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Transcript of Hotel Management Ms Access
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CONTENTS
Certificate Acknowledgement
Preface
Introduction to Problem Area
Objective of the Project
Existing System
Limitations of Existing System
System Analysis and Design
Proposed System
Advantages of Proposed System
Limitations of System
Further Scope
Conclusion
References
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INTRODUCTION TO PROBLEM AREA
The hospitality industry has grown by leaps and bounds in the past decade. Demand for
trained manpower in this industry is immense. Star hotels require trained staff for thefollowing departments:
Food and Beverage (F&B)
Housekeeping
Accounting
Marketing
Recreation
Computer Applications
Financial Management
Engineering
Maintenance
Security
Fire Fighting
Public Relations
Personal Factor
Being a service industry, having the right attitude is most important. The employees must
have an outgoing and pleasant personality, capacity for hard work and a liking for
interacting with people. The ability to keep the situation under control during any crisis,
discipline, commitment and dedication is a must.
1. CURRENT STATUS
In the existing system, if user wants to see what is the current position of the hotel data
base that is what is the current position according to manager then it is difficult to see this
manually.
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2. DUPLICATION
In the existing system, all the data is maintained in different files . This often leads to data
duplication and redundancy in the stored data, thus leading to wastage of storage of space.
3. INACCURACY
In the existing system, detail of customer are entered in to variour long Procedures .
Which results into slow access to the desired results. The inaccuracy which caused, is due
to manual storage of the data.
4. INCONSISTENCY
Presently the system is not aware of the duplication of the data, they are maintaining the
customer detail manually which results in the total being of access of what it should be. In
such information, the data is said to be inconsistent. Which supplies incorrectly
information.
6. NOT A PROPER SYSTEM OF RECORDS
In existing system, various thing are maintained in the paper so it is very inconvenient to
modify the data, in case of manual error, if the number of mistakes are high, then the whole
set of records may have to be written again, to avoid any possible error occurring therefore.
7.PROBLEM UPDATION
In the existing system, since everything is handled by no. of persons . It is quite difficult
and time consuming to check all the details . The major problem is the modification that
must be reflected in all the entries and summaries also needed to be updated.
OBJECTIVES OF PROJECT
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The system analyst must be aware of exactly what the user requires from the new system.
That is management grades as objectives must be fully known and understood. After
reviewing the objectives of the current system. It is quite possible that he or she may be
aware of the computer capabilities that can be utilized to develop the system which can
fulfill the requirements.
The main objectives of the proposed system are as follows:-
To save the time.
To reduce hastiness .
To speed up the procedure.
To relieve the management from repetitive work.
To enable efficient and accurate reporting.
To have a flexible system that can adjust changes in future.
For fast retrieval of information.
For better presentation of data.
EXISTING SYSTEM
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Existing system is manual, which is time consuming, inefficient, tedious, and ineffective. It
has several disadvantages. What design constraints exists and what validation criteria are
required to define a successful system.
The techniques for gaining this information include observation of problem task and actual
performance of task by the planner. The key requirement of the system and software are
identified.
LIMITATIONS OF EXISTING SYSTEM
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Old system was manual
To show record in old system manager have search frequently
After entering manager could not change the data
Because of manual system it could not be as accurate as should be
SYSTEM ANALYSIS & DESIGN
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DESIGN:
The term 'Design', describes a final project and process by which it is developed. Designing
is the most create and challenging step of a project. It includes the construction of the
program and program testing.
Designing of a Project is made through different phases:-
Analysis Phase
It includes the study of the problem and creation of the requirements specification
document. It also involves the study of the various tools required for implementing the
problem such as device driver programming tools.
Design Phase
It is the project demand that we first specify a structured design with an initial design
document (Known as High level Design) and in the second step, prepare a detailed design.
Specify the functional modules and functional refinement.
Implementation Phase
It is the project requires the design of the system developed in the design phase of the
project to be implemented and coded.
Testing Phase
It includes the conformance of the acceptance criteria set down in the customer
requirements specification.
