Question 2: What departments are there in tourist hotels and what is their scope of work? Human resources department.
The main work of the personnel department is around the hotel management. Through recruitment, employment, selection, deployment, mobility, assessment, rewards and punishments, wages and benefits, labor insurance, labor dispute handling and other management activities, it seeks the scientific combination of people and things and the close combination of people. Improve the overall quality of employees, optimize the team structure, fully mobilize the enthusiasm and creativity of employees, and maximize the work efficiency of employees. Provide catering and accommodation services for employees. The human resources department has a staff canteen and a staff dormitory.
Security department (security department)
The security department is the competent department for the personal and property safety of hotels and guests, and is responsible for the public security and fire safety of the whole hotel. Formulate the hotel's safety rules and regulations and security work plan, do a good job in safety prevention, and prevent all kinds of criminal cases, public security incidents and fire incidents. The hotel's fire-fighting facilities mainly include: smoke alarm, automatic sprinkler system, fire hydrant, fire shutter door and various fire-fighting equipment. The hotel fire alarm telephone number is 1999, and the fire department has security guards to patrol 24 hours to ensure the life and property safety of hotel guests and employees.
housekeeping department
The butler department is the main responsibility of the hotel, which is responsible for the washing and ironing of the hotel's linen supplies, staff uniforms and guest clothes, as well as the cleaning and beautification of the hotel's public places.
Purchasing department (purchasing department)
The purchasing department is the material supply department of the hotel, responsible for the material distribution of the whole hotel and providing all-round material support for the operation of the hotel.
Engineering department (engineering department)
The engineering department is the competent department of hotel facilities and equipment. In order to provide good facilities and equipment for the hotel, effective energy control, power supply, operation and maintenance are carried out for the equipment and facilities.
Marketing Department (Sales &; Marketing department)
The responsibility of the marketing department is to assist the hotel to make a marketing plan and ensure its correct implementation. Including determining the target market of the enterprise, stipulating the sales policy and strategy, and implementing and executing the established policy.
Public relations department
The public relations department is responsible for receiving VIP guests, pre-dinner guests and guests of various meetings, assisting in dunning, establishing good relations with the outside media, and being responsible for the hotel's external publicity planning.
housekeeping department
Housekeeping department is one of the main business departments of the hotel, and the level of room service reflects the service level and management level of the hotel. The management of housekeeping department is directly related to the overall reputation and management effect of the hotel, and it is the top priority in the hotel management process. The main function of housekeeping department is to provide comfortable rooms and security for guests. The work of housekeeping department directly affects the overall reputation and service image of the hotel.
administration department
The front office is the business department of the hotel with room service as the center, which is responsible for implementing the hotel's operation plan and directly providing various customer services. The front desk is the nerve center of the hotel and the bridge between the hotel and the guests.
The front office consists of four sub-departments: main service desk (information, reception and reservation), luggage office, business (ticketing) center and switchboard. Through a series of business processes and service links at the front desk, guests can arrive at the hotel smoothly and enjoy the efficient and high-quality services provided by the hotel during their stay.
food and beverage department
The main function of hotel catering is to provide guests with various dishes and comfortable dining environment and services.
Entertainment department (entertainment department)
Recreation department is a comprehensive business department to meet the needs of guests for entertainment, fitness and bodybuilding. The Recreation Department is responsible for swimming pools, nightclubs, game halls, saunas, beauty salons and gymnasiums.
Accounting department.
The finance department is the department that carries out cost accounting, material management, cost control, financial management and accounting for the hotel. It has a cashier team and is responsible for the settlement and collection of various expenses of guests in the hotel. Computer management system is an important symbol of modern hotel management. The computer system is responsible for processing and analyzing all kinds of financial data and information of the hotel. & gt
Question 3: How many departments does the hotel have? Division of labor and responsibilities of hotel functional departments
1, office
Generally, it consists of clerks, logistics, archivists and motorcades.
Main functions:
(1) Draft all kinds of official documents according to the requirements of the Prime Minister's Office.
(2) Arrange relevant meetings and activities convened by the general manager.
(3) Responsible for receiving, distributing, filing and keeping all kinds of documents and related materials inside and outside the hotel, and managing hotel files, seals and letters of introduction.
(4) Formulate necessary management systems and standardize office order and procedures.
(5) Responsible for inspecting and urging the implementation and execution of the general manager's work instructions.
(6) Receive visitors and coordinate internal and external relations.
