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Lecture Hotel management and operations (5th Edition): Chapter 6.6 - Michael J. O'Fallon, Denney G. Rutherford
Although on-premise catering is generally the second largest source of revenue for most hotels, the on-premise catering area has been virtually ignored in the hotel school curriculum. Catering is often the highest visibility the hotel has on a local level. Catering can create an image for the hotel, both locally and nationally.
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Lecture Hotel management and operations (5th Edition): Chapter 6.7 - Michael J. O'Fallon, Denney G. Rutherford
Executive director of catering sales – a day in my life. The day will not end for the catering director until a few things are completed.The director has just one job, sort of, and is the front person for the operation. Now, please allow me to take you on a journey through a typical day in the life of a catering director. But first I must make coffee.
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Lecture Hotel management and operations (5th Edition): Chapter 6.8 - Michael J. O'Fallon, Denney G. Rutherford
I often have heard that professionals in the hotel business enjoy it because every day is different. While I find this to be a huge understatement, I, too, enjoy this business for the same reason. My day begins with a large cup of coffee. I like to arrive at work early so I can walk the property and greet the early-morning team members and check on the daily banquet functions.
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Lecture Hotel management and operations (5th Edition): Chapter 7.2 - Michael J. O'Fallon, Denney G. Rutherford
I often have heard that professionals in the hotel business enjoy it because every day is different. While I find this to be a huge understatement, I, too, enjoy this business for the same reason. My day begins with a large cup of coffee. I like to arrive at work early so I can walk the property and greet the early-morning team members and check on the daily banquet functions.
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Lecture Hotel management and operations (5th Edition): Chapter 7.3 - Michael J. O'Fallon, Denney G. Rutherford
The exciting atmosphere of a hotel lobby often intrigues students of hotel management. People from all walks of life and corners of the world cross paths to discuss and share ideas, greet family and friends on special occasions, attend conferences to debate issues, or discuss business deals.
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Lecture Hotel management and operations (5th Edition): Chapter 7.4 - Michael J. O'Fallon, Denney G. Rutherford
The first step in a yield management program is to determine who is the best customer. The best customers are: The ones who can spend the most money at your property purchasing profitable items, the ones who receive the greatest benefit from your services.
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Lecture Hotel management and operations (5th Edition): Chapter 7.5 - Michael J. O'Fallon, Denney G. Rutherford
Three decades of revenue management: What’s next? This paper presents an overview of the future of revenue management (RM) based on interviews conducted with industry leaders around the world.
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Lecture Hotel management and operations (5th Edition): Chapter 7.6 - Michael J. O'Fallon, Denney G. Rutherford
Arnaldo vividly remembers his first and last contacts with a concierge. First contact – Not knowing the correct term, he would simply have called him “the Supe”, or building superintendent. He was unshaven and less than tidy. His uniform du jour was a undershirt, a stick of Gauloises (French cigarettes) in one hand, and a glass of cheap Beaujolais in the other.
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Lecture Hotel management and operations (5th Edition): Chapter 7.7 - Michael J. O'Fallon, Denney G. Rutherford
This chapter is based on the experiences of Oliver Meinzer working in front office operations. The majority of the article is about the set up of key areas of the front office operation, namely the: Bellstand, Front desk, Guest relations department.
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Lecture Hotel management and operations (5th Edition): Chapter 7.8 - Michael J. O'Fallon, Denney G. Rutherford
Hospitality is the cordial and generous reception and entertainment of guests or strangers, either socially or commercially. Americans have often been described as people on the move, a mobile society.
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Lecture Hotel management and operations (5th Edition): Chapter 8.2 - Michael J. O'Fallon, Denney G. Rutherford
Never did Lagazo think he would be the Executive Housekeeper in arguably what are some of the finest hotels and resorts not only in the United States, but even the world. Over the years he has had trainees or 1st time Assistant Managers that would say that Housekeeping was never their primary choice, but by the time they were done, they had a different appreciation for the Department.
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Lecture Hotel management and operations (5th Edition): Chapter 8.3 - Michael J. O'Fallon, Denney G. Rutherford
The hotel engineering function: Organization, people, and issues in the modern era. Historically the functions and duties of the Chief Engineer, his staff and the Engineering Department have been relegated to the subconscious of hotel management and certainly to the hotel guests. The only time the functions of the Engineering Department became noticeable was on those unhappy occasions when something went wrong with one of the building systems and guests and/or management were inconvenienced.
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Lecture Hotel management and operations (5th Edition): Chapter 8.4 - Michael J. O'Fallon, Denney G. Rutherford
The laws affecting lodging facilities are more numerous and complex than those affecting most other types of businesses. Managers should have enough knowledge to be aware of how to develop strategies to minimize the property’s exposure to potential litigation and to train employees to minimize risks in their departments.
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Lecture Hotel management and operations (5th Edition): Chapter 8.5 - Michael J. O'Fallon, Denney G. Rutherford
This article discusses the landowner’s potential liability for the criminal acts of third parties and describes some crime-abatement actions that can be accomplished through facility design.
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Lecture Hotel management and operations (5th Edition): Chapter 8.6 - Michael J. O'Fallon, Denney G. Rutherford
Violence is the leading cause of workplace fatalities in the hospitality industry (US Department of Labor, 2002). There are two categories of workplace violence: Explicit violence – is that which is specifically directed at a hospitality employee. Implicit violence – occurs in a hospitality establishment but is not directed at an employee.
