HRT 276 Lecture Notes - Lecture 3: Foodservice, W. M. Keck Observatory, List Of Fables Characters

• School: Cal Poly Pomona
• Department: Hospitality Management
• Course: HRT 276
• Professor: All

Document Summary

Chapter 1: the challenge of food and beverage operations. The hospitality industry comprises of two segments: lodging operations and food and beverage operations. There are two basic categories of food and beverage operations: Commercial foodservice operations - lodging properties, restaurants, and other for- profit enterprises. Noncommercial foodservice operations - schools, nursing homes, hospitals, and military services. Rooms (rooms division director) - responsible for reservations, front office, bell and concierge services, telephone services, laundry, and housekeeping. Human resources (human resources director) - assists other departments in recruiting and selecting employees. Accounting (controller) - responsible for accounting tasks for the entire operation. Engineering and maintenance (chief engineer) - responsible for physical plant and equipment maintenance and repair. Security (director of security) - leads the efforts to protect the hotel"s guests, employees, property, and equipment. Marketing and sales (director of marketing and sales) - responsible for attracting guests to the property, making group bookings, and handling convention services.