front office
Indian Institute of Hotel Management & Culinary Arts
(Affiliated to Osmania University)
Creating Culinary Competence
FRONT OFFICE - I
BHMCT I YEAR
BCT CA I YEAR
S. No
CONTENT
PAGE NO.
1.
2
3
4
5
Unit – I
1.1 Introduction, History & Evaluation
1.2 Classifications of Hotels
1.3 Duties & Responsibilities & Job Description-Principles Staff
1.4 Co-ordination & Co-operation with other dept
Unit – II
2.1 Numbering of Rooms & Food Plans
2.2 Difference Section of Front office & their importance
2.3 Planning a lobby
2.4 Equipment used in front office
2.4 Qualities, Social Skills & Speech required for front office staff
2.5 Hotel Brochure, Tariff, Glossary of Front office Terms
Unit – III
3.1 Dealing with Verbal enquiry
3.2 The Case study (Providing information to the guest knowledge of the city & country) .
3.3 Alphabetical index rack
3.4 Paging of Guest
3.5 Handling guest room keys & mails & Key rack
3.4 Wakeup call, black listed person – procedure adopted
(Affiliated to Osmania University)
Creating Culinary Competence
FRONT OFFICE - I
BHMCT I YEAR
BCT CA I YEAR
S. No
CONTENT
PAGE NO.
1.
2
3
4
5
Unit – I
1.1 Introduction, History & Evaluation
1.2 Classifications of Hotels
1.3 Duties & Responsibilities & Job Description-Principles Staff
1.4 Co-ordination & Co-operation with other dept
Unit – II
2.1 Numbering of Rooms & Food Plans
2.2 Difference Section of Front office & their importance
2.3 Planning a lobby
2.4 Equipment used in front office
2.4 Qualities, Social Skills & Speech required for front office staff
2.5 Hotel Brochure, Tariff, Glossary of Front office Terms
Unit – III
3.1 Dealing with Verbal enquiry
3.2 The Case study (Providing information to the guest knowledge of the city & country) .
3.3 Alphabetical index rack
3.4 Paging of Guest
3.5 Handling guest room keys & mails & Key rack
3.4 Wakeup call, black listed person – procedure adopted