Hotel management:Meaning:-

HOTEL MANAGEMENT

Hotel management there is nice unit of different type of different sectors such as :


In college 11 class student are study about ;-

• Tourisim industry:- there is learn about, meaning of tourisims,type of tourisim, component of tourisims,rafting,treaking, mounting, etc.
• House keeping:- meaning of house keeping,bed making procedure ,
  
• Front office:-meaning of front office,
  

Hotel management ;DEPARTURE ROOM CLEANING:-

Departure room is the one of ,which had been occupied the previous night and has been vacanted
on the current days.A room attended usually attend a departure room after attending the vacant rooms.The step by step procedure of departure room cleaning:

• Ensure that the rooms doesn't have aDND cards on the doorknob or it is n't double locked.
• Always knock the door with the knuckle of the index finger and announce "housekeeping "in spite of the fact that it is a departure room.
• Open the door,switch off the air -conditioning and open the window and curtains.
• Check for anything left or lost by the guest and any fatal damage or theft of hotel property.It found report the matter to the floor supervisor concern authority.
• Check for any maintenance requirement and report the same to housekeeping controls desk.
• Remove soiled food trays and trolley ,empty ashtrays and trash in the trash hamper.
• Remove soiled linen from bedroom to bathroom by shaking each one of then individually to ensure that no guest valuables are trapped within the fold.
• Take fresh linen and make the bed by following the bed making procedure .
• Disinfect the mouth piece of the telephone with a disinfectant.
• Clean the entire surface in single circular motions with a dry lint free duster.
• Disinfect the bathroom always put a w/c band on the w/c to indicate that it has been properly disinfected for the guest personal use.
• Replace3 stationery and guest room supplies as pre-sucribed by the management.

Hotel management: Hotel Management:-

1. Cleaning: Cleaning any surface of the hotel building and furnished is a sequential task that needs great deals of efficiency techniques and effort .Cleaning is an essential preliminary tank of an area that deals with the dust,dirt,debris,pests and germs,so as to make enviroment hygienic and safe.

• Methods cleaning surface:

1. Sweeping: it is a preliminary stage of cleaning floor surface it is done on daily basis.
2. Dry dusting: this is a method of cleaning used remove dust from dry and smooth surface .it is a normally completed on daily basis.
3. Damp dusting: this method is also carried out on daily basis.it is a used to remove dust from non-porous furniture ,fittings and shelves that can be cleaned by a moist methods.
4. Mopping: it is usually a daily task with the exception of kitchen where sailed floors are normally cleaned at the end of each work shift.
5. Scrubbing: these methods are usually processed on weekly or periodic basis.this will remove dull scuffmarks and keep the bard floor surface apper shiny and clean
   

Hotel management: Telephone Operation Exchange:-

• With the development in techonology telecommunication has become quicker and more reliable means. In the modern times it is impossible to imagine hotel industry operating without a telephone exchange system. telephone is indispensable in the context of a modern business where rapidpace and individual contact are so important .In large and busier hotels a switchboard is placed in a seclude room where telephone operators are employed to deals with the numerous incoming and outgoing calls.the telephone etiquettes are as follows:-
• be regular and punctual on job
  
• always identify the name of hotels company or works area and yourself.
• speak clearly into the receiver ,holiday the mouth piece about one inch away.
• receiver and answer calls prompty.
• never shot and sneeze into the receiver.
  
• never put and think into the mouth e.g.chewing gum,nuts etc.
  

• not leave a caller waiting on the line too long.
• speak clearly and slowly ,and always be polite and helpful.
• not use technical or unfamiliar words on telephone convertation.
• advice the caller while transferring the call.
  

Hotel management :A Letter Requesting /Enquring Reservation of Accommodation:-

Siddhibhawan
kantipath,katamandu
Date: 15th,2010
Mr.R.k bajaj,
(Room division manager)
Everest Hotel,
New baneshwor ,Nepal

Ref.Request for room reservation

Dear Mr. bajaj
Your hotel has been recommended

Hotel management

Hotel management definitely has the intrinsic potential grasp the student is interest because of its relevance to hospitaly .A dire need of trained hotel professional has always been felt in the content of Nepal . Lately hotel management has become an admirable professional which young boys and girls are proud its join and get trained for various levels and positions. This book is i;e, humble attempt to give a general idea to the student ,teachers and professional involved in the sphere of hotel trade and business.





A text book Hotel management part 2=fourth revised edition is a text book for basic curse in hotel management enriched with pratically dimensions .

Hotel management: Catering industry:-

The term catering refers to providing provision of food and beverage to the bona fide guest .It is organized by a group of catering and i.e. it is also termed as an industry .in catering,the caters to those people or group who are in a position to have and are able to receive the product and service simultaneously .it is a hospitally service industry that is primarily concerned and dedicated to meet the customer 'reqquirement at all times.The main function of catering establishment is to prepare various foods and drinks ,and serve them to the concerned in the appropriate hospitally manner.

the catering establishment are dedicated to provide quality standard product and service to all type of customers.Whether it is a simple drinks or a complete room meal package.the need to identify customers requirement is the same .It is for this reason possessing its own character ,quality of product and service according to its size ,location ,menu,equipments and efficiency of its service personnel.