hospitality and tourism business

51問 • 1年前

F - Robles, Jorelyn

通報

問題一覧

The primary function of a hotel is to provide ____

lodging accommodation

A large hotel is run by a ___ and___

general manager and executive committee

it differs among larger, midscale, and smaller properties

Management structure

The ____are less complex in their management structure than the larger ones.

midscale and smaller properties

it is held responsible by the GM for the efficient and effective leadership and operation of all the room division departments

room division director

room divisions department:

front office, reservations, housekeeping, concierge, guest services, security, and communications.

its main duty is to enhance guest services by constantly developing services to meet guest needs

The front office manager’s (FOM)

The front office has been described as the ___ of the hotel.

hub or nerve center

it occurs when the guest service agent/front desk clerk suggestively sells the feature of a larger room, higher floor, or perhaps a better view.

Upselling

To sell rooms. The hotel department work like a team in a relay race. The front desk team will try to sell out (achieve ___ occupancy)

100 percent

The night auditor waits until the hotel quiets down about ___., and then begins the task balancing the guests’ accounts receivable

1:00am

it is used to maximize room revenue at a hotel. It is based on the economics of supply and demand, which means that process rise when demand is strong and drop when demand is weak.

Revenue Management

this track guest room charges. Software packages can be used to monitor where calls are being made from which phones on the property

Call accounting Systems (CAS

Airlines were the first to start using ___.

global distribution systems (GDS).

these are electronic market for travel, hotel, car rental, and attraction bookings

Global distribution systems

__ were the first to start using global distribution systems (GDS).

Airlines

Each business in the hospitality industry offers some sort of ____ for their guest and employees

security

Hotels provide ___ to maintain a home-away-from-home feeling for their guest.

guest comfort and convenience

The ____ is a uniformed employee of a hotel who has her or his own separate desk in the lobby or on special concierge floors.

concierge

The guest service department or uniformed staff is headed by a guest services manager who may also happen to be the __

bell captain.

The largest department in terms of the number of people employed is house keeping. Up to ___ of the hotel employees may work in the department.

50 percent

The largest department in terms of the number of people employed

house keeping

These officers makes regular rounds of the hotel premises. •

security officers

Duties involve observing suspicious behavior and taking appropriate action, investigating incidents, and cooperating with local law enforcement agencies

security officers

it is related to all the activities pertaining to preparing for service and serving food and beverages

FOOD AND BEVERAGE SERVICES

can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers

FOOD AND BEVERAGE SERVICES

CATEGORIES OF F&B SERVICES

❖ On Premise ❖ Off Premise or Outdoor Catering

TWO SEGMENTS OF FOOD AND BEVERAGE SERVICES

Commercial Non-Commercial •

In this case, F&B Services is the primary business -

Commercial

Commercial makes up almost ___ of the F&B industry -

80 percent ❖

Secondary businesses in alliance with the main business

Non-Commercial

Non-Commercial epresents about __ of the foodservice industry -

20 percent

TYPES OF SERVICES

Table Service • Assisted • Self Service • Single Point Service • Special Service

-In this type of service, the guests enter the dining area and take seats and a waiter offers them water and menu card

TABLE SERVICE

Here, the guests enter the dining area, collect their plates, and go to buffet counters and help themselves

ASSISTED SERVICE

In this type of service, the guests enter the dining area and select food items

SELF SERVICE

In this type of service, the guest orders, pays for his order and gets served all at a single point

SINGLE POINT SERVICE

it provides food and beverage at the places which are not meant for food & beverage service. .

SPECIAL SERVICE

TYPES OF TABLE SERVICE:

french service american or plate service russian service English or family service silver service cart/guèridon service

-Requires the food to be placed on large platters or in large bowls and delivered to the guest’s table by waiters/servers

ENGLISH OR FAMILY SERVICE

the servers take guests orders in the dining area. The order is sent to kitchen staff via KOT (Kitchen Order Ticket). Food is prepared and pre-plated in the kitchen itself by the chef

AMERICAN OR PLATE SERVICE

It is very elaborate and expensive wherein the chefs demonstrate culinary skill, by preparing meals in front of the guests and involves professional waiters to the serve properly and slowly

FRENCH SERVICE

in AMERICAN OR PLATE SERVICE the order is sent to kitchen staff via __ -

KOT (Kitchen Order Ticket).

