE TO THE NINTH EDITION The Eighth edition of Induction Material of the Department of Economic Affairs
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Rooms Division The rooms division is one of the key departments within a hotel, involving the sales and the delivery of services and facilities for the guests. According to Baker, Huyton and Bradley (2000), this department is the most important as rooms sales are the main source of revenue for the business. This department is usually divided into two departments: front office and housekeeping, however Dix and Baird (1998), explain that larger hotels will have many more smaller departments including
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BTEC QCF HND in Hospitality Management Investigating Rooms Division Submitted to: Chris Maugino Submitted by: Md Rashedul Hasan, Date: 15.08.2011 1 Acknowledgement I would like to give my special thanks to my course teacher Chris Maugino for giving me such kind of excellent opportunity to prepare the interesting assignment and proper guidance to complete this work. I am grateful to my friends for their help and support when preparing this assignment especially in group study. I
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Summer Internship Project Report On Value Addition and Cost Reduction Across Milk Sales Division of MOTHER DAIRY Project Duration: 9th April 2012 to 8th June 2012 PROJECT GUIDE- SUBMITTED BY- Ms Nitya Krishna
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Room Division and Operation Management Name Professor Institution Course Date 1.1 Discuss accommodation and front office services for different organisation Different organizations have different ranges of accommodation and reception services depending on the capital invested on the business. For instance, accommodation services for hotels and restaurants can be divided into several categories which include house keeping, booking
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and communication is required. According to Introduction to Hospitality 6e (Walker), this chain of organization begins with the director of food and beverage. Walker explains that the director is responsible for the overview of restaurants, kitchen, room service, and lounges. In addition, Walker writes that the director must manage the business budget, provide proper leadership for employees, identify trends in the industry, and discover any means of achieving maximum profit capabilities. This may
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