(7) Responsible for the management and use of administrative vehicles.
2. Accounting Department
Generally, it consists of checkout group, credit review group, cost control group, accounting group and computer group.
(1) is responsible for providing checkout cashier service for guests.
(2) Review the business situation of the hotel on that day and prepare the business day report for the reference of the general manager's office.
(3) Responsible for the control and management of hotel operating costs and expenses.
(4) Responsible for the acceptance and payment of all kinds of purchased materials in the hotel.
(5) Responsible for hotel financial accounting and preparation of financial statements.
(6) Responsible for the maintenance and management of the software and hardware of the hotel computer system, and training the operators.
(7) Formulate and improve the hotel financial operation and management system.
(8) Responsible for the management of the daily operating funds of the hotel.
3. Human Resources Department
It consists of personnel management, labor wages and benefits, staff training and quality inspectors.
Main responsibilities:
(1) According to national and local labor and personnel policies and regulations, formulate rules and regulations on hotel personnel management, labor wages and benefits, employee training, etc.
(2) Organize organizations and posts according to the actual situation of the hotel, and determine the responsibilities and work requirements of each post.
(3) Responsible for recruiting new employees, organizing employee training and conducting assessment.
(4) Assess and reward employees, enhance cohesion, mobilize enthusiasm, and tap and develop employees' potential work ability.
(5) Establish quality inspection training network, formulate and implement detailed rules for service quality evaluation, and supervise the standardization and proceduralization of service operation.
4. Sales Department
Main responsibilities:
(1) Analyze and study the hotel's marketing environment, and select the appropriate target market according to the market and the hotel's own conditions.
(2) Formulating a reasonable price policy, researching, forecasting and expanding the tourism market.
(3) Focus on selling hotel rooms, banquets and conference products, and maintain and develop good business relations with key customers.
(4) Establish a good market image of the hotel, constantly expand its popularity and gradually increase its market share.
5. Public Relations Department
It consists of planning, art design, information arrangement and public relations reception.
Main functions:
(1) Hotel CI design and implementation, systematically promoting corporate image through various media and public relations means.
(2) Plan public relations activities such as business theme activities and special promotion activities, and cooperate with other departments to implement them.
(3) Collect, sort out and analyze the information inside and outside the hotel to serve the decision-making of the general manager's office.
(4) Participate in the construction of hotel corporate culture and create a positive corporate atmosphere.
(5) Keep good communication with all walks of life and do a good job in the reception of important hotel guests.
6. Front desk department
It consists of reception desk, concierge department, front desk switchboard, business reservation department, assistant manager of lobby, administrative floor, etc.
Main functions:
(1) is responsible for receiving all arriving guests.
(2) Contact and coordinate the hotel's customer service work, and timely transmit customer service information such as room reservation, actual arrival, room report and special requirements of guests to other relevant departments.
(3) Provide various front office services, such as reservation, inquiry, check-in, concierge, luggage storage and transportation, business center, airport pick-up, etc.
(4) Responsible for accepting and handling guest complaints.
7.housekeeping department
It is composed of groups such as room service, laundry room, PA sanitation and room center.
Main functions:
(1) Provide guests with high-standard room service.
(2) Responsible for the cleaning of guest rooms and public areas.
(3) Responsible for cleaning all fabrics in guest rooms and restaurants, guests' clothes and uniforms of employees in the whole store.
