comment tugas marketing

menurut saya apa yang dapat saya tangkap dari artikel ini adalah seorang pelayan atau waiter / waitress harus bisa memahami atau menebak kebutuhan dari para costumer yang datang berkunjung. Itu di karenakan apabila seorang pengunjung yang datang mendapatkan kepuasan dalam hal pelayanan pada saat mereka makan malam di restoran akan dapat berpengaruh positive kepada kelangsungan dari restoran tersebut. Karena jika costumer merasa puas pada pelayanan dan juga makanan dari restoran tersebut, maka costumer tersebut kemungkinan besar akan datang kembali dan bahkan akan membicarakan kepada teman-teman meraka atau merekomendasikan kepada mitra-mitra kerja mereka untuk datang ke restoran tersebut dikarenakan pelayanan di restoran tersebut sangat memuaskan. Dari aspek marketing ini bisa dikatakan sebagai promosi dengan mengandalkan kepuasan seorang costumer (promosi secara tidak langsung). 

I Made Adi Hardiana
11.3.05.1.015
UL.MPH/6

Harvest: Bagaimana Pelayan Restoran Menilai Anda (Marketing...

Harvest: Bagaimana Pelayan Restoran Menilai Anda (Marketing...: Bagaimana Pelayan Restoran MenilaiAnda Setiap kali duduk di restoran, Anda akan dinilai. Fenomena itu dinamakan "membaca meja&qu...

THE ROLE of HOUSEKEEPING in HOSPITALITY OPERATION

THE ROLE OF HOUSEKEEPING in HOSPITALITY

OPERATION

A.   Type of Hote

Ø Economy/limited- service hotel

Economiy / limited – service hotels are a growing segment of the lodging industry.

Ø Mid – range- service hotel

Hotel’s offering mid-range service probably appeal to the largest segment of the treveling public. Mid-range service is modest but sufficient and the staffing level is adequate without trying to provide overly elaborate service.

Ø World – class – service hotel

World-class-service hotels provide upscale restaurant and lounges,exquisite dector, concierge service, and opulent meeting and private dining facilities.

B.   Hotel management

Management guides the operation of the hotel and regularly report the property’s overall operating result and other pertiernt information to the owner. The management team achieves specific objectives and goals by planning, organizing, staffing, directing, controlling, and evaluating functional areas within the hotel. Top management executivies coordinate the activities of the various division and department managers.

C.   Hotel division & Departement

Ø The room division

The room division is composed of departments and functions which play essential roles in providing the services that guest expec during their stay.

Ø The engineering & Maintenance division

A hotel’s engineering and maintenance division is responsible for maintaining the appearance of the interior and exterior.

Ø The human resourses division

In recent years, hotel have increased investment in and dependence on human resourses management. The size and budgets of human resourses division have grown steadily, along with their responbility and influence.

Ø The accounting division

A hotel’s accounting division is responsible for monitoring the financial activities of the property. Some hotel’s employ off-premises accounting services to comploment the work of their internal accounting division.

Ø The security division

Security stagg might include in-house pesonel, contract security officers, or retired or off- duty police officers.

Ø The food and beverage division

A major revenue center in most hotels is the food and baverage division. There are almost as many varieties of food and baverage operation as there are hotel.

Ø The sales and marketing division

The sales and marketing staff in a hotel can vary from one part-time person to a dozen or more full-time employees. These personnel typically have four function ; sales, convention services, advertising, and public relation.

D.  Housekeeping and Front Office

When the rooms division, housekeeping’s primary communications are with the front office department, specially with the front desk area. At most properties, the front desk agent is not allowed to assign guestrooms until the room have been cleaned, inspected, and realsedby the housekeeping department.

E.   Housekeeping and Enginering / Maintenance

In most non-lodgi ng commercial building’s housekeeping, engineering and maintenance personel generally report to the same department manager. This makes a great deal of sense beacausethese fungcional areas have similar goals and methods and must have a close working relationship.

Ø Team work

Team work is the key to successful hotel operations. Housekeeping must work closely not only with the front office and engineering but also with every other department in the hotel.