Podcast
Questions and Answers
What is the primary goal of increasing the average price per booking in a hotel?
What is the primary goal of increasing the average price per booking in a hotel?
- Contributing to the hotel’s revenue (correct)
- Enhancing guest experience
- Improving cleanliness
- Reducing vacancy rates
Which of the following is NOT a step in the standard check-out procedure at a hotel?
Which of the following is NOT a step in the standard check-out procedure at a hotel?
- Settle guest account
- Greet the guest
- Offer a complimentary breakfast (correct)
- Check for late charges
Which phase of the guest cycle includes when the guest makes room reservations?
Which phase of the guest cycle includes when the guest makes room reservations?
- Pre-arrival (correct)
- Departure
- Arrival
- Occupancy
Which factor does NOT affect the occupancy rate of a hotel?
Which factor does NOT affect the occupancy rate of a hotel?
Which position is NOT typically found in the housekeeping department?
Which position is NOT typically found in the housekeeping department?
What is a significant benefit of in-room dining for guests?
What is a significant benefit of in-room dining for guests?
In the restaurant, who typically has the highest level of authority?
In the restaurant, who typically has the highest level of authority?
Which type of menu features individually priced dishes that are prepared and cooked to order?
Which type of menu features individually priced dishes that are prepared and cooked to order?
What is a key advantage of using a Central Reservation System (CRS) for airlines?
What is a key advantage of using a Central Reservation System (CRS) for airlines?
What characterizes institutionalized tourists?
What characterizes institutionalized tourists?
What is one of the negative impacts of the demonstration effect on local populations?
What is one of the negative impacts of the demonstration effect on local populations?
Which of the following represents a problem associated with a Global Distribution System (GDS)?
Which of the following represents a problem associated with a Global Distribution System (GDS)?
What is a key difference between explorers and drifters?
What is a key difference between explorers and drifters?
Which type of tourist prefers heavily structured itineraries and familiar settings?
Which type of tourist prefers heavily structured itineraries and familiar settings?
Which of the following is a positive socio-cultural impact of tourism?
Which of the following is a positive socio-cultural impact of tourism?
What describes a mid-centric tourist?
What describes a mid-centric tourist?
What is a potential negative effect of employment shifts caused by tourism?
What is a potential negative effect of employment shifts caused by tourism?
What behavior is typical of allocentric tourists?
What behavior is typical of allocentric tourists?
Which of these options is a characteristic of a well-functioning Global Distribution System?
Which of these options is a characteristic of a well-functioning Global Distribution System?
How does tourism often affect the value system of indigenous peoples?
How does tourism often affect the value system of indigenous peoples?
Individual mass tourists differ from institutionalized tourists in that they:
Individual mass tourists differ from institutionalized tourists in that they:
Which statement about psychocentric tourists is TRUE?
Which statement about psychocentric tourists is TRUE?
What is the impact of the commodification of culture in tourism?
What is the impact of the commodification of culture in tourism?
Drifters are known for their:
Drifters are known for their:
What is the primary objective of designing a menu in a commercial operation?
What is the primary objective of designing a menu in a commercial operation?
Which type of menu is specifically available only on a certain day and includes set items?
Which type of menu is specifically available only on a certain day and includes set items?
What food cost percentage is typically associated with a cost-based pricing approach?
What food cost percentage is typically associated with a cost-based pricing approach?
Which of the following factors does NOT influence the design and layout of a kitchen?
Which of the following factors does NOT influence the design and layout of a kitchen?
Which of the following is NOT considered a feature of a well-planned kitchen?
Which of the following is NOT considered a feature of a well-planned kitchen?
What benefit does sharing pictures of food on a menu provide to a restaurant?
What benefit does sharing pictures of food on a menu provide to a restaurant?
Which sensory aspect is NOT typically addressed in the ambiance of a restaurant?
Which sensory aspect is NOT typically addressed in the ambiance of a restaurant?
Which type of menu would be appropriate for a setting where smaller portion sizes are essential, often aimed at children?
Which type of menu would be appropriate for a setting where smaller portion sizes are essential, often aimed at children?
Which of the following is not a force in the STEEP analysis model?
Which of the following is not a force in the STEEP analysis model?
What category does eco-tourism fall under?
What category does eco-tourism fall under?
Which characteristic of travel products refers to the inability to hold ownership of the service?
Which characteristic of travel products refers to the inability to hold ownership of the service?
Which type of tourist attraction includes traditions and handicrafts?
