LODGING

91問 • 1年前

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direct and control housekeeping operations \and staff of the housekeeping department. co-ordinates between housekeeping crews to inspect assigned areas to ensure standards are met. ... Plan and coordinate the activities of housekeeping supervisors and their crew.

Executive Housekeeper

Training housekeepers on cleaning and maintenance tasks. Overseeing staff performance on a daily basis. Checking rooms and common areas, including stairways and lounge areas, for cleanliness.

Supervisor

provide for the comfort of guests in hotels, motels, resorts, lodges and inns by ensuring that guest rooms and public areas are clean and properly presented. ... Ensure security of guest rooms and privacy of guests.Perform rotation cleaning duties (e.g. steam clean carpets) as required.

Room attendant

are responsible for cleaning the Public areas, lobby and restrooms according to Hotel standards. The Laundry Attendants may also help guests as needed

Public Area Attendant

sorting, washing, drying, pressing, and folding clothing and other textile items. Removing stains from items using the appropriate procedures. Keeping an updated inventory of laundry detergents and sewing kits. Tracking maintenance and repairs on laundering equipment.

Linen and laundry attendant

are responsible for managing equipment, supplies, parts and even evidence in police investigations. They are found at colleges, government agencies, warehouses, police evidence rooms and any other business or organization with inventory.

Property custodian

has to plan, counsel, brief and meets her subordinates. It should preferably be a glass-panelled office so as to give her/him a view of what is happening outside the office. The office should be led by a cabin for the secretary who would control movement into the this office

Executive Housekeeper's office

This room acts as a nerve system centre for coordination and communication with the front office and other departments. it should have a large notice board to pin up staff schedules and day to day instructions. Is the point where all staff report for duty and check out at the duty end

Desk Control Room

The room should be large airy and free from heat and humidity. It should have adequate shelves, easily accessible to stack all ___. It should be secured and offer no possibilities of pilferage. it should have a counter, across which the exchange of l__ takes place. The room should preferably be adjoining the laundry so as to supply ___ to and from the laundry.

Linen room

This room stores the stock of new linen & cloth materials for uniform, etc. the stock maintained should be enough to replenish the whole hotel at a time. However, these stocks are only touched when the current linen in circulation falls short due to shortage, damage or loss. The room should be cool and dry with ample shelves, generally 6" above the ground.

Linen room store

This room stocks the uniform in urgent use. this room would have adequate hanging facilities as many ___ are best maintained when hung

uniform room

This room is kept for house tailors who attend to the stitching and patch-up work of linen and uniforms. Room is avoided if the mending and the stitching jobs are done in contract basis.

tailors room

This section should be small and airy with cupboards to store guest articles lost and maybe claimed later.

lost and found section

This should be an air-conditioned room to keep --- fresh. The room should have a work table, a sink with a water supply and all necessary tools required for arrangement.

flower room

This is an important section under housekeeping which is responsible for the cleaning of all fabrics used in the hotel.The section should be adjacent to the linen room so as to avoid excessive steps. it should ensure the cleanness and drying of all guest clothes, employee uniforms and linen to the best-assured standard.

laundry

three departments particularly concerned with accommodation

1. The reception department, whose staff sell and allocate the rooms. 2. The housekeeping department, whose staff plan, provide and service the rooms. 3. The maintenance department, whose staff provide adequate hot and cold water, sanitation, heating, lighting and ventilation as well as maintaining and repairing individual articles and area within the rooms operation.

ROLES OF HOUSEKEEPING

To provide uniforms for all the staff and maintain adequate inventories for the same.  To cater to the laundering requirements of the hotel linen, staff uniforms and guest clothing.  To Provide and maintain the floral decorations and maintain the landscaped areas of the hotel.  To coordinate renovation and refurnishing of the property as and when, in consultation with the management and with interior designers.  To deal with lost and found articles.  To ensure training, control and supervision of all staff attached to the department..  To establish a good working relationship with other department.  To ensure that safety and security regulations are made known to all staff of the

refers to the management of duties and chores involved in the running of a household, such as cleaning, cooking, home maintenance, shopping, and bill payment. These tasks may be performed by members of the household, or by other persons hired for the purpose.

Housekeeping

Refers to housekeeping maintenance in a house. This may include cleaning of bedroom, toilet, kitchen, living room and other areas of your house.

Domestic Housekeeping

This applies to housekeeping maintenance in commercial lodging establishment such as hotels, resorts, inns, condominiums, etc.

institutional Housekeeping

a room for economical rate, usually of short standard facilities like air con, television and other amenities.

economy

room sold at moderate rate, equipped with standard facilities and amenities like air con, toiletries, TV, bed night table, and etc

standard room

more luxurious and spacious with amenities of superior quality, sold a much higher price than standard rooms.

Deluxe

a room with studio bed, which can be converted into bed. It may also be called executive room

studio

it can passes to another room or allow access between bedroom – two or more rooms with entrance doors from the outside door between them through which guests can get through each bedroom without going out their rooms.

connecting room

rooms located side by side that do not necessarily have a connecting door.

