- •Contents
- •Preface
- •Acknowledgments
- •Founders of the Hotel Industry
- •E. M. Statler
- •Conrad Hilton
- •Cesar Ritz
- •William Waldorf Astor and John Jacob Astor IV
- •Kemmons Wilson
- •Ernest Henderson and Robert Moore
- •Ray Schultz
- •Historical Developments
- •Atrium Concept
- •Select-Service Hotels
- •Technological Advances
- •Marketing Emphasis
- •Total Quality Management
- •Major Reorganization, 1987–1988
- •Hotel Investment
- •September 11, 2001
- •Economic Downturn of the Late 2000s
- •Overview of the Hotel Industry
- •Types of Lodging Facilities
- •Hotels
- •Motels
- •All-suites
- •Select-service Hotels
- •Extended-stay Hotels
- •Market Orientation
- •Sales Indicators
- •Occupancy
- •Average Daily Rate (Average Room Rate)
- •Yield Percentage
- •RevPAR (Revenue per Available Room)
- •Levels of Service
- •Business Affiliations
- •Chain Affiliation
- •Referral Property
- •Company-owned Property
- •Management Contract Property
- •Brands
- •Independent Properties
- •Trends That Foster Growth
- •Leisure Time
- •The Me/Pleasure Concept
- •Discretionary Income
- •Family Size/Household Size
- •Business Travel
- •Female Business Travel
- •Travel as Experience
- •Career Development
- •Educational Preparation
- •Work Experience
- •Professional Memberships
- •Ports of Entry
- •Researching Growth Areas in the Hospitality Industry
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Organization of Lodging Properties
- •Organization Charts
- •Typical Job Responsibilities of Department Managers
- •General Manager
- •Assistant General Manager
- •Food and Beverage Director
- •Physical Plant Engineer
- •Executive Housekeeper
- •Human Resources Manager
- •Marketing and Sales Director
- •Front Office Manager
- •Controller
- •Director of Security
- •Parking Garage Manager
- •Organization of the Front Office Department
- •Typical Front Office Organization
- •Select-service Hotel Front Office Organization
- •Function of the Front Office Manager
- •Job Analysis and Job Description
- •The Art of Supervising
- •Staffing the Front Office
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Key Words
- •Role of the Front Office in Interdepartmental Communications
- •Front Office Interaction with Other Departments in the Hotel
- •Marketing and Sales Department
- •Housekeeping Department
- •Food and Beverage Department
- •Banquet Department
- •Controller
- •Maintenance or Engineering Department
- •Security Department
- •Human Resources Management Department
- •Analyzing the Lines of Communications
- •Situation 1: Marketing and Sales Knows It All—But Didn’t Tell Us
- •Situation 2: Peace and Harmony in 507
- •Situation 3: I Know What You Said, and I Think I Know What You Mean
- •The Role of Total Quality Management in Effective Communication
- •An Example of Total Quality Management in a Hotel
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Key Words
- •Physical Structure and Positioning of the Front Desk
- •Guest First Impression
- •Creating a Balance Between Guest Flow and Employee Work
- •Selecting a Property Management System
- •Importance of a Needs Analysis
- •Procedure for Performing a Needs Analysis
- •Selecting a Team
- •Analyzing the Flow of Guests through the Hotel
- •Communicating Information
- •Reviewing Administrative Paperwork
- •Management Review of Information
- •Evaluate Needs That Have Been Identified
- •Assessing Needs Based on Findings
- •Choosing Software
- •Choosing Hardware
- •Other PMS Selection Considerations
- •Vendor Claims
- •Hardware Installation Plans
- •Computer Training Programs
- •Backup Power Sources
- •Maintenance Agreement
- •Financial Considerations
- •PMS Applications
- •Reservations
- •Revenue Management
- •Registration
- •Room Status
- •Posting
- •Call Accounting
- •Checkout
- •Night Audit
- •Inquiries/Reports
- •Back Office
- •Housekeeping
- •Food and Beverage
- •Maintenance
- •Security
- •Marketing and Sales
- •Personnel
- •Electronic Mail
- •Time Clock
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Importance of a Reservation System
- •Overview of the Reservation System
