Planning and Control 1-3 - Planning and Controls Chapter...

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Planning and Controls Chapter One The challenge of food and beverage operations 1. Travel and tourism industry and the hospitality segment Travel and tourism: The umbrella industry The travel and tourism industry covers five segments 1. Lodging operations 2. Food and beverage operations 3. Transportation services 4. Retail stores 5. Destination activities All these segments provide products and services to travellers and sometimes residents of the community. A business will sometimes categorise itself as part of the travel and tourism industry when there revenue from travellers is compared to that of local residents. An important thing to note is that food and beverage is in each segment of the travel and tourism industry. The hospitality segment The hospitality industry has two segments; lodging operations which include all places offering sleeping accommodation, and food and beverage operations. Both the travelling and local public are served by these segments, in particular by the food and beverage operations. Just as the travelling and local public overlap, so do the hospitality industry segments. The food and beverage operations are crucial to the world of hospitality, travel, and tourism. There are two basic categories of food and beverage operations. For profit which are known as commercial food service operations, and non profit which are known as non commercial or institutional food service operations. The non-commercial food service operations can be further divided into self operated and contract Management Company operated facilities. Self operated are those managed by the company themselves, whereas the contract management operated facilities are operated by a contracted company for the constituencies. The growth of contract management companies is an example of growth of multi unit organisations. Compass group and ARAMAK are an example of contract food management companies. There has been a growth of contract management companies due to non-commercial facilities wanting to reduce expenses while not generating a profit and not reducing the quality standards. 2. Hotel organisation and the food and beverage departments within hotels.
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Overview of hotel organisation The hotels organisation plan divides the total management responsibilities among departments and divisions, with the required duties in the specific positions. The structure may vary from property to property. The following is a list of hotel divisions and departments and the individuals in charge: Rooms (Rooms division director) - responsible for reservations, front office, bell and concierge services, telephone etc. Human resources ( Human resources director)- responsible in assisting other divisions in the recruited and selecting of employees, while also partaking in other activities involved in the management of employees.
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Planning and Control 1-3 - Planning and Controls Chapter...

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