Friday, 12 May 2017

FRONT OFFICE DEPARTMENT

FRONT OFFICE DEPARTMENT
The front office is the main controlling centre of all guest
services, and also coordinates the back office functions with these
services. It serves as a main channel of two way communications i.e.
from hotel to guest and guest to hotel.
Front office is the name given to all the offices situated in the
front of the house, that is, the lobby, where the guest is received,
provided information, checked-in, his luggage is handled, his
accounts are settled at departure, and his problems, complaints and
suggestions are looked after. Foreign guests use the front desk to
exchange currency, find a translator, or request other special
assistance.
The front desk often serves as the hotel control center for
guest requests concerning housekeeping or engineering issues. In
addition, it may also be a base of operations during an emergency,
such as a fire or a guest injury.

Front Office Functions
Front office functions include reservations, registration, room
and rate assignment, check-in, guest services, room status,
maintenance and settlement of guest accounts and creation of guest
history records. The front office compiles a n d maintains a
comprehensive data base of guest information, coordinates guest
services, and ensures guest satisfaction. These functions are
accomplished by personnel in diverse areas of the front office
department.
The main functions of the front office department are:
1. During Guest Cycle: Pre arrival, arrival, on going
responsibilities, departure and after departure
activities.
2. Guest Services: Reservations, registration,
occupancy services, checkout and history.
a. Maintain accurate room status information
b. Process future room reservations, when there is
no reservation department or when the
reservation department is closed.
c. Coordinate guest services.
d. Provide information about the hotel, the
surrounding community, and any attractions or
events of interest to guests.
3. Guest Accounting: Establishment of credit, charge
posting, night audit and settlement.
a. Maintain guest accounts and monitor credit limits.
b. Produce guest account statements and complete
proper financial settlement.




FRONT OFFICE ORGANISATION
The front office department of a hotel comprises of various
sections. Depending on the size of the hotels, the sections may vary.
In small or medium sized hotels the sections may be merged and
handled accordingly. The following are the sections of the front office
department.
1. Reservation Section is responsible for booking of rooms in
advance. It is responsible for the receiving of the room requests,
reservation analyzing and documentation of the room requests
received. This section of the department depends upon the size
of the hotel; if the hotel is small sized there may be not be a
separate section for reservations. This section is mostly found in
mid sized and large sized hotel.

2. Front Desk Section is responsible for receiving the guest,
registering of the guest, assigning of room and room keys and
remote controls for television and air conditioners if such
services are available and assistance to the guest during their
stay. They are also a source of information for government
offices.

3. Bell Desk is mainly responsible for luggage handling of the
guests. It consists of group of uniformed staff for guest services.
This section is maintained separately in large hotels only.

4. Travel Desk Section handles the transportation facility of the
hotel guest. It assists in the booking of air tickets, hiring of the
car and other transportation facilities. It also arranges /
organizes city tours, sight seeing tours to the guests on request.

5. Business Centres serve the guests with laptops, internet,
mobiles, facsimile, LCD projectors, and photocopier and also on
request secretarial facilities. This is the latest addition in the
large and medium sized hotels, in line with the electronic era.

6. Concierge Section provides information about the hotel, its
services and amenities, city, town, country, travel and transport,
banks etc. They can also handle the guest luggage and bags if
the hotel does not have the bell desk section. The receiving and
distribution of mail and message, packets, news papers and
magazines in the early mornings to guest room are also
attended to. In addition, it may also handle the hiring of the car
and booking of air tickets and other transportation facilities if
there is no travel desk in the hotel.

7. Cashiering Section is responsible for maintaining and
recording guest accounts and bills and folio of guest and either
cash or credit settlement of guest folios at the time of departure.

8. Communication and Telephone Section handles the guest
telephones and messages, both incoming and out going of the
guest.

