Lesson1

Overview

I.I TYPES OF HOTEL AND THEIR CATEGORISATION

Introduction
It is important for housekeeping professionals to know what it
means to work in a hotel and the type of hotel they serve. The type
of hotel determines the level of service desire and the facilities
offered. The guest room of a deluxe hotel will naturally have
superior furnishings and amenities than those in a economy hotel.
Similar, business hotels in downtown locations will have different
housekeeping dynamics than a resort property. This lesson helps
the reader to comprehensively understand and place the hotel they
work for against several options available in the market.

Hotel Categories
With the evolution of hotels and its proliferation around the world,
it is impossible to categories them under one term. This book
removes this difficulty for the readers by putting them in various
categories as given below:

Location
Number of Rooms
Ownership
Pricing Plan
Type of Cliente
Length of Guest Stay
Facilities Offered
Location
Hotel may be categorized by their locations as follow:
Downtown
Suburb
Resort
Airport
Motel
Camps

Downtown hotels are located the centre of the city in busy

commercial and shopping districts. Everyone likes to stay
downtown within easy reach of the government and private
offices, shopping malls and entertainment centres.
Suburban hotels are located on the outskirts of the city where
land is cheaper than downtown locations. Suburban hotel are
sprawling contractions with ample parking spaces.
Resort properties are located at natural and man made sites.
Resort hotels will be found at hill stations, seaside resort, ski
resort, canyons, waterfalls, etc. Niagara falls, St. Moritz ski resort,
Miami beach resort, Safari parks and the Grand Canyon are some
examples of resort around natural resources.
Airport Hotels, as the name suggests, are located in the
precincts of an airport. They cater mostly to transient airline
passenger who may be catching another flight to complete their
journey.

Motels are located, in principle, by the highways and road

junctions. It is a lodging facility with 15 to 100 rooms for the
automobile traveler. Motel have independent entrance to their room
which guest have access to after they registered themselves at the
reception.
Camps are located on trekking routes. Automobile travel has
revolutionized the way people trek. Families hire caravans which
mobile homes and move camp to camp, equipped to handle such
travel.
Number of Rooms
Hotels may be classified by the number rooms. The size of hotels
directly influences the size of the housekeeping brigade. The
categorization by size is as follows:
25 rooms and less small
26 to 100 rooms
medium
101 to 300 rooms large
300 to 1000 rooms
very large
Above 1000 rooms mega

Ownership
The size of properties is largely influenced by the financial
available to an investor or a group of investor. Such types of
business may be classified as follows:

Sole Proprietor

Partnerships

Public Limited Companies (plc)

Private Limited Companies (Ltd)

The Sole Proprietor is an individual business who uses his or
her own resources to setup the business. S/he will only limit
the size of operations to the extent of his or her financial
limits.
Advantage:

Ease of informationIt is easy to foam as no legal

formalities are involved and the business can be closed
whenever the proprietor desires.

Direct motivationThe proprietor work hard as all the profit

comes to him.

Flexibility of operationsThe proprietor can make the

necessary changes in nature and size of his business without
government regulation or interference.

SecrecyThe affairs of business can be kept secret as there is

no partner to share the confidential information.

Prompt decisionThe proprietor can decide business affairs

without consulting anyone.
Disadvantages:

Limited capitalProprietors own assets may be insufficient

for the business and borrowing capacity limited.

Limited managerial skillThere is lack specialization in sole

proprietorships.

Unlimited liabilityThe proprietor is personally responsible

for all the liabilities of the firm and so his capacity to take risks
is reduces.

Lack of continuityThe life of a sole proprietor is uncertain

and his family may lack the aptitude to continue his business
in case of his illness, insolvency or death.

Partnership are another method of raising funds. Partnerships

help in aspiring for medium to large hotels. A partnerships is
the relation that subsists between persons carrying on a
business in common, with a view of profit (1890 Partnerships
Act of UK).
Public Limited Companies (PLC) are those companies with
multiple shareholders. They finance mega hotels of 1000 rooms
goes as high as 500 rooms.

Shares are offered to the general public and often

traded at stock exchanges

Must have at least seven shareholders

Created to raise substantial Capital

At this stage, it is important to know that a shareholder becomes
the owner of the firm by virtue of buying even one share of the
company and has a voting right at the Annual General Body
Meetings which are annual meetings of all the shareholders
where the Chairman and Directors of the company give the
shareholders a feedback on the performance of the company in
the last financial year.

