Bed and Breakfasts provide the perfect opportunity for anyone who dreams about working in hospitality and who wants to run a home based small business. Students in this course learn about how to set up a facility for bed and breakfast guests, customer service, catering, marketing and managing a small business. This comprehensive course covers everything you need to get started.
Course Aims:
- Identify the scope and nature of skills required for successful bed and breakfast or guesthouse management.
- Discuss the provision and management of facilities and décor in a guesthouse or B&B.
- Discuss the provision and management of equipment in a guesthouse or B&B.
- Discuss the provision and management of meals in a guesthouse or B&B.
- Determine the management of financial and other records in a guesthouse or B&B.
- Determine the various procedures for seeking competitive prices on specified equipment.
There are 7 lessons in this course:
- Introduction to Management & Marketing
- Introduction
- Basic Principles of Management
- Four Main Steps in Management
- Planning, Leading, Organising, Controlling
- Economic View of Management
- Behavioural View of Management
- The Stakeholder Theory
- Understanding policies
- Marketing -Feasibility Research
- Advertising Steps to Follow
- Purpose of Advertising
- Advertising through media, by personal contact
- Facilities and Décor
- General layout – Reception, Dining area, Food Production
- Equipment – essential equipment, selection criteria
- Equipment Inventory
- Reception, Storage (Dry store, Vegetable store, Refrigeration, Storage temperatures_
- Food Preparation – vegetables, salad, meat, fish, pastry
- Parking
- Telephones, Communication and Technology – utilities
- Cleaning – outside the building, reception, lounge, bedrooms, bathrooms, corridors, kitchens
- Customer Service
- Personnel and service.
- Division of Duties
- Importance of Customer service.
- Customer Service Skills – waiting, carrying things,
- Interpersonal Skills – addressing customers, records
- Staff Recruitment, Interviewing, Training and Induction.
- Controlling Staff -leadership, Giving Orders / orders not correctly carried out
- Procedures for dealing with orders not carried out correctly.
- Bedroom service.
- Equipment
- Principles of design.
- Service Facilities
- Cleaning/ Cleansing
- Waste Disposal
- Toilet & Bathroom Facilities
- Safety Risk analysis.
- Safety audit.
- Using audit forms and checklists.
- Signs for communication danger
- Materials control
- Maintenance control – useful checks
- Supplying Meals
- Breakfast timings.
- What to serve (continental or full cooked breakfast).
- Coffee – blends, grinding, troubleshooting, coffee variations
- Teas- specialty teas, herbal teas, storing, brewing
- Presentation of food & beverage
- Dealing with special requirements -breakfast in room, children, vegans / vegetarians, etc
- Serving other meals and snacks.
- Organising “experience” meals
- Dealing with customer complaints
- Food Purchasing
- Effective purchasing
- Planning ahead
- Role of the purchaser
- Supplier Selection
- Bulk buying
- Other Purchasing Approaches – contract, day to day, commissary, tenders, etc
- Know about following regulations (know the legalities and alcohol licensing).
- Records and Financial Management
- Management of guesthouse records.
- Reservations procedures.
- Cancellation procedure.
- The control of accounts.
- Methods of payment.
- Safe deposits.
- Liabilities.
- Productivity.
- Financial records management.
- Insurance.
- Taxation.
- Financial control.