Chapter 1 Review Questions: Questions 2, 7, 9 and 10 2. What is the role of a manager in the hospitality industry? The role of a manager in the hospitality industry is extensive and varies but overall the manager must focus on 3 main objectives. Firstly, a manager in the hospitality industry must be able to direct the operations of business to achieve goals on schedule, within budget and make a profit. Secondly, a manager must also be able to relate to employees and guest to create a successful work environment and experience for the guest.
If you choose to merge it would be good for customers and clients as they will have a variety of holidays to choose from. iii. Tim Best Travel (Internal Stakeholder) They have a high level of interest of things going in Original Travel
Define what I am looking for Everyone in my team needs to know exactly what defines outstanding service for our guests and for the resort as a whole entity. It is my responsibility to start by defining our values; what are the non-negotiables and what defines the culture of the hotel. This is not just relevant to my hotel imparticular, but to the Food and Beverage Industry as a whole. Once a team understands these, we can communicate them to eachother as a team and bring them to life by identifying the actions and behaviours that make this happen. Using this as a basis for recruitment is a great start as it enables us, as a team to ensure that the appropriate staff are recruited and therefore avoids the uphill struggle, to train new members of the team to these important and high standards.
I think it is essential that the catering service also have that standard. This will ensure that there is no profit loss from make the decision to do these services. In order for them to be competitive they focus on value added services instead of discounting and subtracting profit. Another question could be what the value of the product or service is to the buyer. Kudler Fine Foods has a competitive advantage because customers already use their facilities for parties.
Unit 204 Interpersonal Skills for the Travel and Tourism It is important to understand that when working in the travel and tourism industry you must not only deal with other members of your Workplace Task B team but also with the public. The ability to interact and communicate effectively is vital not only to your success but to the success of the organisation. To achieve task B you must demonstrate how to communicate effectively with customers in a travel and tourism environment. You must be able to promote a positive self-image through personal appearance, body language and effective questioning and listening skills. In your role as a travel agent, use the internet and brochures to find a suitable holiday for each of the customers
Organization: Four Seasons Hotel The Four Seasons Hotel faces challenges, problems, opportunities, and other organizational issues on a daily basis. Identification of goals, strengths and weaknesses, and opportunities is necessary to the success of operations and management. Decision making is the key element in identifying issues and is the anchor in the growth and stability of hospitality management. Decisions must be made on all levels of management and by employees on each level of hierarchy. A decision making process is crucial to
How Internal and External Factors Affect the Four Functions of Management Like many others successful organizations, Verizon still stands on the four functions of management (planning, organizing, leading, and controlling) to guide them into the future. Even though these functions has changed and evolved over the years, they remain as relevant and useful as ever before. They help management lay out the blueprint for how they will operate their organization. There are though factors, internally and externally, that affects how each of these four functions of management are designed and carried out. It is the planning stage where management decides what direction they want to carry their business, and how they will get to the goals they have set.
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Unit 20: Unit code: QCF Level 3: Credit value: Human Resources in Hospitality R/601/0495 BTEC National 10 Guided learning hours: 60 Aim and purpose The aim of this unit is to enable learners to gain knowledge and understanding of current issues, responsibilities, policies, procedures and legislation applicable to human resource in hospitality businesses. Unit introduction The hospitality industry is frequently referred to as a ‘people business’. The customer expects to be served by people who are bright and confident with good personal skills. The employer wants people who can quickly acquire the skills and knowledge to do the job. Matching these needs is the role of human resources.
This is an important thing to see in that the costs that are involved for travel and gasoline can vary in accordance with each UK caterer. After all, traveling from London all the way to the midlands can be something expensive for a caterer to be able to handle. Another thing to see is that in some areas a facility that can handle a wedding reception will work with its own catering company. It will help to take a look at what that facility has when it comes to getting foods prepared for a wedding. If the services that are being offered by that company are not good enough then it would be best to hold the wedding reception in some other area so that another caterer can be used.