- •Choice Hotels International
- •Hilton Hotels
- •Marriott International
- •Global Distribution Systems (GDS) in Securing Reservations
- •Role of the Internet in Securing Reservations
- •Background on Room Rates Offered via the Internet
- •Effect of Internet on Pricing Rooms
- •Consumers Response to Use of the Internet—Third-Party Websites
- •Social Media
- •Financial Effects of Third-Party Reservations
- •Types of Reservation Systems
- •Franchisee
- •Referral Member
- •Sources of Reservations
- •Corporate Clients
- •Social/Military/Educational/Religious/Fraternal (SMERF)
- •Meetings/Incentive/Conference/Event (MICE)
- •Group Travelers
- •Leisure Travelers
- •Current Guests
- •Forecasting Reservations
- •Overbooking (Occupancy Management)
- •Revenue Management
- •Processing Guest Reservations
- •Systemwide Reservation Systems
- •Outsourcing Reservations
- •Types of Reservations
- •Reservation Codes
- •Cancellation Codes
- •Blocking Procedure
- •Process of Completing Reservations through a PMS
- •Database Interfaces
- •True Integration
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Occupancy Percentage
- •Average Daily Rate
- •RevPAR
- •History of Yield Management
- •Use of Yield Management
- •Revenue Manager
- •Components of Revenue Management
- •Definition of Yield
- •Optimal Occupancy and Optimal Rate
- •Strategies
- •Forecasting
- •Star Report
- •Block-out Periods
- •Systems and Procedures
- •Channel Management
- •Feedback
- •Management Challenges in Using Revenue Management
- •Considerations for Food and Beverage Sales
- •Applications of Revenue Management
- •Scenario 1
- •Scenario 2
- •Scenario 3
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Importance of the First Guest Contact
- •Components of the Registration Process
- •Capturing Guest Data
- •Guest Registration Procedure
- •Guest Hospitality
- •Inquiry about Reservation
- •Completion of Registration Card
- •Review Completeness of Registration Card
- •Extension of Guest Credit
- •Room Selection
- •Room Assignment from Inventory
- •Assigning Room Rates
- •Discuss Sales Opportunities
- •Assigning Room Keys
- •Security of the Key System
- •Maintaining the Key System
- •Registration with a PMS
- •Retrieving Reservation Form
- •Checking Room Inventory Option
- •Checking Room Status Option
- •Verifying Room Rate
- •Issuing Room Key
- •Obtaining Reports from the PMS
- •Self-Check-In
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Common Bookkeeping Practices
- •Debits and Credits
- •Forms Used to Process Guest Charges and Payments
- •Folio, Transfers, and Paid-out Slips
- •Account Ledgers
- •Guest Ledger and City Ledger
- •Posting Guest Charges and Payments
- •Point-of-sale
- •Room and Tax
- •Transfers and Adjustments
- •Paid-Out
- •Miscellaneous Charges
- •Phone
- •Display Folio
- •Reports
- •Transferring Guest and City Ledgers to Accounts Receivable
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Key Words
- •Organizing Late Charges to Ensure Accuracy
- •Guest Checkout Procedure
- •Inquiring about Quality of Products and Services
- •Retrieving the Room Key
- •Retrieving and Reviewing the Folio
- •In-room Guest Checkout
- •Determining Method of Payment and Collection
- •Credit Cards
- •Bill-to-account (Direct Billing)
- •Cash and Personal Checks
- •Traveler’s Checks
- •Debit Cards
- •Assisting the Guest with Method of Payment
- •Money Wire
- •Travelers Aid Society
- •Auto Clubs
- •International Currency Exchange
- •Obtaining Future Reservations
- •Filing Documents
- •Relaying Guest Departures to Other Departments
- •Removing Guest Information from the System
- •Transfer of Guest Accounts to the Back Office
- •Checkout Reports Available with a Property Management System
- •Guest Histories
- •ZIP Code or Postal Code
- •Developing Conventions and Conferences
- •FAM Tours
- •Origination of Reservation
- •Frequency of Guest Visit
- •Types of Room Requested
- •Room Rates versus Occupancy Patterns
- •Tracking Social Media
- •Last Impressions of the Hotel
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Importance of the Night Audit
