Hospitality Business Toolkit

This presentation explores the interrelationship of distinct functional roles, methods of communication, coordination, and monitoring in the hospitality industry. It discusses the importance of these roles and methods in strengthening the value chain of a department. References are provided for further reading.

HOSPITALITY BUSINESS
TOOLKIT
TASK 4

• Introduction
• Interrelationship of distinct functional roles
• Methods related to communication, coordination along with monitoring
• Conclusion
• References
Table of content

Hospitality industry is all about wide
category that includes transportation,
accommodation, lodging, beverage, theme
parks and additional fields. Hospitality
businesses works for welcoming guests,
providing experiences to them and
making their trip memorable.
Introduction

Interrelation of distinct functional roles
In a hospitality business, diverse functional roles including security,
marketing, customer relationship, housekeeping and many more. Hilton
has various functions that performs by coordinating activities with each
other and sharing various relations. The main purpose of this is to carry
out all tasks consistently without any complexities.

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Following are some ways in interrelations among different functional roles of Hilton:
Marketing and finance: Within a hospitality business, these functions performs roles that are
interrelated to each other. In context to finance function of Hilton, the main role is to
prepare budget, providing funds and directions to marketing function.

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Food and beverage and front desk: In the hospitality entity, these functions are
interrelated in many ways. The major role of front desk function in Hilton is to
allot rooms as per customer preference, processing payments and so on. At
same time, housekeeping function performs major role of cleaning and
maintaining hygiene of various areas.

Methods related to communication, coordination
along with monitoring
In Hospitality entity, different methods are opted by distinct functions to strengthen value
chains. Some of the methods that are applied in Hilton are as explained:
Communication: It is an act to share thoughts, messages and viewpoint to others.
Moreover, with this, major responsibilities are delegated to employees in prominent
manner. In Hilton, administrators uses oral communication and written communication
methods so that all the relevant messages or information are delivered to employees and
they work on achieving objectives that will further strengthen value chains.

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Coordination: It is related with arranging equipments and tools, putting things systematically
as well as carrying out operations smoothly. In Hilton, managers adopts various
coordination methods or techniques such as direct supervision, mutual adjustment, sound
planning and standardisation of skills in the food and beverage department.
Monitoring: It involves observing as well as checking progress of workings over particular
time so to identify successes addition to problems. In the department of food and beverage,
managers apply Physical progress monitoring method in which routine data is gathered and
studied for ensuring that tasks and activities are performed towards intended results.

Conclusion
From the presentation it has been concludes that hospitality industry is gaining various
developments through satisfying needs and choices of travellers. In this, various
departmental roles such as finance, marketing, housekeeping, food and beverage and
others are interrelated in various ways. Moreover, different types of communication
method, coordination techniques and monitoring method are used to strengthen value
chain of a department.

Schwager, P., Decker, N. and Kaltenegger, I., 2016. Exploring green chemistry,
sustainable chemistry and innovative business models such as chemical leasing in the
context of international policy discussions. Current Opinion in Green and
Sustainable Chemistry. 1. pp.18-21.
Zainullina, T.G., 2017. The Economy of Experience for the Promotion of Hotel Products.
Journal of Economic Regulation. 8(3). pp.71-76.
References

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