susi mariyam 3 A 0801128 buku ini menjelaskan tentang Banyak aspek perlu dipertimbangkan untuk mengelola sebuah industri hotel, terutama di industri perhotelan, kepuasan konsumen adalah faktor utam...
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Hotel Management - Lesson 1
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Descripción: Hotel Front Office Management
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Hotel Management Information System
Agenda
Introduction – Hotel Ramee GuestLine Questions on Hotel MIS system Organization Hierarchy Flow of MIS Work Flow MIS Project Details POS system Screens Layout MIS Reports Conclusion
Introduction on Ramee Guestline Hotel
Ramee Guestline Hotel - Juhu is a delightful boutique hotel conveniently located in the heart of Mumbai's famous Juhu beach area, a short drive from both the airports and the railway station. Just 100 meters from Juhu beach and within easy reach of Mumbai's new commercial and entertainment centre.
Ramee Guestline Hotel - Juhu Maintains the traditions of hospitality and service for which Ramee Hotels are renowned the world over. The commercial and financial hub of India and a shopper's paradise, Mumbai is home to a fascinating mix of traditions with an endless range of attractions from the ancient and modern world. The person which we interact was Mr. Milind (EDP Manager for Juhu).
The following were the questions consider while getting information
What is the hierarchy system of your company and the flow of information? what is the medium of coordination between inter department? What are the software used in the process? How does the MIS help the system ? How are able to calculate growth and profits in a certain period? Is there any updates done in the recent period to enhance the MIS system? has it affected the organization? Is there any checks on the MIS system? Which are the levels of decisions taken at? Are there any back up plans? BCP ? securities?
Organization Hierarchy Hierarchy
Restaurant Manager
Main Chef
Bar Manager
Disc Manager
Bar Team
Stores Manager
Restaurant Manager
Disc Team
Restaurant Team
Accounts
EDP Manager
EDP Team
Flow of M.I.S
Flow
Stores Dept
Kitchen Dept
Finance Dept
IT Dept
Restaurant Basic Work Flow
Flow
Customer Restaurant Staff KOT Bill
Order Interface Kitchen Staff
Restaurant Staff
Store Interface
Kitchen Interface
Order against KOT
Inventory Requirement Kitchen Staff
MIS Project The MIS-Project plays a major role Maintenance of a master file (Details of Inventory) Maintenance of databases Maintenance of the Inventory records Co-ordination between Staff to improvements in the work Cycle Co-ordination with the Finance to purchase or cash transaction Sending periodic process based reports (Daily/ Weekly/Monthly ) Showing Graphical trends of Growth, Volume( KOT wise/Inventory wise/Hotel wise) Shows the revenue generated per day/week/month by Hotel Shows difference between the potential revenue and the actual revenue generated by the process
MIS Project (Technology & software used)
POS system from Fiesta Corp. Microsoft Windows operating system Basic System which Can be used as Centralized Server LAN Network Client Server Application Application Routes/Switches Reports send to Head office as Excel file (System generated reports on Crystal reports, which can be transfer in Excel file)
Define Menu, Outlets where they are sold, Selling Price at different times. Define Happy Hours.
Define Waiters, Order Cancellation Reasons, Cooking Instructions, Selling Price Types, KOT Printing Locations, Types of Discounts, Di scounts, Check cancellation Reasons.
It allows the user to create and print KOTs at remote locations. Integration with core modules enables two-way communication giving access to billing instructions and online posting of checks to Guest Ledger. Integration with Inventory, Recipe Costing & F & B Control modules provides management information for reordering, costing and variance monitoring.
Define Time Limit For Hours (KOT)
Generate Bill (KOT)
KOT – Recipe Details
Item Master (Inventory)
Stock transfer (Inventory)
Stock Details on Outlets (Inventory)
Account Balances (Accounts) Accounting MIS - I
Ledger Details (Accounts)
Purchase Voucher (Accounts)
MIS Report
Consumption by product and by category Inventory value by product and by category Consumption compared to sales – by category Combined inventory value of locations and stockroom
Product list by sequence Purchase orders by Supplier Stock Receipt reports for each Purchase Order Request and Issues reports for activity between Storerooms and Sales Centers. Product list by cost price Product list by sales price Full/empty bottle weight list Discontinued product list Value on hand for combined product locations Consumption compared to sales by category
Products below PAR by supplier
Revenue summary (MIS)
Audit Trail Report (MIS)
Conclusion…
Flow of MIS/Data is a continuous chain Flow of information varies at various levels Prime decisions are done at top level management Smaller level decisions are done at every supervisory level There are several rooms for improvements for co ordination to minimize the turn around time for tasks More innovations/ideas will certainly improve standards
Suggested Report (MIS)
D a i l y C o l l e c ti o n r e p o r t Da te
M ode
KOT BAR
D e b it M a s te r C a rd V is a C a r d C ash C re d it T o ta l Suspe nde d A m o unt S t a ff u s e d