- •The Night Auditor
- •The Night Audit Process
- •Posting Room and Tax Charges
- •Assembling Guest Charges and Payments
- •Reconciling Departmental Financial Activities
- •Reconciling Accounts Receivable
- •Running the Trial Balance
- •Goal of Preparing the Night Audit Report
- •Preparing the Night Audit Report
- •Departmental Totals
- •Bank Deposit
- •Accounts Receivable
- •Cashier’s Report
- •Manager’s Report
- •Formulas for Balancing the Night Audit Report
- •Room and Tax
- •Total Restaurant Sales and Sales Tax
- •Tips for Restaurant, Room Service, Banquet, and Lounge Employees
- •Room Service
- •Banquet Sales
- •Banquet Bar and Total Lounge Sales
- •Room Rental
- •Valet
- •Telephone Charges
- •Gift Shop Sales and Tax
- •Vending
- •Parking
- •Total Revenue and Total Write-Offs
- •Cash Sales and Accounts Receivable Balance
- •Credit Cards and Cash Applied to Accounts Receivable
- •Analysis of Accounts Receivable
- •Bank Deposit and Amount Transferred to Accounts Receivable
- •Cashier’s Report
- •Operating Statistics
- •Daily Flash Report
- •Reading the Flash Report
- •Reading the Night Audit
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Key Words
- •Importance of Hospitality
- •Managing the Delivery of Hospitality
- •Management’s Role
- •The Service Strategy Statement
- •Financial Commitment
- •Total Quality Management Applications
- •Developing a Service Management Program
- •Guest Cycle
- •Moments of Truth in Hotel Service Management
- •Employee Buy-in Concept
- •Screening Employees Who Deliver Hospitality
- •Empowerment
- •Training for Hospitality Management
- •Evaluating the Service Management Program
- •Follow-through
- •Interfacing with Other Departments in Delivering Hospitality
- •Customer Relationship Management
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Determining Employee Hospitality Qualities
- •Job Analysis and Job Descriptions
- •Positive Hospitality Character Traits
- •Practicing Promotional Skills
- •Screening for Hospitality Qualities
- •An Outgoing Personality
- •Patience
- •Ability to Accept Constructive Criticism
- •Interest in Selling
- •Developing an Orientation Program
- •Economic Position of the Property in the Community
- •Overview of the Lodging Establishment
- •Employee Handbook
- •Policy and Procedure Manual
- •Introduction to the Front Office Staff
- •Equipment Overview
- •Interdepartmental Cooperation
- •Administering the Orientation Program
- •Selection of Orientation Leader
- •Developing a Training Program
- •Identification of Tasks and Job Management Skills
- •Preparing Step-by-Step Procedures
- •Management Concepts
- •Steps in the Training Process
- •Preparation: Get Ready
- •Delivery: Show Me
- •Administering a Training Program
- •Cross-training
- •Developing a Trainer
- •Job Knowledge
- •Training for Empowerment
- •Americans with Disabilities Act
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •The Role of the Front Office in Marketing and Sales
- •Planning a Point-of-sale Front Office
- •Set Objectives
- •Brainstorm Areas for Promotion
- •Evaluate Alternatives
- •Devise Incentive Programs
- •Theories of Motivation
- •Douglas McGregor
- •Abraham Maslow
- •Elton Mayo
- •Frederick Herzberg
- •Applying Motivation Theories
- •Maslow
- •Mayo
- •Herzberg
- •Training Programs for a Point-of-sale Front Office
- •Train in Sales Skills
- •Develop an Attitude of Presenting Opportunities
- •Let Employees Experience Hotel Services
- •Use Role-Playing to Create Your Own Training Video
- •Budgeting for a Point-of-sale Front Office
- •Feedback
- •Guest Test
- •Financial Results
- •Planning a Point-of-sale Front Office—An Example
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Importance of a Security Department
- •Organization of a Security Department
- •Job Analysis of the Director of Security
- •In-House Security Departments versus Contracted Security
- •Room Key Security
- •Hard-key System
- •Electronic Locks System
- •Smart Card
- •Contactless Electronic Locks
- •Fire Safety
- •General Fire Code Requirements
- •Guest Expectations