Which type of tourist attraction includes traditions and handicrafts?
Which of the following is a primary attraction in tourism?
Which of the following is a primary attraction in tourism?
Which aspect of tourism refers to places of pilgrimage and religious headquarters?
Which aspect of tourism refers to places of pilgrimage and religious headquarters?
Which factor is not considered part of the role of a destination’s image?
Which factor is not considered part of the role of a destination’s image?
What concept implies that tourists seek new experiences while desiring reminders of home?
What concept implies that tourists seek new experiences while desiring reminders of home?
What is one of the key responsibilities of the Tourism Commission?
What is one of the key responsibilities of the Tourism Commission?
Which agency is primarily responsible for protecting the interests of outbound travelers?
Which agency is primarily responsible for protecting the interests of outbound travelers?
Which distribution channel involves both a travel retailer and a customer?
Which distribution channel involves both a travel retailer and a customer?
What role does the Hong Kong Tourism Board play in relation to tourism?
What role does the Hong Kong Tourism Board play in relation to tourism?
Which of the following is NOT a function of intermediaries in tourism?
Which of the following is NOT a function of intermediaries in tourism?
How does the Travel Industry Council of Hong Kong maintain standards within the industry?
How does the Travel Industry Council of Hong Kong maintain standards within the industry?
What is one responsibility of the Hong Kong Hotel Association?
What is one responsibility of the Hong Kong Hotel Association?
What does a Global Distribution System (GDS) primarily facilitate?
What does a Global Distribution System (GDS) primarily facilitate?
Flashcards
Computerized Reservation System (CRS)
Computerized Reservation System (CRS)
A system that connects airlines, travel agents, and other travel providers, allowing for efficient booking and management of reservations, ticketing, and itineraries.
Demonstration Effect
Demonstration Effect
The impact of visitors' consumption patterns and lifestyles on local communities, leading to the adoption of new behaviors and values.
Negative Socio-cultural Impacts of Tourism
Negative Socio-cultural Impacts of Tourism
The negative social and cultural consequences of tourism, including changes in employment, health issues, and moral values.
Positive Socio-cultural Impacts of Tourism
Positive Socio-cultural Impacts of Tourism
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Commodification of Culture
Commodification of Culture
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Occupancy Rate
Occupancy Rate
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Guest Cycle
Guest Cycle
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Room Service
Room Service
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Set Menu (Table d'hote)
Set Menu (Table d'hote)
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A la carte menu
A la carte menu
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Average Daily Room Rate (ADR)
Average Daily Room Rate (ADR)
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Revenue Per Available Room (RevPAR)
Revenue Per Available Room (RevPAR)
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Check-out Procedures
Check-out Procedures
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Institutionalized Tourists
Institutionalized Tourists
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Psychocentric Tourists
Psychocentric Tourists
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Mid-Centric Tourists
Mid-Centric Tourists
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Allocentric Tourists
Allocentric Tourists
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Organized Mass Tourist
Organized Mass Tourist
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Individual Mass Tourist
Individual Mass Tourist
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Explorer
Explorer
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Drifter
Drifter
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Government Control & Supervision of Tourism
Government Control & Supervision of Tourism
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Tourism-Related Government Bodies
Tourism-Related Government Bodies
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Tourism Commission
Tourism Commission
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Travel Agents Registry
Travel Agents Registry
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Travel Industry Compensation Fund (TICF)
Travel Industry Compensation Fund (TICF)
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Travel Industry Council of Hong Kong (TIC)
Travel Industry Council of Hong Kong (TIC)
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Hong Kong Tourism Board (HKTB)
Hong Kong Tourism Board (HKTB)
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Hong Kong Hotel Association (HKHA)
Hong Kong Hotel Association (HKHA)
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External Environment (STEEP)
External Environment (STEEP)
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Tourists with special needs
Tourists with special needs
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Forms of Tourism
Forms of Tourism
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Characteristics of Travel Products (DIPICI)
Characteristics of Travel Products (DIPICI)
