Maximising Occupancy. Accommodation Management Module. Operational Management Programme.

Autor/in	Holland, Julia
Institution	Hotel and Catering Training Co., London (England).
Titel	Maximising Occupancy. Accommodation Management Module. Operational Management Programme.
Quelle	(1991), (103 Seiten)Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; Monographie
ISBN	0-7033-0154-3
Schlagwörter	Leitfaden; Unterricht; Lernender; Autoinstructional Aids; Behavioral Objectives; Continuing Education; Dining Facilities; Entrepreneurship; Foreign Countries; Goal Orientation; Hospitality Occupations; Hotels; Independent Study; Learning Activities; Learning Modules; Leisure Time; Management Development; Managerial Occupations; Postsecondary Education; Recreation; Recreational Activities; Recreational Facilities; Satisfaction; Supervision; Vacations; United Kingdom (England) + Suchen Sie Ihr Suchwort? Lesson concept; Instruction; Unterrichtsentwurf; Unterrichtsprozess; Selbstinstruierendes Material; Weiterbildung; Mensa; Unternehmungsgeist; Ausland; Zielorientierung; Zielvorstellung; Gastgewerbegehilfe; Selbststudium; Lernaktivität; Learning module; Lernmodul; Freizeit; Post-secondary education; Tertiäre Bildung; Re-creation; Erholung; Freizeitgestaltung; Freizeiteinrichtung; Zufriedenheit; Holidays; Ferien
Abstract	This module on maximizing occupancy is intended to cover the basic framework for analysis of occupancy in accommodations and for identification of ways to improve it on both a long-term and day-to-day basis. The material is presented in a self-instructional format in seven sections. At the beginning of each section is a statement of the objectives that will be achieved as a result of working through the material that follows. Users of the module are asked to relate information given in the text to their own experience and knowledge. Where appropriate, suggested solutions to these questions are given on the opposite or following page. The seven sections cover these topics: (1) occupancy trends and objectives; (2) keeping customers satisfied; (3) reaching new customers; (4) pricing strategies; (5) overbooking; (6) setting up a reservations control system; and (7) other reception control systems. (YLB)
Anmerkungen	Hotel and Catering Training Company, International House, High Street, Ealing, London W5 5DB, England.
Erfasst von	ERIC (Education Resources Information Center), Washington, DC