- •Fire Safety Plan
- •Employee Training in Fire Safety
- •Guest Instruction in Fire Safety
- •Fire Action Communication Procedure
- •Emergency Communication
- •Developing the Emergency Communication Plan
- •Employee Safety Programs
- •Employee Safety Committee
- •Composition and Activities of the Safety Committee
- •Department Supervisors’ Responsibility
- •Safety Training Programs
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Importance of the Housekeeping Department
- •Overview of a Housekeeping Department
- •Relationship of the Executive Housekeeper to the General Manager
- •Management of a Housekeeping Department
- •Room Assignment/Workload
- •Outsourcing Housekeeping Activities
- •Housekeeper’s Report
- •Communication
- •Situation 1: Why Can’t Room Attendants Get Those Rooms Cleaned More Quickly, or, If That Guest Asks One More Time…
- •Inventory Control
- •Fixtures
- •Theft Control of Inventory
- •In-house Laundry versus Outsourced Laundry
- •Occupational Safety and Health Administration
- •Material Safety Data Sheets
- •Americans with Disability Compliance
- •Professional Associations
- •Role of Chief Engineer in a Lodging Property
- •Job Analysis
- •Job Description
- •Technology
- •Managing Maintenance Inter-departmental Communications
- •Energy Management
- •The Greening of the Lodging Industry
- •Leadership in Energy and Environmental Design (LEED)
- •Solution to Opening Dilemma
- •Chapter Recap
- •End-of-Chapter Questions
- •Notes
- •Key Words
- •Glossary
- •Index
428 C H A P T E R 1 5 ■ E X E C U T I V E H O U S E K E E P I N G
H O S P I T A L I T Y P R O F I L E
arti Cannon, former executive |
career as executive housekeeper at the 750-room |
Mhousekeeper at the Reading |
Hyatt Regency in San Francisco and the 250-room |
?Sheraton Hotel in Reading, Penn- |
Inn At Reading, located in Reading, Pennsylvania. |
sylvania (now the Crowne Plaza |
Ms. Cannon described her role as executive |
Reading), graduated from the University of Nevada |
housekeeper in relation to the general manager as |
at Las Vegas in hotel administration; some of her |
one that allows him to concentrate on issues of |
favorite courses were in foods, gaming, and hotel |
operating the hotel. The GM knows rooms will |
entertainment. Some of the part-time jobs she held |
be clean and guests will be satisfied with them. If |
in college included front desk at the former Sands |
housekeeping department were not run effi- |
?the |
|
Hotel, inventory control, mystery shopper, and |
ciently, then it would take away time the general |
catering attendant in various Las Vegas hotels. |
manager needs for other projects, such as market- |
Her lodging career began with Marriott as the |
ing the hotel. |
front desk manager at the 1000-room Los Ange- |
While executive housekeeper, Ms. Cannon |
les Marriott. She then traveled to New York and |
belonged to the International Executive House- |
was promoted to the front office manager position |
keepers Association (IEHA) and considered this |
at the 1800 room-Marriott Marquis. She traveled |
organization a useful information source, particu- |
back to the West Coast and went to work for the |
larly through its monthly trade journal, Executive |
San Antonio Marriott as the front office manager. |
Housekeeping Today. She also remained current |
As Marriott began to expand their brand, Ms. Can- |
by reading Hotel & Motel Management and |
non expanded her career and used her background |
Laundry Today and by logging on to the website |
to become the training manager for Courtyard by |
www.hotel-online.com each day. |
Marriott in Dallas, Texas. Not wanting to reject |
Some of the big issues she would like to empha- |
a challenge, she went into another segment of the |
size to students who are considering executive |
hospitality business and operated her own private |
housekeeping on their way to becoming general |
business for ten years—Cannon’s Pub, an Irish pub |
manager include knowing how to prepare bud- |
in New York City. Her next move was back to the |
gets, costing payroll, and managing employees by |