 Ordinary Sharesthose that receive a dividend. Entitles a

shareholder to vote.
Preferential Sharepriority shares at a fixed rate of
dividend.
Deferred Sharesfixed rate shares of founder given from
remaining profit after paying the ordinary and priority shares.
Debenturesloans taken by the company from shareholders
against a fixed interest rate. They do not constitute the stock of
the company.
Worlds largest Hotels: The chart below gives the magnitude
of hotels by the number of rooms. Its is significant that 17
hotels in the top twenty are from Las Vegas with the large
investments in properties.

WORLDS BIGGEST HOTELS

Name of the Hotel
MGM Grand Hotel & Casino, Las Vegas, USA
Luxor Hotel Casino, Las Vegas, USA
Manadaly Bay, Las Vegas, USA
The Venetial, Las Vegas, USA
Excalibur, Las Vegas, USA
Bellago, Las Vegas, USA
Circus, Cirus, Las Vegas, USA
Flamingo, Las, Vegas, USA
Hilton Hawaiin Village, Honolulu, USA
Ceasers Palace Hotel & Casino, Las Vegas, USA
Mirage Hotel & Casino, Las Vegas, USA
Monte Carlo Hotel & Casino, Las Vegas, USA
Las Vegas Hilton, Las Vegas, USA
Paris Las Vegas Hotel & Casino, Las Vegas, USA
Treasure island, Las Vegas, USA
Gaylord Opryland Resort, Nashville, USA
Disneys Pop Centre Resort, Las Vegas, USA
Ballys Casino Resort, Last Vegas, USA
Wynn Las Vegas, Las Vegas, USA
Imperial Palace, Las Vegas, USA

Number of Rooms
5690
4408
4341
4027
4008
3993
3774
3565
3386
3349
3044
3002
2956
2916
2885
2881
2880
2814
2716
2635

Pricing Plans
Pricing plans is another way to classify hotels. The plans are:
European Plan
Room charges only
American Plan
Room + all meals
Modified American Plan Room + Breakfast + Lunch or Dinner
Continental Plan
Room + Continental Breakfast
Bed & Breakfast
Room + English BF
Downtown hotels prefer offering the European Plan as guest come
on short stays and want the flexibility of meals. We had said that
downtown hotels are close to business, shopping and entertainment
district which offer ample dining options to the guest.
Type of Clientele
Type of clientele is another way to categories hotels. This category
enables the hotel to specialize on a type of clientele as against
those that are geared for multi guest profiles.
Business Hotel
Group Hotel
Family Hotel
Convention Hotel
Youth Hostels

Business Hotels will special in providing facilities and amenities

to the business and traveler. The business traveler one who owns
a business while corporate travelers are paid professionals.
Group Hotel are geared for volume traffic at any given time. Heir
lobbies are large to welcome groups; they have separate
registration counters; they also have a lobby staff equipped to
handle volume baggage; they have separate baggage elevators;
rooms that are all twin bedded; large dining halls to seat several
groups at a tome; and briefing rooms for tour groups.
Family Hotels are found mostly at resort geared specifically for
families.
Conventions Hotels would firstly have plenary halls, smaller
meeting rooms, administration offices, large registration areas and
large dinning halls to feed up to 200 people.
Youth Hotels cater to travelling youth. The hostels will have
dormitory style accommodation and maybe some single rooms for
those who want to have a room all for themselves.

Length of Stay
Length of stay is another classification where hotels gear
themselves according to short term and long term stay of guest.
Transient Hotel
Residential Hotel
Semi residential
Transient Hotels are those where guests stay for a short
duration which could be at the maximum of week.
Residential Hotels are those that are equipped for a longer
stay of the guest.
Suite Hotels are similar to residential hotels with shorter stay
of perhaps six months or less.
Furnished Apartment are another variation of extended stay
properties. The rooms are studio with open, fully equipped
kitchens.

Facilities Offered
Facilities offered by hotels are another way to classify them.
Star rating
Deluxe Hotels
Palace Hotels
Convention Hotels
Conference Hotels
Casino Hotels
Business Hotel
Sport Hotels
Budget Hotels
Suite Hotels
Bed and Breakfast
Time share
Condominiums

Star Rating is one of the most definitive standards which guide

travellers as to what to expect.
Deluxe Hotels would normally have minimum five star rating.
These hotels are rated as deluxe as they would have dcor and
appointments of luxury.
Palace Hotel are really an Indian concepts where ancient Indian
maharajas converted their palace into hotels after they were
stripped off their princely privileges.
Convention Hotels are specially design for such purpose.
Conference Hotels would have similar facilities as convention
hotels but scaled down in size.
Casino Hotels serve only one purpose to serve guests who want
to gamble.