Front Office Organisation Chart
Typical positions and functions under the Front Office
Department are:
1. Front Desk Agent: Registers guests, and maintains room
availability information
2. Reservation Agent: Responds to Reservation Requests
and creates Reservation Records
3. Cashier: Closes guest folios, and properly checks out the
guests.
4. Uniformed Bell Service Agent: Handles guest luggage,
escorts guests to their rooms, and assists guests for any
bit of information requested.
5. Switchboard Operator: Manages the switchboard and
coordinates wake-up calls.
6. Night Auditor: Controls the job of the Accounts
Receivable Clerk, and prepares daily reports to the
management (eg: Occupancy Report and Revenue
Report).

DUTIES & RESPONSIBILITIES OF FRONT OFFICE STAFF

Front Office Manager
Front Office manager must be a skilled planner who
channelizes the various resources viz. people, money, time, work
methods, materials, energy and equipment to suit the objectives of
the property. He should maintain cordial relationships between the
front office and other hotel divisions and departments by
encouraging communication between all areas of responsibility.
Basic Function: To supervise all front office personnel and ensure
proper completion of all front office duties.
Duties & Responsibilities:
1. Evaluate and decide the need of personnel in the department.
2. Participate in the selection of front office personnel.
3. Train and update staff skills.
4. Schedule the staff duties.
5. Supervise and help workloads during shifts.
6. Evaluate the job performance of each front office employee.
7. Maintain working relationships and communicate with all
departments.
8. Maintain master key control.
9. Check room status
10. Resolve guest problems quickly, efficiently and courteously
11. Update and monitor group information and requirements.
12. Review credit limit report.
13. Enforce all cash-handling, other modes of payment and credit
policies.

12.4.2 Front Desk Agent
Also designated, as Receptionist or Front office Assistant in
some hotels, is the first person a guest sees on entering the property
and the last person the guest sees on leaving.
Basic Function: To assist guests in all front office-related functions in
an efficient, courteous, and professional manner that maintains high
standards of service and hospitality.
Duties and Responsibilities:
1. Register guests and assign rooms; accommodate special
requests, if possible.
2. Assist in pre-registration and blocking of rooms for reservations.
3. Thoroughly understand and adhere to proper credit, other
modes of payment, cash handling policies and procedures.
4. Know room status, locations, types and rates.
5. Use suggestive selling techniques to sell rooms and to promote
other services of the hotel.
6. Coordinate rooms’ status with housekeeping department; notify
all check-outs, early check-ins, special requests etc.
7. Take reservations, modify or cancel as requested.
8. Post and file all charges to guest, master and city ledger
accounts.
9. Handle issuing and closing of safe deposit boxes for the guests.
10. Read, maintain and pass-on log and bulletin board at each shift.
11. Coordinate with engineering and maintenance division for guest
room maintenance.
12. Know all safety and emergency procedures, accident prevention
policies.
13. Report any unusual occurrences or requests to the manager.

Reservation Agent
Normally found in larger hotels, in smaller hotels Front office
agent handles this job.
Basic Function: To handle all future reservations, matching the
needs of the guests with the hotel.
Duties and Responsibilities:
1. Process reservations by mail, telephone, telex, cable, fax or
central reservation system referral.
2. Process reservations from the sales office, other hotel
departments and travel agents.
3. Know the type of rooms, location and layout, status, rates,
package plans, benefits etc.
4. Maintain reservation records by date and time of arrival and
alphabetical listings.
5. Process cancellations and modifications.
6. Prepare letters of confirmation and communicate to the
prospective guest / representative.
7. Know the hotel’s policy on guaranteed reservations and noshows.
8. Process advance deposits on reservations.
9. Prepare expected arrival lists and communicate reservation
information for front office.
10. Assist in pre-registration activities when appropriate.
11. Promote goodwill by being courteous, friendly and helpful to
guests, managers and fellow employees.