Integration Phase
It requires the integration of the various modules developed in the project implementation
phase into the main project module.
INPUT DESIGN:
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Input design is a part over all system design, which requires very careful alteration. Often
the collection of input data is most expensive part of the system, in terms of both the
equipment used and the number of people involved, it is prone to error. If data going into
the system designer has a number of clear objectives in input design.
To design the project "hotel management , we require information for Input design
such as customer name , address , rooms required , no.. of days , etc.
OUTPUT DESIGN:
There are various types of outputs require by most system. Output from computer system is
requiring communicating the result of processing to users.
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PROPOSED SYSTEM
The objective is to computerize the manual system or the current system to improve the
functionality. Main objective is to provide all Real and accurate data . In this project theadministrator has all rights to generate user, add the new record delete the record update the
record etc. and only administrator can authorize the user to only view the record. The user
has not the right to update or modify the records.
If we handle the system manually, a large number of man powers are required. With
computerization system manpower may be saved. Time may also be saved. Reducing the
time factor for payment if money, computer will do the job accurately, efficiently and in
time up to date information may be obtained from computer any time. The output generated
by the computer will be in tabulated from which will be understood more clearly. Neatly
typed results will be taken hence making the reading easy. Multiple copies can be
generated at a time, thus saving the time. In order to success any record it will only require
to give a suitable command to the computer and the desired record will either be displayed
on the screen or printer.
HOTEL MANAGEMENT
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INTRODUCTION
The Prospects
Besides working in hotels, hotel management diploma/degree holders have the following
options:
Restaurant Management/Fast Food Joint Management
Club Management/Recreation & Health Centre Management
Cruise Ship Hotel Management
Hospital Administration and Catering
Institutional and Industrial Catering
Airline Catering and Cabin Services
Manufacturers and Suppliers of Hotel and Restaurant Equipment and Services
Hotel and Catering Institutes
Hotel and Tourism Associations
Catering Departments in banks and insurance houses
With government owned catering departments, for example railway, armed forces,
ministerial conventions, etc. In food, confectionery, beverage production industries.
Jobs in Hotel Management
The Managers
Hotel managers are responsible for the efficient and profitable operation of their
establishments. The General Manager controls the finances, establishment norms to be
followed by the staff while providing their services to the guests, housekeeping, food
quality, decor and interiors. Assistant Managers supervise the day-to-day operations of
their departments. Large hotels have Resident Managers to resolve problems round the
clock. The Department Managers work under the supervision and guidance of the top
management.
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The Front Office
The first people to welcome guests in a hotel are the personnel in the front office. The
Front Office Manager supervises the work of the receptionists, information clerk,
reservation clerk and other service personnel like bell captain, bell boy and doorman. The
Bell Boy assists the guests with the baggage to check in to the room. The Bell Captain
supervises the work of bell boys. The Information Clerk delivers the telephone messages to
the guests through the Bell Captain.
F&B (Food and Beverage)
This department includes:
Culinary Unit
Steward Department
Food Service Department
Restaurant and Food Service Managers are responsible for stocks of tableware, linens,
paper, supplies furniture, and fixtures cleaning. They arrange for equipment maintenance
and repairs. They also have to maintain records of hours and wages of employees, payrolls,
and taxes, etc. Banquet Managers are in-charge of catering assignments.
Housekeeping
A hotel requires maintenance on a very large scale. Hotels have a house keeping
department to look after cleanliness in rooms, lounges, lobby, restaurant, dining halls,
parks etc. This department functions under the supervision of the Executive Housekeeper.
Executive Housekeepers are responsible for ensuring that guest rooms, meeting and
banquet rooms and public areas are clean, orderly and well maintained. They train,
schedule and supervise the work of housekeepers, inspect rooms and order for the
necessary supplies. Housekeeping is a round the clock job .This department works in shifts.
Marketing Department
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Today marketing of services is a major aspect of hotel management. Sales and marketing
division works to identify the needs of prospective customers, develop stay packages to
suit their needs and sell the services, which have been developed.