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Attributors of Attractions
Attributors of Attractions
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Typology of Attractions
Typology of Attractions
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Types of Tourist Attractions
Types of Tourist Attractions
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Sides aspects of tourism role of a destination image formation
Sides aspects of tourism role of a destination image formation
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Table d'hote menu
Table d'hote menu
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Menu of the day (Carte du jour)
Menu of the day (Carte du jour)
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Children's menu
Children's menu
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Banqueting menu
Banqueting menu
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Cocktail menu
Cocktail menu
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Cycle menu
Cycle menu
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Objective of a Menu
Objective of a Menu
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Marketing value of a menu
Marketing value of a menu
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Study Notes
External Environment (STEEP)
- Social/Cultural forces
- Technological forces
- Environmental forces
- Economic forces
- Political forces
Tourist with Special Needs
- Very important persons
- Senior travelers
- Children
- Disabled individuals
- Religious travelers
- Pregnant travelers
- Infant travelers
- Travelers with a physical challenge
Forms of Tourism
- Leisure/Holiday Tourism
- Business Tourism
- Cultural Tourism
- Eco-tourism
- Study Tourism
- Religious Tourism
- Health Tourism
- Visiting Friends and relatives
- Sport Tourism
Characteristics of Travel Products (DIPICI)
- Differentiation
- Intangible
- Perishability
- The inseparability of Production and Consumption
- Complementarity
- Immobility of Ownership
Attributors of Attractions
- High quality
- Authenticity
- Uniqueness
- Drawing power
- Activity Options
- Accessibility
Typology of Attractions
- Primary and Secondary Attractions
- Natural and Man-made Attractions
- Natural Environment
- Man-made (not originally for tourism)
- Man-made (purpose-built for tourism)
- Special Events
Types of Tourist Attractions
- Natural Attractions
- Climate
- Physical features and scenery
- Historical Attractions
- Historic sites
- Famous constructions
- History Museums
- Historic relics
- Cultural Attractions
- Traditions
- Art
- Handicrafts
- Food
- Music and Dance
- Lifestyle
- Religious Attractions
- Places of pilgrimages
- Religious headquarters
- Religious sites
- Built Attractions
- Entertainment Attractions
- Theme and Amusement Parks
- Zoos
- Aquariums
- Science Museums
- Special events and festivals
- Sports events
- Art and culture
- Commercial events
- Entertainment Attractions
Sides Aspects of Tourism Role of a Destination Image Formation
- Natural resources
- General infrastructure
- Tourist infrastructure
- Tourist leisure and recreation
- Culture, history and art
- Political and economic factor
- Natural environment
- Social environment
- Atmosphere of the place
Environmental Bubble
- Tourists are surrounded by similar environmental conditions when abroad.
Cohen's Classification
- Based on the theory that tourism combines curiosity to seek out new experiences with the need for the security of familiar reminders of home.
- Institutionalized tourists
- Travel in a routine way with many tourist establishments
- Organized mass tourists
- Least adventurous group
- Spend most of their time in their environment bubble
- Itinerary decided in advance
- Tour guide
- Little decision on trip
- Individual mass tourists
- Tour not entirely fixed
- Confined by their environment bubble
- Major arrangements made through a tour agency
- Some control over time and itinerary
- Organized mass tourists
- Travel in a routine way with many tourist establishments
- Non-institutionalized tourists
- Loosely attached to the tourist establishments
- Explorer
- Arrange trips alone
- Try to go somewhere unusual
- Still look for comfortable sleeping places and reliable transportation
- Try to mix with local people
- Dare to leave their environmental bubble readily
- Drifter
- Keep away from any connection with tourism establishments
- No fixed itinerary
- Make their trip wholly on their own
- Live with locals and share the way of life
- Go further away from or leave the environmental bubble
- Explorer
- Loosely attached to the tourist establishments
- Institutionalized tourists
Plog's Classification
- Psychocentric: prefer familiar tourist destinations, more conservative and less adventurous
- Mid-centric: prefer both independent and package tours, relaxing, spending time with family and friends, learning about different cultures
- Allocentric: prefer unusual non-tourist destinations, enjoy discovering new destinations, outgoing, and adventuresome
Types of Common Travel Motivation
- Relaxation and health
- Exploration and risk-taking
- Spirit and appreciation of beauty
- Social interaction
- Religious faith
- Business affairs and official matters
- Family responsibilities
Maslow's Hierarchy of Needs
- Physiological needs
- Safety needs
- Social needs
- Esteem needs
- Self-actualization needs
Hudman's Motivators of Travel
- Health
- Curiosity
- Sports
- Pleasure
- Religious and spiritual appreciation
- Professional and business
- Friends and relatives
- Roots syndrome
- Esteem
Tourist Flow
- Statistical measure of tourist movement into or out of a destination.