Business Hotels are specifically built in structure and facilities to

cater to the business and corporate clients.
Sport Hostel and Hotels may go back to the time of the Olympic
Games in 776 B.C when the Geek empire was at its height.
Budget Hotels are relatively a new concept that makes travel
inexpensive in a world that is getting more and more costly.
Suite Hotels cater to those who need more room. Such facilities are
found in deluxe properties or family resort hotel.
Bed and Breakfast establishments are usually small family
businesses. A family may have an extra set rooms in their home that
they let out to tourist.
Time Share Hotels are relatively a new concept of ownership of
holiday room or suites.

Condominium (or Condos) are another type of accommodation.

Caravans are mobile homes that families take across the
country. Caravans are fitted with sleeping, dining, lounge and
bathroom facilities.
Rotels are double decker buses where passenger sit on ergo
planned seats on the ground deck and sleep on the upper deck.
Matels are fully automated hotel which require minimum
contract.
Sanatoria are found at spas and other health resort.
Palace on Wheels is a unique railways journey recreating the
journeys of the maharajas of India.
Government Houses are a composite name for Dar
Bungalows, Circuit Houses, PWD Houses and Forest Lodges
which are legacy of the British Raj in India.

Floating Hotel are those found on passenger ships.

Hospices have been traditional lodgings in Europe for the
Christian pilgrims to Jerusalem.

1.2 HOTEL CHAIN ASSOCIATIONS

Introduction
It is important for a professional housekeeping to understand
hotel chain association as they could work well for a hotel that
belongs to chain. The culture and work dynamics in chain
operations are quite different that those on independent hotel
operators. One of the differences, to put it simply. Is that
housekeepers of a chain have to follow the system and
procedures of the principles while independent hotels evolve
their own practices.
History of Chain Operations
In 1925, Howard Johnson created the first soda soap
fountain in Quincy, Massachusetts. By adding popular foods
like hamburgers, hotdogs and sandwiches, he created the first
Howard Johnson Restaurant which expanded to 400
restaurants through franchies.

Relationships
Individual owners could not compete with large hotel chains and,
therefore merged with chains such as Sheraton, Hilton, Hyatt,
Holiday Inn, Ramada Inn etc. The international chains provided the
following relationships to individual owners:
(a) Partnershipsharing equity and profits.
(b) Franchiseproviding name and association against a fee.
(c) Management Contractproviding professional managers,
technicians, manuals, systems, etc. on the basis of management
fees and a share of profits as incentive payment
Partnership
A partnership occurs when a chain and an independent investor
jointly
A hotel project. Such cases, both become owners of the property
and bring to the table their individual expertise and talents they
share in profits and liabilities on an equal basis.

Franchise
A franchise is a license given by a franchisor to a franchisee who
can be an individual, partners, a small corporation or a group of
investors. The question arises why an organization would like to
take franchise. Firstly, a franchise is given by an organization that
has over the years developed a worldwide brand name of
consistent quality.
Management Contract
A management contract is entered into by a chain and an
individual hotel owner. The owner opts for management contract
to get international recognition, international expertise and a
profitable operation.

1.3 ORGANIZATION OF A HOTEL

Mission
Every organization has a reason for being in business. All its
managers and staff must be coordinated to fulfill that purpose.
The purpose is enunciated by the owners of the business in the
form of a mission statement.
Values
Values are the behaviors that are required to be exhibited by
the entire hotel team to achieve the mission. They are means to
the end. Everyone is involve in settings the values.
Provide prompt service
Give guest privacy
Keep any conversation overheard confidential
Ensure that all communication technology is in working order always
Bring in the latest technology
Innovate or die
Every hotel member is a salesperson
Teamwork can exceed all expectation
Smile always
Be helpful to guests
Provide the best luxury
Get guest feedback continously

Objectives and Goals

From the mission statement and values flow the specific
objectives and goals to achieve the mission. While objectives are
long term aspirations, goals are short term aspirations. Good
goals follow SMART which is an acronym for:
S Specific
M Measurable
A Accountability
R Reasonable
T Time bound
Structure of an Organization
The success of a hotel operation defends on the way it is
organized to achieve its goals. Organization start with a structure.
A structure is a framework which assigns responsibilities and
channels of communication to drive decision making and
operational accountabilities.

