Unit 4 The Hospitality Business Toolkit

The Hospitality Business
Toolkit

Content
• Introduction
 Different Functional Roles Of Hospitality Sector
 Different Methods Of Communication, Co-Ordination And
Monitoring
• Conclusion
• References

INTRODUCTION
Hospitality Industry can be explained
as the industry which delivers
different kinds of facilities to
their customers. The services
which are included in it are
lodging, food & beverages, art
and culture, travelling and
tourism and many more.

Different Functional Roles Of
Hospitality Sector
Marketing & sales
department: Both of these
department contribute equally
in attaining the goals of a
company. Both of these
department contribute equally
in attaining the goals of a
company.

Continue...
Housekeeping and front
office department: When
it comes of housekeeping
and front office
department there are
number of roles which
can be performed for
achieved the targets.

Different Methods Of Communication,
Co-Ordination And Monitoring
Verbal and non-verbal communication: It can be most
helpful way through which communication process can
be easily improved.
Anonymous feedback: Any of the business organisation
requires improvement which is only possible if feedback
are being taken by the management on regular basis.

Conclusion
After having the detail analysis on presentation, it can be easily said
that there is requirement of different department if company wants
to perform better in any of the situation. It is necessary to
understand communication should be reliable in any of the company
so that problem will not occur and even ideas and thoughts can be
easily shared among the employees.

References
Jasnoff, G.R. and Sheikh, A., 2019, June. Creating ePortfolios as Components of
Undergraduates Employability Toolkit. In EdMedia+ Innovate Learning (pp.
158-161). Association for the Advancement of Computing in Education
(AACE).
Kim, K.H. And et. al., 2018. Effects of corporate social responsibility on corporate
financial performance: A competitive-action perspective. Journal of
Management. 44(3). pp.1097-1118.

THANK YOU