7.1. 7.2.
Executive Office . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 Room Division: Front Office and Housekeeping . . . . . . 98 7.2.1. Front Office . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98 7.2.2. Housekeeping Department . . . . . . . . . . . . . . . . . 101 Food and Beverage Department . . . . . . . . . . . . . . . . . . 105 Accounting Department . . . . . . . . . . . . . . . . . . . . . . . . . 108 Engineering Department. . . . . . . . . . . . . . . . . . . . . . . . . 108 Security Department. . . . . . . . . . . . . . . . . . . . . . . . . . . . 109
9.3.
Applicable Solutions to the Issues Faced by the Lodging Industry ............................... 133 Benefits of Having a Good Operations Management . . 134 Benefits of Having a Good Operations Management . . Applicable Solutions to the Issues Faced by the Lodging Industry
9.3.
9.4.
9.4.
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FUNDAMENTALS IN LODGING OPERATIONS TRAITS AND BEHAVIORS OF SUCCESSFUL LODGING LEADERS...........................147 11.1. Leadership in the Lodging Industry . . . . . . . . . . . . . . . . 148 11.2. Leadership Theories and Leadership Styles That Could Be Applied to the Lodging Industry. . . . . . . . . . . 148 11.3. Key Leadership Traits and Skills . . . . . . . . . . . . . . . . . . . 149 LATEST TRENDS IN LODGING INDUSTRY . . . . . . . . 161 12.1. Trends in Hospitality and Tourism . . . . . . . . . . . . . . . . . 162 12.2. Top 5 Hospitality Trends in 2019 . . . . . . . . . . . . . . . . . . 165 LATEST TRENDS IN LODGING INDUSTRY . . . . . . . . 161 12.1. Trends in Hospitality and Tourism . . . . . . . . . . . . . . . . . 12.2. Top 5 Hospitality Trends in 2019 . . . . . . . . . . . . . . . . . . CHALLENGES AND SOLUTIONS IN THE HOTEL INDUSTRY..........................139 10.1. Common Issues in the Hotel Industry . . . . . . . . . . . . . . 140 10.2. Solutions Applicable to the Hotel Industry . . . . . . . . . . 141 10.3. Benefits of the Hotel Industry. . . . . . . . . . . . . . . . . . . . . 142 10.4. Trends in the Hotel Industry . . . . . . . . . . . . . . . . . . . . . . 142 10.1. Common Issues in the Hotel Industry . . . . . . . . . . . . . . 10.2. Solutions Applicable to the Hotel Industry . . . . . . . . . . 10.3. Benefits of the Hotel Industry. . . . . . . . . . . . . . . . . . . . . 10.4. Trends in the Hotel Industry . . . . . . . . . . . . . . . . . . . . . . HOTEL FOOD AND BEVERAGE DEPARTMENT . . . . . 173 13.1. Roles of Hotel Staff (Food and Beverage Department) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174 13.2. The Importance of Menus in the Hotel Food and Beverage Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . 177 13.3. Trends That May Greatly Influence the Hotel FoodandBeverageIndustry...................... 178 HOTEL FOOD AND BEVERAGE COST. . . . . . . . . . . 184 14.1. Calculation of Selling Prices . . . . . . . . . . . . . . . . . . . . . . 185 14.2. Hotel’s Food and Beverage Cost of Goods Sold . . . . . . 189 HOTEL FOOD AND BEVERAGE COST. . . . . . . . . . . 184 14.1. Calculation of Selling Prices . . . . . . . . . . . . . . . . . . . . . . 185 14.2. Hotel’s Food and Beverage Cost of Goods Sold . . . . . . 189 TARGET MARKETS OF LODGING OPERATIONS . . . . 195 15.1. Target Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195 15.2. Understanding Target Markets. . . . . . . . . . . . . . . . . . . . 197 15.3. Typical Target Market of Lodging Businesses . . . . . . . . 198 TARGET MARKETS OF LODGING OPERATIONS . . . . 195 15.1. Target Market . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 195 15.2. Understanding Target Markets. . . . . . . . . . . . . . . . . . . . 197 15.3. Typical Target Market of Lodging Businesses . . . . . . . . 198 11.1. Leadership in the Lodging Industry . . . . . . . . . . . . . . . . 11.2. Leadership Theories and Leadership Styles That Could Be Applied to the Lodging Industry. . . . . . . . . . . 11.3. Key Leadership Traits and Skills . . . . . . . . . . . . . . . . . . . HOTEL FOOD AND BEVERAGE DEPARTMENT . . . . . 173 13.1. Roles of Hotel Staff (Food and Beverage Department) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.2. The Importance of Menus in the Hotel Food and Beverage Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . 13.3. Trends That May Greatly Influence the Hotel FoodandBeverageIndustry......................
