Hotel management is a service industry which focuses on serving the needs of its clients. Training in hotel management develops niche working skills which are transferable in the service industries. Hotel Managers are responsible for the efficient and profitable operation of their establishments.
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Most hotels have key departments.
- 1. Are responsible for the efficient and profitable operation of their establishments
- 2. Controls all financial aspects
- 3. Establishes norms of service to be provided to guests, the standard of housekeeping, food quality, decoration and banquet operations
- 1. Oversee the day-to-day operations of their departments
- 2. Resident managers (in large hotels) resolve problems or emergencies round the clock
- 3. Under the supervision and guidance of the top management work the various departmental managers
Front office manager
- 1. Oversees the work of receptionists, information clerk, reservation clerk and other services personnel like bell captain, bell boy and doorman
- 2. At the reception, the guest 'checks in' and are assisted to go with his baggage to the room with bellboys in attendanc
- 3. Front Office Managers coordinate reservations and room assignments
The Catering department includes:
- 1. The culinary department
- 2. The steward department
- 3. The food service department
- 1. Head each of these specialized kitchens under whose direction the chef de parties turn out exquisite preparations and meals
The Assistant Managers
- 1. Supervise service in the dining room and other areas of the operation
- 1. Head the restaurant arrangements
- 2. See that everything is in order for the food service department. Under the Maitre d' Hotel are the trained hotel personnel who serve and attend to the guests in the hotel with drinks and food
Food and Beverage Manager
- 1. Plans, organizes and controls the work of the catering department
- 2. Deal with customers in all kinds of dining establishments from small informal diners to large restaurants. The job is very hectic during parties and conventions
Restaurant and Food Service Managers
- 1. Are responsible for stocks of tableware, linens, paper, cleaning supplies, cooking utensils, and furniture and fixture
- 2. Arrange for equipment maintenance and repairs
- 3. Maintain records of hours and wages of employees, payrolls, and taxes, etc.
- 1. In-charge of catering assignments
Executive Housekeeper are
- 1. Responsible for ensuring that guest rooms, meeting and banquet rooms and public areas are clean, orderly and well maintained
- 2. They train, schedule and supervise the work of housekeepers, inspect rooms and order cleaning supplies
- 3. They work with a team of housekeepers, maids, cleaners, seamstresses. Aesthetic upkeep and maintenance of equipment is often a round the clock. Shift duties are assigned to most of this staff.
- 1. They supervise the work of room maids and linen maids and are in-charge of rooms on a floor
The Chief Accountant
- 1. Is a chartered accountant, has a team of accountants, auditors, cashiers and accounting clerks working in the department
- 2. Works directly under the executive manager
- 1. Sales and marketing division works to identify the needs of prospective customers and sell the services which have been developed
- 1. Procures, installs and maintains all equipment used in hotels
- 1. Personnel departments engaged in the process of recruiting and training fresh personnel as well as providing in service training
- 2. It looks into the personnel needs and requirements of its employees
- 1. Key role in the enhancement of profitability of business
Projects growth in terms of business to arranging financial investments is the task of this department
- 1. Attitude/ aptitude suitability
- 2. Flair for creativity
- 3. Liking for people
- 4. Ability to shoulder responsibility
- 5. Ability to work odd hours
- 6. Outgoing and pleasant personality
- 7. Capacity for hard work
- 8. Flair and flamboyance along with discipline, commitment and dedication
- 9. Team spirit
Besides working in hotels, the job options hotel management diploma/degree holders have are in:
- 1. Restaurant management
- 2. Fast food joint management
- 3. Club management
- 4. Recreation and health centre catering
- 5. Cruise ship hotel management
- 6. Hospital administration and catering
- 7. Institutional and industrial catering
- 8. Manufacturers and suppliers of hotel and restaurant equipment and services
- 9. Hotel and catering institutes
- 10. Hotel and tourism associations
- 11. Catering departments in banks and insurance houses
- 12. With government owned catering departments, e.g., railway, armed forces, ministerial conventions, etc.
- 13. In food, confectionery, beverage production industries
- 1. All Hotels
- 2. Armed Forces
- 3. Cruise ships
- 4. Government canteens
- 5. Industries having catering facility
- 6. Railways
- 7. Resorts
Apprenticeships after XII
The number of apprenticeships available depends upon the size of hotel rooms and the number of people employed. The apprentices get a mandatory stipend during the training period which may vary from six months to two years depending on what you are training for. The Hotel holds regular classes and the apprenticeship Board conducts periodic tests.
After Class XII Diploma/degree in hotel management
The courses are conducted by several types of institutions - government and privately managed institutions or institutions operated by hotel chains, hotel schools conducting training programs in collaboration with foreign hotel institutions etc. Selection to most of the courses is conducted through an entrance examinations which includes a written test, interview and group discussion.
NCHMCT JEE is conducted for admission to 21 Central Institutes of Hotel Management, 19 State Government Institutes of Hotel Management, one Public Sector Undertaking and 14 Private Institutes of Hotel Management affiliated with NCHMCT.
Eligibility: XII with Pass in English. Selection Merit & Rank in the All India Written Test.
Graduates from any stream or from hotel management institutes are recruited for training for prospective management positions in the industry by some reputed Hotel chains. There are rigorous selection tests for management trainees which include aptitude tests, group discussions, and public speaking. The interview often goes into several rounds.
Students passing out of hotel management courses can also pursue specialized training offered by the Institutes of Hotel Management, Catering Technology and Applied Nutrition at Mumbai and New Delhi. The courses are of 6 months/1 year duration. The areas of specialization are food production management/Dietetics & Nutrition/Teaching of Hotel Management/ Housekeeping/ Travel & Tourism/ Front Office & Tourism Management/ Specialized Hotel Management.
Direct entry for trades
Hotels advertise in national dailies to recruit candidates into trade such as reception, specialized cooking, laundry, health club/beauty parlor, language specialists for guest relations etc. Selected candidates go through a short training, the duration depends on the trade in which recruitment is made.
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