Chapter 17 Hotel & Lodging Operations - Copy

Chapter 17 Hotel & Lodging Operations - Copy -...

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Chapter 17 Hotel and Lodging Operations
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A Brief History Early hospitality was based on the rules  of common courtesy and rank order of  guests. Lodging and meals were offered in the  home of private citizens. Services included a bed, food and a  place to exchange horses.
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Hotelier   was developed to refer to the Keeper Owner Manager
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After 1908 Many hotels were developed to meet the needs of the emerging traveler Expansion during the 1920’s to 1930’s grew the # of hotels to over 10,000 offering over 1 million rooms
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Quality  is not an accident. It comes as a result  of high intention, sincere effort, intelligent  direction and skillful execution, done from a list  of alternatives.
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Assessing guests needs as  managers “walk around”  provides valuable information  for future products and  services. Other sources of information for  Line Level employees Benchmarking Cross functioning teams
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The structure of the hotel  and lodging industry is  mainly centered on Hotel owners Management companies Franchising Ownership
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Chapter 17 Hotel & Lodging Operations - Copy -...

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