(4) Responsible for the management of guest room equipment and supplies ... >>
Question 4: What are the catering departments? If you should be a novice, you should start from the beginning and step by step. You should learn more from the successful cases of the catering industry, but you should also pay attention to flexibility, don't learn from Handan, and everything should be in line with the situation you are facing. It is best to take part in the guidance of a teacher, so that you can not only learn knowledge, but also know your peers. Everyone can learn and progress faster in communication and make friends. Everything depends on people. After all, you still have to rely on yourself. Success is not learned, but done. Ask others with an open mind, but also have a down-to-earth mind. In the early days of starting a business, everything depends on learning experience. Don't be impatient. Part of the bibliography for your reference: "Catering Management" Author: Cai Wankun This book is one of the series of teaching materials for tourism management major in colleges and universities in the Purple Century. It is the research result of the Ministry of Education's "Reform Plan of Teaching Content and Curriculum System for Higher Education in the 2 1 century" and also the textbook of the National Tenth Five-Year Plan. This book mainly discusses the basic principles of catering management, organization and staffing, catering marketing and business planning, as well as management theories, methods and cases such as raw material procurement and supply, product production, product sales and service, wine management, banquet management and food exhibition, product price, cost accounting and cost control. , and elaborated the whole process of catering system management. This book has a complete theoretical system, reasonable structure, concise discussion and specific content; The book combines quantitative analysis with qualitative analysis, integrates theory with practice, and has strong practicability and operability. This book can be used not only as a teaching material for tourism majors in colleges and universities, but also as a teaching material for higher vocational education and self-study exams. It can also be used as a business book for middle and senior managers in catering enterprises and a teaching reference book for tourism teachers in secondary vocational schools. "Modern Catering Management" Author: Dai Editor-in-Chief This book is divided into four parts, with a total of 12 chapters. Basic overview, telling the development of catering, the classification of catering, the organization of catering and the importance of catering department. The chapter of production and marketing standards, from raw material procurement to processing and cooking, to the production and marketing process of catering services, has made a standardized statement. In the part of design and planning, a series of explanations are given on the design layout of kitchen and dining room, the cultural design of dining room, the design of menu and dining table, and the planning of food activities. Finally, the chapter of monitoring management expounds the control of safety, hygiene and service quality in the operation of catering department. "Catering Management and Practice" Author: Ma's main contents include: starting with the analysis of the characteristics of catering operation and operation, establishing catering institutions of different sizes and styles and making business plans; On the basis of scientific and systematic menu design, this paper introduces the organization, control and management of various departments and main operation links involved in the overall operation and management of catering; Then, through the elaboration and case analysis of catering promotion and catering cost control, candidates can establish a complete catering operation and service management system. I hope my answer can help you, and I wish you good luck.
Please accept it, thank you!
Question 5: What are the professional titles of the catering industry? How is it divided? The positions and responsibilities of the Food and Beverage Department (according to the responsibilities of each position)
I. Manager of Food and Beverage Department
Job Title: Catering Manager
Direct superior: general manager or deputy general manager in charge.
Directly under: Head of Food and Beverage Department
working range
This position is related to the operation and control of Chinese and western restaurants in the whole catering department. It should implement the established policies, procedures and strategies, just like the management policies stipulated in the contract for this department, and it should also abide by all policies and strategies of the group company and the hotel.
major duty
human resources
1. Evaluate the working conditions of all employees in the food and beverage department, make development plans for employees in the department, and promote well-trained employees.
2. Make a skill training plan for the employees of the department, start from a new starting point every day, supervise the implementation of the plan, make appropriate modifications when necessary, and improve the service skills of all employees.
3. Review and summarize all the work and operating results of the Food and Beverage Department, and suggest that the superior leaders of the Food and Beverage Department make appropriate changes.
4. Ensure that all employees who are hired and fired understand and abide by the rules and regulations of the hotel.
5. Maintain effective discipline in this department, ensure that all departmental rules are observed, and maintain all gfd and hygiene.
Standards, when need to strengthen, take disciplinary measures.
6. Follow up the working status of all employees in this department at any time, and report to the superior leaders of the Food and Beverage Department for reference. Only by having the overall quality can the business prosper and the guests be satisfied.
7. Caring for employees, upgrading management to leadership, and changing hearts to reduce employee turnover rate.
Quality of products and services
1. Responsible for the daily operation and management of the food and beverage department.
2. Assign and authorize the responsibilities and rights of department heads and foremen, and increase positions when appropriate, so that they can perform their duties and tasks well.
3. Keep active and effective communication with the kitchen department and other departments of the hotel, and provide quality service for the guests as much as possible.
4. Regularly summarize the operation and menu design of the restaurant, discuss the specially recommended menu and daily special dishes with the executive chef, and report the discussion results to the superior leader.
5. Through daily comparative evaluation and industry analysis, guide the restaurant's business direction and new product development, and keep abreast of industry trends and business conditions.
6. Make daily inspections to ensure that the restaurant is clean and tidy, and make timely preparations before meals.
7. Maintain the highest profit of the restaurant at the opening stage, pay attention to the communication with the guests and understand the needs of the guests.
8. Plan all kinds of festival activities, report them to superior leaders, and implement them immediately after approval.
9. Ensure that all service and quality standards are implemented by every employee, just like the hotel's needs and the department's business policy, and correct them in time when necessary.
10. Hold a communication meeting for all employees every day, make corresponding memos, follow up the main points raised at the meeting, and take measures to implement them within the specified time.
