Personal Project: February 2012

Thursday, 23 February 2012

personal project - research

I found this video in the internet. it is a old video but it briefly talk about the role of different department. It can be a summary of my research and i found it quite interesting.

personal project - research resident manage

Resident manage

An executive may be promoted to relieve the general manager of some operational duties. This is often accomplished by elevating the duties and responsibilities of one particular department head without relieving that person of regular departmental duties. The title of this position is usually resident manager. It is quite common (and logical) for the general manager to select the manager of the rooms department to be resident manager. Responsibilities of the resident manager include serving as acting GM in the GM’s absence, representing the GM on interdepartmental hotel committees, and taking responsibility for important special projects such as major hotel renovations, VIP guests, and operating reports that require in-depth analysis for the regional or corporate offices.

Thursday, 16 February 2012

personal project research

GENERAL MANAGER

In addition to being in charge of overseeing all of the departments that we have discussed, the hotel’s general manager is responsible for defining and interpreting the policies established by top management or corporate parent, sets (or communicates) the overall strategic course of the hotel, sets hotel-wide goals, coordinates activities between departments, and arbitrates interdepartmental disputes. It is common practice in a large, full-service hotel for a director of public relations to report directly to the GM. The GM also has corporate-level responsibilities, participates on civic boards and committees, and engages in industry-related activities such as serving on the local tourism commission or hotel-motel association. In addition to possessing a high level of technical skill (i.e., a thorough understanding of each operating department in the hotel), the general manager must also be decisive, analytical, and skilled with both computers and people. He or she must be able to see the big picture and how all of the parts of the hotel fit into the overall organization

personal project - research

Accounting department

The accounting departmant combines staff functions

and line functions, or those functions directly responsible for servicing

guests. The accounting department’s traditional role is recording

financial transactions, preparing and interpreting financial statements

and providing the managers of other departments with timely reports

of operating results (line functions). Other responsibilities, carried out

by the assistant controller for finance, include payroll preparation, accounts

receivable, and accounts payable (staff functions).

Another dimension of the accounting department’s responsibilities

deals with various aspects of hotel operations, cost accounting, and

cost control throughout the hotel. The two areas of central concern

to the accounting department are rooms and food and beverage. The

accounting department’s front office cashier is responsible for tracking

all charges to guest accounts. At the close of each business day,

which varies by hotel but typically occurs at midnight or after the bulk

of guests’ transactions have been completed (i.e., check-in, restaurant

charges, retail charges, etc.), the night auditor is responsible for reconciling

all guest bills with the charges from the various hotel departments.

Although the front office cashier and the night auditor

physically work at the front desk and, in the case of the cashier, have

direct contact with guests, they are members of the accounting department

and report to the assistant controller of operations.

The food and beverage department may be responsible for food

preparation and service, but the accounting department is responsible

for collecting revenues. The food and beverage controller and the

food and beverage cashiers keep track of both the revenues and expenses

of the food and beverage department. The food and beverage

controller’s job is to verify the accuracy and reasonableness of all food

and beverage revenues.

In addition to tracking and preparing daily reports on the costs of

the food and beverages used in the hotel, in many cases the accounting

department is also responsible for purchasing and storeroom operations.

Finally, the director of systems is responsible for designing

the accounting and control systems used throughout the hotel. As you

can see, the accounting department is anything but a passive staff unit

contending with routine recordkeeping. The accounting department

is also responsible for collecting and reporting most of a hotel’s operational

and financial statistics, which provide important data for decision

making and budget preparation purposes. The head of the accounting

department may report not only to the hotel’s general

manager but also to the hotel chain’s financial vice president or to the

hotel’s owner. The reason for this dual responsibility and reporting relationship

is to afford the hotel corporation an independent verification

of the financial and operating results of the hotel

personal project - research human resources department

HUMAN RESOURCES DEPARTMENT

Human resources department serves no customers, books no business,and prepares no meals, yet it plays a vital role in a hotel’s efficient operation. As shown in hotel structure, the three functions of the human resources department are employee recruitment, benefits administration, and training. The director of human resources is also expected to be an expert on federal and state labor laws and to advise managers in other departments on these topics. The human resources department’s major challenge is in its interactions with other hotel departments.

Although the human resources department recruits, interviews, and screens prospective employees, the final hiring decision rests within the department in which the potential employee will be working.

The same is true of promotion and disciplinary decisions; the human resources department’s input is, in most cases, limited to advice and interpretation of legal questions. The human resources department’s effectiveness depends on its manager’s ability to form effective working relationships with managers of other departments

Wednesday, 15 February 2012

personal project change name

After researching and consulting of my supervior, i think the tittle of my project should be ' how do the differnt department of a hotel work? '. This title will be more specific for the reader to understand about what i am trying to do. It also helps me to clarify the information that i want to add in my personal project . So that i won't write out of topic.

Thursday, 9 February 2012

personal project - research marketing and sales department

Marketing and Sales Department

Coordination is not as important an issue in the marketing and sales department, which is generally much smaller than the food and beverage department. The primary responsibility of the sales managers who make up the marketing and sales department is sales, or the selling of the hotel facilities and services to individuals and groups. Sales managers sell rooms, food, and beverages to potential clients through advertising, attendance at association and conference meetings, and direct contacts.

