Journal of Hotel & Business Management covers a wide range of topics from hospitality to business management and catering. Hotel Management is a part of the hospitality industry that deals with different range of aspects like front-desk office, catering, house-keeping, laundry and work-force management. Depending on the responsibilities, a trained management professional is designated different managerial positions namely: General Manager, Guest Services Manager, Executive House-keeper, Director of Sales & Marketing, Director of Food & Beverage, Director of Events & Catering, Hotel Controller, Director of Engineering, Director of Human Resources, Recreation Manager and Chief of Security. The typical work activity of a Hotel Manager is to provide, clean, maintained and well-kept rooms to guests that fulfil their accomodation, catering and other hotel services needs. Front-desk office/ reception is related to customer enquiries about the company and its products or services, directing visitors, handling mails, telephone calls and record-keeping. Some other activities may include security control, surveillance and employee verification. Catering deals with serving food and beverages to guests, providing the sanitary and hygiene needs during a catering session. Depending on the nature of the catering site, there are different types like: buffet, partial-service catering, personal chef services and self catering assuming that the site of catering is indoors of a hotel or a hotel room.
Last date updated on July, 2014