English for Hotel Industry

Every hotel has a different organizational structures,  depending on the size of hotel, number of rooms, hotel capacity, number of employees,  as well as hotel management policy. At smaller hotels do not require a general manager, but the manager only.

Hotel Facilities& Services

Hotel Facilities Swimming pool Golf course Restaurant Tennis court Bar Conference room Café Boutique Business center Drugstore Fitness center Beauty salon Sauna Gift shop Spa

Hotel Facilities Bar, Restaurant, Gym/Fitness/Health Centers, Car park, Swimming pool, Sauna, Steam room, Spa, Coffee shop, Room service, Laundry service, Conference rooms, Business Center, Gift shop and etc.

Hotel Facilities

Services Room service Currency exchange message Safe-deposit box facial Baggage storage babysitting Postal/parcel service Car rentals Secretarial services Tour information Airport shuttle bus Wireless internet access First aid Laundry and dry cleaning Florist shop

Hotel and Room Facilities HOTEL FACILITIES 2 sitting rooms T.V. room Coffee-bar Pool bar Safe deposit boxes Mini market Restaurant 2 Large pools for adults 3 Separate children pools Play ground Mini club for children Room for disable people ROOM FACILITIES Balcony or terrace with a magnificent sea view Bathroom with shower or bath Telephone Music Air conditioning Refrigerator Hair dryer Television

Hotel Facilities Symbols

The Guest Cycle Most likely, the guest cycle consists of four main stages: 1. Pre-arrival 2. Arrival 3. Occupancy 4. Departure These stages are work in a cycle so these are known as guest cycle in whole.

Notice and Sign

Notice and Sign

Hotel departments and their functions

Rooms Division Operations Front Office Reservations Housekeeping Concierge Guest service Security Communication

Rooms Division Operations

Food and Beverage Operations

Functions of F&B operations

Functions of F&B operations Purchasing Food and Beverages

Functions of F&B Operations 2. Planning Menus

Functions of F&B operations Maintaining Daily Operations Maintaining a Cleaned Organized Environment in the Kitchen Maintaining Perfect Cleanliness of All Service Areas in Food & Beverage   Outlets Providing Efficient and Planned Preparation of all Operating Equipment Maintenance of Dishwashing Machines Forecasting Labour and Cleaning Supply Needs Inventory of Chemical Stock Maintaining Strict Inventory Control and Monthly Stock Check

Functions of F&B operations Food Service Hygiene

Functions of F&B operations Beverage Control

Beverage Beverage is generally catagorized into two main groups: alcoholic and nonalcoholic. Alcoholic beverages are further categorized as wines, beer, and spirits (liquor). Nonalcoholic beverages includes coffee, tea, juices and bottled water.

Wine

Beer

Spirits or Liquor

Non-Alcoholic

Functions of F&B operations Cost control and budgeting 1) Establishment of standards or goals. 2) Measurement of performance. 3) Comparison and analysis. 4) Corrective action.

Time

Time 8.05 a.m. 8.15 a.m. 8.37 a.m. 9.10 a.m. 9.30 a.m. 9.45 a.m. 10.00 a.m 10.05 a.m. 10.15 a.m. 10.48 a.m. 10.12 a.m. 10.23 a.m. 10.38 a.m. 10.45 a.m.

Time 10.50 a.m. 10.55 a.m. 11.08 a.m. 11.15 a.m. 11.30 a.m. 11.35 a.m. 11.53 a.m. 12.00 a.m. 12.05 p.m. 12.15 p.m. 12.22 p.m. 12.30 p.m. 12.45 p.m. 12.55 p.m.

Time 13.00 p.m. 13.05 p.m. 13.15 p.m. 13.30 p.m. 13.45 p.m. 13.40 p.m. 14.53 p.m. 14.55 p.m. 15.05 p.m. 15.15 p.m. 15.24 p.m. 15.33 p.m. 16.45 p.m. 17.55 p.m.