1 1. Participate in the monthly and daily meetings of the hotel and put forward effective suggestions and plans in time.
12. Conduct routine maintenance inspection on all facilities, equipment and furniture, and report all areas needing attention to the corresponding departments to ensure the safe and normal operation, cleaning and storage of all facilities and equipment in the restaurant.
13. Ensure that all potential and breakage will not occur, and make all employees understand the procedures for handling breakage, so as to minimize breakage.
14. Ensure that all daily information is recorded in the work log and accurate.
15. Actively participate in the planning, arrangement and operation of any promotion activities of this department to ensure its smooth implementation.
Finance:
1. Effectively control and manage the cost and expenditure of this department, and take effective measures to reduce expenditure as much as possible.
2. Effectively control and manage the staffing of the department, ensure the level of productivity, have enough personnel on the job, and provide services according to the service standards stipulated in the business policy to ensure customer satisfaction.
3. Assist the marketing department to make reports, budget, formulate policies, plan the future, promote sales and marketing, and put forward suggestions for change and innovation when appropriate.
4. Submit a monthly report to the superior leader, including restaurant operation, total revenue, productivity, guest statistics, overall level, staff training, promotion report and business suggestions.
5. Inspection Department ... >>
Question 6: What functional departments are there in the hotel? Front office, functional department, functional department, functional department, front desk department name: superior department of front desk department: subordinate department of housekeeping department: business center department responsibility: dealing with foreign guests and providing efficient services. Main functions: 1. Business center: provide fax, telex, typing, copying, translation and other services for guests. 2. Reservation: Make room sales forecast. 3. Collection: Collection should be quick, accurate, good and leak-free. 4. Service: polite language, smiling service and working efficiency. 5. Discipline: Check the appearance of employees. Jurisdiction: 1. Front desk staff. 2. Facilities and equipment at the front desk of the hotel and its jurisdiction. 3. The front desk belongs to the health responsibility area. Part-time functions: departmental functions Front office name: Front office superior department: Housekeeping subordinate positions: Front office steward foreman, doorman foreman, baggage foreman, hall payment department responsibilities: provide all kinds of convenient services for guests. Main functions: 1. Create corporate image, improve reputation and strictly implement service standards. 2. Raise the rent. 3. Improve the utilization rate of facilities. 4. Provide various service measures, such as inquiry, information, room key keeping, luggage handling, storage and storage. 5. Provide various figures, room rental statistics, room analysis and sales analysis. 6. Handle guest complaints. Jurisdiction: 1. Front office staff. 2. Facilities and equipment in the hotel lobby and its jurisdiction. 3. The front office belongs to the health responsibility area. Responsibilities: Job Description Assistant Lobby Manager Job Title: Assistant Lobby Manager's immediate supervisor: Front Office Manager Job Title: Responsible for the normal working order and safety of the hotel, handling daily guest complaints and opinions. Direct responsibility: 1. Responsible for checking the integrity of facilities in all areas of the lobby, and notify the engineering department in time if maintenance is needed. 2. Supervise and inspect the cleanliness and environmental sanitation of the lobby, check the instrument and work efficiency of the front office staff, and report the problems to the front office manager. 3. Assist or represent the general manager to pick up the distinguished guests. 4. Solve the guest's complaints as soon as possible, try to meet the guest's requirements, and keep the relationship between the manager and the guest harmonious. Be sure to make all necessary preparations before the arrival of the distinguished guests. Such as registration card, welcome card, check the cleanliness and layout standard of the room, etc. Warmly and politely welcome every distinguished guest and escort the guests into the room. And in accordance with the working procedures to approve the placement of fruits, flowers and gifts. 6. Make a list of VIPs who arrive, leave and stay in the hotel every day, memorize their names, see each VIP off, and implement every detail of VIP reception. 7. When the hotel is full, actively cooperate with the receptionist to make arrangements for the guests. 8. Check the working status of the public areas and employees of the hotel during the night shift, and inform the relevant departments of the problems found. 9. When the guest's bill is in doubt, it should be handled according to the relevant regulations of the hotel and the authorization of the general manager. 10. Assist the security department to investigate abnormal things and unwelcome guests. When necessary, deal with emergencies according to emergency procedures. 1 1. The lobby management personnel, equipment and facilities shall be maintained in time, and the maintenance quality shall be supervised and inspected. 12. Insist on recording what happened that day and the handling of complaints in the duty book every day and hand it over to the front office manager. 13. Authorize direct reports. 14. Patrol, supervise and inspect the business work of employees in subordinate departments. 15. Understand the work of various departments and evaluate relevant data. 16. Listen to the debriefing reports of subordinates regularly and evaluate their work. 17. Fill in the fault list and reward list of direct subordinates according to the authority and examination and approval procedures, examine and approve the fault list and reward list reported by direct subordinates according to the principle of leapfrog examination and approval, and submit them to the Human Resources Department for examination and approval. 18. Coordinate the contact between departments. Leadership responsibility: 1. Responsible for the completion of lobby management objectives. 2. Be responsible for the discipline of the assistant manager in the lobby and the overall mental outlook of the work order. 3. Responsible for the influence of the assistant manager in the lobby on the enterprise due to his work mistakes. 4. Responsible for the supervision and inspection of the lobby work and the implementation of the work. Major forces: 1. Working in the lobby ... >>
Question 7: What are the main responsibilities of the catering manager? The main management responsibilities of catering managers should be formulated by units or departments according to the situation of each unit and department. It is difficult to generalize without standard liability provisions.