In this type of F&B Service partially cooked food from the kitchen is brought to the service area in a Guèridon trolley that has a portable heating unit for completing the cooking process

CART/GUÈRIDON SERVICE

In this kind of service, the food and beverages are served in silver cutlery and cookery and the table is normally set with sterling silverware

SILVER SERVICE

Similar to the French Service but faster and less expensive

RUSSIAN SERVICE

To satisfy the following needs: •

Physiological – • Economical – • Social – • Psychological –

needs to taste different varieties of food

Physiological

needs to get F&B Services at the invested cost

Economical

needs to find friendly atmosphere

Social

needs to elevate self-esteem

Psychological

mix festival

F - Robles, Jorelyn · 25問 · 1年前

mix festival

25問 • 1年前

F - Robles, Jorelyn

Mix destination

F - Robles, Jorelyn · 39問 · 1年前

Mix destination

39問 • 1年前

F - Robles, Jorelyn

REGION 1 ILOCOS REGION

F - Robles, Jorelyn · 27問 · 1年前

REGION 1 ILOCOS REGION

27問 • 1年前

F - Robles, Jorelyn

ILOCOS NORTE (LAOAG CITY)

F - Robles, Jorelyn · 25問 · 1年前

ILOCOS NORTE (LAOAG CITY)

25問 • 1年前

F - Robles, Jorelyn

ILOCOS SUR (VIGAN CITY)

F - Robles, Jorelyn · 22問 · 1年前

ILOCOS SUR (VIGAN CITY)

22問 • 1年前

F - Robles, Jorelyn

LA UNION (SAN FERNANDO CITY)

F - Robles, Jorelyn · 23問 · 1年前

LA UNION (SAN FERNANDO CITY)

23問 • 1年前

F - Robles, Jorelyn

TOUR AND TRAVEL

F - Robles, Jorelyn · 100問 · 1年前

TOUR AND TRAVEL

100問 • 1年前

F - Robles, Jorelyn

Tour and travel eks

F - Robles, Jorelyn · 15問 · 1年前

Tour and travel eks

15問 • 1年前

F - Robles, Jorelyn

PANGASIINAN (LINGAYEN)

F - Robles, Jorelyn · 20問 · 1年前

PANGASIINAN (LINGAYEN)

20問 • 1年前

F - Robles, Jorelyn

mix

F - Robles, Jorelyn · 14問 · 1年前

mix

14問 • 1年前

F - Robles, Jorelyn

mamamo

F - Robles, Jorelyn · 10問 · 1年前

mamamo

10問 • 1年前

F - Robles, Jorelyn

abbreviation

F - Robles, Jorelyn · 8問 · 1年前

abbreviation

8問 • 1年前

F - Robles, Jorelyn

mix

F - Robles, Jorelyn · 36問 · 1年前

mix

36問 • 1年前

F - Robles, Jorelyn

mix destination

F - Robles, Jorelyn · 46問 · 1年前

mix destination

46問 • 1年前

F - Robles, Jorelyn

NORTH AMERICA

F - Robles, Jorelyn · 6問 · 1年前

NORTH AMERICA

6問 • 1年前

F - Robles, Jorelyn

COUNTRY: CANADA

F - Robles, Jorelyn · 16問 · 1年前

COUNTRY: CANADA

16問 • 1年前

F - Robles, Jorelyn

COUNTRY: USA

F - Robles, Jorelyn · 17問 · 1年前

COUNTRY: USA

17問 • 1年前

F - Robles, Jorelyn

SOUTH AMERICA

F - Robles, Jorelyn · 6問 · 1年前

SOUTH AMERICA

6問 • 1年前

F - Robles, Jorelyn

COUNTRY: ARGENTINA

F - Robles, Jorelyn · 19問 · 1年前

COUNTRY: ARGENTINA

19問 • 1年前

F - Robles, Jorelyn

COUNTRY: BRAZIL

F - Robles, Jorelyn · 17問 · 1年前

COUNTRY: BRAZIL

17問 • 1年前

F - Robles, Jorelyn

問題一覧

The primary function of a hotel is to provide ____

lodging accommodation

A large hotel is run by a ___ and___

general manager and executive committee

it differs among larger, midscale, and smaller properties

Management structure

The ____are less complex in their management structure than the larger ones.

midscale and smaller properties

it is held responsible by the GM for the efficient and effective leadership and operation of all the room division departments

room division director

room divisions department:

front office, reservations, housekeeping, concierge, guest services, security, and communications.

its main duty is to enhance guest services by constantly developing services to meet guest needs

The front office manager’s (FOM)

The front office has been described as the ___ of the hotel.

hub or nerve center

it occurs when the guest service agent/front desk clerk suggestively sells the feature of a larger room, higher floor, or perhaps a better view.