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7.3. 7.4. 7.5. 7.6.
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REVENUEMANAGEMENT. . . . . . . . . . . . . . . . .116 8.1. Revenue Management . . . . . . . . . . . . . . . . . . . . . . . . . . 117 8.2. Purpose of Revenue Management. . . . . . . . . . . . . . . . . 117 8.3. Revenue Management Strategies . . . . . . . . . . . . . . . . . 118 8.4. YieldManagement.............................. 120 8.5. Types of Hotel Room Rates. . . . . . . . . . . . . . . . . . . . . . . 121 8.6. HotelPricingStrategies.......................... 122 OPERATIONAL ISSUES AND SOLUTIONS IN THE LODGING INDUSTRY . . . . . . . . . . . . . . . . . . . 131 9.1. What Is an Operational Issue? . . . . . . . . . . . . . . . . . . . . 132 9.2. Common Operational Issues Faced by the Lodging Industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 132
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Applicable Solutions to the Issues Faced by the Lodging Industry ............................... 133 Benefits of Having a Good Operations Management . . 134
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CHALLENGES AND SOLUTIONS IN THE HOTEL INDUSTRY..........................139 10.1. Common Issues in the Hotel Industry . . . . . . . . . . . . . . 140 10.2. Solutions Applicable to the Hotel Industry . . . . . . . . . . 141 10.3. Benefits of the Hotel Industry. . . . . . . . . . . . . . . . . . . . . 142 10.4. Trends in the Hotel Industry . . . . . . . . . . . . . . . . . . . . . . 142 TRAITS AND BEHAVIORS OF SUCCESSFUL LODGING LEADERS...........................147 11.1. Leadership in the Lodging Industry . . . . . . . . . . . . . . . . 148 11.2. Leadership Theories and Leadership Styles That Could Be Applied to the Lodging Industry. . . . . . . . . . . 148 11.3. Key Leadership Traits and Skills . . . . . . . . . . . . . . . . . . . 149 LATEST TRENDS IN LODGING INDUSTRY . . . . . . . . 161 12.1. Trends in Hospitality and Tourism . . . . . . . . . . . . . . . . . 162 12.2. Top 5 Hospitality Trends in 2019 . . . . . . . . . . . . . . . . . . 165 HOTEL FOOD AND BEVERAGE DEPARTMENT . . . . . 173 13.1. Roles of Hotel Staff (Food and Beverage Department) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 174 13.2. The Importance of Menus in the Hotel Food and Beverage Industry. . . . . . . . . . . . . . . . . . . . . . . . . . . 177 13.3. Trends That May Greatly Influence the Hotel FoodandBeverageIndustry...................... 178 HOTEL FOOD AND BEVERAGE COST. . . . . . . . . . . 184 14.1. Calculation of Selling Prices . . . . . . . . . . . . . . . . . . . . . . 185 14.2. Hotel’s Food and Beverage Cost of Goods Sold . . . . . . 189 TARGET MARKETS OF LODGING OPERATIONS . . . . 195 15.1. TargetMarket ................................. 195 15.2. Understanding Target Markets. . . . . . . . . . . . . . . . . . . . 197 15.3. Typical Target Market of Lodging Businesses . . . . . . . . 198
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BIBLIOGRAPHY . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 IMAGE ATTRIBUTION . . . . . . . . . . . . . . . . . . . . . . . . 215 INDEX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219
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