Marco Factors Influencing Patterns of Tourist Flows (Pull Factors)
- General attractiveness of the destination
- Natural and man-made attractions
- Climate
- Political, cultural and business ties
- Relative costs
- Attitude of the host community
- New cultural experiences
- Political factors
- Currency control
- Necessity of obtaining visas
- Long-term political stability
- Wars
Micro Factors Influencing Patterns of Tourist Flows (Push Factors)
- Economic development of a country
- Trend in tourism
Personal Factors Influencing Patterns of Tourist Flows
- Income
- Employment
- Paid-holiday entitlement
- Time availability
- Education level
- Personal attitudes and perception
Other Factors Influencing Patterns of Tourist Flows
- Time distance and cost of travel
- Location of destination
- Transport routes
- Aspects of statistics
- Geographic
- Demographic
- Psychographic
- Socio-economic
- Improving tourism products
- Formulating tourism policy
- Setting promotion targets
- Understanding visitor needs
- Helping plan for tourism sectors
- Attracting investment
Government Role
- Planning and facilitating tourism
- Control and supervision
- Direct ownership
- Promoting tourism
Tourism Related Government Bodies
- Tourism Commission
- Travel Agents Registry
- Travel Industry Compensation Fund (TICF)
- Travel Industry Council of Hong Kong (TIC)
- Hong Kong Tourism Board (HKTB)
- Hong Kong Hotel Association (HKHA)
Function of Using Intermediaries
- Act as a retail channel
- Provide one-stop travel products
- Facilitate tourist activities
- Promote development of tourism industry
Distribution Channels of Tourism Products
- Unilateral
- Service supplier → customer
- Bilateral
- Service supplier → Travel retailer → customer
- Multilateral
- Service supplier → Travel wholesaler → Travel retailer → customer
CRS (Computer Reservation Systems)
- Link between airline computers and travel agents
- Providing information
- Helping travel agents manage flights
- Holding significant informational data
Advantages of CDS for Airline Companies
- Saving manpower
- Saving cost
- Easy updating of information
- Minimizing man-made errors
- Enhancing reservation efficiency
- More efficient passenger flow control
- Improved service delivery
- Efficient allocation of human resources
- Enhancing internal communication
- Enhancing inter-organization communication
Problems using GDS
- Website/application design
- User-friendliness
- Stability
- Technical support
- Security issues
- Privacy concerns
- Data leakage to third parties
- Knowledge of users
- Senior travelers
- Personal liability
- Less face-to-face interaction
- Lack of personal touch/personalized services
Demonstration Effect
- Local people try to imitate the consumption patterns and lifestyle of visitors
- Foreigners bring value and lifestyle and transfer it to host population
- Positive impacts
- Positive attitude toward work
- Shift in employment to tourism-related jobs
- Increased job opportunities for local women
- Reduced stereotyping
- Negative impacts
- Vanishing hope
- Employment changes
- Change in indigenous values and behaviours
- Loss of traditional values
- Positive impacts
Negative Socio-Cultural Impacts
- Social aspects
- Lifestyle changes
- Employment shifts
- Health problems
- Congestion
- Moral issues
- Crime generation
- Issues of values
- Cultural aspects
- Demonstration effects
- Commodification of culture
- Changes in architecture
Positive Socio-Cultural Impacts
- Improve the way of life
- Reduce stereotyping of tourists
- Increased jobs for local people
- Encouraging cultural exchange
- Boost for cultural conservation
Doxey's Index of Tourist Irritation
- The level of euphoria
- The level of apathy
- The level of irritation
- The level of antagonism
- The final level
Positive Economic Impacts of Tourism
- Creation of employment opportunities
- Provision of tax revenue
- Improved balance of payment
- Economic growth: improvement of living standards
- Generation of income and linkages
- Attraction of foreign investment
Negative Impacts of Tourism
- Over-dependence on tourism
- High consumer and land prices
- Leakage effect(import/export leakage)
- Environmental pollution
- Water pollution
- Air pollution
- Noise pollution
- Visual pollution
- Land pollution
- Ecological disruption
- Vegetation disruption
- Wildlife disruption
- Geological disruption
- Archaeological & Historical site disruption
Carrying Capacity
- Maximum number of people a destination can handle without causing unacceptable changes in the environment and visitor enjoyment
Types of Carrying Capacity
- Physical carrying capacity
