A study of the different departments in hotels

1. Introduction to the hotel industry

2. Relation between tourism and hotel industry
3. Front office
1. Role of the font office department
2. Duties and responsibilities
3. Guest relations executive
4. Reservation assistant
5. Front office cashier
6. Forms and formats used
7. Functions of the front office department
8. Establishment of the method of payment
9. Occupancy stage
10. Departure stage
4. Systems and procedures
1. Alphabetical index rack
2. Receive messages
3. Control of guestroom keys
4. Handling guest mail/cables/telegrams etc.
5. Night procedures
6. Guest arrival procedure
7. Guest departure
5. Coordinating with other departments
1. Housekeeping
2. F and B service
3. Accounts
4. Sales and marketing
5. Engineering and maintenance
6. Forms and formats used
6. Housekeeping
1. Hierarchy
2. Duties and responsibilities
3. Floor supervisor
4. Houseman/chambermaids
5. Sections of the housekeeping
6. Systems and procedures
7. Forms and formats
7. Food and beverage production
1. Functions of the kitchen
2. Kitchen brigade
3. Duties and responsibilities
4. Forms and formats used
5. Work flow in the kitchen
6. Coordination with other departments
8. Food and beverage service
1. Forms and formats used
2. Room service
3. Duties and responsibilities
4. Systems and procedures
5. The banquet function prospectus
6. Coordination with other departments
9. Kitchen stewarding department
1. Activities
2. Hierarchy
3. Duties and responsibilities
4. Coordination with other departments
10. Security
1. Duties and responsibilities
2. Forms and formats used
3. Coordination with other departments
11. Engineering and maintenance
1. Hierarchy
2. Duties and responsibilities
3. Forms and formats used
12. Accounts and finance
1. Functions of the accounts department
2. Duties and responsibilities
13. Purchasing and receiving
1. Functions
14. Stores
1. Functions
2. Forms and formats used
15. Sales and marketing
1. Functions
2. Hierarchy
16. Food and beverage controls
1. Hierarchy
2. Functions
3. Control of beverages
17. Personnel and training
1. Recruitment
2. Retainment
3. Retirement
4. Training
5. Duties and responsibilities
6. Forms and formats used
18. Identified problems and suggested solutions
19. Conclusion