vrindavan hotels 26.02.2014

8/12/2019 Vrindavan Hotels 26.02.2014

http://slidepdf.com/reader/full/vrindavan-hotels-26022014 1/21



Athiti Devo Bhava

Indian hospitality industry has been exemplified across the world for the high roostaff ratio on which it operates.



Flashback

1. During the period in the later 1970’s, room to staff ratio in the country was as

high as 1: 4 or 1:5.

2. Today, the room to staff ratio is derived by considering two prime elements: s

productivity and definition of the service limits.



Hotel Category

Hotel classification can be two fold:

1. star classification and

2. service standards.



Today

Five-star hotels observe a room to staff ratio of about 1:2,Four and three-star segment hotels average at 1:1.6 to 1:1.75.



Luxury Hotels

East India Hotels Limited (EIHL), which operates properties like Amarvilas andRajvilas, still operates on a room to staff ratio of 1:3 to 1:4.



Other Factor - Service

1. Full Service

2. Limited Service

3. No Service



No Frill Segment- The Growing Segment

Ginger and Peppermint cater to the new age, techno-savvy business travelllittle or no time to waste and thus, requires prompt service. To cater to this tcustomer profile, hotels provide handy requirements and ensure limited or nwith the staff. Such hotels call for an extremely low room to staff ratio of abo



Other Factors

1. Outsourcing2. Meltdown



What has changed - To Sum Up

1. In the past manpower was cheap2. Increase in wage structure3. Migration to other industry

4. Niche skilled personnel to multi skill5. Technology



Future Forward

“Indians have been trying to ape the 1:1 service ratio. However, this is considered difficultthe Indian context,”



Employee per room in India

Luxury 2.70

Upscale 2.11

Mid-market 1.5

Budget 0.72(The global average is almost

average)

Source: HVS Indian hotels ma

2011 edition



Full Service versus Limite

Service

Key Differentiator

Full service hotels have an

attached restaurant,

while limited servicehotels do not.



Restaurants and FoodFULL SERVICE

The defining feature of full service hotels istheir restaurant.

1. FSR website exhibits

2. upscale dining venues as well as

3. All-day lobby bar and

Even if you'd rather stay in your room, full

service hotels should feature dedicated

room service with an extensive menu.

LIMITED SERVICE

This doesn't mean limited seroffer food to their guests.

Many LSH offer complimentabeverage areas.

Not quite a restaurant meal, but they s

and orange juice.



Services and Amenities

FSH offers more in services and accommodations.

1. 24-hour valet service,

2. dry cleaning,

3. heated pools and saunas,

4. well-equipped fitness centers, andguaranteed high-speed wireless Internetaccess.

5. The rooms should feature high-endfurnishings, appliances, and top-of-the-linetelevision with premium cable.

Limited service hotels have

as well,1. Pools, which may not be he

2. Guests shouldn't expect a s

3. Coin laundry rooms

4. sometimes wireless InternSometimes limited servicfitness rooms (a couple o

single weight machine)



Price

As expected, price is where limited service

hotels have an advantage. As with any venture, dekind of hotel is a balancbetween how much serand how much you wanFull service hotels are daccommodating, but thsave a little might find lhotels hospitable enoug



A Small Low-Rise Hotel

OperationGeneral Manager reports to Regional Director and /or Ow

Investors 1. General Manager

2. Front Office Manager

3. Housekeeping Manager

4. Head of Maintenance

5. Sales & Marketing Manager

6. Food & Beverage Manager Administrative functions for a small-scale hotel such as Accounting, Payroll, and Human

normally handled by a centralized corporate office or solely by the General Managerauxillary functions such as security may be handled by third-party vendor services chotel on an as-needed basis

http://en.wikipedia.org/wiki/General_Manager




Large Full Service Hotel

General Manager

Assistant General Manager orDirector of Operations

Director of Front Office

Rooms Coordinator

Night Manager

Head Night Auditor

PBX Supervisor Guest Services Manager

Chief Concierge

Bell Captain

Valet Captain

Executive Housekeeper

Assistant Housekeeping Manager

Floor Supervisor

Laundry Supervisor

Public Area/Custodia

Laundry Manager

Director of Sales & Mark

Senior Sales Manage

Leisure Sales Manag

Business Travel Sales

Social Group Sales M Corporate Group Sal

Wedding Sales Mana

Senior Marketing Ma

Social Media Manage

Public Relations Man

Revenue Manager Reservations Su erv


http://en.wikipedia.org/wiki/Night_auditor

http://en.wikipedia.org/wiki/Switchboard_operator

http://en.wikipedia.org/wiki/Sales_manager












http://en.wikipedia.org/wiki/Switchboard_operator

http://en.wikipedia.org/wiki/Night_auditor





Director of Food & Beverage

Restaurant Manager Restaurant Supervisor

Executive Chef

Room Service Manager

Room Service Captain

Bar & Lounge Manager

Staff Cafeteria Chef

Director of Food & Beverage Restaurant Manager

Restaurant Supervisor

Executive Chef

Room Service Manager

Room Service Captain

Bar & Lounge Manager

Staff Cafeteria Chef

Director of Events and Cater Convention Services Ma

Event Manager

Catering Manager

Banquets Captain

Hotel Controller

Accounting Manager

Certified Accountant(s)

http://en.wikipedia.org/wiki/Restaurant_manager


http://en.wikipedia.org/wiki/Comptroller

http://en.wikipedia.org/wiki/Accountant

http://en.wikipedia.org/wiki/Accountant

http://en.wikipedia.org/wiki/Comptroller






Director of Engineering

Assistant EngineeringManager

Facilities Manager

Director of HumanResources

Human ResourcesManager

Recruiting Manager

Training Manager

Labour Relations

Manager

Chief of Security

Shift Supervis

Recreation Man

Information TecManager

Additional ManagemPositions may exist fsuch as a Golf Coursadditional facilities.

http://en.wikipedia.org/wiki/Human_Resources







Thank you

vrindavan hotels 26.02.2014

Documents