1. English for Hotel Industry

3. 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.

4. Hotel Facilities& Services

5. 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

6. 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.

7. Hotel Facilities

8. 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

10. 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

11. Hotel Facilities Symbols

12. 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.

13. Notice and Sign

14. Notice and Sign

15. Hotel departments and their functions

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

17. Rooms Division Operations

18. Food and Beverage Operations

19. Functions of F&B operations

20. Functions of F&B operations
Purchasing Food and Beverages

21. Functions of F&B Operations
2. Planning Menus

22. 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

24. Functions of F&B operations
Food Service Hygiene

25. Functions of F&B operations
Beverage Control

26. 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.

27. Wine

28. Beer

29. Spirits or Liquor

30. Non-Alcoholic

32. 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.

33. Time

34. 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.

35. 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.

36. 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.