Fundamentals Of Catering Housekeeping And Hotel Management

Catering is the act of food provision in a professional capacity, typically at social events. It is providing with what is needed or required. Caterers, which are either independent vendors or individuals within a particular department of a facility. Catering is provided at a full range of events, including business meetings, conferences, exhibitions, special events, weddings, and other social occasions. In addition to responsibilities for food and beverage, many caterers also handle event decor, A/V and other aspects of the program. Housekeeping, also known as housecleaning may also be defined as the systematic practice of making a home tidy and clean. The importance of housekeeping in hotel industry is to maintain a good hygiene and high standards in a very competitive market. Housekeeping is the largest department in all hotels and their basic duty is service delivery to the customers. It is very important to have a good housekeeping department for the guest comfort, safety and health. The common workplace in hotels is a fast-paced environment, with high levels of interaction with guests, employees, investors, and other managers. Upper management consisting of senior managers, department heads, and General Managers may enjoy a more desirable work schedule consisting of a more traditional business day and having weekends and holidays off. This is an invaluable guide for hotel employers, managers, consultants, students and research scholars of tourism, hotel catering courses.