 Switchboard Operator
They are heard by the guest but are rarely seen. They
represent the hotel through their voice on the phone. They build a
very significant image of the hotel to a prospective guest. The work
has drastically changed due to the electronic age, but the basic voice
assistance is always a warm welcome.
Basic Function: Receives and directs incoming and outgoing calls to
individual guests, staff, or departments.
Duties and Responsibilities:
1. Answer incoming calls.
2. Direct calls to guestrooms, staff, or departments through the
switchboard or PBX system.
3. Place outgoing calls.
4. Receive telephone charges from the telephone company and
forward charges to the front desk for posting.
5. Take and distribute messages for guests.
6. Log all wake-up call requests and perform wake-up call services.
7. Provide information about guest services to guests.
8. Answer questions about hotel events and activities.
9. Provide paging services to hotel guests and employees.
10. Know what action to take when an emergency call is requested
or received.
11. Be aware of all the emergency service nos. and systems relating
to the same.

Front Office Cashier
Basic Function: Guest accounting tasks require efficiency and
accuracy. The tasks of the front office cashier center on the guest
accounting cycle. The front office cashiers post revenue center
charges to guest accounts. The hotel’s revenue centers
communicate information on charge purchases to the front desk.
Cashiers then post these charges to guest accounts to ensure that
the charges will be settled at checkout. Where computerised
systems are installed, the Point of Sale operations are directly
posted to the Guest Ledger whenever the guest utilises a particular
service. The cashiers also receive payment from guests at checkout.
They coordinate the billing of credit card and direct-billed guest
accounts with the accounting division. The cashier at the close of
each shift balances all guest accounts. They also manage safedeposit
boxes / lockers, variety of banking services including foreign
exchange.
Duties and Responsibilities:
1. Operate front office posting equipment/ system.
2. Obtain the house bank and keep it balanced.
3. Complete cashier pre-shift supply checklist.
4. Take departmental readings at the beginning of the shift.
5. Complete guest check-in and checkout procedures.
6. Post charges to guest accounts.
7. Handle Paid-outs (VPO).
8. Transfer guest balances to other accounts as required.
9. Settle guest accounts in cash, credit card, Company account by
transferring balances to the respective ledgers.
10. Post non-guest ledger payments.
11. Make account adjustments.
12. Balance departmental totals and cash at close of shift.
13. Manage safe deposit box/ locker.

Uniformed Bell Service Staff
Basic Functions: Meeting, greeting and escorting guests to their
rooms and also the reverse of it i.e. escorting guests from their
rooms to the front desk, to their means of transport etc. They also do
errands, handle messages and page guests. They also act as the
eyes and ears of the hotels since they are strategically stationed and
also make trips to many floors and rooms. Work closely with the front
desk staff, room service employees and other hotel personnel in
providing guest assistance with luggage, transportation and
miscellaneous needs.
Duties and Responsibilities:
1. Maintain a good personal appearance at all times. Wear the
standard uniform and name tag.
2. Escort guests to and from their rooms if required and also assist
in carrying their luggage.
3. Keep the lobby directory up to date.
4. Watch for any unusual persons or activities and report them to
management.
5. Transport hotel guests to and from the airport on request. Keep
limousines and other hotel vehicles clean and in top running
condition.
6. Maintain an orderly, secure checkroom for guests.

Concierge
Basic Functions: They are specialized in assisting the guest –
regardless of whether inquiries concern in-hotel or off-premises
attractions, facilities, services, or activities. Must provide concise and
accurate directions; make reservations for flights, theater or special
events, obtain tickets, organize special functions such as VIP
cocktail receptions and arrange for secretarial services, if needed.
Duties and Responsibilities:
1. Develop a strong knowledge of the hotel’s facilities and services
and of the surrounding community.
2. Provide guests with directions / information to attractions or
facilities in or outside the property.
3. Make guest reservations for air or other forms of transportation
when requested; obtain necessary itinerary and tickets.
4. Make guest reservations for the theater and other forms of
entertainment when requested, obtain necessary tickets and
provide directions to facilities.
5. Organize special functions as directed by management.
6. Arrange secretarial and other office services.
7. Coordinate guest requests for special services or equipment
with the appropriate department.
8. Check with roomed guests periodically to ascertain if they have
any special needs.
9. Handle guest complaints.