Usually, the main management responsibilities of managers in the catering industry are formulated according to the operating conditions, safety, staffing, assessment and task execution of the unit. Refer to the following responsibilities:
1, under the leadership of the general manager's office, be fully responsible for the management of the kitchen, carry out the work instructions of the general manager, and be responsible for and report the work.
2. Coordinate the work of kitchen departments and kitchen staff to ensure the standardization of technical operation.
3. Pay special attention to cost accounting and strengthen the management of food raw materials, various materials, water, electricity and fuel.
4. Responsible for the application and guidance of food raw materials and equipment needed in the kitchen.
5. Cooperate with the engineering department to supervise the repair and maintenance of kitchen equipment.
6. If it is a banquet, discuss specific matters with the head of the restaurant department and put forward requirements related to cooking and service.
7, audit staff canteen menu and cost control.
8, responsible for the training and assessment of the kitchen department, audit the kitchen inventory results. According to the actual situation of kitchen and hotel management, the number of posts and personnel should be set reasonably.
9. Hold regular meetings of chefs, arrange work, and report and analyze sales and new product development with chefs.
10, care about the production and operation, the quantity and specifications of dishes every day, try to taste the dishes, check the quality and strictly control them.
1 1. Supervise the acceptance and cost control of kitchen raw materials.
12, do a good job in food hygiene, kitchen environmental sanitation management and fire safety. Supervise the personal hygiene of food tableware, utensils and chefs, put an end to food poisoning accidents and maintain the normal production order of the kitchen.
13. We should design a set of reasonable menus for * * * departments and various reception tasks on schedule, and listen to feedback and constantly update them to ensure that the color, fragrance, taste, shape and nutritional components of the dishes are reasonable and not repeated.
14, do a good job in energy saving and consumption reduction, use electric energy reasonably, control water flow reasonably, use gas reasonably, use and keep tableware and utensils reasonably, and rely on employees to let every employee know his responsibility of energy saving and consumption reduction.
15. Formulate various kitchen hygiene systems and implement an integrated hygiene contract. Strengthen labor discipline, formulate rules and regulations, reward diligence and punish laziness (humanization).
16. Check and handle the returning dishes and complaints in the kitchen every day, master the technical level of each chef, and arrange technical posts reasonably.
17, pay attention to the supply of seasonal dishes, develop more low-cost and popular dishes, so that guests at all levels can accept them and make their snacks and snacks better.
18, concerned about employees' thoughts, life and business level. Pay attention to humanized management, make employees self-disciplined and self-disciplined, and work in a relaxed, clean and generous state, so as to improve the cohesion of employees and give full play to their potential.
Question 8: What are the main business departments and services provided by travel agencies? It depends on the size of the travel agency you want to open. Let me tell you about the main departments of domestic agents.
1, ground connection
2. Group departments
3. Ticket Department
4. Tour guide department
5. Service Tracking and Logistics Department
Question 9: What departments are hotels divided into? It is very tiring to get your 50 points.
Front desk:
Receive reservations, individual passengers, receive teams, handle inquiries, store luggage, handle reservations and handle complaints. Some hotels also list cashier at the front desk as normal management.
Requirements: technical secondary school degree or above, with regular facial features, male 172CM, female 160CM or above, no obvious scars and visible tattoos, basic knowledge of English, naked eyes 1.2 or above, fluent expression, alert eyes and ears. Age: about 20-28 years old, generally over 28 years old, all of them turn to the backstage to make an appointment.
