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Samenvatting Hospitality Experience, ISBN: 9789001885786 Hospitality Experience (HE2)
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Operations Management summeary year 1 ( book: Hospitality Experience )
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Operations Management Summary S1/S2
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OM samenvatting gehele boek; hospitality experience, leerjaar 1, Buas, Hotel & Facility management - OM summary entire book; hospitality experience, grade 1, Buas, Hotel & Facility management
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By: jonijanssenx22 • 2 year ago
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By: samanthavanderroest • 2 year ago
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Introduction to Hospitality 28 januari 2021Voordelen van franchising (90):
● Plannen en specificaties waaruit gebouwd wordt, er is al een format
● CRS: centralised reservation system
● Brede marketing
● Volume kortingen van het meubilair
● Lage vergoeding ten opzichte van creditcard bedrijven
Nadelen van franchising:
● Hoge kosten om mee te doen, maar vooral om te stoppen (afkopen is duur)
● Weinig reserveringen gaan via het CRS
● Moeten regels volgen van het contract
● Moeten standaarden naleven
Voordelen voor het bedrijf zelf:
● Hoger marktaandeel en hogere erkenning
● Upfront fees
Nadelen voor het bedrijf zelf:
● Voorzichtig zijn met het selecteren van franchisees
● Moeilijk om de standaarden te monitoren en controleren
Manieren van werken voor een franchisebedrijf:
- Rechtstreeks voor de franchise werken (hoofdkantoor bv)
- Franchisenemer
- Eigendom (franchise kopen)
Vormen van samenwerking en contracten:
- Referral association ( databases, logo’s en CRS delen )
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- Management contracts (94)
https://study.com/academy/lesson/hotel-management-companies-vs-franchises.html
PTV: Voordelen en nadelen functiewaarderingen (318)
, Hoofdstuk 3: Food and Beverage Operations
Onderdelen F&B
● Keuken
● Catering (outdoor / op locatie)
● Banquet (grotere diners / besloten groepen)
● Restaurants
● Room service
● Minibars
● Lounges
● Bars
● Stewarding (afwas)
Skills van een F&B Director
● Leiderschap
● Training
● Motiveren
● Budgetteren
● Cost control
Keukenorganisatie
● Executive chef / chef(kok)
○ Verantwoordelijk voor guest satisfaction
○ Food quality and consistency
● Sous chef
○ Second in command
○ Dagelijkse operations
● Chef tournant
○ Roteert door de keuken heen
● Stationschef
○ Verantwoordelijk voor verschillende onderdelen in de keuken
○ Pastry, fish, banquet
○ Roast, grill, pantry
Food cost ratio = meestal 28-32%
= Food Cost : Food Sales
● Type hotel bars
○ Lobby bar
○ Restaurant bar
○ Service bar
○ Catering and banquet bar
○ Poolbar
○ Minibar
○ Night clubs
○ Sports bar
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