question 1: how many departments are hotels (restaurants) usually divided into ... what are their names? Hotels are different from restaurants! The hotel has the business of accommodation, and it is more advanced than the hotel! Hotels generally have the following departments: [administration, finance, kitchen, floor, food delivery and logistics]
Question 2: What departments are there in tourist hotels, and what is their scope of work? Human resource department
The main work of the personnel department is centered around the operation and management of hotels. Through various management activities such as recruitment, employment, selection, deployment, mobility, assessment, rewards and punishments, wages and benefits, labor insurance, and labor dispute handling, it seeks the scientific combination of people and things and the close combination between people. To improve the overall quality of employees, optimize the team structure, fully mobilize the enthusiasm and creativity of employees, and maximize the efficiency of employees. Provide catering and accommodation services for employees. The human resources department has staff canteens and staff dormitories
Security Department
Security Department is the competent department for personal and property safety of hotels and guests, and is responsible for the security and fire safety of the whole hotel. Formulate the hotel's safety rules and regulations and safety protection work plan, do a good job in safety prevention, and prevent all kinds of criminal cases, public security incidents and fire incidents. The hotel's fire-fighting facilities mainly include: smoke alarm, automatic sprinkler, fire hydrant, fire shutter doors and various fire-fighting equipment. The fire alarm telephone number in the hotel is 1999, and security guards under the fire department patrol 24 hours to ensure the life and property safety of hotel guests and employees.
Housekeeping Department
The Housekeeping Department is the hotel, which is mainly responsible for the washing and ironing of the hotel's linen supplies, staff uniforms and guest clothes, as well as the cleaning and landscaping of the hotel's public places.
purchasing department
the purchasing department is the hotel's material supply department, which is responsible for the distribution of materials throughout the hotel and provides all-round material support for the operation of the hotel.
engineering department
the engineering department is the competent department of the hotel's facilities and equipment. In order to provide good facilities and equipment for the hotel, effective energy control, power supply, operation and maintenance of equipment and facilities are carried out.
marketing department (sales &; Making department)
The marketing department is to assist the hotel to make marketing plans and ensure the correct implementation of the plans. Including determining the target market of the enterprise, specifying the sales policy and strategy, and implementing and executing the established policy.
public relations department
the public relations department is responsible for the reception of VIP guests, guests before meals, guests at various meetings, assisting in the collection of accounts, establishing good relations with external media, and planning the hotel's external publicity.
Housekeeping Department (HSK)
Housekeeping Department is one of the main business departments of the hotel, and the level of room service is a reflection of the service level and management level of the hotel. The operation of Housekeeping Department is directly related to the whole reputation and operation effect of the hotel, and it is the top priority in the hotel operation process. The main function of housekeeping department is to provide comfortable rooms and security for guests. The work of housekeeping department directly affects the overall reputation and service image of the hotel.
front office
the front office is the business department of the hotel with room service as the center, which is responsible for implementing the hotel's operation plan and directly providing a variety of customer services. The front desk is the nerve center of the hotel and the bridge between the hotel and the guests.
there are four sub-departments under the front desk (information, reception and reservation), luggage office, business (ticketing) center and switchboard. Through a series of business procedures and service links at the front desk, guests can arrive at the hotel smoothly and enjoy the efficient and high-quality services provided by the hotel during their stay.
food and catering department
the main function of hotel catering is to provide guests with various dishes and comfortable dining environment and services.
recreation department
the recreation department is a comprehensive business department that meets the needs of guests for entertainment, fitness and fitness. The recreation department is responsible for swimming pools, nightclubs, game halls, saunas, beauty salons, gyms and other entertainment and fitness projects.
accounting department
the finance department is the department that carries out the cost accounting, material management, expense control, financial management and accounting of the hotel, and has a cashier team under its jurisdiction, which is responsible for the settlement and charging of various expenses of the guests in the hotel. The computer management system is an important symbol of modern hotel management. The computer system is responsible for the processing and analysis of various financial data and information of the hotel ...... >; >
question 3: how many departments are there in the hotel? The division and responsibilities of hotel functional departments
1. The office
is generally composed of clerks, logistics, archivists and motorcades.
main functions:
(1) drafting all kinds of official documents according to the requirements of the prime minister's office.
