Lesson 2

Lesson 2:

Hotel And Lodging Operations

LODGING OPERATIONS o

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This module will focus on the function and operations of hotels. Although hotels range in size from under 100 rooms to over 5000 rooms, functions remain essentially the same. Size does affect how responsibilities are separated however (and staffing) Hotels are generally divided into three major functional areas

HOTEL OPERATIONS o

Rooms Division o

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Food and Beverage Department o

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Includes Front Desk, Reservations, Uniform Services (Security, etc.), and Housekeeping. Includes Restaurants, Bars, Banquets and Room Service.

Staff and Support Departments o

Includes Accounting, Engineering, Marketing, Human Resources and Contracted areas

ROOM DIVISION  

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The Rooms Division is the heart of the Hotel It is the main business of the hotel and the main source of revenue Rooms can contribute 70 percent or more to overall revenue and even more to profit.

ROOM DIVISION 

The rooms division is overseen by the Resident Manager ( or Assistant General Manager) and various department heads

ROOM DIVISION 

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The center of activity in the Room Division is the Front Office The Front Office is responsible for checking guest in, checking them out, securing payments, listening to complaints, communicating with other departments, determining room availability and selling additional rooms, among other responsibilities

ROOM DIVISION 

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The Reservations department is responsible for taking reservations. Reservations can be made by the guest via other methods but many request are still made through the hotel’s reservation department Reservation must maintain contact with other department as well as other reservations channels to be able to forecast available rooms

HOUSEKEEPING 

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The essential requirement that guests have is to be able to check into a clean room The Housekeeping Department is responsible for cleaning of guest rooms, stocking essential supplies and amenities, laudry( sometimes ) and maintenance of public areas Housekeeping is one of the largest departments in the hotel ( up to 50% of all employees)

HOUSEKEEPING 

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The Executive Housekeeper is the head of the department He or she must be adept at scheduling, coordinating, managing people, etc. A primary responsibility is overseeing room attendants Room Attendants are responsible for cleaning of individual guest rooms

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Housekeeping work from a Room Report which provides them with the status of all guest rooms from which they can prioritize their work

HOUSEKEEPING 

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The housekeeping department must know at any given time, the occupancy of the hotel, the number of guests checking out, the number of guest staying over, late check-out, etc. Rooms can take as little as 20 minutes or as much as 1 hour to clean and prepare for the next guest

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Check-in and Check- out times are based in large part on the time it takes to clean a room

UNIFORMED SERVICES 

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The Uniformed Services Department is another important department in the Rooms Division of a hotel It consists of the Bell Staff, Valet, Security and Concierge The bell staff assists with luggage acts as an escort and answers questions The valet assists with parking

UNIFORMED SERVICES 

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The Concierge is the resident expert in activities, events, restaurants and attractions The position of Concierge is becoming more important as hotel try to offer a higher level of guest services There is an international association for concierges ( Les Chefs d’ Or) Sometimes this responsibility falls to bell staff or the front desk clerks in smaller hotel

SECURITY 

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This department as well is becoming more important Crime is increasing in many areas, particularly downtown areas Hotels are required to provide “ reasonable care” of their guests which includes general security, locks and lighting and security of guest belongings

SECURITY 

New security measures that have been introduced in recent years include: In- room safes Keyless lock ( with magstrips) Tighter security at the front desk Redesigned hotels where guests ( and others) must pass through the lobby

FOOD AND BEVERAGE 

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The Food and Beverage department can contribute 15 to 20 percent of overall revenue It should be a profit center but does not always make money for the hotel This department is headed up by a Food and beverage Manager who oversees both frontof– the- house and back- of- the- house function

FOOD AND BEVERAGE 

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BANQUETS- are often profitable for hotels, can support meetings and conferences or outside functions RESTAURANTS- hotels are changing their views of their restaurants. Some are limiting what they offer and others are outsourcing BARS, ROOM SERVICE, FOOD PRODUCTION , STEWARDING ARE OTHER AREAS

STAFF AND SUPPORT DEPARTMENT 

Sales and Marketing Responsible for “ creating customers” Largely revolves around selling “ block” of rooms Can be a large department in convention hotels specialized by market

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Accounting Role is moving beyond just bookkeeping Includes overseeing the “house ledger” and the “city ledger” Also, includes the night audit

STAFF AND SUPPORT DEPARTMENT 

Human Resources Labor intensive industry requires progressive HR Responsible include support line department in all HR related activities ( hiring and recruiting, training, staffing, etc)

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Engineering Oversees Heating, Cooling, Water, Lighting, Telecommunications, Energy Management, Electric, other

FINANCIAL MANAGEMENT     

Income and Expenses Revenue and profit Changes in income and expenses over time Outsourcing as a strategy to cut cost Cost of maintaining a hotel

KEY OPERATING RATIO Occupancy percentage= Rooms sold ÷ Total rooms available example: 500 room hotel sells 300 rooms AVERAGE= Dollar sales÷ Number of rooms sold Example: $ 18, 000 in sales 

KEY OPERATING RATIOS 

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NUMBER OF GUEST PER OCCUPIED ROOM=NUMBER OF GUESTS÷ NUMBER OF OCCUPIED ROOMS Revpar- revenue per available room=ROOM REVENUE ÷ AVAILABLE ROOMS OR PAID OCCUPANCY PERCENTAGE * ADR (Average Daily Rate)

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AVERAGE ROOMS CLEANED PER ROOM

Attendant day = Number of rooms occupied ÷ Number of eight – hour shifts

CAREER ENTRY POINTS    

Front office Accounting Sales and Marketing Food and Beverage

FINANCIAL MANAGEMENT    

Income and Expenses Revenue and profit Changes in income and expenses over time Outsourcing as a strateg