Question:

What would the f&b department of the hotel do if accident happen?

by  |  earlier

0 LIKES UnLike

please i need help for my hotel managment project.

For example, there's a broken glass or an insect on the food or a fire, what would the hotel do in order to protect its customers?

 Tags:

   Report

1 ANSWERS


  1. hotel manager oversees all of a hotel’s daily operations, from staffing to coordinating fresh-cut flowers for the lobby. Many, over time, are given long-term responsibility for negotiating contracts with vendors (such as maintenance supplies), negotiating leases with on-site shops, and physically upgrading the hotel. Hotel managers usually relish “the ability to put your own distinctive style on the [hotel] experience.” While managing a hotel and giving it your unique flair are wonderful, they come with full responsibility for failure. “The better you are at what you do, the more responsibilities you are given, the more chances you have to fail,” mentioned one hotel manager. When things fall apart, “no one is a hotel manager’s friend.” Hotel managers can feel great about their positions, create strong relationships with regular customers, and maintain an amicable working environment. But should the bottom line waver and financial woes occur, the first neck on the chopping block is the hotel manager’s. Those in the hotel management industry say that sometimes it seems that you need “to be born on the planet Krypton” to be a good hotel manager because only Superman could juggle the administrative, aesthetic, and financial decisions which constitute daily life on the job. Over 70 percent of the respondents said that “tired” was an understatement about how they felt at the end of the day (or night); “Exhausted is more like it,” wrote one, in shaky, spider-thin handwriting. A hotel manager’s position as a liaison between the ownership and the staff can be difficult and isolating. But those who can put up with the long hours, the high degree of responsibility, and the variety of tasks emerge with a solid degree of satisfaction and a desire to continue in the profession. The average tenure of a hotel manager is 6.7 years, though this figure doesn’t represent the number of managers who work for two years and those who work for decades. Many work at a variety of hotels, build up their resumes, and then find positions that allow them the freedom to operate their own establishments.

    The overall responsibility for Food Hygiene & Pest Control and Health & Safety

    matters within the Trust will lie with the Chief Executive. However, Food Hygiene

    & Pest Control and Health & Safety is an integral part of every manager's job; as

    a result all staff in managerial or supervisory positions have a specific role to play

    in this field. These roles and ensuing responsibilities are outlined below - by

    virtue of the flexibility which exists within the Health Service each individual

    manager or supervisor should endeavour to clarify their personal responsibilities

    in order to pursue them.

    3.3 Responsibilities:

    i) Directors Responsibilities a) To clarify the roles and

    responsibilities of specific

    Officers for Food Hygiene &

    Pest Control, and Health & Safety

    activities.

    b) To advise the Trust of the general

    implications of Food Hygiene &

    Pest Control, and Health & Safety

    legislation and anything untoward.

    c) To monitor and review at frequent

    intervals the performance in Food

    Hygiene & Pest Control and Health

    & Safety terms, of individual

    Officers and groups of Officers

    employed by the Trust.

    d) To notify all employees of the

    detail of Policy Statements and

    Codes of Practice or any revision

    to these in the future which may

    affect them.

Question Stats

Latest activity: earlier.
This question has 1 answers.

BECOME A GUIDE

Share your knowledge and help people by answering questions.