Hotel Operations

Course Code

HOS 251

Credits

3

Studies hotel operations covering such aspects as the hotel organization chart, job analysis and design, managing human resources, production and serving controls, calculating food and beverage costs, and telecommunication systems. Case problems provide the students the opportunity to develop control systems for food and lodging organizations and understand the hierarchy of career advancement in a hotel environment.

STANDARD COMPETENCIES:
 
 I.      Describe the resources that are necessary to successfully operate a food and beverage operation.
 
 II.     Describe the types of procedures required to undertake each function in the management process.
 
 III.    Define the importance of control and what it means to many food and beverage managers.
 
 IV.     List the sources of standard control information.
 
 V.      Describe the sources of standard control information.
 
 VI.     Identify the factors considered when implementing a control system.
 
 VII.    Summarize the duties typically assigned to a food and beverage controller.
 
 VIII.   Describe the purpose of a hotel`s mission statement.
 
 IX.     List the groups of people whose interests are addressed in the mission statement.
 
 X       Summarize how a hotel`s objectives relate to its mission statement and each department`s objectives and strategies.
 
 XI.     Describe an organizational chart and the relationships between each department.
 
 XII.    Identify the hotel departments and divisions typically classified as revenue centers.
 
 XIII.   Describe the hotel departments and divisions typically classified as revenue centers.
 
 XIV.    Describe in general terms how job descriptions are used and how they differ from job specifications.
 
 XV.     List the major differences between the balance sheet and the income statement.
 
 XVI.    Explain why creditors are interested in the income statement and describe the major differences between a revenue and a gain.
 
 XVII.   List examples of direct operating expenses for the rooms division.
 
 XVIII.  Describe how the cost of food sold is determined.
 
 XIX.    List advantages of using the uniform system of accounts.
 
 XX      Describe different methods hospitality managers use to collect job analysis information.
 
 XXI.    Summarize the difference between job descriptions and job specifications.
 
 XXII.   List advantages and disadvantages of job enlargement, job enrichment, and job rotation.
 
 XXIII.  Identify the criteria to establish a quality circle program in a hotel.
 
 XXIV.   List basic steps involved when developing a staffing guide for a hotel.
 
 XXV.    Identify the factors that will affect the hotel labor supply in the future.
 
 XXVI.   Explain how job descriptions and job specifications are used in the selection process.
 
 XXVII.  Explain the steps involved when conducting an interview and what cautions apply when asking interview questions.
 
 XXVIII. List points that should be covered during an employee orientation.
 
 XXIX.   Summarize the guidelines used to help trainers effectively train employees.
 
 XXX     List several types of alternative scheduling techniques.
 
 XXXI.   Identify why it is impossible to have the same productivity standards throughout the hospitality industry.
 
 XXXII.  Explain the relationship between performance standards and productivity standards.
 
 XXXIII. Describe the difference between fixed staff and variable staff positions.


 

 TOPICAL OUTLINE:
 
 I.      The Control Function:  Using the resources of an operation.
 
 II.     Hotel Organization:  Mission statement, organizational chart, support centers, front office duties and job descriptions.
 
 III.    Income Statement:  Defining the balance sheet, income statement, revenue, operating expenses, and the uniform system of accounts.
 
 IV.     Job Analysis and Job Design:  Job analysis, job design, performance evaluations, job descriptions and specifications, staffing guides and estimating labor expense.
 
 V.      Managing Human Resources:  Recruiting, hiring, training, job lists, and scheduling techniques.
 
 VI.     Managing Productivity and Controlling Labor Costs:  Productivity standards, performance standards, fixed and variable staff positions, forecasting and controlling the scheduling process.
 
 VII.    Production and Serving Controls:  Controlling food production, quality requirements, standard recipes, beverage production and bar operations.
 
 VIII.   Calculating Actual Food and Beverage Costs:  Cost of sales, calculating inventory value, food costs calculations and evaluating costing software.
 
 IX.     Telecommunication Systems:  Telephone service, guest room phones, long distance carriers and troubleshooting telephone systems.
 
 X       Managing Maintenance Needs:  Preventive maintenance, contract services, data cards, facility design and maintenance staff.
 
 
 

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