Lodging and Accomodation Sector
Lodging and Accomodation Sector
ACCOMMODATION SECTOR
ACCOMMODATION
• It is defined as:
[n.] the act of accommodating or the state of being accommodated
[n.] something that meets a need; a convenience;
[n.] room and board; lodgings
• People who travel and stay away from home for more than a day need
lodging mainly for sleeping:
FRONT-OF-THE-HOUSE BACK-OF-THE-HOUSE
• The ones that have actual • The ones that guests may
contact with guests: sometimes see but usually don't
• Front desk need to see:
• Waitstaff • Housekeepers
• Bartenders • Engineers
• Entertainers • Maintenance
• Sales
• Marketing
• Reservations
• Accounting
• THE ROOMS DIVISION
Generally includes:
• front office
• reservations
• communication services
• uniform/guest services
• housekeeping
THE ROOMS DIVISION
• FRONT OFFICE (Nerve Center of the Hotel)
• the gateway of the property and provides the first and the last contact for
guests.
• RESERVATIONS
• Often operates back-of-the-house but also has an important front-of-the-house
function since reservation work involves public relations and sales duties
THE ROOMS DIVISION
• Guest and Uniformed Service
• People in these positions have direct contact with guests
Besides performing their specific tasks, they act as salespeople and
answer questions.
• Include the services provided by the:
• Concierge
• Bell staff
• Lobby Porters
• Valet
• Door staff
• Sales and Marketing
• Carries out four functions: Sales, Advertising, Public Relations, Market
Analysis
• Food and Beverage
• Manage food production and service in one or more food outlets: Beverage
outlets, Cocktail lounges and pubs, Room service, Staff cafeteria, In-house
catering or satellite catering
• Food and Beverage
A Food Service Department typically has the following functions:
• Planning menus for specific services (restaurants, banquets)
• Determining ingredients
• Purchasing and Receiving
• Storing food-related items
• Preparing and serving food
• Clean-up
• Food and Beverage Department has both front-of-the-house and back-
of-the-house component
• Other Departments/Divisions
• Human Resources
• Accounting
• Security
• Maintenance and Engineering
• Materials Management (Purchasing)
• Facility Management
• The general manager, who oversees all hotel operations on a daily basis,
may hire an assistant manager to help with his myriad duties and
supervision.
• Underneath the general manager, a hotel may have a catering director,
restaurant manager, wine manager, human resources director,
administrative director, front office manager, etc.
• Underneath the managerial staff are the employees who work in food and
beverage services, marketing and sales, room service, housekeeping and
maintenance.
• The size of the hotel and the type of services it offers determines the
complexity of its organizational employee structure.
REVENUE MANAGEMENT
REVENUE MANAGEMENT
• It helps to predict consumer demand to optimize inventory and price
availability in order to maximize revenue growth.