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Chapter 05

The document discusses full-service hotels, including types like midscale, upscale, and luxury hotels. It also covers who uses full-service hotels, the organization chart, unique managerial positions, why banquets can be profitable, and challenges confronting managers.

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ukusauk
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© Attribution Non-Commercial (BY-NC)
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31 views

Chapter 05

The document discusses full-service hotels, including types like midscale, upscale, and luxury hotels. It also covers who uses full-service hotels, the organization chart, unique managerial positions, why banquets can be profitable, and challenges confronting managers.

Uploaded by

ukusauk
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Types of Full-Service Hotels

Midscale Hotels (example: Holiday Inn) Upscale Hotels (example: Hyatt Hotel) Luxury Hotels (example: Ritz-Carlton)

Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue

2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.1

Who Uses Full-Service Hotels?


Local residents using the hotels food service and meeting spaces. Out-of-town meeting (group) participants Business travelers Leisure travelers

Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue

2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.2

Organization Chart for a Full-Service Hotel

(pg. 83)

Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue

2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.3

Some Unique Managerial Positions in Full-Service Hotels


Food and Beverage Director Lounge Manager Chef Catering Manager Restaurant Manager Room-Service Manager

Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue

2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.4

Who Receives a Copy of the BEO?

Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue

2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.5

Why Banquets Can Be Profitable


Banquet meals are often priced higher than regular restaurant meals. All guests select from a relatively limited number of menu items; this eases food production requirements and reduces waste. The number of attendees at the meal event is guaranteed; the number of service staff required is known in advance. There are often additional guest charges for setting up the room and for other related expenses. Mandatory service charges help to ensure that the best of the hotels servers work banquet events, and these workers are scheduled only for as long as they are needed.
Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue 2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.6

Challenges Confronting Full-Service Hotel Managers


Increased competition from limited-service hotels Increased costs required to operate on-site food services Rising construction costs Difficulties in developing a unified Internet marketing strategy

Discovering Hospitality and Tourism, 2nd Ed. Ninemeier and Perdue

2008 Pearson Education, Inc. Upper Saddle River, NJ 07458

O.H. 5.7

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