(2) arrange relevant meetings and activities convened by the general manager.
(3) Be responsible for receiving, sending, circulating, filing and keeping all kinds of documents and related materials inside and outside the hotel, as well as the management of hotel archives, seals and letters of introduction.
(4) Formulate necessary management systems and standardize office order and procedures.
(5) Be responsible for checking and urging the implementation of the general manager's work instructions.
(6) receive visitors and coordinate internal and external relations.
(7) Be responsible for the management and use of administrative vehicles.
2. The finance department
is generally composed of a closing group, a credit review group, a cost control group, an accounting group and a computer group.
(1) Be responsible for providing checkout cashier service to guests.
(2) review the business situation of the hotel on that day, and prepare a business day report for the reference of the general manager's office.
(3) Be responsible for the control and management of hotel operating costs and expenses.
(4) Responsible for the acceptance and payment of all kinds of purchased materials in the hotel.
(5) Responsible for hotel financial accounting and preparation of financial statements.
(6) Responsible for the maintenance and management of the software and hardware of the hotel computer system, and training the operators.
(7) Formulate and improve the hotel financial operation and management system.
(8) Be responsible for the management of daily operating funds of the hotel.
3. The human resources department
is composed of personnel management, labor wages and benefits, staff training, quality inspectors, etc.
Main responsibilities:
(1) According to national and local labor and personnel policies and regulations, formulate rules and regulations on hotel personnel management, labor wages and benefits and staff training.
(2) Organize organizations and posts according to the actual situation of the hotel, and determine the responsibilities and job requirements of each post.
(3) Responsible for recruiting new employees, organizing employee training and conducting assessment.
(4) assess and reward employees, enhance cohesion, mobilize enthusiasm, and tap and develop employees' potential work ability.
(5) Establish a quality inspection training network, formulate and implement the Detailed Rules for Service Quality Evaluation, and supervise the standardization and proceduralization of service operation.
4. Sales Department
Main responsibilities:
(1) Analyze and study the hotel's marketing environment, and select the appropriate target market according to the market and the hotel's own conditions.
(2) formulate a reasonable price policy, research, forecast and expand the tourist market.
(3) Focus on selling hotel rooms, banquets and conference products, and maintain and develop good business relations with major customers.
(4) Establish a good market image of the hotel, continuously expand its popularity and gradually increase its market share
5. The public relations department
consists of planning, art design, information arrangement and public relations reception.
Main functions:
(1) Hotel CI design and implementation, and systematic publicity of corporate image by various media and public relations means.
(2) plan various business theme activities, special promotion activities and other public relations activities, and cooperate with other departments to implement them.
(3) Collect, sort out and analyze the information inside and outside the hotel to serve the decision-making of the general manager's office.
(4) Participate in the hotel corporate culture construction and create a positive corporate atmosphere.
(5) Keep good communication with all walks of life and do a good job in the reception of important guests in the hotel.
6. The front office
consists of the front desk, concierge, front desk switchboard, business reservation, assistant manager in the lobby, administrative floor, etc.
Main functions:
(1) Responsible for receiving all arriving guests.
(2) contact and coordinate the hotel's customer service work, and timely transmit the customer service information such as room reservation, actual arrival situation, room report and special requirements of guests to other relevant departments.
(3) Provide various front office services such as reservation, inquiry, check-in, concierge, luggage storage and transportation, business center, airport pick-up, etc.
(4) Responsible for receiving and handling guest complaints
7. Housekeeping Department
is composed of room service, laundry, PA sanitation and room center.
Main functions:
(1) Providing high-standard room service for guests.
(2) Be responsible for cleaning guest rooms and public areas.
(3) Responsible for washing all fabrics in guest rooms and restaurants, guests' clothes and uniforms of employees in the whole store.