Top Management: They are responsible for the long term and
perspective plans (5 to 10 years), funding and strategic objectives of
the organization.
Middle Management: They lead specific functions in an operation
like, the Food and Beverage Management, Front Office Manager,
Chef, Executive Housekeeper, etc. They make the short term and
annual plans (1 to 3 years) for their respective departments.
Junior Management: Lead the day to day activities of the
operations relying on their management and technical skill.

Top
Management
Middle
Management

Junior Management

Supervisor

Operators Staff

Supervisor are the link between the management and the

operational staff at the floor level, to ensure that the resources
allocated are effectively utilizied.

Operational Personnel are the frontline and back office

performers of operations and rely heavily on technical and
costumer services skill.

Conceptual/administrativ
e
Technical/costumer skill
Management

Supervisory Operation Staff

Corporate Chain Structures

Large corporate chain operations like the Sheraton Holiday Inns,
Intercontinental, Ramada etc. have elaborate structure as shown
below Fig. 1.3

Board of Directors
Chief Executive Officer

President
Regional Vice President

Area Managers
Country Managers

General Manager/Managers of
Properties

Fig. 1.3 Corporate Structure of a Chain

Operation

Other Structure of Corporate Chains

There are other ways of looking at structure of corporate chain
operations as illustrated below.
Superstructure Grouping by Division
Division

Grouping by Functions would mean that each department

would operate as an independent function such as Marketing,
Operationgs, Human Resources, etc.
Grouping by Product is done when a corporate business has
more than one product. A chain may be in the business of
premium hotels, mid size hotels and budget hotels.
Grouping by Process involves segregating the whole
operation by the process.

Grouping by
Function
President

Finance &
Accounting

Operations

Human
Resources

Finance

Accommodati
ons

Accounting

Food &
Beverage

Marketing

Recruitment

Training

Analysis of Grouping by Function

Disadvantages
Advantage
Communications between
Each function can concentrate
functions are slow
On their specialty
People like to work with their own kind Departments become own
kingdom
Work is now duplicate
Departments blame each
Has a systematic approach

other
Become isolated stopping free
exchange of ideas
Grouping by Product

Premium Hotels
Director Operations
Director Marketing
Corporate Chef
Financial Controller
Director
Accommodations
Director Human
Resources
Corporate Trainer

Mid size Hotels

Budget
General Manager
Area General Manager
Sales Marketing Manager Team Leaders
Executive Housekeeper
Front Office Manager
Human Resources Manager

Analysis of Grouping
Product
Advantage
Labor & Manager can become
specialist of the product.
Division can compete with each other
Accountable for own performance

by
Disadvantage
Divisions can act against
each other
Duplication of staff resources

Grouping by Process
Business Setup
Promotion
Funds Manager
Architects&
Builder
Facility Planners
Engineers
Food
Technologists

Operations
Vice President
Operation
Menu Planners
Quality Assurance
Recruiters
Trainers
Maintenance
Engineers
Corporate Chef
Information
Technologists

Business
Media Planners
Merchandising
Food Promotion
Planners
Market Researchers

Analysis of Grouping by
Process
Advantage
Disadvantage
Enable specialization
One process can slow down the
Can isolate a problem are of a total whole product completion
Specialists of one are may have
product
Can control the introduction of new difficulty relating to another are
Strikes in one area can hold up
technology
the whole production
Flat Structures
The modern mantra in organization structures is to keep it lean and
flat. They possible by removing several layers like middle
management and junior management who did the processing work of
information.

Specialists
Top
Management
Front
line Operators

Front line staff has been empowered with authority and decision
making powers enjoyed by their supervisor and junior
management before.
Specialists sole purpose is to enhance the performance of
frontline staff by providing specialist support and advisory
services.
Top management will not interfere in operations and will
concentrate on strategic directions.

Job titles
Jon titles have change to rightly represent knowledge workers. The
erstwhile receptionist has grown into a front office agent, the room
attendant has been re titled as Floor Host, waiters as hosts,
information assistant have converted into concierge.
Line versus Staff function
Line functions are those that execute the work in an organization.
They can either have direct contacts with guests like floor
supervisor, room attendance, etc. or that provide back house
support like the telecommunications personnel, control desk
attendant, etc.
Human Resources Specialists work specialize in recruitment,
orientation, salary administration staff welfare and career guidance.
Financial Controller who help interpret financial statements and
guide line managers in better decision making.
Accountants take stock of revenues and expenditures on a daily
basis and work towards providing important statements like the
profit and loss statement and the balance sheet.

