The essential standards of Managing a Hotel are basic and comparative, regardless of what the Star arrangement of the Hotel is (1, 2, 3, 4 and 5 Star Hotel (Based on the Services and Facilities they give), or if it’s an enormous or a little Hotel or if the lodging is worked autonomously (Managing the Hotel under your (Hotel Owners) Name) or part of a Hotel Chain (Managing Hotel under another person name and paying them expenses for utilizing their name). The greater the Hotel gets, as far as the quantity of Rooms and the quantity of Restaurants and Bars, the quantity of Staff increment and furthermore the quantity of Titles and Positions of the Staff working there. The essential and fundamental Business of any Hotel or a Resort is giving Rooms, Food and Drink to Guests (Customers).
They are named City Hotels (which fundamentally cook for Business Guest), Resorts (which provide food for Guests on Holiday or on Vacation in Holiday and Beach Side Destinations), Airport Hotels (which are near Airports and for the most part oblige travel Airline Passengers and Airline Crew), Casino (Hotels which have authorized Gambling offices), Convention Hotels (which have Convention and Meeting offices for enormous number of Guests), Motels (Mainly in the US, which take into account Guests Traveling by street and who wish to stop by for medium-term) , Bed and Breakfast (Mainly in Europe, which are little Hotels cooking for Guest at sensible estimating).
Letting out Guest Rooms, Letting out Conference Rooms for Meetings and Conferences, Letting out Ballrooms for Weddings and Functions and Sale and Service of Food and Drink in Restaurants and Bars are the essential wellspring of Revenue on which Hotels depend.
As time passed by Hotels began creating Revenues from Spa (Providing Massage and Treatment Services) ,Health Club (Gym), Boutiques in the Hotel Lobby, Golf, Outside Catering, Serving Airlines through Flight Catering and so forth.
The essential Operational Departments of a Hotel are Front Office Department, House Keeping Department, Food and Beverage Service Department, Food Production Department (Kitchen).
Front Office and House Keeping Departments together are otherwise called Rooms Division Department.
Front Office Department manages Guests Reservations: for Guests who need to remain in the Hotel , it additionally manages Guest Registration when Guest register to the Hotel, through managing Guest solicitations and Complaints during a Guest remain in the Hotel to at long last gathering and preparing Guest Payments, when Guest Finally settle up with the Hotel.
In littler Hotels Front Office Department is just known as Reception.
Receptionists, Guest Service Agents, Cashiers and Front Office Manager structure some portion of this Department.
Second Operational Department which is firmly identified with Front Office Department is House Keeping Department, which manages the tidying up of Guest Rooms and Public Areas (Restaurants, Bars, Conference Halls, Ball Rooms and Offices and so forth).
In medium estimated to large Hotels House Keeping Department likewise has an on premises Laundry for the washing of Guest Room Linen (Bed Sheets, Towels, Pillow Cases and so on), Guest Clothes (for an additional Fee) and Staff Uniforms. In littler Hotels this capacity is regularly redistributed.
In littler Hotels it’s basically known as Maid Service.
Room Maids, Housemen, Laundry Supervisor and Executive House Keeper structure some portion of this Department.
Third Operational Department is Food and Beverage Service Department, which is an assortment everything being equal, Bars, Conference lobbies and Ball rooms in the Hotel. It additionally incorporates Room Service.
Servers, Bartenders, Restaurant Manager, Bar Manager, Room Service Manager, Banquet Manager and Food and Beverage Manager structure some portion of this Department. http://www.sanmartinoagriturismo.it
This Department manages the Service of Food and Drink to the Guest and later for the assortment of Payment from Guest.
Fourth Operational Department in a Hotel is Food Production Department or Kitchen. They cook Food for the Guests in the Restaurant, Bar, Room Service, Conferences, Functions and Weddings.
Cooks, Kitchen Stewards, Commis, Chef de Parties and Executive Chef structure some portion of this Department.