Fundamentals in lodging operation / Dr. Rene D. Osorno, Dr. Grayfield T. Bajao.

includes bibliographic references.

Acknowledgement. Introduction. 1. History of the Hospitality Industry. Definition of Hospitality and its Characteristics. Meaning of Hospitality and Hospitality Industry. Exercise#1. 2. Various Departments in the Hotel Industry. Hotel Management Structure. Large/Full Service Hotel. Responsibilities of Hotel Management Professionals. Typical Qualifications. Working Conditions. Skills Required for Hotel Management Professionals. Salary Package in Hotel Management Professionals. Overall Prospects of Hospitality Management. Exercise#2. 3. Types of Lodging Accommodations. Hotel Classifications and Standards Requirements. Classification and Star Ratings of Hotels in Foreign Countries. Style and Location of Hotels. Classification of Reports. Types of Restaurant. Variations of Restaurant. Hotel Ownership and Affiliation. Exercise#3. 4. Hotel Management Meaning and Principles. Hospitality Management Concepts. The Role of a Hotel Manager. Hotel Innovations of Principles of Management. Exercise#4. 5. The Front Office Department. Front Office Organizational Chart. Sections of the Front Office Department and its Functions. Duties of the Front Office Staff. Exercise#5. 6. The Housekeeping Department. Objectives of the Housekeeping Department. Dress Code for Housekeeping Staff. Skills Required for Effective Housekeeping. Functions of the Housekeeping Department. Housekeeping Department Organizational Chart. Sections of the Housekeeping Department. Scope of the Housekeeping Maintenance. Duties of the Housekeeping Department Staff. 5 'S' of Good Housekeeping. Types of Housekeeping. Classification of Guestroom. Types of Suites. Types of Beds. Various Types of Guests. Bathroom Amenities. Exercise#6. 7. The Food and Beverage Department. Categories of Food and Beverage Outlets. Employment and Advancement for Food and Beverage Service. Attributes of a Professional Food and Beverage Server. Food and Beverage Department Organizational Chart. Sections of the Food and Beverage Department. Duties of the Food and Beverage Department Staff. Exercise#7. 8. The Sales and Marketing Department. Organizational Chart of the Sales and Marketing Department. Duties of the Sales and Marketing Department Staff. The Challenge of Sales and Marketing. The Marketing Mix. Exercise#8. 9. The Human Resource Department. Responsibilities within Human Resource Department. Exercise#9. 10. The Accounting Department. Organizational Chart of the Accounting Department. Duties of the Accounting Staff. Exercise#10. 11. The Administrative (Non-Core) Department. Exercise#11. 12. Hotel Management Terminologies. Front Office Terminologies. Housekeeping Terminologies. Exercise#12. Bibliography.

This manual gives overview of the challenges and opportunities for an HRM graduate. All types and forms of hospitality settings will be presented and discussed in this course. It provides the opportunity to learn the basic elements of the intentional hospitality industry including your future place in the industry, the restaurant business, restaurant operations, issues facing food service, institutional food service, the history of the lodging industry, meeting the guests needs, hotel, resort and motel operations, competition, the international tourism industry, destination management, ecotourism, sustainable development theory, marketing and most importantly the role of service in the industry.

000-099