Bed & Breakfast Management BTR203

A bed and breakfast is generally a private house offering accommodation and breakfast in a package deal. A guest house is a private house that may be offering paid accommodation only. These are very general definitions, and could relate to any size of accommodation, and any standard of facility or service.

In Britain, guest houses have become most commonly equated with seaside accommodation. In South Africa guest houses are generally found in tourist areas. In Australia, guesthouses are often larger facilities, and bed and breakfast operations are smaller. This course is relevant to any form of house or home type accommodation provided primarily for tourists.

This is distinctly different to hotel accommodation which is not in a "home style" setting. Guesthouses and B & B's do not have the hustle & bustle of hotels. They are able to provide a simpler form of accommodation, catering to smaller numbers of guests, and providing a more informal or even personal interaction between guests and staff/owners.

Course Structure: Bed & Breakfast Management BTR203

1. Introduction to Management & Marketing
2. Facilities and Decor
3. Customer Service
4. Equipment
5. Supplying Meals
6. Food Purchasing
7. Records and Financial Management

Aims: Bed & Breakfast Management BTR203

• Identify the scope and nature of skills required for successful bed and breakfast or guesthouse management.
• Discuss the provision and management of facilities and decor in a guesthouse or B and B.
• Discuss the provision and management of equipment in a guesthouse or B and B.
• Discuss the provision and management of meals in a guesthouse or B and B.
• Determine the management of financial and other records in a guesthouse or B and B.
• There are various procedures for seeking competitive prices on specified equipment.

What you will be doing during this Course

• Introduction to Management & Marketing
  • The Basic Principles of Management
  • The Four Main Steps in Management
  • Understanding Policies
  • Marketing 
    
  • Advertising
• Facilities and Decor
  • The General Layout
  • The Dining Area
  • The Food Production Area
  • Parking
  • Telephones
  • Cleaning
• Customer Service
  • Personnel and Service
  • General customer service
  • Staff recruitment, training and induction
  • Orders and instruction
  • Procedures for dealing with orders not carried out correctly
  • Bedroom Service
• Equipment
  • Principles of Design
  • Safety Risk Analysis
  • Safety Audit
  • Using Audit Forms and Checklists
  • Signs for communication danger
  • Toilet and bathrooms facilities
  • Materials Control
  • Maintenance control
• Supplying Meals
  • Breakfast timings
  • What to serve (continental or full cooked breakfast)
  • Presentation
  • Dealing with special requirements
  • Serving other meals and snacks
  • Dealing with customer complaints
• Food Purchasing
  • Effective Purchasing
  • Planning ahead
  • The role of the Purchaser
  • Select your supplier or use your own goods
  • Effective bulk buying
  • 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

Each lesson culminates in an assignment which is submitted to the Academy, marked by the Academy's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.