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Contemporary Hospitality Essay.
Contemporary hospitality is defined as the modern way which is the living or the coming into of the hospitality industry. In likely to apply to people and what relates to them. Hospitality is the relationship between guest and host, or the act or practice of being hospitable. Specifically, this includes the reception and entertainment of guests, visitors, or strangers, resorts, membership clubs, conventions, attractions, special events, and other services for travelers and tourists. Hospitability originated and traced back from the Biblical times and the beginning of the Industrial Revolution in the 17th Century in Europe.Contemporary Hospitality Essay.
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In Middle Eastern Culture, it was considered a cultural norm to take care of the strangers and foreigners living among you. These norms are reflected in many Biblical commands and examples. In India, hospitality is based on the principle Atithi Devo Bhava, meaning “the guest is god. ” This principle is shown in a number of stories where a guest is literally a god who rewards the provider of hospitality. From this stems the Indian approach of graciousness towards guests at home, and in all social situations.Contemporary Hospitality Essay.
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Originally some of these services were provided for free by home owners who were kind enough to assist travelers and hospices that were purposely put up by communities in order to assist travelers. Later, the early inns provided some form of shelter and care to travelers at the beginning of the Industrial Revolution at a fee. Provision of hospitability services were later commercialized and increase to include ? well maintained accommodation ?well prepared food ?beverages Due to the increase in commercial activities the industrial revolution prompted hospitability industry ? ncrease in the number of inns ?increase in the size of individual inns ?increase in the types of services offered The early inns developed into motels and hotels and as the industry grow wider and wider the competition started to become stiff. The motels and hotels varied in; ?quality and size and services, in class and capacity ?type food in according to the menu content ?accommodation in the room types and amenities ?other, in the location The increase of competition and development led to today’s modern hotels, which is changing in time due to the technology. 2)Contemporary Hospitality Essay.
Hospitability frequently refers to the hospitability industry jobs for hotels, restaurants, casinos, catering, resort, clubs and any other service establishment that deals with guests or people who are away from home or their normal residence. The hospitality industry covers a wide range of organizations offering food service and accommodation, to the foreign and domestic. The industry is divided into sectors according to the skill-sets required for the work involved. Sectors include accommodation, food and beverage, meeting and events, gaming, entertainment and recreation, tourism services, and visitor information.Contemporary Hospitality Essay.
Food and beverage In this segment service food and beverage are provided to the public at leisure or travel. The various place where to get food and beverage services restaurants, cruise ships, air planes, trains. In the market of the hospitality industry all the places that provide food and beverage services are differentiate by if the establishment understands the guests need and expectations, quality of service if its fast and efficient, the range of foods or beverage, price, standards and environment sustainability awareness and location.
Following a steady growth in the standard of living, changing lifestyles, increased information rate due to technology, advancement in travel infrastructure more and more people take holidays abroad or simply eat away from home. As a result the food service segment of the hospitality industry has had a rapid growth and diversification in scope during the last few decades. Accommodation Accommodation is lodging in a dwelling or similar living quarters afforded to travelers in hotels or on cruise ships, trains, tents, cottages, or prison.
Accommodation may vary by t the products or items that are found in the rooms size of the hotel, the market targeted and level of service. Accommodation services are covered by different types of groups this includes the provision of short stay lodging in hotels, motels and inns, excluding the rental of long-stay accommodation and time Share operations; covers camping sites and other short-stay accommodation, including self-catering holiday chalets or cottages. On-line booking has grown to account for a significant proportion of revenue for the accommodation services sector.Contemporary Hospitality Essay.
