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responsibility with the assistance of the other members of the
executive committee.
For the Hyatt International group, the food and beverage
revenue was as integral to a hotel’s success as the room revenue.
Decisions about what type of food and beverage service to offer
were made by the general manager and area directors; HIC did not
provide a master plan or instruct hotels as to the kind of
restaurant, bar, or cafe services to offer.
“Back-of-the-house” operations refers to support services
that are performed behind the scenes in a hotel, including
engineering, maintenance, accounting, and management information
systems. Back-of-the-house operations were within the exclusive
purview of the general manager and executive committee. The
general manager and executive committee were also responsible for
managing other hotel departments, including telephones, foreign
exchange, laundry, and membership clubs such as fitness and/or
golf.
The engineering or technical services departments of hotels
were responsible for hotel maintenance and safety. That job is
basically standard from hotel to hotel, but may vary according to
local government rules, regulations, and license requirements.
The hotel controller is responsible for the books and
accounts of the hotel operation and for maintaining the
accounting records of the hotel. A uniform system of accounts
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