(4) Responsible for the management of guest room equipment and supplies ..... > >
Question 4: What are the departments of catering? If you should be a novice, you should start with the introduction and proceed step by step. You should learn more from successful cases in the catering industry, but you should also pay attention to flexibility, don't learn to walk in Handan, and everything should be in line with the situation you are facing. It's best to take part in the guidance of a teacher, so that you can not only learn knowledge, but also realize your peers. Everyone can learn and progress faster in communication and make contacts. Everything depends on human effort. After all, we still have to rely on ourselves. Success is not learned, but made. Ask others modestly, but also have a heart of practical work. In the early days of starting a business, everything is based on learning experience, so don't be impatient. Some bibliographies for your reference: "Catering Management" Author: Cai Wankun This book is one of the series of teaching materials for tourism management major in colleges and universities in the ZI century, and it is the research result of the "Reform Plan of Teaching Content and Curriculum System of Higher Education for the 21th Century" of the Ministry of Education, and it is also a national planning teaching material for the Tenth Five-Year Plan. This book mainly discusses the basic principles of catering management, organization and staffing, catering marketing, business plan, as well as the management theories, methods and cases of raw materials procurement and supply, product production, product sales and service, wine management, banquet management and food exhibition, product price, cost accounting and cost control, etc., and expounds the whole process of catering system management. This book has a complete theoretical system, reasonable structure, concise discussion and specific content; The book combines quantitative analysis with qualitative analysis, integrates theory with practice, and has strong practicability and operability. This book can be used not only as a teaching material for tourism majors in colleges and universities, but also as a teaching material for higher vocational education and self-study exams, as well as as as a business book for middle and senior managers of catering enterprises and a teaching reference book for tourism teachers in secondary vocational schools. "Modern Catering Management" Author: Dai Guibao Editor-in-Chief This book is divided into four parts, with 12 chapters. Basic overview, telling the development of catering, the classification of catering, the organization of catering and the importance of catering department. The production and marketing standard chapter, from the procurement of raw materials to processing and cooking, to the production and marketing process of catering services, made a standardized statement. In the design and planning section, a series of explanations are given for the design layout of kitchen and dining room, the cultural design of dining room, the design of menu and table, and the planning of food activities. Finally, the monitoring and management chapter describes the control of safety and health, service quality and other aspects in the operation of the catering department. "Catering Management and Practice" Author: Ma Kailiang's main contents include: starting with the analysis of the characteristics of catering operation and operation, the establishment of catering institutions with different scales and styles and the formulation of business plans; On the basis of scientific and systematic menu design, introduce the organization, control and management of various departments and main operational links involved in the overall operation and management of catering; Then through the elaboration and example analysis of catering promotion and catering cost control, the candidates can establish a complete catering operation and service management system. I hope my answer can help you, and I wish you good luck.
please accept, thank you!
question 5: what are the job titles in the catering industry? How is it divided? The positions and responsibilities of the food and beverage department (according to the responsibilities of each position)
1. Manager of the food and beverage department
Job title: Manager of the food and beverage department
Directly superior: General Manager or Deputy General Manager
Directly subordinate: Head of the food and beverage department
Scope of work
This position is related to the operation and control of Chinese and western restaurants in the whole food and beverage department, and it should implement the established policies, procedures and strategies.
Main responsibilities
Human resources
1. Evaluate the working conditions of all employees in the food and beverage department, make development plans for employees in the department, and promote well-trained employees.
2. Prepare a skill training plan for the department staff, with a new starting point every day, supervise the implementation of the plan, and make appropriate modifications if necessary, so as to improve the service skills of all staff.
3. review and summarize all the work and the operating results of the food and beverage department, and suggest the superior leaders of the food and beverage department to make appropriate changes.
4. ensure that all employees who are hired and dismissed know and abide by the hotel regulations.
5. Maintain effective discipline in this department, ensure that all departmental regulations are followed, and maintain all gfd and health
standards, and take disciplinary measures when it is necessary to strengthen.
6