TMHM 005: Macro Perspective of Tourism and Hospitality (PDF)

TMHM 005: MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY LESSON 1: OVERVIEW PROF. HAYDN CALABIG 1ST SEMESTER | A.Y. 2425 | MIDTERMS | BSHM 1-3D 1. Front of the house: those jobs most visible 1.1...

TMHM 005: MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY LESSON 1: OVERVIEW PROF. HAYDN CALABIG 1ST SEMESTER | A.Y. 2425 | MIDTERMS | BSHM 1-3D 1. Front of the house: those jobs most visible 1.1 WHAT IS HOSPITALITY? to the public. Hospitality is the friendly and generous reception Ex. and entertainment of guests, visitors, or strangers. - Front office - Service The hospitality industry includes the hotel and - Marketing and Sales motel, or lodging, trade. It provides - Accounting accommodations, meals, and personal services 2. Back of the house: those jobs that are less for both the traveling public and permanent visible to the public. residents. Ex. - Bartenders According to the Council on Hotel, Restaurant - Chefs - Wait Staff and Institutional Education, it also includes food - Housekeeping services, recreation services, and tourism. - Engineering and Maintenance 1.2 5 CATEGORIES OF ESTABLISHMENTS THREE-SHIFT SYSTEM IN THE HOSPITALITY INDUSTRY Most establishments in the hospitality industry 1. Transient, or commercial, hotels- make up utilizes this shift system providing 24-hour service three-fourths of the hotel business in the for their guests. AM, PM, and graveyard shift. United States and cater to commercial travelers, businesspeople, salespeople, and 1.5 CAREERS IN HOSPITALITY tourists. 1. Hotel general manager: Directs 2. Motels, or motor inns,- located near everything involved in the operation and highways and airports and in small cities financial result of the property; creates 3. Residential hotels- provide permanent or standards for personnel administration and semi-permanent housing on a weekly, performance, service to patrons, room monthly, or sometimes yearly basis rates, advertising, publicity and food 4. Resorts- hotels that offer recreational or selection. social activities in addition to lodging 2. Hotel clerk- Performs an assortment of 5. Convention hotels and centers- used as services for hotel guests, such as guest meeting places for large groups or check-in and check-out, assigning rooms businesses, or for major exhibitions. As well and answering inquiries to hotel services. as providing lodgings for the 3. Bellhop- Escorts incoming hotel guests to conventioneers, convention hotels and rooms; assists with luggage; offers centers must have state-of-the-art information about available services and audiovisual and technical equipment facilities of hotel and entertainment among other services to stay competitive attractions; inspects guest's room to make and attract business. sure things are satisfactory. 1.3 PRIMARY RESPONSIBILITIES 4. Meeting and convention planner- Plans For those who work in the hotel and lodging sector meetings and special events of various include: sizes. Coordinates such logistics as Making sure that guests’ needs are budgets, speakers, entertainment, attended to transportation, facilities, technology, Their accommodations are comfortable equipment, logistical requirements, printing, That general hotel operations are running food and beverage, and other related issues smoothly 5. Concierge- Assists guests with 1.4 POSITIONS IN THE INDUSTRY everything from making restaurant reservations to acquiring tickets to special Annotated By: Bacod, Elmar A. PAGE 1  TMHM 005: MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY LESSON 1: OVERVIEW PROF. HAYDN CALABIG 1ST SEMESTER | A.Y. 2425 | MIDTERMS | BSHM 1-3D events to helping with travel arrangements age of 65, to the total population, aged 15 to and tours of interesting places to visit. 64) 6. Executive chef- Oversees all kitchen 7. Two-Income Families- gets money from activity, such as menu creation and staff two separate incomes, meaning that both management; utilizes food surpluses and the husband and wife have jobs. leftovers; tracks popularity of various 8. Empty Nesters- Parents whose children dishes; estimates customer food have grown up and left home consumption; tests cooked foods by tasting 9. Single-Person Households- A household and smelling them; creates special dishes that includes just a single person. and recipes. 7. Reservation ticket agent- Answers phone 1.7 MEETING GUEST NEEDS or e-mail inquiries; offers suggestions and Tips for a successful event planning. information about travel arrangements, 1. Begin Planning Early-Encourage guests to such as schedules, rates and types of begin planning their event early, and not to accommodation; quotes fares and room wait for the week before to start planning. rates; makes and confirms transportation - Provide physical access to facilities and hotel reservations to help them plan decorations, 8. Maids and housekeeping cleaner- Such seating arrangements, and even the light cleaning duties as making beds, guest list. replenishing linens, cleaning rooms and - Provide packaged forms for your halls, vacuuming, emptying wastebaskets guests that include checklists and and restocking bathroom supplies planning guides for common special 9. Gaming dealer- Operates table games events such as craps, blackjack and roulette; - Provide your restaurant rules and provides dice and dispenses cards to regulations well in advance players; determines winners, calculates and 2. Delegate Tasks- crucial for larger events. pays winning bets, and collects losing bets. shows attention to detail and personalized service are a priority with your restaurant. 1.6 FACTORS AFFECTING GROWTH AND - Provide a delegation planner or CHANGE IN THE HOSPITALITY verbal instruction for your private INDUSTRY dining guests based on the following 1. Demand- a consumer's desire and model. willingness to pay a price for a specific 3. Delegation Planning- begins with sorting good or service. tasks into categories. This helps ensure 2. Demographics- measurable characteristics that all vital and important tasks are of our population such as age and income. completed in a timely manner 3. Baby Boomer:- A person born in the years -Sort all tasks into a timeline. This will help following WWII determine when to ask for the most help. 4. Generation X- from the early 1960s to the 4. Stay Organized- Organization can late 1970s) often perceived to be single-handedly determine the success or disaffected and directionless. failure of any special event. Disorganized 5. Diversity- A feature of a mixed workforce planning and execution often result in that provides a wide range of abilities, missed details, unexpected disturbances, experience, knowledge, and strengths due and unhappy guests and participants. to heterogeneity. 5. Stay Calm- When unforeseen problems 6. Dependency Ratio- gives insight into the arise, encourage guests to remain calm and amount of people of nonworking age try to keep unimportant details and compared to the number of those who are problems from creating stress and strife. working age (aged zero to 14 and over the Relaxation opportunities such as soft music, dim lighting, and a warm smile can Annotated By: Bacod, Elmar A. PAGE 2  TMHM 005: MACRO PERSPECTIVE OF TOURISM AND HOSPITALITY LESSON 1: OVERVIEW PROF. HAYDN CALABIG 1ST SEMESTER | A.Y. 2425 | MIDTERMS | BSHM 1-3D make the difference between a harried experience and a pleasant dinning environment. Annotated By: Bacod, Elmar A. PAGE 3