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Lecture Hotel management and operations (5th Edition): Chapter 8.7 - Michael J. O'Fallon, Denney G. Rutherford
Understanding and managing the risks and challenges of hotel security in the 21st Century. The cost of the hotel room is not always the best predictor of how safe the room will be. There are a few security rules of thumb that should apply to any hotel room you rent.
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Lecture Hotel management and operations (5th Edition): Chapter 9.2 - Michael J. O'Fallon, Denney G. Rutherford
Food and beverage management: a review of change. Although not exclusively so, food and beverage management generally sits under the hospitality management umbrella and as such reflects the changes of recent times in hospitality management. In a very real sense, change has brought technological innovation and conceptual creativity.
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Lecture Hotel management and operations (5th Edition): Chapter 9.3 - Michael J. O'Fallon, Denney G. Rutherford
A day in the life of a catering/Convention services manager. The day will not end for the catering director until a few things are completed. The director has just one job, sort of, and is the front person for the operation. Now, please allow me to take you on a journey through a typical day in the life of a catering director.
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Lecture Hotel management and operations (5th Edition): Chapter 9.4 - Michael J. O'Fallon, Denney G. Rutherford
Best practices in food and beverage management. One critical attribute of successful hotel and food beverage outlets is their ability to appropriately respond to the changing needs of the market while maintaining a profitable operation. Some restaurants fail to provide menu choices, ambience, or service desired by the dining-out market, and therefore frequently operate at a loss.
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Lecture Hotel management and operations (5th Edition): Chapter 9.5 - Michael J. O'Fallon, Denney G. Rutherford
Strategic alliances between hotels and restaurants. In part because of the high cost structure of hotel restaurants, which means high prices relative to other restaurants, they developed among potential customers a reputation for being a poor value, offering indifferent service and inferior food. Today many hotels are rethinking the process.
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Lecture Hotel management and operations (5th Edition): Chapter 9.6 - Michael J. O'Fallon, Denney G. Rutherford
Although on-premise catering is generally the second largest source of revenue for most hotels, the on-premise catering area has been virtually ignored in the hotel school curriculum. Catering is often the highest visibility the hotel has on a local level. Catering can create an image for the hotel, both locally and nationally.
8/30/2018 5:41:19 AM +00:00
Lecture Hotel management and operations (5th Edition): Chapter 9.7 - Michael J. O'Fallon, Denney G. Rutherford
Executive director of catering sales – a day in my life. The day will not end for the catering director until a few things are completed.The director has just one job, sort of, and is the front person for the operation. Now, please allow me to take you on a journey through a typical day in the life of a catering director. But first I must make coffee.
8/30/2018 5:41:19 AM +00:00
Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 1 - Birchfield, Birchfield
Chapter 1 - Preliminary planning. After studying this chapter you will be able to understand: Defines the scope of a project, which determines the complexity of the planning process & the professionals involved in design & implementation; explains the process of concept development for hotels, chains, restaurants, & institutions; discusses the decision-making process regarding menu, market, management, money, & method of execution;...
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 2 - Birchfield, Birchfield
Chapter 2 - Foodservice design. After studying this chapter you will be able to understand: Introduces the roles & responsibilities of each member of the foodservice design project team, describes the sequence of steps involved in the design of a foodservice facility, introduces the work typically performed by a foodservice consultant in the design process,...
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 3 - Birchfield, Birchfield
Chapter 3 - Principles of design. After studying this chapter you will be able to understand: Explains the impact of design on efficiency & safety, describes the basic principles of design for all food facilities, focuses on human engineering in design.
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 4 - Birchfield, Birchfield
Chapter 4 - Space analysis. In this chapter, space analysis for the following functional areas: Receiving, storage, office, pre-preparation, hot food preparation, cold food preparation, final preparation, bakery, employee locker room & toilet, service areas, dining, bar, warewashing.
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 5 - Birchfield, Birchfield
Chapter 5 - Equipment layout. This chapter describes the desirable relationships between the component parts of a work area in a food facility, develops the methods for analyzing a layout & lists the features that should be included in each work area, illustrates typical layouts for each functional area of a foodservice operation.
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 6 - Birchfield, Birchfield
Chapter 6 - Foodservice equipment, part I. This chapter describes the basis for selecting foodservice equipment, outlines the standards of workmanship & common materials for constructing food-service equipment, provides an overview of the equipment specifications as they would appear in a set of contract documents.
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 7 - Birchfield, Birchfield
Chapter 7 - Foodservice equipment, part II: Manufactured equipment. This chapter introduces the major kinds of manufactured foodservice equipment, discussed under six functional categories: receiving & storage, preparation, cooking/production, bakery, service & cafeteria, beverage equipment, warewashing, waste removal.
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Lecture Design and Layout of foodservice facilities (3rd Edition): Chapter 8 - Birchfield, Birchfield
Chapter 8 - Foodservice facilities engineering and architecture. This chapter describes the primary considerations to be addressed by facilities planners to ensure the most economical use of energy in foodservice operations, provides a basic understanding of the primary utilities used in foodservice, describes the construction of hoods & ventilation systems in kitchens, dishwashing rooms, & service areas,...
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