Adjacent or adjoining rooms

composed of the Hotel Lobby Area, Front Desk Reception Area, Restaurants and Function Rooms, Lounge Areas, Business Center and Boardrooms, Health Club Facilities and Spa, Hallways and Elevators, Comfort Rooms, Medical Clinic and Offices.

Public Area

composed of the Guestrooms, Hallways, Housekeeping Pantries, Elevator Lobby and Floor Back Stairs.

Floor area

composed of the parking Area, Swimming Pool Area, Garden Area, Sidewalk and Walkways, and Drive thru Pavements.

Parameter area

a room with parlor or living room connected to one or more full sized bedrooms, equipped with luxury amenities.

suite

is usually a hotel room with a larger sitting area that is not in a different room from the bedroom. A sitting area that is more spacious than a standard room. A bedroom that is partitioned off from the sitting area (though not fully separated). It is also called a mini suite.

Junior Suite

An apartment or unit on the highest floor of an apartment building, condominium, or hotel. Are typically differentiated from other apartments by luxury features.

Penthouse

its most general definition is a collection of offices or rooms or suite used by top managers of a business or executives. Over the years, this general term has taken on a variety of specific meanings.

executive suite

room or suite especially in a hotel set aside as a place for socializing especially for business purposes.

Hospitality Suite

a well renowned guest like high ranking officials, executives, etc. who warrants for special treatment.

. Very Important Person (VIP)

highly renowned person who deserves special treatment like dignitaries, ambassadors, etc.

Very, Very Important Person (VVIP)

tourists or travelers travelling alone not joining any tour group.

Free Independent Travelers or Foreign Individual Tourist (FIT)

person joining another guest in the same room.

joiner

it includes keeping work areas neat and orderly, maintaining halls and floors free of slip and trip hazards, and removing of waste materials (e.g., paper, cardboard) and other fire hazards from work areas.

Good Housekeeping

Eliminating unnecessary items and keeping only essential ones in easily accessible places.

Seiri (Sort)

Arranging work, equipment, and instructions to ensure a smooth workflow, eliminating waste and enabling the zero defect philosophy.

Seiton (Set in order)/straighten)

Keeping the workplace clean, tidy, and organized at all times, ensuring readiness for the next user.

Seiso (Shine/Systematic )

Establishing uniform procedures and setups throughout the operation to promote consistency and interchangeability.

Seiketsu (Standardize)

Ensuring adherence to rules and procedures to prevent regression and maintain the established order.

Shitsuke (Sustain the Self-Discipline/Service)

process of preparing, presenting and serving of food and beverages to the customers.

Food and beverage

means any commercial or industrial facility that prepares food for the public or for institutional patrons, and uses or generates grease when preparing this food, and/or washes greasy dishes. It means an establishment that processes or serves food for sale.

food service facility

an organization that provides food and beverages to its patrons or clientele

catering establishment

These types of establishments are primarily concerned with the provision of food and beverage services. Their main purpose for existence is to offer food and beverage

Primary Catering Facilities

(PRIMARY CATERING FACILITIES) – its main purpose is to provide accommodation. But alongside the need for accommodation, is the need for the provision of food, beverages and other services. Many foodservice establishments can also be found within a hotel, (specially a five star). Some of these are the coffee shops, room service, banquets, specially restaurants, grill rooms and cocktail bars. – Basically, this establishment is devoted to serving only food and beverages although other concepts have also been introduced in the Business itself. – They offer coffee, snacks and often light meals through to supper items. They require fast service for the fast turnover of their guests. – also called quick – service restaurants, it caters to people on the go (or working) requiring fast, economical and portable foods – also called bistros, appearance and atmosphere provide an environment for casual dining where foods are served with wait table service. – these establishments are geared to provide service of all types of alcohol with an emphasis on draught beer and good music -these type of establishments require highly skilled employees for the superb service they offer, gearing up on ambiance service and excellent food service. -also called off- premise catering, this means catering to a large number of people at a venue of their choice, usually not within the establishment’s premises.

hotels restaurants coffe shops fast food restaurants casual dining restaurants bars and pubs fine dining restaurants outdoor catering

In this type, the provision of food and beverages is part of another business, so basically this is allied or support system of the business itself

Secondary Catering Facilities

refers to the provision of food and beverages to passengers before, during and after a journey on different transport vehicles.

transport catering

– caters to airline passengers on flights – caters to railway passengers on trains -- caters to passengers travelling on sea. – caters to passengers travelling by surface transport such as buses and private vehicles – provision of food and beverages to people to fulfil a social need, determined by a recognized authority – provision of food and beverages to people at work, in Industries and factories at highly subsidized rates. – provision of food and beverages to people engaged in leisure.

a. Airline catering b. Railway catering c. Ship catering d. Surface catering 2.Welfare catering 3.Industrial Catering 4.Leisure - Linked Catering

are various activities that are carried out in a restaurant to run the business. These include all activities involved in the preparation of food, customer service, cleaning, purchasing raw materials, accounting, reporting, etc.

Restaurant Operations

defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats. Foodservice distributors sell goods like small wares and foods.

