Effective Management of Front of House Operations: A Detailed Report

This report delves into the critical aspects of front-of-house management within the hospitality sector. It begins by highlighting the significance of the front-of-house area, including guest services, and its impact on overall hotel success. The report emphasizes the importance of staff training, effective communication, and the crucial role front-of-house plays in shaping customer experiences. Key areas of planning and management are discussed, including the coordination of various hotel departments to ensure seamless service delivery. Furthermore, the report identifies and analyzes key operational challenges that impact front-of-house effectiveness, such as staff skill gaps, technological issues, and staff-related problems like long working hours. The report concludes with a list of references to support its findings and recommendations.

Room Division and
Operation Management

Assessing the significance of the front of house
area of effective management
• In the cordiality area, the front of house are has an exceptionally huge
impact under which incorporate a few sort of visitor administrations, for
example, visitor benefit, lounge area, bar, settlement and so forth.
• For achieving the achievement of inn it is imperative to comprehend the
significance of front of house (Jauhari, 2012). It includes every one of the
areas and divisions of lodging, for example, preparing staff, eatery,
sustenance, drinks, housekeeping and so on.
• It is vital that every one of the elements of the front of house region are to
be arranged in exceptionally all around mannered as the staff of the
lodging needs to specifically communicate with the clients and visitors of
the inn.
• A decent front of house territory gives a viable connection between the
clients and lodging and this present state's about the fulfilment experience
of clients, so by dissecting this reality it is fundamental that front of house
encounter assumes real parts towards impression of clients.

Key aspects of planning and management of the
front of house area for hospitality operation
• In the context of front of house area
in the hospitality sector, there are major
roles of the effective planning and
management (Nunkoo and et. al., 2013). The
major key aspect of planning so that all staff
member of the department should be fully
trained and they should have effective
knowledge and skill regarding the services
and operation within hotel so as they can
deliver effective services and facilities to
them. The front house area should be also
coordinated with other functional
department of the hotel.

Key operational issue affecting the effective
management and business performance of front
office
In the hospitality sector, there are several key issue regarding
front office which are discussed below-
• Skill and knowledge- Sometime staff member do not have
idea about the language so that they can not able to perform
in effective manner. Staff member do not have full
knowledge ad skill regarding work which create the issue at
the time of delivering services to staff members.
• Technical issue- With help of advanced technology, social
media and company website customers books their hotel and
rooms on the internet (Leung and et. al., 2013). The problem
occurs while employees of the hotel and customer books the
same room.
• Staff problem- In the five star hotel, staff member works for
24 hours and seven days in the week which creates the issue
for them.

REFERENCES
• Li, X. and Wang, Y., 2010. Evaluating the effectiveness of destination
marketing organisations' websites: evidence from China. International
journal of tourism research. 12(5). pp.536-549.
• Kusluvan, S., and et.al, 2010. The human dimension a review of human
resources management issues in the tourism and hospitality industry.
Cornell Hospitality Quarterly. 51(2). pp.171-214.
• Šerić, M., and et,al, 2014. How can integrated marketing communications
and advanced technology influence the creation of customer-based brand
equity? Evidence from the hospitality industry. International Journal of
Hospitality Management. 39. pp.144-156.

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