- Environmental carrying capacity
- Psychological carrying capacity
- Economical carrying capacity
- Socio-cultural carrying capacity
Product Life Cycle
- Introduce
- Growth
- Maturity
- Decline
Destination Life Cycle
- Exploration
- Involvement
- Development
- Consolidation
- Stagnation
- Decline/rejuvenation
Characteristics of Hospitality Industry
- Product-service mix
- Two-way communication
- Relationship building
- Loyalty Programmes
- Simple Points System
- Tier System
- Partnership system
- Technological Advances
- Bar code
- "Green" practices
- Very low cost
- Increased brand awareness
- Magnetic strip
- RFID
- Diversity in culture
- Labour intensive
- Career Nature in the Industry
- Variety of career choices
- Opportunities to meet people with different backgrounds
- Long-term career development
- Fringe benefits
Types of Accommodation
- City centre hotel
- Suburban hotel
- Airport hotel
- Motel
- Convention hotel
- Commercial hotel
- Resort hotel
- Spa hotel
- Historic conversion hotel
- Casio hotel
- All-suite hotel
- Boutique hotel
- Extended-stay hotel
- Timeshares
- Bed and breakfast inns
- Guest houses
- Hostels
- Cabins
- Villas
Hotel Rating Systems
- Rating system of HKTB
- High Tariff A Hotels (3.00-3.99)
- High Tariff B Hotels (2.00-2.99)
- Medium Tariff Hotels (1.00-1.99)
- Star Award and Diamond Award rating System
Common Types of Rooms
- Single room
- Twin room
- Double room
- Double-double room
- Triple room
- Hollywood Twin room
- Studio/Murphy room
- Suite
- President suite
- Villa
- Accessible room
- Balcony room
- Room for extended stay
- Smoking Room
- Non-smoking room
- Adjacent room
- Connecting room
Types of Hotel Guests
- Leisure Travelers
- Corporate business travelers
- Free independent travelers
- Group inclusive travelers
- Domestic tourists
- Conference participants
- Very important person
- Incognito
Organization of Hotel Departments
- General manager
- Resident manager
- Room division
- Front office
- Housekeeping
- Reservations
- Telephone
- Concierge
- Front office department
- Front office manager
- Assistant manager
- Guest relations officer
- Telephone
- Reservations Clerk
Concierge
- Chief concierge
- Airport representative
- Driver
- Parking attendant
- Door attendant
- Bell captain
- Bell attendant
Overbooking
- Situation where hotel takes more reservations than rooms available
- Handling overbooking
- Find additional rooms
- Apologize to guest
- Provide alternatives
- Provide assistance and transportation
Check-in Procedures
- Greet the guest
- Verify guest identity
- Present registration form
- Confirm payment method
- Check guest account info
- Issue room key
- Escort guest to room
Up-selling
- Promote a higher-tier room or service at an additional cost
- Improve guest experience
- Contribute to revenue, higher average price per booking
Check-out Procedures
- Greet the guest
- Check guest details
- Check for late check-out charges
- Check for late charges
- Invite guest to double-check charges
- Settle guest account
- Offer assistance
- Update room status and guest history record
Guest Cycle
- Pre-arrival (Making reservations)
- Arrival
- Occupancy (The period the guest stays)
- Departure (Guest checkout)
Sales Indicators
- Occupancy rate
- Factors affecting occupancies rate
- Types of hotel
- Location
- Guest experience(Tangible and intangible)
- Cleanliness
- Quality and availability of amenities
- Price
- Improvements in sales indicators
- Create packages and promotions
- Target the right market
- Partner with local businesses
- Promote the space to the local companies
House Keeping Department
- Executive housekeeper
- Assistant executive housekeeper
- Assistant housekeeper
- Floor supervisor
- Room attendant
- Public area supervisor
- Cleaner
- Tailor and seamstress
- Uniform and linen room attendant
Room Service/ In-room Dining
- Give convenience
- Enhance guest satisfaction
- Guest enjoys high privacy
- Personalized service
Restaurant
- Food and beverage manager
- Restaurant manager
- Assistant restaurant manager
- Station head waiter
- Station waiter
- Waiter
Kitchen
- Head chef
- Sous chef
- Station chef
- Assistant cooks
- Apprentice
F&B Classification Based on Market Segment
- Hotel market
- Leisure market
- Business and industrial market
- Student market
- Retail market
- Transportation market
- Health care market
- Other public sector market
Types of Menus
- À la carte menu
- Table d'hôte menu
- Menu of the day
- Children's menu
- Banquet menu
- Cocktail menu
- Cycle menu
Objective of Menu
- Please customer
- Make a profitable menu
- Identify food and drinks offered