hotel business, but this time into the job of execu- |
motivating them, occasionally working with them |
tive housekeeper at the 250-room Hotel Hershey in |
on the job, and developing loyalty with them on a |
Hershey, Pennsylvania. She continued building her |
one-to-one basis. |
|
|
|
|
Management of a Housekeeping Department
The executive housekeeper is a first and foremost a manager. This department, like any other in the hotel, requires the ability to plan, organize, control, direct, and communicate. There are many systems to develop, details to oversee, and people to supervise to ensure a well-run department. The job analysis shows a diverse array of staff members, department heads, and hotel procedures in the typical day of an executive housekeeper. In this section, we review topics that support management practices for executive housekeeping, including:
I M P O R TA N C E O F T H E H O U S E K E E P I N G D E PA R T M E N T 429
F R O N T- L I N E R E A L I T I E S
qEmployees in your housekeeping department say they are dissatisfied with their hourly rate of pay. They tell you that in the hotel next door, they could earn an additional 50 cents per
hour plus have one less room to clean per day. How would you respond?
■Room assignment/workload
■Training
■Room inspection
■Outsourcing housekeeping activities
■Housekeepers report
■Communication—English as a second language
■Inventory control—linens, guest supplies, cleaning supplies, furniture
■Cleaning control
■In-house laundry versus outsourced laundry
■Occupational Safety and Health Administration
■Material Safety Data Sheets
■Going green
■Professional associations
Room Assignment/Workload
The number of rooms assigned to a room attendant has particular significance to the hotelier and general manager, the executive housekeeper, and the room attendant. The hotelier and general manager look at this number as a measure of effective use of human resources, daily income, and guest hospitality. The executive housekeeper views the number as an indicator of how efficient his or her staff is in meeting daily goals and providing guest hospitality. The room attendant views the number of rooms assigned to him or her as “the work of the day”—something that provides an opportunity to fulfill his or her biological, safety, and social needs as well as an expression of hospitality to the guest.
Determining the number of rooms a room attendant can clean during a day takes into consideration the design of the room, room furnishings, fabrics, number of people occupying the room, nature of the guests in the room, training provided for employees, and incentives. The usual number is between 15 and 20, depending on the hotel and its policies.
The method of assigning room attendants starts with the executive housekeeper or the assistant to the executive housekeeper retrieving the number of rooms occupied the previous night (let’s say 180 rooms) from the PMS housekeeping module. This number is divided by the number of rooms assigned to each room attendant (let’s say 18). This quotient equals 10; therefore, the schedule for the day is adjusted to reflect the need for 10 room attendants. An executive housekeeper could prepare a chart like that shown in Figure 15-4 to assist in this daily room assignment. However, room characteristics like those previously mentioned usually detract from the chart’s usefulness.
430 C H A P T E R 1 5 ■ E X E C U T I V E H O U S E K E E P I N G
F I G U R E 1 5 - 4 Room attendant staffing requirement chart.
|
|
No. Room |
No. Rooms in Hotel |
Occupancy Percentage |
Attendants Required |
|
|
|
180 |
100 |
10.00 |
180 |
99 |
9.90 |
180 |
98 |
9.80 |
180 |
97 |
9.70 |
180 |
96 |
9.60 |
180 |
95 |
9.50 |
180 |
94 |
9.40 |
180 |
93 |
9.30 |
180 |
92 |
9.20 |
180 |
91 |
9.10 |
180 |
90 |
9.00 |
180 |
89 |
8.90 |
180 |
88 |
8.80 |
180 |
87 |
8.70 |
180 |
86 |
8.60 |
180 |
85 |
8.50 |
180 |
84 |
8.40 |
180 |
83 |
8.30 |
180 |
82 |
8.20 |
180 |
81 |
8.10 |
180 |
80 |
8.00 |
Note: Each room attendant is required to clean 18 rooms per day.