Housekeeping department:
Cleaning rooms, routine maintenance, booking meeting rooms, arranging venue layout, checking in and checking out, booking flowers, cleaning linen, etc.
Requirements: Waiters should be above junior high school, legal citizens, without disabilities, male 170CM, female 158 or above, and can bear hardships. Domestic Clerk: Require high school education or above, be able to operate computer, be proficient in typing and office operation. , fresh and straight appearance, and must be female. Age: 18-38 years old
Food and beverage department:
It is divided into Chinese food, western food and Japanese food, which are combined into one department. Usually, it is an independent management and accounting department, which is responsible for taking orders for banquets, booking conference rooms, arranging venues and ordering takeout groups.
Requirements: I only say employees, male 170, female 158cm or above, graduated from junior high school, with good looks, no disability, no visible tattoos and smooth expression. Age: 18-25 years old.
Entertainment sector:
Accept birthday \ wedding \ festive karaoke box reservation, personal performance venue arrangement \ wine service, song-ordering flower basket reservation and other services.
Requirements: I don't know, this department is entertaining, such as the invisible tattoo mentioned above, which is not required by this department, as long as the department manager interviews. Strong endurance, good looks, cheerful and outgoing personality are required, and there is no rigid requirement for academic qualifications.
Security department:
There are two kinds of insurance: internal insurance and external insurance. There are no obvious regulations on personnel. Usually it is a shift system. Sometimes it's sunny outside, and sometimes the air conditioner is on in the lobby. Responsibilities are vehicle arrangement, emergency treatment in case of emergency, monitoring, employee safety training, etc.
Usually male, veterans are preferred, with good looks and no disability. Vision 1.5, but physical strength is required. Interviews are usually defined by how many seconds there are in 100 push-ups and 100 meters sprint.
Age: 18-38 years old.
Sales department:
To sell any products that can be rented or operated in the hotel, contact the main person in charge of the travel agency \ company and bring the driver. The sales department also organizes and arranges regular hotel marketing activities and makes group reservations.
Requirements: Have hotel working experience, understand the internal operation of the hotel, be handsome in appearance, fluent in expression, extroverted and fluent in expression, and have technical secondary school education or above. Age: 18-38.
Personnel department:
Responsible for personnel recruitment and dismissal \ induction training, coordinate with the labor department, and regularly track whether all hotel personnel regulations are closely related to the labor law. Responsible for personnel promotion, personnel attendance, etc.
Requirements: Must have at least 2 years hotel working experience, computer skills, personnel experience, college degree or above.
Finance department:
Responsible for the hotel's income and expenditure, but also manage the daily work of cashiers arranged by various business departments.
Requirements: major in accounting, local employees are preferred. I know about most hotels, and employees who graduated from foreign accounting majors generally don't take the hotel exam. Usually, ladies are preferred.
Logistics department:
It is divided into infirmary, washing department and staff canteen.
The requirements of the staff canteen in the infirmary are not explained here. The washing department is responsible for washing, ironing and folding linen in the hotel. Employees, ordinary workers in society, graduated from primary school, can bear hardships.
Administrative department:
It is usually the highest decision-making department of the hotel, responsible for hotel administrative regulations, participating in personnel transfer and overall planning, reviewing sales and marketing plans, and exercising the power of general manager.
Requirements: All managers have working experience as managers in relevant departments.
Engineering department:
Responsible for the maintenance of hotel facilities.
Requirements: major in mechanical engineering, with relevant engineering management experience is preferred. Male worker 18-40 years old.
Purchasing department:
An independent accounting department, which is linked with the logistics department and managed by the finance department, serves the material procurement of various business departments.
Requirements: Experience in purchasing, local people are preferred.
Others: some small departments, such as the reservation department belongs to the front office and the banquet department belongs to the catering department, so I won't list them one by one. I'm exhausted ... >>
Question 10: What departments does a star hotel include? What are they responsible for? The departments of the hotel are set according to the hotel's own situation, and some of them can be merged or split, depending on the general situation.
Our hotel now uses the 10 department.
1. Front Office
2. Home Economics
3. Food and Beverage Department
4. Recreation and Sports Department
5. Sales Department
6. General Administration Department (General Office)
7. Accounting Department
8. Human Resources Department
9. Engineering Department
10. Security Department
New friends always have some questions: how long does it take to exercise each time?
I always fee