Upselling

To sell rooms. The hotel department work like a team in a relay race. The front desk team will try to sell out (achieve ___ occupancy)

100 percent

The night auditor waits until the hotel quiets down about ___., and then begins the task balancing the guests’ accounts receivable

1:00am

it is used to maximize room revenue at a hotel. It is based on the economics of supply and demand, which means that process rise when demand is strong and drop when demand is weak.

Revenue Management

this track guest room charges. Software packages can be used to monitor where calls are being made from which phones on the property

Call accounting Systems (CAS

Airlines were the first to start using ___.

global distribution systems (GDS).

these are electronic market for travel, hotel, car rental, and attraction bookings

Global distribution systems

__ were the first to start using global distribution systems (GDS).

Airlines

Each business in the hospitality industry offers some sort of ____ for their guest and employees

security

Hotels provide ___ to maintain a home-away-from-home feeling for their guest.

guest comfort and convenience

The ____ is a uniformed employee of a hotel who has her or his own separate desk in the lobby or on special concierge floors.

concierge

The guest service department or uniformed staff is headed by a guest services manager who may also happen to be the __

bell captain.

The largest department in terms of the number of people employed is house keeping. Up to ___ of the hotel employees may work in the department.

50 percent

The largest department in terms of the number of people employed

house keeping

These officers makes regular rounds of the hotel premises. •

security officers

Duties involve observing suspicious behavior and taking appropriate action, investigating incidents, and cooperating with local law enforcement agencies

security officers

it is related to all the activities pertaining to preparing for service and serving food and beverages

FOOD AND BEVERAGE SERVICES

can be broadly defined as the process of preparing, presenting and serving of food and beverages to the customers

FOOD AND BEVERAGE SERVICES

CATEGORIES OF F&B SERVICES

❖ On Premise ❖ Off Premise or Outdoor Catering

TWO SEGMENTS OF FOOD AND BEVERAGE SERVICES

Commercial Non-Commercial •

In this case, F&B Services is the primary business -

Commercial

Commercial makes up almost ___ of the F&B industry -

80 percent ❖

Secondary businesses in alliance with the main business

Non-Commercial

Non-Commercial epresents about __ of the foodservice industry -

20 percent

TYPES OF SERVICES

Table Service • Assisted • Self Service • Single Point Service • Special Service

-In this type of service, the guests enter the dining area and take seats and a waiter offers them water and menu card

TABLE SERVICE

Here, the guests enter the dining area, collect their plates, and go to buffet counters and help themselves

ASSISTED SERVICE

In this type of service, the guests enter the dining area and select food items

SELF SERVICE

In this type of service, the guest orders, pays for his order and gets served all at a single point

SINGLE POINT SERVICE

it provides food and beverage at the places which are not meant for food & beverage service. .

SPECIAL SERVICE

TYPES OF TABLE SERVICE:

french service american or plate service russian service English or family service silver service cart/guèridon service

-Requires the food to be placed on large platters or in large bowls and delivered to the guest’s table by waiters/servers

ENGLISH OR FAMILY SERVICE

the servers take guests orders in the dining area. The order is sent to kitchen staff via KOT (Kitchen Order Ticket). Food is prepared and pre-plated in the kitchen itself by the chef

AMERICAN OR PLATE SERVICE

It is very elaborate and expensive wherein the chefs demonstrate culinary skill, by preparing meals in front of the guests and involves professional waiters to the serve properly and slowly

FRENCH SERVICE

in AMERICAN OR PLATE SERVICE the order is sent to kitchen staff via __ -

KOT (Kitchen Order Ticket).

In this type of F&B Service partially cooked food from the kitchen is brought to the service area in a Guèridon trolley that has a portable heating unit for completing the cooking process

CART/GUÈRIDON SERVICE

In this kind of service, the food and beverages are served in silver cutlery and cookery and the table is normally set with sterling silverware

SILVER SERVICE

Similar to the French Service but faster and less expensive

RUSSIAN SERVICE

To satisfy the following needs: •

Physiological – • Economical – • Social – • Psychological –

needs to taste different varieties of food

Physiological

needs to get F&B Services at the invested cost

Economical

needs to find friendly atmosphere

Social

needs to elevate self-esteem

Psychological