Exam Flashcards
They are the decision makers within the business.
Executives
The most visible department in hotel.
Front Office Services
Responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public area, back area and surroundings.
Housekeeping
They are often responsible for the management of services and processes that support the core business.
Maintenance
responsible for recording and reporting the cash flow transactions of a company.
Accounting
responsible for converting prospects into paying guests and spreading the brand message.
Marketing and Sales
responsible for maintaining high quality of food and service, food costing, managing restaurants, bars, etc.
Food and Beverage Department
provide private serviced rooms for guests.
Hotel
- no frills.
-offers basic
accommodations.
-meets budget basic needs.
One Star Hotel
- usually quite comfortable
- meets basic needs.
-typically affordable than hotels that have a higher rating.
Two Star Hotel
- offers unique amenities.
-quality styles and personalized service.
-convenience plus comfort.
Three Star Hotel
- variety of amenities
-upscale quality and
extraordinary comfort.
-deluxe comfort.
Four Star Hotel
- luxury setting and
flawless guest services
-highest comfort
standards
-high end, luxury
toiletries for guests
Five Star Hotel
you carry your roof and your bedding in your backpack of your car.
Campgrounds
defined as the process of preparing, presenting and serving of food and beverages to the customers.
Food and Beverages (F&B)
It is the total experience that a guest gets from the performance of the people serving a need.
service
Types of Services
1. Table Services
2. Assisted Services
3. Self Service
4. Single Point Service
5. Specialized Service
• literally means “by the menu”.
À La Carte
means “of the day”
Du Jour Menu
feature a complete list of
current and upcoming menu
items
Cycle Menu
French for “fixed price”
Prix Fixe Menu
means “the host’s table”
Table d’hôte
feature pictures of specialty cocktails, extensive lists of craft beer selections, or information about the ingredients and traditions that inspired each beverage.
Beverage Menu
displayed right on the tables or handed out after all guests are finished eating.
Dessert Menu