Night Auditor
Basic Functions: Must be skilled record keeper since the job requires
him to track room revenues, occupancy percentages, and other front
office operating statistics and prepare, a summary of the financial
performance for the day. He is basically an employee of the
accounts division. Has to verify all account postings and balances
made during the day by front desk cashiers and agents. In some
properties, he may also act as front desk agent during the night.
Duties and Responsibilities:
1. Post room charges and taxes to guest accounts.
2. Process guest charge vouchers and credit card vouchers.
3. Post guest charge purchase transactions not posted by the front
office cashier.
4. Transfer charges and deposits to master accounts.
5. Verify all account postings and balances.
6. Monitor the current status of coupon, discount, and other
promotional programmes.
7. Track room revenues, occupancy percentages, and other front
office statistics.
8. Prepare a summary of cash, cheques, credit card activities and
summary of results of operations for management.
9. Understand principles of auditing, balancing and closing out
accounts.
10. Know how to operate posting machines, other front office
equipment and computers.
11. Understand and know how to perform check-in and checkout
procedures.

FRONT OFFICE DESK LAYOUT
As the front office is the entry and exit point for a guest, the
main entrance and approach play a very important role in the
selection of hotel for a guest. A guest entering a hotel does so
through the main entrance which leads to the reception area of the
hotel which is also called the lobby of the hotel.
The lobby is elegantly designed to accommodate the front
office staffs and for the smooth service to the guests. Since the
lobby usually serves as a meeting or gathering area for guests and
their visitors it should be well planned and furnished to give a best
intuition. The lobby of the hotel includes the general circulation and
waiting area which leads to check-in, information, cashiers counter,
bell desk, travel desk, cloak rooms etc.. The above figure shows a
typical layout of a lobby. The layout may vary from hotel to hotel.
Some hotel may even have a coffee shop, restaurant and shopping
arcade.

FRONT OFFICE EQUIPMENTS AND FURNITURES
The following are the common equipments and furniture
found in the hotel lobby:
1. Front Desk
2. Bell desk and concierge desk
3. Lobby desk
4. Travel counter
5. Room and reservation racks
6. Computer, Printer, UPS and other related devices
7. Credit card imprinters
8. Telephone – EPABX, PBX, PMBX, EPBX
9. Telex, Facsimile machine
10. Mail, Message and Key rack
11. Duplicate key rack
12. Time stand
13. Wake up device
14. Folio tray
15. Security monitor
16. Luggage trolley
17. Luggage net
18. Date and time punching machine
19. Bulletin boards
20. G.R. card holder
21. Mail forwarding file
22. Page board
23. Safe vault and in-room vault
24. Photocopying machine
25. Room rack
26. Postal weighting scale
27. Voucher rack
28. Account posting machine
29. Cash register

30. Magnetic strip reader

PREPARING FOR SERVICE

PREPARING FOR SERVICE

The serving food and beverage to the anxiously waiting
customer needs professional expertise. The service should follow a
sequence and have a plan of action based on the practices of the
professional catering industry. The service staff should be expert
performers of certain tasks before, during and after service. Deligent
and courteous service would certainly transform a satisfied customer
to regular customer.

Preparation Before Service
The service staff should check the following before service:
i) The tables and linen are clean.
ii) Tablecloths are evenly spread on the table.
iii) Chairs are dusted and properly arranged.
iv) The table set up is appropriate and pleasing.
v) The silver is polished and the china and crockery are
spotlessly clean and befitting the occasion.
vi) Cruet sets, sugar bowls and flower vases are filled
and placed on the table suitably.
vii) The floor / carpet is clean and dry.
viii) The restaurant and back area are in a state of
readiness before the service session commences.
ix) The side station is fully equipped for service and the
following should be checked:
· Condiments tray is cleaned and refilled.
· Napkins are folded and kept handy for the
particular session.
· Salvers, extra linen, cutlery and service equipment
necessary for the session are stacked up.
· Water jugs and ice buckets are filled and kept
ready.
· Coffee pots ready with freshly brewed coffee / tea.
· Sugar cubes, butter and butter plates ready.