- Identify quantities and quality of F&B ingredients
- Contribute to market image
- Effective marketing tools
- Defining core theme for the restaurant
Menu Pricing
- Cost-based approach
- Food cost percentage (~20-30%)
- Subjective approach
- (Based on other factors)
Ambience of a Restaurant
- Color of lighting
- Music
- Scent
- Decor
- Uniform
- Senses
- Sight
- Touch
- Hearing
- Smell
- Temperature
Kitchen Features
- Well-designed with space efficiency
- Ease of supervision
- Easy flow of materials and personnel
- Containers, equipment, utensils
- Storage area
Kitchen Layout Factors
- Number of staff
- Dining area size
- Type of operation
- Available equipment
- Workers safety
- Efficient workflow
- Type and extent of menu
- Service style
5 Keys to Food Safety
- Choose safe raw materials
- Keep hands and utensils clean
- Separate raw and cooked food
- Cook food thoroughly
- Safe temperature
6 Aspects of Personal Hygiene
- Appearance
- Personal habits
- Health conditions (personal & injuries)
- Health management (new recruits & serving staff)
- Hand hygiene (procedures & staff hand-washing)
- Protective overalls
5 Dimensions of Customer Service
- Integrated
- Direct
- Emotional
- Timely
- Improving
How to Improve Customer Service
- Training programs/workshops
- Employee orientation
- Collecting customer feedback
- Providing incentives for staff
Customer Life-Time Value (CLTV)
- Present value of future cash flows from a customer relationship
Importance of Customer Loyalty
- Repeated business
- Greater volume and upselling opportunities
- Protecting company from competitors
- Word-of-mouth marketing
- Providing honest and high-quality feedback
Simplifying Procedures
- Standardization of tasks and processes
- Use of technology
- Meeting customer expectations
- Formal measures and evaluation
- Commitment to resources
- Flexibility in quality program
Service Triangle
- Evaluate current performance
- Identify weak points
- Understand customer perspective
- Improve customer satisfaction
- Create long-term loyalty
Service Encounters
- Establish service standard
- Service delivery system
- Service tasks
- Ensure a satisfactory customer experience
Importance/Benefits of Service Recovery System
- Maintain customer loyalty
- Improve company performance
- Enhance strategic position in the market
- Avoid harm to reputation
- Maintain service quality
Service Recovery Techniques
- Analyze the problem
- Understand the problem
- Collecting appropriate data
- Establishing procedures and guidelines
Types of Difficult Customers
- Indecisive Customers
- Demanding Customers
- Dissatisfied customers
- Angry Customers
- Rude Customers
- Talkative Customers
Reasons for Customer Dissatisfaction
- Quality of product/service
- Substandard quality of goods
- Poor service of staff
- Exaggerated advertisement/service commitment
- Lack of understanding
- Lack of relevant information
- Lack of effective communication
- Cultural differences
- Individual personality
- Failure to meet personal expectations
- Failure to fulfill motives
Dealing with Complaints & Problems
- Staying calm
- Maintaining politeness
- Developing positive attitude
- Showing care
- Clarifying understanding
- Evaluating complaints
- Making decisions and offering suggestions
- Following up
Verbal Communication
- Talking
- Listening
- Questioning
- Writing
- Image
- Non-verbal communication
- Hand gestures
- Facial expressions
- Eye contact
- Personal hygiene and grooming
- Communication goals
- Get and give information
- Persuade
- Ensure understanding
- Get action
- Change behavior
- Effective communication skills
- Summarizing
- Connecting with the audience
- Using simple words
- Showing cultural sensitivity
- Checking for understanding
- Seeking participation
- Effective questioning
Factors Affecting Communication
- Role/status
- Culture differences
- Communication channel
- Length of communication
- Lack of feedback
- Atmosphere/noise/distraction
Benefits of Effective Communication
- Reduce mistakes
- Faster decision-making
- Adapt to market changes
- Improving coordination
- Improving morale and motivation of employees
- Clear messaging
- Awareness of employees
- Better business relationships
Writing Skills
- Concise writing
- Correctness
- Clarity
- Completeness
- Courteousness
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Test your knowledge on key concepts in hotel management. This quiz covers topics like guest cycles, pricing strategies, and departmental roles within the hotel industry. Perfect for students and professionals looking to refresh their understanding of hospitality management.