Food Service or catering industry

usually responsible for the success of the food and beverage operations from a business point of view. He or she will be responsible for such matters as compiling the menus (in consultation with the kitchen) to make sure that the required profit margins are achieved, purchasing food and beverage items and staff recruitment and training. He ensures that the quality is an relation to the price paid is maintained.

Food and beverage manager

He is responsible for the overall organization of the administration of food and beverage service areas. They must coordinate a variety of activities, whatever the size or type of the outlet. are responsible for the business performance of their restaurant, as well as maintaining high standards of food, service, and health and safety.

Restaurant Manager

He is responsible for all the service staff in the restaurant and for seeing that all the preparation, service and clearing is efficiently carried out. In smaller establishments, he or she may also be responsible for taking reservations and for treating and seating guests. He controls that each crew member handles working material and equipment carefully and gives instructions whenever necessary.

Head waiter/supervisor

He is responsible for the service of the station, or group of tables, He or she takes the orders and carries out the service at the table of the station, assisted in large etablishment by less experienced and less knowledgeable staff.

Station/Captain waiter

They perform duties each as plate’s service of dishes and the service of sauces, sometimes assisted in the simplest tasks by a trainee.

waiter

The assistant of the waiter in serving the guests. He helps in fetching and carrying items as required.

Commis/trainee

She is responsible to welcome and greet the customer at the entrance and escorts them to their table.

receiptionist

He prepares/ services beverages according to prescribed standards.

bartender

He is responsible for the service of coffee.But in the classical service, there are only three members of the service team: the busser, the server, and the captain.

Barista

include “operations and activities involved in promoting and selling goods or services.”

sales

“the process or technique of promoting, selling, and distributing a product or service

Marketing

-responsible for overseeing the property’s sales and marketing plans -Responsible for managing various departments within the property. -Also works with vendors who provide marketing, photography and printing services as they create campaigns and collateral material to promote and market the hotel.

Director of Sales and Marketing

primary duty is to sell the product or service of the company with which they are employed. He is responsible for conversing with existing customers, seeking out new ones, setting up pitch meetings, cold calling and more.

sales manager

sometimes called a sales coordinator typically assists the director of sales and the sales manager in ensuring consistent usage of hotel facilities. This means not only for lodging, but also for meeting and conference, conventions, seminars, wedding groups, banquet service

sales executive

works with the hotels advertising and sales manager to promote the hotels services and amenities

marketing manager

profession that requires areas of expertise to successfully create, implement and promote a company’s brand. are usually senior professionals with 10 plus years of experience in one or several different industries.

Marketing Executive

common perception (true or untrue) about something, For example, a specific hotel may be perceived within the community as being an employer that is “kind” or “unkind” to its employees.

stereotype

activities designed to attract qualified applicants for the hotel’s vacant management and non- management positions.

recruitment

the process of evaluating job applicants to determine those most qualified for and likely to be successful in vacant positions.

selection

the process of informing new employees about matters related to the department in which they will work. It is a process that follows the orientation process.

induction

Qualifications to perform a job which are judged reasonably necessary to safety or adequately perform all task required by the job

Bona fide Occupational Qualifications BOQs

A document specifying the terms of the relationship between the employer and employee which indicates right/obligations of both parties

Employment agreement

The total absence of workplace behavior that is objectionable from the perspectives of discrimination or harrassment

Zero Tolerance

The record of all credits and debits associated with a quest or group is called an account and an account can be organized by sections,

Folio

Guest that has a credit card on file for an account are eligible to sign for charges to guest rooms

Room Charge

Any charges posted to a guest account are posted, either manually or through the hotel’s computer system.

posting

occurs when a guest signs for a room charge after checking out of the hotel.

late charge

are prepayments for quest rooms or other hotel services. These deposits are commonly used to secure reservations for weddings or conventions held at the hotel.

Advance Deposit

can occur due to duplicate posting, disputes or bad dept. Although avoided payment through the point of sale system can create a negative interface posting, this is a correction instead of an____ because revenue is reduced

allowance

senior financial manager in the hospitality industry. Employed by a hotel or an organization that operates many hotel, is an accounting professional who oversees financial reporting, investments, risk management and flow analysis,

controller

many clerical and administrative duties that are necessary to run an organizational efficiently

secretary

divides the various functions to be performed so that the workload will be even. For example, one might be responsible for daily transactions while another works on special projects, budgets, analysis, and the like.

assistant controller

Pause for a minute and think how many cash banks are there in a large hotel a few at the front office, at least one in the restaurant, at least one in the gift shop, and so on.

General Cashier

often incorporated with hours the front-office personnel. When guests check out, it is the duty of these cashiers to charge the guests the correct amount and secure a form of payment.

Front Office cashier

are often incorporated with the front-office personnel. When guests check out, it is the duty of these cashiers to charge the guests the correct amount and secure a form of payment.

Front office cashier

include “operations and activities involved in promoting and selling goods or services.”

sales

include “operations and activities involved in promoting and selling goods or services.”

sales

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Leah Jean Better · 28問 · 2年前

Reed finals