26. Room service and banquet service

Room service or "in-room dining" is a hotel service enabling guests to choose menu items for delivery to their hotel room for consumption there. Room Service is organized as a subdivision within the Food & Beverage Department of high-end hotel and resort properties. Food and beverages served to a guest in his or her hotel room.

Room service works in similar ways to regular restaurant service. The customer places an order, the cooks make the food, and the server delivers it. It does, however, have its significant differences. For one, room service originates, well, from your hotel room, cabin, or other guest lodging. Secondly, the servers don't generally check in on you repeatedly throughout the course of your mean. Lastly, you simply have to take your dishes out into the hallway, leaving it for hotel staff.

Placing an order

o Some hotels provide guests with room service menus, and higher-end hotels serve chef's specials and guest requests. The guest calls room service directly, or calls the front desk or concierge to be connected to room service. Some guests call the concierge for recommendations on what to order and what the house specialties are. Then a room service attendant, a desk attendant or other hotel staff member takes the meal order via phone.

Receiving your meal

• These orders are delivered to the kitchen staff and the meal is prepared as per the guest's specifications. The meals are then topped with lids or other covers and placed on special room service carts or trays to be delivered. The room service attendant prepares the cart, making sure the guest has everything she may need, and delivers the cart to the hotel room.

When the waiter arrives with the meal, the guest may dismiss him, or ask him to set up and serve the meal.

Paying the bill and tipping

• The room service waiter will present the guest with an itemized bill for the order. Some establishments include a gratuity on the bill, while others leave the choice for gratuity up to the guest. If the bill has a gratuity included, it is not necessary to tip the waiter again, unless the guest feels he would like to. If the bill does not include a gratuity charge, it is customary service etiquette to reward the server for a job well done. Standard tip amounts are 15 to 20%.

Guests usually do not have to pay their room service bill when their meal arrives. They can elect to charge it to their room and pay all fees at checkout.

Cleaning up

• After the meal is finished, and depending on the hotel, guests can either clean up their own meals, or call for a hotel staff member to do so. Guests who elect to clean up themselves can place their dishes and dinner accoutrements on the delivery cart and place it in the hallway outside the door or in an out-of-the-way spot in the room. In some hotels, guests can call the room service attendant back to the room to clear the meal and remove the dishes. Other guests elect to leave the meal as-is and allow housekeeping to attend to it.

When the guest checks out, the room should be billed for all charges not paid for in full at the time of ordering the meal.

Note, this procedure can change depending on the status, size and price of the hotel.

Banquet Service style means either French or American. French style is where a server places food from a platter onto the plate that is in front of the guest. American style is serving a plate of food.

Whatis JOB asaBanquet Server

The serveris responsible forthe complete service of food and beverages, catering toall guests’ needs.

The serverworks closelywith the captainorhead waiter/waitress to provide the guestwith anenj bl oyaedinng experience.

BASIC ROLES

 Ensure the setting setting oftables completely completely according according to diagramand/or sample table.

 Serve and clearfood and beverage q y,uietl professionally, and quickly, using proper serving and

clearing techniques.

 Keepwork area clean, and coordinate actionswith the Banquetteam members, and all other members of the front and back ofthe house toensure flawless flawless customer service.

 Maintaingood g g rooming

27. The hotel staff. Speaking with the guests (customers)

The hotels have divided their staff into certain broad categories:

Management: General Manager

Executive committee: Executive housekeeper, Food and Beverage Manager, Front Office Manager, Room Division Manager, Chief Engineer Controller, Executive Chef, Sales and Marketing Manager, Personnel Manager.

Other head of department: Restaurant manager, Banquet Manager, Room Service Manger, Horticulturist Preventive Maintenance Engineer, Security Guest Relation Accountant, Cashier, Laundry Manager, Reservation Manager Stewards, Bar Manager.

28. Qualification requirements to personnel. Job specifications

The Classification pages provide:

-General information about the classification of Federal positions

-Occupational information

-Grading criteria for the General Schedule and Federal Wage Classification Systems

-Draft classification and job grading standards

-Frequently Asked Questions

-Subscribe to the What's New in Classification electronic distribution list to be notified of new classification issuances.

