hospitality management book

GAJANAN SHIRKE : www.gajananshirke.com

HOSPITALITY MANAGEMENTBOOK

ByGajanan Shirke

Author Of Various Hospitality Management Book

Visit : www.gajananshirke.com


INDEX

1. Space Allocation Checklist for an Hotel Project2. Various Approvals/Licences/Permissions Required For Setting Up Hotel Formation & Financing Of A Company3. Regulations For Starting Operations And Soon After Becoming Functional4. Departments Of A Hotel5. Service6. Basic Etiquette For Front Office Personnel7. Kitchen Safety8. Image Projection9. The Well Groomed Man10. The Well Groomed Woman


11 Spices12. Job Descriptions13. Advertising Ideas Checklist14. Preventive Maintenance: Guest Room15. Scams in Hospitality16. Grocery List For Pre Opening Hotel17. Requirement For New Hotel18. Cost Control Check List19. Guest Room Cleaning Checklist20. Bathroom Checklist21. Formats and Short Description22. Definition of GOP


23. Hotel Department Structure 24. Why hotel owners/ Management need to pay attention to Rev-PAR25. What is mystery shopping?26. Employee Recruitment and Selection27. Safety Rules for Gas28. Safety Rules for Electricity29. Purchasing Cleaning Supplies30. Seven Inexpensive Marketing Tips For Spa Owners31. Source Reduction and Recycling Ideas32. Purchasing And Receiving33. Steps in the Night Audit Process34. Seven Steps to Food Cost Control35. Food Cost Formula36. Ten steps to a more profitable food service


37. The Four Aspects Of Food Cost38. The Menu39. “360 Degree Performance Appraisal”40. Service Quality Assessment Checklist41. Food and Beverage service42. Kitchen: Hygiene & Sanitation43. Kitchen Safety44. Kitchen stewarding45. Market Segment46. Handling Complaint47. Pre Opening Budget Format48. Housekeeping


49. Food & Beverage Control50. Updating Excise Register51. Hotel Operational Audit Program52. How to Make a Great Impression and Use Body Language53. The 10 minute guide to succeeding at interviews54. Hotel Performance System Checklist 55. Have to Follow Food & Beverage Service Rules56. Guidelines for F & B Staff


57. How to Gain Menu & Beverage Knowledge58. Reasons That Make Your Guest Unhappy59. How to Maintain Interaction With Guest60. Personalized Service Training for Waiters61. Golden Service Rules for F & B62. Wine Terminology63. How to Settle Guest Bill in Restaurant (SOP)64. Suggestive Selling & Upselling in Hotel & Restaurant65. Tips for Successful Room service in Hotel66. Table Setting Procedure in Restaurant67. Different Types of Restaurant Service68. Restaurant Cover Set Up Procedure


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hospitality management book

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