 Preparation During Service
i) When the guests arrive greet them warmly, by wishing
them the time of the day.
ii) Escort the guests to the table and seat them promptly
by pulling the chairs out to ease seating. If need be,
the table should be moved so that very little
inconvenience is caused to guests when they seat
themselves.
iii) Ensure that children have high chairs and special
attention is paid to the elderly.
iv) Remove extra covers, if any.
v) Serve water and present the menu card, if the captain
is busy.
vi) If the order has to be taken, offer suggestions to the
guests on the choice of food and beverages and
repeat the final order to avoid possible errors.
vii) Do not leave the station unattended, as nothing
annoys a guest more than not being able to find a
waiter, when something is needed.
viii) If the table cloth has to be changed during service, the
table top should not be exposed. Any articles on the
table should be cleared to the side station and not
placed on chairs or on the next table. The soiled cloth
should be brushed using a service cloth and a
crumbing tray or plate.
ix) Do not neglect little things such as lighting a guest's
cigarette, responding to a request and showing
interest in the guest's needs.
x) Ensure that service is fast, efficient and pleasant.
xi) Before serving dessert, clear and crumb the table.

 Preparation After Service
i) Pull out the chairs or the table to enable guests to
move out comfortably.
ii) Wish them warmly and request them to visit again,
saying - Do visit again, sir / madam.
iii) Clear the table immediately and reset for the next
guest.
iv) Have the side station cleared and restacked for the
next sitting.

 MISE-EN-SCENE
Mise-en-scene, the French term means to prepare the
environment of the outlet before service in order to make it pleasant,
comfortable, safe and hygeinic. Before each service session, the
restaurant should be made presentable enough to receive t h e
guests. The supervisor or team of waiters should ensure the
following mise-en-scene:
· Carpets are well brushed or hovered.
· All tables and chairs are serviceable.
· Table lights or wall lights have functioning bulbs.
· Menu cards are presentable and attractive.
· Tent carts or other sales material are presentable.
· Doors and windows are thrown open for sometime to air
the restaurant. This should be followed by closing the
windows and doors and setting the air-conditioning or
heating to a comfortable temperature.
· Exchange dirty linen for fresh linen.
· Table cloths and mats are laid on the tables.
· Replace wilted flowers with fresh flowers.

 MISE-EN-PLACE
Mise-en-place, the French term means to “putting in place” is
attributed to the preparation of a work place for ultimate smooth
service. It is widely used in the food and beverage service
department in everyday hotel operations. Before service
commences, the staff should ensure that the station is in total
readiness to receive guests. A station comprises of a given number
of tables which are attended by a given team of waiters. Thus a
restaurant may have several stations, each with a team of waiters. In
a large restaurant, each station may be headed by a Chef-de-rang.
Mise-en-place involves:
· Side stations should be stacked with sufficient covers for
resetting the restaurant after the first sitting is over. Extra
linen, crockery, cutlery, glassware and ashtrays should
be kept handy so that they are readily available for use.
· Cruet sets should be cleaned and filled on a daily basis.
· Sauce bottles should be filled and the necks and tops of
the bottles wiped clean.
· Butter, condiments and accompaniments for service
should be kept ready for use when needed.

