CUALIFICAR EL ACOMPAÑAMIENTO FORMATIVO

a. Answer promptly – greet the caller by mentioning time of

b. Take down all the details on the printed reservations form.

c. Check the status of the room-availability and thereby confirm/regret/wait list.

d. Ask for a written request especially for billing instructions, which should never be accepted verbally. e. Thank the caller.

Processing a Reservation

a. Check under the Guest History (GHD) if we have any prior information on the guest.

b. If we do have the above than the folio is created from

history (HC). If not then a fresh Guest folio is called up (CGU), check Company Account Directory (CAD) # and fill-up Company Account Directory # on folio.

c. The folio is filled in with all the details available and then created on computer by pressing control F2 after doing the needful.

d. From this point onwards the guests’ reservations is in a

“PREREG” status till the time the guest checks-in when the status is changed to “REG”.

e. Then create the BT screen for billing instructions, if any. f. Create the TA screen, if the booking is through a T A.

g. The guest folio # is then written on the reservation correspondence and circled.

h. The correspondence is the filed date-wise for the present month and month-wise for future months.

Group Reservations

They are done in the same way as for FITs with the following additions :

Request for the rooming list at least a fortnight prior to arrival.

Special meal plans must be decided before check-in. Billing instructions for breakdown of accounts.

Time of arr/dep must be taken down.

Normally the passport details are submitted at the time of arrival of the group.

Processing GRP Res.

Call up a blank group folio by doing a CGP. Fill in the relevant details as required.

Create the folio by pressing control 2. Thus we have pre-reg group.

On receipt of the Group Rooming List, call up a blank folio by a CGU command.

Fill in all the details for any one-group member. Do make an entry of the group folio no. in the relevant blank.

Create the folio by control 2 and then repeat the folio through control 3.

Change relevant details of the next group members and then update this folio.

Repeat this process to individual folio for all group members are created.

Meal Arrangements

 Call up the Meal Arrangement Screen by enters “MA” fill

in the relevant details and then create through control 2.

 Create the Travel Agents details and the Billing Instructions in the same way as for Fits.

 Check the Group Member Directory to ensure all group

members are pre-registered.

 If the group has made any deposit make the relevant

entries.

 Note the group folio # on the correspondence.

 The individual folio nos. May be noted alongside the names on the rooming list.

Filling

It is important to create many copies of the correspondence for one group with many visits. One copy of correspondence can be filed in each date of arrival. A master file may also be created for large groups with many visits.

Group Cancellations

Group cancellations should be done at least 30 days before the arrival of the group, otherwise, retention may be charged to the

a. Size of groups

b. Relation between TA and hotel.

c. Inconvenience caused.

d. Loss of revenue.

Cancellation / Amendment

a. On receiving a call for cancellation or amendment, take

down all necessary details on the printed form. It is very important to take the Contact No. and the name of the person requesting the cancellation/amendment.

b. Retrieve the earlier booking by first doing an ARR or GU

then display the folio by doing a “FO” (Space) #

For a cancellation, change the status from “PREREG” to “CXL” and enter the name and contact no. of the person authorizing the cancellation in the note column. Then update the folio by pressing control 2 after doing the preliminaries.

For an amendment change the relevant details on the folio and then update the folio (after checking status)

c. After the above process attach the new correspondence

INTRODUCTION

Hotels are justly proud of their reputation for fine cuisine and elegant dining. Food production is an integral part of the services of the hotel. When the guest arrives at the hotel he not only expects a comfortable and relaxed stay , but he also expects good food of the highest possible standards Especially in today's times with growing competition it is very essential that the hotel tries to provides as many food outlets to the guest serving various kinds of quality cuisine.

Nowadays the restaurants not only provide services to the in- house guests but also to the local guests and the recognized patrons. In fact many of the hotels are famed by their food outlets and their chefs. Although at the Hotel more importance is given to the rooms rather than the food production, it cannot be denied that the various restaurants

do a lot of business and thereby generate a good amount of revenue for the hotel.

Food production is a respect to the connoisseurs of food who have been passing techniques and styles of cooking from generation to generation. It is due to this fact that food production has developed to the advanced form it portrays today. Even for achieving the goals of profit, emphasis is not only on quality of food and techniques of preparation but also on hygiene ' 'nutrition., satisfaction, and economy to a customer.

In this the various sub-sections co-ordinates with each other to make to the operation run smoothly & efficiently.