TOURISM AND TOURIST
Introduction:
Hospitality is welcoming tourist in hotels, feeding them from various meals and providing
appropriate security for them. The hospitality management came up due to the visitors who were
from various parts of the world either for business or trade or any other reasons. Others would
travel due to political reasons and therefore there was need of their safety and security. They also
required food, goods including communication due to sending SMS.
Historical development of hospitality:
Hospitality can be defined as reception and entertainment of guests, visitors or strangers, feeding,
accommodating them and ensuring secure stage in their locality.
The concept of hospitality can be traded to ancient great Romans during early biblical times. To
be hospitable, people were welcoming strangers to their religion and others due to superstitions,
fears, they believed that strangers were gods or they were presentations of an evil spirit that was
to be appeased. It was also taken as philosophy of give and take believing that the strangers also
provided something in future after they are fed and protected.
TOURISM AND HOSPITALITY
Tourism is more diverted in nature dand this makes it too difficult todefine. It can be defined
through summarizing tourism.
ELEMENTS OF TOURISM
It involves the market movement of people from one location to another outside their country i.e
they stay in other destinations.
Tourist destination provides arrangement of activities experiences, products and services.
The destination needs a motivation and tourism require satisfying.
, The tourism industry includes a number of subjects which as a whole generates income
within the economy. The duration must be short so as not to lead to permanent residence.
Tourism is a pleasure activity that involves the most of people out of their normal places
for a short stay period and enjoying activities experience and facilities.
TOPIC 2
HOTEL MANAGEMENT: DIMENSION AND STRUCTURES
Introduction
Product type
This can be linked to hotel product segmentation which can be defined as the
development of the hotel companies of accommodation concept designed to meet the
needs of specific target market.
>upper class of hotel industry segment.
>middle class market
>lower class and economic segment
NB: new establishment providing good standard of accommodation with suites facilities
have come up with the economy market segments e.g. travel inns.
The first- and middle-class segments have been service driven where the consumer
have been more room oriented.
Other types of products
Accommodation supply- has to meet the market of upper class and economy market
i.e. service type of products.
Branded products-they are important for marketing the products within the hotel and
attracts more customers. The hotel brand emerged in the USA where holiday in were
central to this department, they were the largest USA where holiday inns were central to
this development.
,They were the largest USA hotel chains and it’s the most successful marketing for the
20th century through branding the product, the hotel industry has been benefitted a lot.
Hotel facilities-. e.g. television, radio, telephone, telefax.
Selling of newspaper and magazines, laundry and dry-cleaning services.
Hairdressing and haircare shops.
Provisions of tickets for theatres, making travel arrangement.
Sports facilities, swimming.
Saunas and massage services
Banquet and conferencing facilities, bars and most to nonresidents
NB: they are given as additional back up facilities and products such as
accommodation, food and drinks. food drinks and accommodation are the basic needs.
ORGANISATION STRUCTURE
It is concerned with matters such as
a) Division of task within the establishment.
b) Position of responsibilities and authority
c) Relationship between the task, responsibility and authority.
d) It introduces concepts such as span of control e.g. the number of tires through
which management operates.
e) Delegation of responsibilities or duties i.e. the allocation of responsibilities or
authority given to individuals in line of command.
STRUCTURE
The management team-it consist of general manager, deputy manager and the
head of department.
General manager-he participates in the formulation of hotel polices, strategies, also
responsible for the implementation ideas, subdivisions may be done having the
following.
a) Hotel manager-coordinates the work of specialists in the department.
b) Asst manager-assisting the whole operation and having contacts to the
guest.
c) Resident manager-responsible for the day to day of the hotel activities.
, d) H.O. Ds-there are of two categories.
-line managers-with line of responsibilities and authority to the
supervisors and to subordinates in respect of their department.
-head of service department-they are specialists who provides advice and
service to line managers, they relieve them from task such as their areas of
specialization.
NB: line managers may be such as head receptionists, head
housekeepers, head chefs, restaurant managers.
Specialists may be such as: marketers, accountants, purchasing officers,
auditors, personnel.
FEASIBILITY STUDY
Planning and development
The planning system is designed to regulate the development and use of land in the
public interest, where the development plan provides main polices and proposals
comprising a structure plan proposed by county council and district councils.
Development control in the process through which applications for planning permissions
for development are determined.
Objectives and aims of feasibility study
a) Assist in obtaining and negotiating contract for franchise.
b) Leese of management contract
c) Assist in obtaining financing
d) It guides the planner and architects of the facilities
e) Assist in formulating, operating and marketing plan
f) Serves as a guide in preparing initials capital and operating budget.
scope of feasibility study
defined by specifying the items to be analyzed and putting emphasis on each of them.
