ISBN 9789350233887,Hospitality Management

Hospitality Management



Shroff Publishers & Distributors Pvt Ltd

Publication Year 2011

ISBN 9789350233887

ISBN-10 9350233886


Number of Pages 476 Pages
Language (English)


This book has been written to explain the complexity of managing Hotel / Resort etc, Hospitality management gives students the industry know how and the management skilled needed to in all aspects of the hospitality operations from lodging to food and beverage in this edition author is covering everything from pre opening checklist to job profile. About the Author Gajanan Shirke was born in Maharashtra in 1980. He has got over 14 years of experience, many appreciations and many awards during his 14 years of tenure in Hospitality Management. Earlier in his career he was working with a number of hotels gradually got promoted after working with Mr. Vithal Kamat who inspired the author to write this book. Table of Contents 1. Space Allocation Checklist for an Hotel Project 2. Various Approvals/Licences/Permissions Required For Setting Up Hotel Formation & Financing Of A Company 3. Regulations For Starting Operations And Soon After Becoming Functional 4. Departments Of A Hotel 5. Service 6. Basic Etiquette For Front Office Personnel 7. Kitchen Safety 8. Image Projection 9. The Well Groomed Man 10. The Well Groomed Woman 11 Spices 12. Job Descriptions 13. Advertising Ideas Checklist 14. Preventive Maintenance: Guest Room 15. Scams in Hospitality 16. Grocery List For Pre Opening Hotel 17. Requirement For New Hotel 18. Cost Control Check List 19. Guest Room Cleaning Checklist 20. Bathroom Checklist 21. Formats and Short Description 22. Definition of GOP 23. Hotel Department Structure 24. Why hotel owners/ Management need to pay attention to Rev-PAR 25. What is mystery shopping? 26. Employee Recruitment and Selection 27. Safety Rules for Gas 28. Safety Rules for Electricity 29. Purchasing Cleaning Supplies 30. Seven Inexpensive Marketing Tips For Spa Owners 31. Source Reduction and Recycling Ideas 32. Purchasing And Receiving 33. Steps in the Night Audit Process 34. Seven Steps to Food Cost Control 35. Food Cost Formula 36. Ten steps to a more profitable food service 37. The Four Aspects Of Food Cost 38. The Menu 39. "360 Degree Performance Appraisal" 40. Service Quality Assessment Checklist 41. Food and Beverage service 42. Kitchen: Hygiene & Sanitation 43. Kitchen Safety 44. Kitchen stewarding 45. Market Segment 46. Handling Complaint 47. Pre Opening Budget Format 48. Housekeeping 49. Food & Beverage Control 50. Updating Excise Register 51. Hotel Operational Audit Program 52. How to Make a Great Impression and Use Body Language 53. The 10 minute guide to succeeding at interviews 54. Hotel Performance System Checklist 55. Have to Follow Food & Beverage Service Rules 56. Guidelines for F & B Staff 57. How to Gain Menu & Beverage Knowledge 58. Reasons That Make Your Guest Unhappy 59. How to Maintain Interaction With Guest 60. Personalized Service Training for Waiters 61. Golden Service Rules for F & B 62. Wine Terminology 63. How to Settle Guest Bill in Restaurant (SOP) 64. Suggestive Selling & Upselling in Hotel & Restaurant 65. Tips for Successful Room service in Hotel 66. Table Setting Procedure in Restaurant 67. Different Types of Restaurant Service 68. Restaurant Cover Set Up Procedure