According to survey one commerce, the share of Turnover generated via the Internet in the accommodation services sector. Relative services The hotel generates money through the services that they offer, however there might be some revenue generators that are specific to certain hotels but not existing in others. Below is a list of some possible extra or other divisions that might exist in a hotel: a)Retail Outlets (i. e. Shops rented to outsiders or managed by the hotel) b)Recreation Facilities (e. g. Fitness Center, Tennis Courts, and Cinema Saloon) c)Conference Centers d)Casinos Hotel division and department
Department within a hotel are classified according to a variety of methods. According to one method, each department is classified as either a revenue centre or a support centre. A revenue centre being sells goods or services to guests and thereby generates revenue for the hotel; examples are the front office and food and beverage outlets. The support canters do not generate revenue directly but play a supporting role to the hotels revenue centre examples housekeeping, accounts, maintenance and human resource. The terms front of the house and back of the house is also another way of classifying hotel departments and the personnel within them.Contemporary Hospitality Essay.
The following are sections briefly describe the major divisions and departments typically found in a large hotel. Food and beverage division A major revenue centre in most hotels is the food and beverage division. There are almost as many varieties of food and beverage operations as there are hotels. Many hotels offer guests more than a single food and beverage outlets. Outlet types include quick service, tables service, specialty restaurants, bar, coffee shop, lounge and club. The food and beverage division typically supports other hotels functions such as room service, catering, and banqueting planning.
The executive steward supervises most of the kitchen sanitation and cleaning duties. However the housekeeping department may be responsible for cleaning specific areas of the hotel’s dining rooms, banquet rooms, and some back of the house. Sale and marketing division The sale and marketing staff within a hotel can vary from one part time person to a dozen or mare full time employee. These personnel typically have four functions; •Sale •Convention service •Advertising Public relations The marketing arm of the division researches the marketplace, competing products, and guest need and expectations and the n develops sales action plans by which to attract guests to the property. The primary goal of the division is to sell the products and services offered by the hotel. Rooms division The rooms division is composed of departments and functions that play essential roles is providing the services that guests expect during their stay. In most hotels the rooms division generates more revenue than any other area in the hotel.
This department is usually the most important revenue centre in a hotel. The front office is the most visible department in a hotel and has the greatest amount of direct guest contact. Front office consists of the front desk, cashier, reservation, telephone, mail and information sections. The front desk itself is the focal point of activity within the front office department guests are registered assigned rooms and checked out at the front desk. Housekeeping is the act of cleaning the rooms and furnishings of a home.
It is one of the many chores included in the term housework. Housecleaning includes activities such as disposing of rubbish, cleaning dirty surfaces, dusting and vacuuming. They have to clean the room and stock up the guest’s rooms before and after the guest has leaves and arrives, accordingly. The hotel’s uniformed service staff may include parking attendants, door attendants, porter, limousine driver and bell person. Uniformed service staff meets and greet guests and help them upon their arrival and departure. Engineering and maintenance division
A hotels engineering and maintenance division is responsible for maintaining the appearance of the interior and exterior of the property and keeping its equipment operational. This division typically responsible for swimming pools, sanitation, and landscaping and upkeep of the property grounds. Not all engineering and maintenance work can be handled by the hotels staff. Often problems or projects require outside contracting. Human resource The sizes and budgets of human resource divisions have grown steadily, along with their responsibility and influences.Contemporary Hospitality Essay.
Recently the scope of human resources management has changed in response to new legislation, the shrinking labor market and the growing pressures of competition. Human resources may include employment (recruiting external and internal, reassignment) orientation and training, employee relations, compensation benefits, labor relations and safety Accounting division A hotels accounting division is responsible for monitoring the financial activities of the property. Some hotels employ off premises accounting services to complement the work of their internal accounting division.
The hotels controller manages the accounting division. Accounting activities include; paying invoices owed, distributing statements and collecting payments, processing payroll information, accumulation operating data, and compiling financial statements. In addition, the accounting staff may be responsible for making bank deposits, securing cash and performing other control and processing functions required by the hotel. Security division Security staffs includes in the house personnel, contract security officers, or retired or off duty police officers.
Security responsibilities may include patrolling the property, monitoring surveillance equipment, and in general, ensuring that guests, visitors and employee are safe and secure at the hotel. The cooperation and assistance of law-enforcement officials is critical to the security division’s effectiveness’. ORGANISATIONAL STRUCTURE IN THE HOSPITALITY INDUSTRY General Manager The General Manager oversees all aspects of the hotel operations including: guest relations, front desk, housekeeping, maintenance, finances, team building, and staff development.
