Functions In Lodging Each lodging business is unique, yet each
one has to perform the same functions. In a small business one
person may perform several of these functions. In a large business,
there is usually a separate department for each function.
Slide 5
Lodging front desk Department The front desk is the command
central, 11-17 The front desk is one of the first thing they see
entering the hotel. The front desk should be neat and clean. The
person who runs the front desk is called a front desk agent. The
front desk agent runs the check in and check out.
Slide 6
Room Rates The room rate is the price actually charged to a
guest for one nights lodging. The rack rate is the rate usually
used when someone classifies lodging properties based on their room
rates. (Rack rate is the rate they post as their normal everyday
rate).
Slide 7
Room Division The room division is the part of the hotel that
handles all tasks involved in preparing and selling rooms. The main
functions of the rooms division are to sell rooms, help guests
while they are in the hotel, and clean rooms. In a small hotel, a
few people carry out all the tasks off the rooms division. The
manager in charge of the rooms division is the rooms director.
Slide 8
Stages of Guest Experience The stages of guest experience comes
in a cycle.
Slide 9
Food and Beverage Sector Part One Raul Morales Elijah
Jauriqui
Slide 10
Commercial Food Service Consists of food and beverages services
that compete for customers Quick service restaurants Fast food
Buffets Carryout
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Institutional Food Service Consists of food service provided
for customers in a institution Schools Health care Business and
industry
Slide 12
Food service within consumer business This is a food &
beverage service located in a consumer business like, movie
theaters, sports arenas, museums, and airports.
Slide 13
Functions in food service
Slide 14
Types and parts of menu Fixed Menus-same foods are offered
everyday Cycle Menus- food changes daily for a set period of time
Market Menus- changes with availability of food products Hybrid
Menus-combination of two types of menus 1..Appetizers 2. Soups 3.
Salads 4. Entrees 5..Side Dishes 6. Desserts 7. Beverages
Slide 15
Plating All you have to do is make it look pretty.
Slide 16
Place Setting (Left = four, right = five) How a plates and
utensils should be set up.
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Front of the House Everyone you were suppose to see Host,
Waiter, Busser, Manager, etc.
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Front of the House Functions 1. Seating Guests Finding Guests
Seats Hostess/Host assists 2. Selling Food Suggestive selling
(suggesting foods) 3. Transmitting Orders to Kitchen 4. Serving
Customers 5. Bussing Tables 6. Obtaining Payment from
Customers
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Back Of The House Staff Managers Executive Chef: the top
manager in a restaurant or hotel kitchen. He or she is responsible
for everything related to the kitchen and food preparation Sous-
Chef: is the second-in-command in the kitchen. the primary
responsibility is to make sure that he food is prepared, portioned,
garnished, and presented according to the executive chefs wishes.
Kitchen manager: the top manager in the kitchen of a unit of a
chain restaurant. He or she is responsible for kitchen operations.
Steward: supervises the dishwashing, pot washing, and cleanup. In
charge of selecting products, management of inventory, bidding of
products, receiving products, inspections, and storing of products.
Food prepare Chefs: a professional cook Cooks: a person who
prepares food for eating Expediter: member of the culinary staff
who gets the orders from the servers, gives them to the station
chefs or line cooks, then checks the orders before they are picked
up.
Slide 20
Restaurant organization Diagram
Slide 21
HACCP : Hazard Analysis Critical Control Point is a system of
assuring food safety. A way of organizing and documenting all the
rules of safe food handling so that they are followed. HACCP
consists of seven steps. Temperature Danger Zone: temperature
between 41F to 135F.
Slide 22
By: Dominique Harris Dont Listen to what they say, go see
-unknown
Slide 23
Tourism- Industry that develops and organizes destinations and
then markets those destination to travelers. =
Slide 24
Travel Planner- Individual with many of the same duties as a
travel agent, but usually works in house for a large corporation.
Travel agent- Individual who works at a retail business that brings
travelers and travel industry suppliers together. Travel agency-
private business that promotes travel sales to the public on behalf
of the travel industry.
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Embassy- Official office of one country located in another
country. Consulates- smaller diplomatic missions located in a
countrys regional cities.
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Ways to arrange travel is to contact a travel agency, planner,
or agent. Book a flight Online look for booking agencies or
something like kyak.com
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A simple answer is either for business or recreational
opportunities. https://www.youtube.com/watch?v=yRo2rdJBMHY
Slide 28
Passports- Document issued by a national government as proof of
a persons identity and citizenship. Visas and Tourist cards-
permission issued by a country to a noncitizen authorizing the
holder to enter, exit, or live in a country for a specific
time.
Slide 29
A Destination Marketing Organization- is an organization whose
primary function is to attract visitors to its locale for the
purpose of enhancing the local economy through purchase of room
nights, food and beverage, retail items, transportation, visitor
services, etc.