A ground steward/stewardess refers to staff members who are designated to carry out duties on the ground Hotels all over the world rely on their staff for the daily functioning of their establishment.
Every department has trained staff that is responsible for carrying out a seamless service to the hotel guests. All departments are accountable to their respective managers who are in turn responsible for ensuring that the duties are being carried out according to the rules and regulations of the hotels. Hotel management entails commercial accountability for budgeting and financial management, planning , organizing and directing all hotel services including front desk personnel, reception, concierge and reservations, food and beverage operations and housekeeping.
Larger establishments have a specific remit guest services, accounting and marketing which then makes up a management team who is responsible for strategic overview and planning ahead. The manager must pay attention to details and set an example for the staff to deliver a standard of service and presentation that meets and exceeds guest’s expectations, business management and people management is equally important.
Hotel management duties will vary depending on the size and type of the establishment. In larger hotels, the manager may have less contact with the guests but be active behind the scenes to ensure the final service that reaches the guest is un matched. Wherein smaller establishments the manager is much more involved in front office duties and is frequently interacting first hand with the guests ensuring the guests are provided with the highest level of service.
Large or small , a hotel employee at the reception , housekeeping , food and beverage department ,concierge or team /department managers are all working relentlessly towards delivering a seamless service to all guests and ensuring that employees and employer receive equal importance. Qaha is best hotel management colleges in Mumbai, India. We provide hotel management and hospitality training in Mumbai, India.
INTRODUCTION TO THE HOTEL INDUSTRY
MEETING AND GREETING CUSTOMERS/FRONT OFFICE PROCEDURES
DEALING WITH CUSTOMER COMMENTS AND COMPLAINTS
ADDRESSING PROBLEMS AND TROUBLE SHOOTING
SPECIAL EVENT PRODUCTION/EVENT MANAGEMENT
ENSURING EVENTS AND CONFERENCES ARE ARRANGED AND RUN SMOOTHLY
SUPERVISING MAINTENANCE, SUPPLIES, RENOVATIONS AND v FURNISHINGS
FOOD PRODUCTION AND SERVICE
MENU PLANNING AND DESIGN
TARGET MARKETS AND
INTANGIBILITY OF SERVICE
UNDERSTAND AND CREATE ORGANIZATION CHARTS
ADVANTAGES AND DISADVANTAGES OF DIFFERENT
TYPES OF HOTEL
|Age||:||17 Yrs and above|
|Education Qualification||:||10+2 /under graduate/ graduate in any field|
|Physical Fitness||:||Class 2 medical cleared by a D.G.C.A approved doctor|
|Minimum Height||:||5.2 inch and above (Normal eyesight or correct vision with contact lenses, pleasing personality.)|
|QAHA is open to under graduates enrolling for the course, to be fully trained , ready to enter the industry and grow within their profession as the industry flourishes.|
|Programme Duration||:||6 months|
|Batches||:||A maximum of 28 students per batch only. Fully equipped and wellventilated classrooms with audio/visual learning facility. Access to library and internet.|
|Facilities Provided||:||Fully equipped and well ventilated classrooms with audio/visual learning facility. Access to library and internet|
|Faculty||:||FACULTY: Highly qualified faculty with years of training experience.|
|Attendance||:||80% attendance is compulsory to ensure through training and competence in every area of the chosen course. All students are provided with learning material, both in the form of soft and hard copies Training will be conducted in fully equipped classrooms with access to library and internet|
|Assessment||Students are regularly assessed by QAHA to ensure they are able to cope with understanding the topic they are being taught . These assessments will aid the student in understanding the work profile and being able to excel at their career in the event of being recruited.|