LAYOUT OF HOUSE KEEPING DEPARTMENT
There is no ideal or universal model for the layout of the House Keeping
department. The layout differs from hotel to hotel and is dependent upon the size of the
hotel and physical space limitation. It is important not to ask for space more than is actually
required because space is limited and is entails costs. It is necessary to estimate careful the
traffic flows and size of equipment, trolleys etc that need to be moved around so that there
is no cluttering and congestion.
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HOUSE KEEPERS OFFICE
This is the main administration centre for the department. It must be an independent
cabin to provide the housekeeper with silence to plamout her work. It will also
provide her the privacy to counsel her staff or hold departmental meetings. It should
preferably be a glass pomelled office so as to give her a view of what is happening
out side her office. The office should be preceded by a cabin for the secretary who
would control movement in to the housekeeper's office.
DESK CONTROL ROOM
This is the main communication centre of housekeeping. It is the never
communication centre of house keeping. It is the never centre for co-ordination with
the front office, banquets etc. the desk control room should have a desk and a chair
with preferably more them one telephone. It should have a large notice board to pin
up staff schedules day to day instructions etc. The desk control room is the point
where all staff report for duty and check out at the duty end. It would normally adjoin
the house keeper's office.
UNIFORM ROOM:
This room stocks the uniforms in current use. It is possible that smaller hotels may
choose to combine the uniform room with the linen room. A separate uniform room really
depends on the volume of uniforms in circulation. The only difference would be that the
uniform room would have adequate hanging facilities as many uniform are best maintained
when hung.
TAILORS ROOMS:
This room is kept for house tailors who attend to the stitching and mending work of
line and uniforms. If the house policy is to contract out all tailoring and mending work, the
tailors room could be avoided.
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LINEN ROOM:
This is the room where the current linen is stored for issue and receipt. The room
should be large, airy and free from heat and humidity. It should have adequate
shelves, easily accessible, to stack all linen. It should be secure ad offer no
possibilities of pilferage. The room should have a counter across which the exchange
of linen takes place. The room should preferably be adjoining then laundry so that
the supply of linen to and from laundry is quick and smooth. Only authorised
personnel working in the linen room should be permitted to enter it.
LINEN UNIFORM STORE:
This room stores the stocks of new linen cloth materials for uniforms etc. the stock
maintained should be enough to replenish the whole hotel once over. The room
should be cool and dry. It should be provided with shelves and rakes to store all linen
and uniforms. Larger hotels may have enough space for an independent uniform
stores in addition to the linen store.
LOST AND FOUND SECTION:
This should be a small space away from the through fore, secure, cool and dry with a
cupboard to store all guests articles that are lose and may be claimed later.
FLOWER ROOM:
This should be an air-conditioned room to keep fresh flowers for such flowers
arrangement as the hotel may require. The room should have work tables, a sink and
water supply.
FLOOR PANTRIES:
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Each guest floor pantry to keep a supply of linen, guest supply and cleaning supply
for the floor. It is the housekeeping nerve centre for the floor. The floor pantry
should keep one complete set of linen for that floor over and above what is
circulation is the rooms. The pantry should be away from the guest view and situated
at the service landing near the service elevators. It should have shelves and
cupboards to stack all linen and supplies.
HEAVY EQUIPMENT STORES:
This will be a room to store bulky items such as vacuum cleaners, shampoos
machines ladders for chamdelier or window cleaning etc. the room should be clean
and dry. It should also be securely locked to avoid stealing or pilferage by other
departments.
GREEN HOUSE:
As horticulture comes under housekeeping normally, a green house to foster
specialized plants is necessary in the garden areas. The green house should have
wooden racks to store pots etc.