Lawyers give legal advice on operations especially when laws are

different in many counties.
Interior Designers who help in designing attractive lobbies,
rooms, banquets, etc.
Facility Planners help design physical facilities restaurant,
kitchens and laundries of a hotel to local and international
standards.
Trainers who help employees reach the standards of service of the
property as also keep them updated on new developments.
Safety Experts have joined the ranks of modern operations to
safeguard the property guests from all safety hazard, including fire
safety, food safety, etc.
Information Technology expert are the new specialist that have
pervaded every modern operation that depends on computer based
technology.

Food Technologists are a new breed of employees who pursue

research and develop to produce new food product and better ways
to preserve food.
Large Independent Hotel Structure
Large hotel operations require more people to operate it compared
to smaller ones.
Small Hotel Structure
Smaller hotels would have many functions above by fewer people
requiring multiple skills.

General
Manager

Front office
Supervisor

Receptionist

Bell boys

Dinning
room
Supervisor
Chef de
partie
Cooks

Accountant

Purchase
clerk

F&B
cost
clerk

Engineering
Supervisor
A/C &
heating
mechan
ic

Plumbe
r

Waiters

In small hotels, the General Manager takes on the role of Human

Resources Manager and Sales manager in addition to the
operations responsibilities.

Accommodations Division
Front Office
The front office is the central point, which makes room reservations,
register guest into the hotel, provides information to them during
their stay and maintains their master bills.
Front Office Manager: Responsible for managing the front office,
lobby and transport activities.
Front Office Supervisor: Responsible for a shift as the front office
operates for twenty four hours.
Information Assistant: Is the one who provides information to in
house guests and visitors.
Registration Assistant: Is the person who register guests into the
hotel and allots rooms to them.
Reservation Assistant: Makes room reservations and control the
supply of room for sale.

Front Office Cashier: Maintains the guest folios (bill) and receives
payment when a guest checks out.
Business Centre
The business centre is a viable revenue generating operation
nowadays in most hotels and in particular, a business hotel.
Business Centre Executive: She is responsible for business
development and coordinating all centre requirements.
Receptionist: She books offices, handles appointments and handles
billing.
Secretary/s: They provide the typing services to visiting business
men.
Housekeeping
This department is responsible for the cleanliness, maintenance and
the aesthetic standard of the hotel.

Other Minor Revenue Departments under Accommodations

Health Club & Recreation Centre
A health club is responsible for all health and recreational activities.
These include:
1. Swimming pool
2. Children's pool
3. Gymnasium for men and women
4. Massage rooms
5. Turkish baths
6. Saunas
7. Jacuzzis
8. Spas
9. Yoga room
10. Aerobic rooms
11. Squash rooms
12. Tennis court
13. Badminton court
14. Para sailing
15. Jet skis
16. Paddle boats
17. Motor boats
18. Surfing

Health Club
Health Club Manager: Responsible for the organization and
control of all health club activities.
Masseur and Masseuses: For massage of men and women.
Yoga Instructors: Who are qualified to give yogic instructions.
Life Guards: For the swimming pool.
Gym Instructor: He supervises and maintains the gym and give
specialist counsel on muscle building and weight loss.
Aerobic Instructor: One who provides aerobic instruction for
health and fitness guests.
Receptionist cum Cashier: Who registers guests and raises bills
for use of facilities.

Recreation
Recreation Supervisor: One who drives all recreational activities
including the purchase of sport equipment, safe storage of the same,
maintenance and repair of courts and revenue generation campaigns.
Coaches: There may be separate coaches for tennis, squash,
badminton, etc.
Life Guard: These are required where there are water sports.
Receptionist cum Cashier: To generate billing records and ensure
due payment.
Beauty Salon
A beauty salon has become increasingly essential in most superior
hotels.
Beautician: She is qualified in the subject and also supervises
operations.
Hair stylists: Specialists on the hair cuts, perms, trims, style. Etc.
Manicurists: Experts on maintaining good hand and feet nails.
Waxing specialists: These are experts in unwanted hair removal.

