Types of Full-Service Hotels

• Midscale Hotels (example: Holiday Inn)

• Upscale Hotels (example: Hyatt Hotel)
• Luxury Hotels (example: Ritz-Carlton)

Discovering Hospitality and Tourism, 2nd Ed.

Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.1
 Who Uses Full-Service Hotels?

• Local residents using the hotel’s food

service and meeting spaces.
• Out-of-town meeting (group) participants
• Business travelers
• Leisure travelers

Discovering Hospitality and Tourism, 2nd Ed.

Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.2
 Organization Chart for a
Full-Service Hotel

(pg. 83)

Discovering Hospitality and Tourism, 2nd Ed.

Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.3
 Some Unique Managerial
Positions in Full-Service Hotels

• Food and Beverage Director

• Lounge Manager
• Chef
• Catering Manager
• Restaurant Manager
• Room-Service Manager

Discovering Hospitality and Tourism, 2nd Ed.

Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.4
 Who Receives a Copy of the
BEO?

Discovering Hospitality and Tourism, 2nd Ed.

Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.5
 Why Banquets Can Be Profitable
• Banquet meals are often priced higher than regular
restaurant meals.
• All guests select from a relatively limited number of
menu items; this eases food production
requirements and reduces waste.
• The number of attendees at the meal event is
guaranteed; the number of service staff required is
known in advance.
• There are often additional guest charges for setting
up the room and for other related expenses.
• Mandatory service charges help to ensure that the
best of the hotel’s servers work banquet events, and
these workers are scheduled only for as long as they
are needed.
Discovering Hospitality and Tourism, 2nd Ed.
Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.6
 Challenges Confronting
Full-Service Hotel Managers

• Increased competition from limited-service

hotels
• Increased costs required to operate on-site
food services
• Rising construction costs
• Difficulties in developing a unified Internet
marketing strategy

Discovering Hospitality and Tourism, 2nd Ed.

Ninemeier and Perdue
© 2008 Pearson Education, Inc.
Upper Saddle River, NJ 07458
O.H. 5.7