The General Manager must possess strong communication skills, both verbal and written, and demonstrate outstanding leadership. The manager must be able to delegate responsibilities, organize complex projects, and establish priorities consistent with hotel objectives. General Manager mainly includes managing and coordinating work of the process managers working under the GM. The duties also comprise devising and planning of company policies, and discussing them with the top management for final approval. A general manager develops guidelines of operation for certain processes, which are directly under his authority.
The general manager has to devise and set up an annual budget and fiscal plan, and present it before the board of directors. He has to prepare elaborate reports of the functioning and all the company departments, and submit the reports to the top management for practice performance review. A general manager has to travel on a national and international level to visit potential clients and discuss business with them. A general manager can even play an important part in recruiting and training process managers under him.
Imparting training to new practice managers regarding how to increase employee performance is also one of the most important responsibilities of general manager. In a sales and marketing company, the general manager discusses the plans are marketing strategies with sales managers to increase the company profits. The GM has to make sure that all departments and practices are working as anticipated by the company’s annual plan. Executive chef An executive chef, also called the chef de cuisine or head cook, runs the kitchen in a restaurant, country club, and hotel or cruise ship.Contemporary Hospitality Essay.
The duties of an executive chef include training staff, maintaining quality, assigning tasks, ordering supplies and planning meals. Typically, an executive chef’s day begins with menu planning. The menus must fit in with the budget allotted to the chef. The executive is responsible for ordering any needed food and equipment for the kitchen. Executive chefs should make and keep good working relationships with vendors. A good head cook also keeps up with new trends in food as he or she must create new dishes and menus that are appealing to the clientele of the restaurant or other venue.
A head chef oversees the way a kitchen operates. In most cases, the staff of the kitchen report either directly to the head chef or to an assistant. Generally, she will also decide what equipment is necessary and what ingredients need to be kept in stock. In some situations, the head chef will create the menu, decide on the specials, and choose the portion sizes and appearance of the meals. In addition, she may be responsible for keeping the cost of the kitchen within a set budget, managing employees, and forecasting trends in the restaurant business, and maintaining a safe kitchen according to health codes of the area.
Head chefs typically work in restaurants, hotels, catering companies, retirement communities as well as other commercial dining establishments. Sous chef In the competitive ranking system of kitchen staff, the Sous chef serves directly under the executive chef and serves as the head chef’s second in command. This position carried with it a number of important duties and responsibilities such as; ? Gives an extra hand to the executive chef. ?help in the day to day running of the kitchen ?delegate responsibility among the rest of the staff coordinating and organizing the kitchen, such as making sure all dishes at the table are ready to be delivered at once Chef de partie Chef de Partie has the responsibility for the food production management of a specific kitchen section. Chef de Partie work in larger kitchens where there are a number of sections to handle and supervise. Each separate section of the kitchen is also known as a ‘station’, hence the name ‘station chef’. Chef de Partie has to shoulder the responsibilities of managing food production in the specific section that they have been assigned.Contemporary Hospitality Essay.
Marketing manager Key responsibilities of the marketing manager / director vary according to the business but can include: ? Instilling a marketing led ethos throughout the business ? Researching and reporting on external opportunities ?Understanding current and potential customers ?Managing the customer journey (customer relationship management) ? Developing the marketing strategy and plan ?Management of the marketing mix Accounts manager Almost every industry has Account Managers who work with other members of the firm and their clients.
Account Mangers work with sales, customer services and account executives to make sure everyone is happy and that everything is running smoothly. Account Managers are responsible for keeping clients happy by completing products and or projects to a client’s specifications. Account Managers must be swift in resolving any issues. They also work with the sales team to make sure advertising is doing its job and to organize, plan and develop sales plans. An Account Manager may be in charge of a branch office and its staff. They may be responsible for marketing the company within their area of business.Contemporary Hospitality Essay.