Technology is also used to assign room attendants with MTech’s REX software.
REX [Room Expeditor] is a SaaS [Software as a Service]-based housekeeping application. Implementation of the software begins with a feed from the property-manage- ment system of rooms and reservation data, which coordinators quickly assign the rooms to each room attendant or multiple room attendants MTech President Luis Segredo explains, “Once the rooms are assigned and the day starts, room attendants are no longer given a list of rooms. Instead, they are given an iPod Touch,” “After the attendant is logged in REX…REX analyzes a collection of variables about the rooms assigned to the room attendant.” These variable include current PMS occupancy, VIP level of the guest, stay-over/checkout, estimated arrival time, room rush, room type, even physical occupancy.”
From this information, REX ascertains the next most important room to clean, and it presents it to the room attendant. The room attendant has the option to start cleaning the room or declining for one of the following reasons: Service Refused, [Do Not Disturb] DND on the door, or guest asked to come back later.
Training
Room Inspection
I M P O R TA N C E O F T H E H O U S E K E E P I N G D E PA R T M E N T 431
“When the room attendant finishes cleaning the room, the housekeeping status is updated in the PMS. If the previous guest has left with his bags, REX will send a message to the front desk. It is that simple.”3
Training is an essential supervisory practice of the executive housekeeper. Each moment and movement of the staff is under the watchful eye of the guest, who wants hospitality, and the hotel owner, who seeks efficiency and safety. Robert J. Martin, in his text
Professional Management of Housekeeping Operations, lists the following areas for skill training: bed making, vacuuming, dusting, window and mirror cleaning, setup awareness of the room, bathroom cleaning, daily routine of the worker, caring for and using equipment, and industrial safety.4 These major areas provide focus points where time, labor, safety, and cost savings can be evaluated. Training should be viewed as an objective of a goal for delivering hospitality; a plan must be developed to carry out that objective. How can the executive housekeeper most effectively train his or her staff? The answer reflects such factors as time available, skilled people in the department to do the training, resources for purchasing DVD equipment and materials, room available in which to hold training sessions, etc. However, the underlying question is whether or not the hotel owner or general manager believes training will improve hospitality. If so, then the small financial investment in training will pay large rewards. Harry Nobles offers the following thought for executive housekeepers and their staff.
Sir Winston Churchill is credited with saying “Truth is the first casualty of war.” An applicable paraphrase for our industry might be “Training is the first casualty of bad economic times.” Since less effective training often leads directly to a lower quality of guest service delivery, is this a loss you can afford?5
It is important to train both new and experienced employees. Training gives new employees the opportunity to strengthen skills brought with them, and it helps them adapt to their new environment. Training helps employees of all levels of experience take on new responsibilities with confidence, helping them to be more productive.6
If training is properly managed in the housekeeping department, then the task of room inspection, a final review of the room to ascertain that all housekeeping tasks are completed and room furnishings are in order, can be approached with a positive management strategy. In some hotels, one person is appointed to inspect rooms in each area prior to releasing them to the front desk for occupancy. This person, usually a supervisor, goes to each room and inspects it for cleanliness, orderliness, and operational details. Although this system may work well in some hotels, executive housekeepers should consider having room attendants inspect their own work. This saves time and builds employee confidence. If a motivational system is built into this option, then it will probably work. All good plans incorporate an evaluation mechanism; examples include guest comment cards and front desk staff members who ask random guests at checkout for feedback on cleanliness of bathroom, bedding, proper working order of electronics, and so on.