Course Description
This course establishes a systematic approach to front office operations, detailing the flow of business through the hotel from reservations to checkout. Front office management is placed within the context of the overall operation of the hotel. Methods of handling guest folios, reservations systems, property management systems, and cash controls are discussed.
At the end of this course, students will be able to:
- Identify the first real impetus for people to travel, and thus create a demand for hospitality services from front office perspective
- Explain the significance of the city hotel to the development of the hotel industry
- Describe the innovations that accompanied the opening of the hotel industry
- Describe the contributions made by front office managers
- Know the essential differences between resort and transient properties and front office responsibilities
- Relate changing patterns in the hotel business to changing transportation patterns and changing needs of customers
- Relate the principal sources of income and expense to the appropriate department according to the Uniform Systems of Accounts for Hotels
- Explain how accounting statements can be used to measure the performance of key executives and department heads in a hotel
- Explain the economic importance of tourism in terms of its impact on sales of goods and services, as well as in terms of employment
Topical Outline
1. The Hospitality Industry and You
2. Resort Operations
3. Hospitality History
4. Commercial Food Service Businesses
5. Institutional Food Service
6. The Hotel-Motel Business
7. Hotel-Motel Operations
8. The Emerging Shape of Mass Market Tourism
2. Resort Operations
3. Hospitality History
4. Commercial Food Service Businesses
5. Institutional Food Service
6. The Hotel-Motel Business
7. Hotel-Motel Operations
8. The Emerging Shape of Mass Market Tourism