Subject : HOTEL MANAGEMENT

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AEREN FOUNDATION’S                                                           Maharashtra Govt. Reg. No.: F-11724

 

HOTEL MANAGEMENT

Total Marks: 80

Note : All Questions are Compulsory

Each Question Carries Equal Marks

(1). Explain the term Management Structure and with the help of chart, plan the workingof Executive Committee for 5 star hotels. (20 marks)

Answer:The service to be marketed is a 5 Star hotel with 380 luxury rooms supported by a range of food and beverage and retail outlets. Located in Dubai the domestic market will be considered to be all countries within the Gulf Cooperation Council, given its accessibility via short-haul flights and that GCC currencies are broadly pegged against the US Dollar and therefore do not fluctuate against each other. The marketing strategy will cover sales in

(2). What is the use of Human Resource management in hospitality world and in shortwith the help of diagram explain working of HR Department? (20 marks)

Answer:Human resources are undoubtedly the key resources in an organization, the easiest and the most difficult to manage! The objectives of the HRM span right from the manpower needs assessment to management and retention of the same. To this effect Human resource management is responsible for effective designing and implementation of various policies, procedures and programs. It is all about developing and managing knowledge, skills, creativity, aptitude and talent and using them optimally.

(3). Mr.Durgesh is the general Manager of one of the best restaurant in Mumbai, Knownas The Mumbai treat. As usual, at 7.00 p.m on Saturday night, there is a 30 minute wait.

The kitchen is overloaded and there are running behind in check times, the time thatelapses between the kitchen getting the order and the guest receiving his or her meal.This is critical, especially if a complaint is received because a guest has waited too longfor a meal to be served.

Mr.Durgesh is waiting for the two head line cooks to come for the closing shift. It isnow 7.30 p.m and he receives mobile calls from both of them. Unfortunately theyboth are one is sick because of flu and one and other is not able to come because ofher wife is sent to the hospital.

As he gets off the phone, the hostess tells Mr.Durgesh that a party on 50 is scheduleto arrive at 8.00 p.m. Mr.Durgesh is concerned, knowing that they are currentlyrunning a six person line with only four cooks. The productivity is very high, but theyare running extremely long check times. How can Mr.Durgesh handle the situation?(20 marks)

Questions:

Question.1. How would handle the short-staffing issue?

Answer:Recruiting, training and retaining staff is one of the toughest challenges for a restaurant manager or owner, according to the U.S. Bureau of Labor Statistics. You can take classes in how to manage schedules and organize the various departments in your eatery, but dealing with the day-to-day issues, such as coming up short in your staffing, while at the same time overseeing the inventory, handling the finances and responding to customer concerns, can be overwhelming.

Ask another senior staff member to look over your schedules to see if there are any possible holes in your plan. Rely on a general manger or

Question.2. What measures would you take to get the appropriate cooks in to work as soon aspossible?

Answer:Chances are that you will not be able to get replacement cooks.  What you do is make your resturant smaller to allow for the best possible service to your guests.  Yes the wait will be longer, but the guest will know that "up front" and can decide to stay or leave.  Support personel and the "waiting area" will need to be "beefed up".  If this happens more than once, then it is a planning and management failure.

Many parts of the country are experiencing staffing shortages. This is great for people like me who teach culinary students. It is not so great for people who own and run restaurants.

One of my responsibilities as the culinary arts

Question.3. What would you do to ensure a smooth, successfully transition for the party offifty?

Answer:First off, if The Pub is one of the best restaurants in town and if there is usually a wait at 6:00pm of 45 minutes, the loss of two head line cooks should not present a life or death emergency...you see running a volume restaurant requires many things, a SERIOUSLY competent kitchen team who can operate high volume business with or without supervision, a SEASONED General Manager who has the experience and

Question.4. How would you manipulate your floor plan to provide great service for the party offifty?

Answer:First of all Hostess from Head person MUST have a game plan, the hostess must be clear on how the restaurant is going to handle this situation.

Second, I suggest that Head person change into her cooking clothes and be ready to assume the least demanding job on the line for the period of time it takes the restaurant to get out of the crunch time.

The party of 50 must be arranged for

Question.5. What should you do to ensure that all the guests in the restaurant are happy?

Answer:Walt Disney had a great outlook on his customers. He said, “Do what you do so well that they will want to see it again and bring their friends.”

This statement applies to the restaurant industry as well. You want to make your customers so happy with your food, your ambiance and your

(4). Mr. Bean is manager of the Café Coffee House at a busy location on Linking Road,Bandra. Mr. Bean says there are several challenges in operating a busy coffeehouse,such as training staff to handle unusual circumstances. For example, one guestconsumed a cup of coffee and ate two third of a piece of cake and then said he didn’tlike the cake.

Another problem is suppliers who quote good prices to get her business and then,two weeks later, raise the price of some of the items.

Mr. Bean says that the young employees he has at the Café Coffee House are thegreatest challenges of all. According to Mr. Bean, there are four kinds of employeeslazy;good, but not responsible; those who steal; and great ones who are no troubles(20 marks)

Question:

Question.1. What are some suggestions for training staff to handle unusual circumstances?

Answer:Probably the best way to train hotel staff to handle unusual circumstances is to have training sessions where incidents are created in real-time and with real people.  Make the situations as real as possible without too much collateral damage to property or persons.  Then, using video camera, record the staff's reaction to the situation and how they handled it.  Afterwards, the management can critique the tape and plan their best training strategy.

Question.2. How do you ensure that suppliers are delivering the product at the price quoted?

Answer:Selecting the right suppliers for your business needs is vital to ensure that you are able to deliver your products and services on time, at the right price, and in compliance with your quality standards. By implementing specific supplier’s selection criteria, it’s possible to identify companies that will work with you to meet the demands of your customers.

Here are five tips for finding the right suppliers for your raw materials or other company procurement requirements.

Question.3. What do you do with lazy employees?

Answer:Employees who don’t pull their weight cause business owners a lot of frustration. Even worse, when their performance is consistently poor, it has the potential to impact your company’s profitability. The latest State of the American Workplace Report estimates that disengaged workers cost the U.S. between $450 and $550 billion in lost productivity each year. If you’ve invested a significant amount of time and effort in training your staff, it may be worth it to try to re-energize a team member who’s gone off-course. Take a look at

Question.4. How do you deal with employees who steal?

Answer:Managers work hard to hire trustworthy employees, but stealing can occur in any business. Theft in the business world takes different shapes. You may discover an employee stealing products, supplies or money from the company. An employee may violate company policy by improperly using intellectual property or complete a time sheet inaccurately to get paid for time not worked. Any form of employee theft hurts your business and presents you with a difficult management situation. The way you handle the theft depends on your

Question.5. Describe the origin of coffee?

Answer:Coffee plants are originally from Ethiopia although it was always thought they originated from the Republic of Yemen. It is easy to get confused about the origin since many of the old legends that talk about the farming of coffee plants and drinking of coffee take place in the Arab countries.

Among some of the oldest written records that make reference to coffee is one called "The Success of Coffee", written by a wise man from Mecca named Abu-Bek in the beginnings of the XV century and translated to French in 1699 by Antoine de Gailland

Dear students get fully solved assignments

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