The marketing and sales department is also removed from most of the day-to-day operational problems faced by other departments. The division of work among the sales managers is based on the type of customers a hotel is attempting to attract. Individual sales managers often specialize in corporate accounts, conventions, or tour and travel markets. Sales managers’ accounts are sometimes subdivided along geographical lines into regional or national accounts. The sales staff of the largest full-service hotels usually does not exceed a dozen or so. These sales managers work more or less independently in their particular market segments

personal project - research food and beverage

Food and Beverage department

The primary function of the food and beverage department is to provide food and drink to a hotel’s guests. In earlier times, when an inn had a single dining room that could hold a limited number of guests, this was a fairly simple task. Today, however, providing food and drink is much more complicated. A large hotel might well have a coffee shop, a gourmet restaurant, a poolside snack bar, room service, two banquet halls, and ten function rooms where food and beverages are served. It might also have a lounge, a nightclub, and a lobby bar. On a busy day (or night), it’s quite likely that functions will be booked in many outlets at the same time. In addition, some outlets may have multiple events scheduled for a single day. As you can see, there is great diversity in the types of activities performed by a food and beverage department, requiring a significant variety of skills on the part of its workers.

Because of the diversity of services provided, the food and beverage

department is typically split into subunits. The executive chef, a

person of considerable importance and authority in any full-service hotel, runs the food production, or kitchen, department. A variety of culinary specialists who are responsible for different aspects of food preparation report to the executive chef. The actual serving of food in a large hotel’s restaurants is usually the responsibility of a separate department, headed by the assistant food and beverage director. The food service department is composed of the individual restaurant and outlet managers, maitre d’s, waiters, waitresses, and bus help.

Because of their special duties and concerns, many large hotels

have a separate subunit that is responsible only for room service. Because of the high value and profit margins associated with the sale of alcoholic beverages, some hotels have a separate department that assumes responsibility for all outlets where alcoholic beverages are sold. The person responsible for this department is the beverage manager. Most full-service hotels also do a considerable convention and catering business. The typical convention uses small function rooms for meetings and larger rooms for general sessions, trade shows, exhibits, and banquets. As a hotel or lodging business increases the use of its facilities for conventions and meetings, it may form a separate convention services department. The convention services department and its personnel are introduced to the client, a meeting planner, or an association executive by the marketing and sales department. The convention services department then handles all of the client’s meeting and catering requirements. Individually catered events include parties, wedding receptions, business meetings, and other functions held by groups. To provide for the unique needs of these types of customers, hotels often organize separate catering and convention departments. Depending on the size of the hotel, the job of cleaning the food and beverage outlets themselves as well as of washing pots and pans, dishes, glasses, and utensils is often delegated to a subunit known as the stewarding department. It is only through continuous cooperation and coordination that a hotel’s food service function can be carried out effectively. A guest who is dining in a hotel restaurant requires the joint efforts of the kitchen, food service, beverage, and stewarding departments. A convention banquet cannot be held without the efforts of the convention and catering department along with the food production, beverage, and stewarding departments. The sequence of events and cooperaation required among the food and beverage staff is even more important than in the rooms department, thus increasing the importance of communication between managers and employees alike. Another challenge faced by management is the diversity of the employees in the food and beverage department; the dishwasher in the stewarding department is at a dramatically different level than the sous chef in the kitchen

personal project - research engineering

Engineering.

Typically, the engineering department’s responsibilities include

preventive maintenance; repair; replacement; improvement and modification to furniture, fixtures, and equipment (FFE); and ensuring uninterrupted provision of utilities (gas, electricity, water).

5 Preventive maintenance involves routine checks and inspection of the key components of all equipment. Maintenance of recreational facilities may be part of the engineering department’s responsibilities. In particular, swimming pools require extensive maintenance to ensure proper filtration and to prevent the accumulation of algae and other conditions unsuitable for swimming.

Prompt repair minimizes loss of productivity in other hotel operating

departments and inconvenience to hotel guests. When a particular

FFE has reached the end of its useful life and repair is no longer

cost-effective, replacement is indicated. Improvement projects enhance the existing operation or reduce operating costs of the facility.Modification projects alter the existing operation to accommodate one or more new functions.

One hotel might have a large engineering staff that includes

plumbers, carpenters, painters, electricians, and other technicians. Another might have maintenance personnel who have general knowledge and understanding of the hotel’s operations but rely on outside contractors for specialized jobs. In larger, full-service hotels, engineering may be a separate department, with a director who reports directly to the resident manager

Friday, 3 February 2012

personal project - research security

What does security do in the hotel?

The hotel and lodging business is vulnerable to security and safety problems. Problems can be created by guests, employees, or intruders.Security breaches can result in embezzlement, theft, arson, robbery,and even terrorism. Depending on the size of a hotel or a lodging establishment, the security function may be handled by a fully staffed department on site, contracted to an outside security company, or assigned to designated staff members or on-premises supervisory personnel in the rooms department. In a larger, full-service hotel, the director of security may report directly to the general manager. In smaller hotels, the security function might become a task of the rooms department

personal project - research department structure

Department structure

(a) departments of a limited-service hotel;
(b) departments of a full-service hotel (under 500 rooms);
(c) departments of a full-service hotel (over 500 rooms)