 TABLE SETTING
Table setting refers to the way to set a table with tableware -
such as eating utensils and dishware - for serving and eating. The
arrangement for a single diner is called a place setting. The
arrangement varies across various cultures. The rules for laying a
table are not rigid. They are followed to facilitate dining and making
the table neat. The basic rules for laying the tables are given below:
1) Table Linens: Table linen has to be laid properly. A white
cloth is preferred but not mandatory. The only rule is to make
sure that linen patterns and china patterns don't clash.
2) Chargers: Chargers or dinner plates should be placed on the
table first. Chargers are decorative elements that are placed
underneath plates to add color or texture to the table. Each
plate should be set in the center of the place setting and each
place setting on the table should be set equidistant. The rest
of the components used to set a formal table will be set with
the dinner plate in mind. If a charger is used, soup and melon
bowls will be placed on top. The charger will generally be
removed just before the main course.
3) Napkins: Linen napkins should be folded elegantly and
placed in the center of the dinner plate.
Figure 6.1 Table Setting
4) Silverware: Silverware is to be placed in order of use. In other
words, the diner will start at the end and work his way in. The
first course will use silverware farthest from the dinner plate,
while the last course will utilize the silverware closest. Place
all silverware an inch from the table's edge.
5) Knives: Set knives on the table to the right of the dinner plate.
Technically, one should only use a knife if one is cutting
meat; however, up to three knives can be placed on the table,
in order of use. Blades should face inside, towards the table
setting.
6) Forks: Forks are to be set to the left of the dinner plate in
order of use. In most cases, there are three: one each for
seafood, the main course and the salad. When dining
formally, salads are generally served at the end of the meal.
7) Spoons: Spoons are set to the right of the knives in order of
use. If there is a melon course, this spoon will be set closest
to the plate with the soup spoon on the end. If there is a
dessert spoon, this will be set above the plate. Coffee spoons
are set on the saucer when it's time for dessert.
8) Glasses: Glasses are set above the plate to the right in order
of use. From left to right: Water glass, red wine glass, white
wine glass, champagne flute (if ordered).
9) Dessert: Dessert plates and coffee / tea cups will be set out
after dinner. If a fork is to be used with dessert, this will be
placed on the dessert plate. A dessert spoon should have
already been set above the dinner plate. Coffee spoons
should be placed on the saucer. Coffee / tea mugs aren't
used for a formal dinner.

 Points to Remember When Laying a Table
1) The table on which a tablecloth is to be spread, should be
first covered with a baize base cloth, for the following
reasons:
a. To protect the diner's wrists and elbows from the
table's sharp edges.
b. To keep the tablecloth firmly in place.
c. To protect the surface of the table and prevent the
rattling of crockery and cutlery.
d. To absorb moisture in case liquid spills on the table.
2) Based on the size of the table, appropriate linen should be
used. The central fold of the tablecloth should be in the
middle of the table and all the four edges should just brush
the seats of the chairs. Soiled or torn linen should not be
used. Three types of tablecloths namely cotton, linen and
damask are used. Of these, damask is the best.
3) If a bud vase is used as a central decorative piece, it should
not be very large or tall as that obstructs the view of guests
sitting opposite each other. Heavily scented flowers should
be avoided, as they affect the flavour of the food.
4) Each cover should be well-balanced. (A cover is the space
required on a table for laying cutlery, crockery, glassware and
linen for one person to partake of a meal).
5) Only the required cutlery, crockery and glassware should be
placed on the table. On a normal dining table, the space
required for one cover is 60 cm x 38 cm. The cover on the
opposite side should be exactly similar, so as to give a wellbalanced
look.
6) Cutlery should always be laid from the inside to the outside of
the cover, since the order of sequence in which they are to be
used is always from outside to inside.
7) Knives and soup spoons should be placed on the right-hand
side of a cover, while forks should be placed on the left-hand
side. Dessert spoons and forks should be placed on top of
the cover. The side knife should be placed on a quarter plate
and kept on the left side of the cover. The cutting edge of all
knives should face to the left.
8) Water tumbler should be kept to the right of the cover, at the
tip of the large knife.
9) Napkins should be placed in the centre of the cover, in
between the cutlery. Normally during a dinner session,
napkins are arranged in empty water tumblers.
10) Cruet sets, a butter dish, an ashtray, meal accompaniments
and a bud vase should be placed in between the covers at
the centre of the table.
11) Crockery and cutlery should be spotlessly clean and the
glassware well polished.
12) Chipped or cracked equipment should not be used. The
hotel's monogram should be visible to the guest.
13) All cutlery and crockery should be placed about an inch from
the edge of the table so that they are not accidentally tipped

over.