The list of items found in most feasibility studies are such as
a) market area characteristics
b) project site and area evacuations
Introduction:
Hospitality is welcoming tourist in hotels, feeding them from various meals and providing
appropriate security for them. The hospitality management came up due to the visitors who were
from various parts of the world either for business or trade or any other reasons. Others would
travel due to political reasons and therefore there was need of their safety and security. They also
required food, goods including communication due to sending SMS.
Historical development of hospitality:
Hospitality can be defined as reception and entertainment of guests, visitors or strangers, feeding,
accommodating them and ensuring secure stage in their locality.
The concept of hospitality can be traded to ancient great Romans during early biblical times. To
be hospitable, people were welcoming strangers to their religion and others due to superstitions,
fears, they believed that strangers were gods or they were presentations of an evil spirit that was
to be appeased. It was also taken as philosophy of give and take believing that the strangers also
provided something in future after they are fed and protected.
TOURISM AND HOSPITALITY
Tourism is more diverted in nature dand this makes it too difficult todefine. It can be defined
through summarizing tourism.
ELEMENTS OF TOURISM
It involves the market movement of people from one location to another outside their country i.e
they stay in other destinations.
Tourist destination provides arrangement of activities experiences, products and services.
The destination needs a motivation and tourism require satisfying.
, The tourism industry includes a number of subjects which as a whole generates income
within the economy. The duration must be short so as not to lead to permanent residence.
Tourism is a pleasure activity that involves the most of people out of their normal places
for a short stay period and enjoying activities experience and facilities.
TOPIC 2
HOTEL MANAGEMENT: DIMENSION AND STRUCTURES
Introduction
Product type
This can be linked to hotel product segmentation which can be defined as the
development of the hotel companies of accommodation concept designed to meet the
needs of specific target market.
>upper class of hotel industry segment.
>middle class market
>lower class and economic segment
NB: new establishment providing good standard of accommodation with suites facilities
have come up with the economy market segments e.g. travel inns.
The first- and middle-class segments have been service driven where the consumer
have been more room oriented.
Other types of products
Accommodation supply- has to meet the market of upper class and economy market
i.e. service type of products.
Branded products-they are important for marketing the products within the hotel and
attracts more customers. The hotel brand emerged in the USA where holiday in were
central to this department, they were the largest USA where holiday inns were central to
this development.
,They were the largest USA hotel chains and it’s the most successful marketing for the
20th century through branding the product, the hotel industry has been benefitted a lot.
Hotel facilities-. e.g. television, radio, telephone, telefax.
Selling of newspaper and magazines, laundry and dry-cleaning services.
Hairdressing and haircare shops.
Provisions of tickets for theatres, making travel arrangement.
Sports facilities, swimming.
Saunas and massage services
Banquet and conferencing facilities, bars and most to nonresidents
NB: they are given as additional back up facilities and products such as
accommodation, food and drinks. food drinks and accommodation are the basic needs.
ORGANISATION STRUCTURE
It is concerned with matters such as
a) Division of task within the establishment.
b) Position of responsibilities and authority
c) Relationship between the task, responsibility and authority.
d) It introduces concepts such as span of control e.g. the number of tires through
which management operates.
e) Delegation of responsibilities or duties i.e. the allocation of responsibilities or
authority given to individuals in line of command.
STRUCTURE
The management team-it consist of general manager, deputy manager and the
head of department.
General manager-he participates in the formulation of hotel polices, strategies, also
responsible for the implementation ideas, subdivisions may be done having the
following.
a) Hotel manager-coordinates the work of specialists in the department.
b) Asst manager-assisting the whole operation and having contacts to the
guest.
c) Resident manager-responsible for the day to day of the hotel activities.
, d) H.O. Ds-there are of two categories.
-line managers-with line of responsibilities and authority to the
supervisors and to subordinates in respect of their department.
-head of service department-they are specialists who provides advice and
service to line managers, they relieve them from task such as their areas of
specialization.
NB: line managers may be such as head receptionists, head
housekeepers, head chefs, restaurant managers.
Specialists may be such as: marketers, accountants, purchasing officers,
auditors, personnel.
FEASIBILITY STUDY
Planning and development
The planning system is designed to regulate the development and use of land in the
public interest, where the development plan provides main polices and proposals
comprising a structure plan proposed by county council and district councils.
Development control in the process through which applications for planning permissions
for development are determined.
Objectives and aims of feasibility study
a) Assist in obtaining and negotiating contract for franchise.
b) Leese of management contract
c) Assist in obtaining financing
d) It guides the planner and architects of the facilities
e) Assist in formulating, operating and marketing plan
f) Serves as a guide in preparing initials capital and operating budget.
scope of feasibility study
defined by specifying the items to be analyzed and putting emphasis on each of them.
The list of items found in most feasibility studies are such as
a) market area characteristics
b) project site and area evacuations
