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Adding value can be defined as adding extra item, image, product or service, which adds value to the product. For example a good-looking receptionist adds to the quality of hotel, a garnish on food adds to the value of the food. It can be service tool, service staff, environment, image of the owner or chef, etc. Travel agency adds value to the quality of hotel or vice versa.
Explain the terms Intangibility, Inseparability, Perishability, and Point of contact in hotel management.
Intangibility- It can be explained as services, which cannot be seen, tested, felt heard or smell or measured before they are delivered and received by customer. For example, travel experience, trust, confidence, hospitality, satisfaction, etc. Inseparability- To receive the service customer must be personally and physically present at the point of delivery. Customer cannot be separated from the point of delivery. Service is available at the Point of service Delivery (POD) Perishability- Perishable services are those services, which cannot be stored. Unused service of a particular day cannot be sold next day or in advance. Point of contact- Place, item, product, staff, service customer contact to receive service. It can be building, service environment, delivery items, staffs, follow travelers which they contact and receive positive or negative feelings.
8. What is the difference between Sun lust and Wanderlust in terms of hotel industry?
There is no much difference as both are desire to travel. Sun lust can be defined as travelling in search of sunshine/Adventure activities/Outdoor activities whereas wanderlust is the desire to travel far away and too many different places to explore those places.
18. Explain the terms in a single line In-house guest, Personal grooming, Paging, Reference point, Scanty baggage, card.
In-house guest: Guests who are staying in the hotel. Personal grooming: It is the process of grooming the staff in a positive manner. Paging: It is a process of identifying and informing about a guest. Reference point: It is the source from where the information is received. Scanty baggage: This term is generally used for a guest who comes with a light luggage. Registration: It is one of the formalities of filling the card at the time of registration.
19. Explain in your words about Channel of communication, Skipper and Sundry Services.
Channel of communication It is a floe of communication within a department. Skipper- This term is used for the status of a room, which indicates that a guest has left the hotel room without arranging to settle his or her account. Sundry Services These are the extra services, which are provided to the guests. For e.g. message, handling of guests.
20. What points are considered in hotel industry, when selecting a candidate?
Following points are considered in a candidate: Hospitality knowledge Personal Hygiene and Grooming Physical attributes Work related attributes Social skill
21. What do you mean by dining? How many different types of dining are there?
It is a place where food is serviced, so it is an act of eating a meal. There are two types of dining: Pre-plated dining: Here the food is already served on the plate from the kitchen. Fine Dining Restaurant: Offering high class of service and facilities. It aims to provide excellent food and service in a good decor and ambience.
22. What are the different kinds of linens used in hotel industry?
Linen is the tablecloths, cloth napkins, moulton and slip cloths used in a hotel. There are various kind of linens used in hotel: Moulton: it is a thick fabric with lint laid on the surface of the table with pin underneath. It is absor bent, has smooth surface and is sound resistant. It is used to hold tablecloth. Tablecloth: These are laid over the table on top of moulton. Slips Cloths: These are laid over the table on top of tablecloth. Its protects tablecloth from spillage.
23. Explain the terms Sommelier, Spillage, Flatware, Cutlery and Hollowware.
Sommelier: He is the person who is in charge of serving the wine in a restaurant. Spillage: A liquid falls by mistake Flatware: these are all forms of spoons and forks. Cutlery: these are the knives, and other equipments which are used for cutting Hollowware: These are the items made from silver or china. It is made in a way that it can hold something in it.