Barber Shop
An extension to the beauty salon for women is the barber shop for
men.
Hairstylist: Who crop and style the hair according to latest fashions.
Manicurists: Who attend to fingernails and toe nails.
Flower Shop
A hotel with plenty of landscape gardens, nurseries and greenhouses
would have a qualified florist. The flower shop is manned by a florist
and an assistant duly supported by gardeners who grow the
flowers.
Food and Beverage Division
Restaurant
A restaurant is a commercial establishment committed to the sale of
food and beverage.
Bar
Entertainment
Children party facilities
Home delivery services

Coffee Shop
A concept borrowed from the united State, distinguished by its quick
service.
Specialty Restaurant
In such restaurant, the entire atmosphere and dcor is geared to a
particular theme normally related to a regional cuisine.
Grill Room or Rotisserie
This is a restaurant that specializes in grills of different meats, fish
and poultry.
Dining Rooms
Dining room are found in smaller hotels, motels, resort, inns, clubs or
heritage hotels.
Discotheque
It is a restaurant which principally meant for dancing to recorded
music.

Night Club
It is principally open at night for dinner, dance and live entertainment.
Room Service
Room service is a food service operation. It provides food and
beverage to guest rooms.
Room Service Manager: Responsible for translating management
policies, procedures and standards to the department.
Room Service Supervisor: Responsible for a shift in twenty four
hour room service operation of a busy hotel.
Order takers: Responsible for receiving guest food & beverage
orders on the phone and raising the required bills.

Restaurant
Manager

Senior Captain

Station Captains

Waiters

Bushboys

Room Service
Manager
Room Service
Supervisor

Order takers

Room Service
cashier

Room Service
waiter

Room Service Waiters: They have the privilege to serve guest

in the privacy of their rooms.
Room Service Cashier: S/he is responsible for accounting for
all food & beverage service transactions so as to recover the
charges form the guest.
Future Perspectives: Only exclusive hotels will provide room
service.

Kitchen
A kitchen is the place where food is prepared.
Butchery: In this section, raw meats are cut from wholesale cuts
and carcasses into smaller portions of given weight, ready for
cooking.
Garde Manger: It is the section where cold dishes such as hors
doeuvres, cold meat cuts, salads, galantines and pates are made.
Pantry: It is the source for the sandwiches, fruit platters, juice and
shakes.
Bakery and Confectionary: This section prepared various breads,
bread rolls, croissants, brioches, cakes, pastries, muffins, cookies,
etc.
Hot Range: It is the main cooking range where hot food are
prepared.
Grill: Provides grilled items kebabs, sizzlers, tandooris another
grilled meats and vegetables.

Vegetables preparation : Processes raw vegetables into smaller

cuts for cooking.

Still Room: Tea and Coffee are brewed here.
Soups Section: Huge stock kettles prepare quantity stock used as
the base for various soups.
Satellite Kitchens: These kitchen are located away from the main
kitchen to supply food to scattered restaurant in a hotel.
Chef de Cuisine: Is the head of the kitchen responsible for
planning, organizing and controlling the kitchen operations.

Executive Chef

Sous Chef

Chef de Partie

Comis I

Comis II

Comis III

Sous Chef is deputy chef who share some of the Chef de cuisines
resposibilities.
Ched de parties are supervisor responsible for a section of the
kitchen.
Commis are general chooks who make the food items.
Future Perspectives: Hotel of the future will prefer to lease out
restaurant and kitchen space to branded restaurant than be involve
in running them.
Bars
The bar dispenses wines, liquor, spirits, juices, aerated waters, cigar
and cigarettes.
Bar
Manager

Bartender

Bar
Cashier

Bar
Waitress

Bar Manager: Translate hotel policies, procedures and standards

into the bar operation.
Bartender: Mans the bar counter and supplies drinks directly to
guests seated at the counter and to the waitress serving tables
elsewhere.
Bar Waitress: Also known as barmaids or cocktail waitress, they
serve beverage orders at tables.
Future Perspectives: Bars will continue to be a captivate
revenue generating activity of future hotels.
Kitchen Stewarding
This department is primarily concerned with the storage,
maintenance, cleanliness and issue of cutlery, crockery, hollow
ware, chainware, and glassware to the restaurant and kitchens.

Executive
kitchen steward

Kitchen
steward
Utility workers

Dish washers

Pot washers

Executive Kitchen Steward: Is responsible for planning, organizing,

directing and controlling the stewarding activity.
Kitchen Steward: This is a supervisor level responsible for a shift.
Utility Workers: These are the cleaning brigades, who clean kitchen
and equipment and do other heavy ware.
Dishwashers: They operate the dishwashing machine that cleans all
the service ware.

Pot Washer (plungers): They clean large pots and cooking

utensils of the kitchen, using jet water spray.
Kitchen Porter: Is the title given by small independent hotels to
utility workers who do multi tasks.
Future Perspectives: Kitchen stewarding is an important function
to maintain the ever strict municipal and health authorities about
sanitation and hygiene standards in food preparation areas.