The Qualifications pages provide:

-General policies and information on eligibility and qualifications for Federal occupations

--Governmentwide qualification requirements for specific occupations

-Draft qualifications standards

-A list of occupations that have medical requirements

-Recent issuances of new or revised qualification standards

-Federal Wage System Qualifications

Hospitality Manager: Wage Info, Job Description and Requirements

Learn about a career as a hospitality manager. Research the job description and education requirements to make an informed decision about starting a career in hospitality management.

Hospitality Manager Wage Info

The title, 'hospitality manager' refers to supervisory and management positions within the hotel and restaurant industries. According to the U.S. Bureau of Labor Statistics, lodging managers earned median annual salaries of $47,450, as of May 2011, while food service managers earned median salaries of $48,110. Hospitality managers often start their management careers in entry-level positions before advancing to higher-paying positions, and pay is often based on experience in the industry.

Job Description

Essentially, hospitality managers run the day-to-day operations of a restaurant or hotel, including overseeing personnel, ensuring that the facilities are properly maintained, taking steps to ensure customer satisfaction and overseeing the upkeep of administrative and financial records.

Job Duties

Specific duties often vary based on the actual job title type of establishment. For instance, food service managers, who may work in sit-down or takeout restaurants, are typically responsible for hiring, training and scheduling employees and ensuring that food is properly prepared and delivered. They often investigate customer complaints and may also deal with the legal and financial aspects of the business.

Lodging managers, who work in the hotel industry, often coordinate front-office activities, set room prices, keep track of budgets and interview, hire and fire staff. They also monitor overall customer comfort pertaining to rooms, dining experiences, recreation facilities, security and maintenance.

Hospitality Manager Requirements

Industry experience essential, though education is often necessary; optional certifications are also available. In addition to knowledge of the business, hospitality managers must have strong leadership, communication and problem-solving skills in order to effectively perform their day-to-day duties and serve as a resource to other staff members. Customer service skills are also important, because managers often need to address concerns from dissatisfied or angry customers.

Education Requirements

Education requirements vary based on the size and type of the establishment. Most fast-food managers typically only need industry experience, while postsecondary education is often required for managers working for national chains or food service management companies. Smaller hotels may promote applicants with a high school diploma or associate's degree and experience, but larger, full-service hotels typically only hire bachelor's degree holders.

29. Internet as an effective means of business: hotel information, clients, advertising

          For the hotel and resort industry, we have developed and distribute a complete line of hotel software products and services.  The hotel information systems include PMS, sales and catering systems (“S&C”), CRS, customer information systems (“CIS”), revenue management systems (“RMS”), and an Internet/Global Distribution System based hotel reservation service called myfidelio.net.  We also provide installation and end-user training services, and support services (including help desk) for the various software products. 

          We market a range of property management systems geared to hotels of varying sizes and operational needs, all of which run on industry standard PCs.  Globally, there are more than 18,000 active MICROS PMS installations, which includes some sites using PMS products for which MICROS has ceased ongoing development.  Most of the hotels with MICROS PMS have also installed other property-specific modules and applications; additionally, there are over 2,000 hotels running various property-specific modules and applications without a MICROS PMS.

          The PMS software provides for check-in and check out, reservations, guest accounting, travel agent accounting, engineering management, and interfaces to central reservation systems, to on-line travel services (a/k/a alternative distribution services, e.g., Expedia), and to global distribution systems (e.g., Sabre, Galileo, Amadeus and WorldSpan).  The S&C software enables hotel sales staff to evaluate, reserve and invoice meetings, banquets and related events for a property.  The CRS software allows hotels to coordinate, process, track, and analyze hotel room reservations at a central facility for electronic distribution to the appropriate lodging site.  The CIS software allows hotels to efficiently capture and track relevant information of guests.  The RMS software allows hotels to manage room rates, occupancy, and the mix of business between corporate and transient customers.  We also offer an Internet-based hotel reservation service via our myfidelio.net service.  This service enables corporations, tourist representation services, and consumers to create room reservations directly with designated hotels.  This service also allows those hotel properties without internal reservation capabilities to outsource to us the maintenance of their connectivity to the global distribution systems, and to certain alternative distribution systems.