Departments › Catering and Accommodation Management › Module I › Front Office Operations

Front Office Operations

Catering and Accommodation Management · Level 6  ·  4 Chapters

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Chapters

1
Make guest reservation.
77 topics
No Notes Yet
2
Conduct guest Check-in procedure.
72 topics
No Notes Yet
3
Carry out guest occupancy services
42 topics
No Notes Yet
4
Conduct guest check- out procedure
9 topics
No Notes Yet
What Front Office Operations covers: 25 main topics in 4 chapters

1. Make guest reservation.

  1. 1.1 Introduction
  2. 1.2 Front office organization
  3. 1.3 Front office layout
  4. 1.4 Front office sections
  5. 1.5 Front office equipment and supplies
  6. 1.6 The guest cycle.
  7. 1.7 Guest reservations
  8. 1.8 Reservation process
  9. 1.9 Importance of reservation process

2. Conduct guest Check-in procedure.

  1. 2.1 Check in procedure
  2. 2.2 Types of guests
  3. 2.3 Types of guest details
  4. 2.4 Types of front office records
  5. 2.5 Guest Briefing
  6. 2.6 Room allocation
  7. 2.7 Room status
  8. 2.8 Key control
  9. 2.9 Guest Briefing

3. Carry out guest occupancy services

  1. 3.1 Communication
  2. 3.2 Types of guest services
  3. 3.3 Guest accounting

4. Conduct guest check- out procedure

  1. 4.1 Guest check-out process
  2. 4.2 Carry out night auditing.
  3. 4.3 Settlement of account
  4. 4.4 Guest feedback

Revise this unit

Exam-style questions Written to CDACC standard, with answers Test yourself Multiple-choice, one at a time Practise questions Quick recall — check you know the facts
3 more for this unit
Oral exam preparation What the assessor asks, and how to answer out loud Worked calculations Step-by-step maths with the common mistakes Quick cards Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator On site, what would you do? Workplace scenarios Real site situations — what would you do? Turn this into income Where this skill earns — what to charge, how to find clients

Other units in Module I