Hotel Facility Management: Skills and Insights from Guest Speaker

This essay provides an analysis of a guest speaker session focusing on operating hotel facilities, particularly within a 3-star hotel context. It examines key topics such as food and beverage services, menu types, and essential kitchen equipment. The importance of requisite skills in facility management, including communication and operational knowledge, is discussed, highlighting the role of training sessions in enhancing staff expertise. The session's impact on understanding different hotel types, customer service policies, and the need for versatile employee skill sets is also explored. A self-appraisal of the author's front office skills emphasizes the need for practical experience to complement theoretical knowledge. The essay concludes by reinforcing the significance of diverse management skills and continuous training in the hospitality industry. Desklib provides a platform for students to access similar solved assignments and essays.

Operating Hotel
Facilities

Table of Contents
OPERATING HOTEL FACILITIES .............................................................................................3
What are the key topics examines in the Guest Speaker's Session?...........................................3
What are the importance of requisite skills in Facility management in hotel industry as
explained by Guest Speaker?......................................................................................................3
How has this Guest Speaker's session impacted on your knowledge of Facility management in
the Hospitality industry?.............................................................................................................3
Perform a self appraisal of your understanding and key skills required in facilities
management?...............................................................................................................................3
Based on your self-appraisals what would you do to improve on these skills?..........................4
How has this Guest Speaker's session shape your understanding of facility management in
hospitality/hotel industry?...........................................................................................................4
REFERENCES................................................................................................................................5

OPERATING HOTEL FACILITIES
What are the key topics examines in the Guest Speaker's Session?
In the Guest session number of key topics are discussed about Food & Beverage and
operating hotel facilities. Some of the major topics were types of services which is offered by
hotel to customer such as fast food service, English service, French service etc. Along with it
types of food items which hotel can server being a 3 Star hotel and emphasis is given on the type
of menus such as dessert menu, alcohol menu etc. Furthermore, number of kitchen equipment are
also, introduced by the Guest Speaker in the session (Engida and et. al., 2018).
What are the importance of requisite skills in Facility management in hotel industry as explained
by Guest Speaker?
There are some basic skills which are required by hotel staff for managing the services
and facilities which are rendered by hotel to people. These skills help them in performing
different job roles other than their expertise, enabling hotel to be effective at the time of
emergencies and crucial situations. The most important role which hotel play in increasing and
skills and expertise of their staff is providing them training sessions, which allows them to
update their knowledge and skill set.
How has this Guest Speaker's session impacted on your knowledge of Facility management in
the Hospitality industry?
This guest session increase my knowledge about the different types of hotels and mainly
about 3 star hotels which are limited hotels. They just have 2 different types of rooms single and
double bed and provide limited service to guests. These services differs according to the type of
customers such as inside and outside customers (Iris and et. al., 2018). Policy of hotel and
hospitality industry varies for separate customers and hotel serve them accordingly. Training to
staff are given in accordance with the nature, size and type of hotel. Moreover, type of customers
visiting the hotel also matters while rendering services and satisfying their needs.
Perform a self appraisal of your understanding and key skills required in facilities management?
In operating hotel facilities, main skills which is required by the staff is knowledge about
front office operations and expertise. I am responsible for having great communicative skills as
front office department are the face of the hotel, I am going to address customers, solving all of
their quires and therefore, I have to hold good communication skills. Also, I am responsible for

knowing what all types of services hotel is rendering to people and effectively gain knowledge
about it.
Based on your self-appraisals what would you do to improve on these skills?
The university is providing us good knowledge about the hotel/hospitality industry, in
which they render all theoretical information and knowledge about facility management. On the
other hand, it would be great and beneficial for me to gain some practical knowledge about how
to apply these learned skills in real practical situations (Potvin Kent and et. al., 2019). This
would help me in getting nice experience and better understanding of all theoretical knowledge
rendered by the professors.
How has this Guest Speaker's session shape your understanding of facility management in
hospitality/hotel industry?
Through this guest speaker session, it is determined that there are several different types
of hotels, the facilities they render to people for satisfying them, number of different
management skills which are needed to be acquired by the staff and number of ways in which
hotel can operate. The guest speaker highlighted the need for regular training and the need for
hotel employees to be skilled, also holding expertise in separate fields and areas of work such as
front office people known kitchen staff work and duties.

REFERENCES
Books and Journals
Engida, T. G. and et. al., 2018. Measuring corporate sustainability performance–the case of
European food and beverage companies. Journal of Cleaner Production. 195. pp.734-
743.
Iris, K. M. and et. al., 2018. Chemical transformation of food and beverage waste-derived
fructose to hydroxymethylfurfural as a value-added product. Catalysis Today. 314.
pp.70-77.
Potvin Kent, M. and et. al., 2019. Children and adolescents' exposure to food and beverage
marketing in social media apps. Pediatric obesity. 14(6). p.e12508.