EXECUTIVE HOUSEKEEPER
Assistant House Keeper
Linen/Uniform Room Desk Control Floor Supervisor Pubic
Area Horticulture
Supervisor Supervisor
Supervisor
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Tailor Night
Supervisor Head Gardener
Upholsters
Attendants Room Attendants
Head Cloak Room
Housemen Attendant Gardner
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EXECUTIVE HOUSEKEEPER
Responsible and accountable for the total cleanliness, maintenance and aesthetic
upkeep of the hotel. This is achieved with the resources available to her of mom
power, materials, money, space and time.
ASSISTANT HOUSEKEEPER
She may be the housekeeper of a small hotel or the only deputy to the executive
housekeeper of a medium sized hotel. She manages the common objectives of
cleanliness, mainference and attractiveness in a given shift. Her accountability
normally ends on the completion of her shift.
UNIFORM ROOM SUPERVISOR
A non management person solely responsible for providing clean serviceable
uniforms to the staff of the hotel. As the hotel staff are all practically in uniforms
her task is gigantic as she has to keep an inventory control or those which are being
aeashed or dry cleaned in the Laundry or those on the person of the staff or those in
store for issue. She would set the systems of control as also the budget for the
procurement of additional material for room uniforms.
UNIFORM ROOM ATTENDENTS
The uniform supervisor is assisted by attendants who actually do the issue of
uniforms while receiving soiled ones for onward transmission to the country. These
attendants are in actual contact with the staff.
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HELPERS
They are to be found both in uniforms and lines rooms and do the physical work of
transporting counting and bundling of uniforms and lines.
LINEN ROOM SUPERVISOR
A non- management person soley responsible for the acquisition, storage, issue
and cleanliness of linen in its various forms. Types of linen are many, some of which are
bed sheets, towels, table clothes, table napkins etc.
LINEN ROOM ATTENDENT
Assist the supervisor by actually issuing linen and billing such records as
necessary.
FLOOR SUPERVISOR
Responsible for the cleanliness, maintence and attractiveness of the guest floors
attached to per in shift. Her scope encompasses guest rooms. Carriolors, staircases, floor
pantries of the allotted floor.
PUBLIC AREA SUPERVISOR
Responsible for the cleanliness, maintence and attractiveness of all public areas
which include restaurants, bars, banquets, gardens, administrative offices, shopping arcade,
health club, swimming pool, main entrances and car park areas.
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ROOM ATTENDENTS
Know also as chamber maids or room boys. They do the actual cleaning of guest
rooms and bathrooms allotted to then. They are not responsible for the cleanliness of
corridors guest elevators or floor pantries.
HOUSEMEN
Usually handy men who do the heavy cleaning physically required in guest room
and public areas. This job would include heavy duty vacuuming shifting of furniture,
cleaning of window panes, mopping brassing, sweeping etc.
HEAD HOUSEMAN
Supervises the work allotted to housemen especially those in public areas. He
would deputies on behalf of the public area supervisor especially those in public area
supervisor especially at night. In medium sized hotels he could be the person in change of
housekeeping on night shifts.
DESK CONTROL SUPERVISOR
The housekeeping desk must be momned 24 hours as guests and staff will
contact this desk to transmit or receive information concerning housekeeping. It is the desk
control supervisor who co-ordinates with the front office for information on departure
rooms and handing over cleared rooms. The desk also receives complaints on maintenance
from housekeeping supervisors spread all over the hotal.
CLOAK ROOM ATTENDENTS
Cloak room attendants are persons, male or female responsible for the cleanliness
maintenance and service in public area guest toilets. Their responsibility would include
ensuring the supply of clean dry, soaps and perfumeries if prescribed by the management.
NIGHT DUPERVISOR
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Night supervisor is able to handle any aspect of housekeeping at night including
desk control operations, issue of linen and uniform in an emergency etc. He / She is solely
responsible and accountable at night for smooth housekeeping through her night brigade
and has larger decision making authority than other supervisors as she is the housekeeper
for the night.
HORTICULTURIST
Many hotels may contact horticultural work to an outside agency. However a
large number of large hotels have horticulturists who maintain the gardens for in terior
arrangement. Flowers are used largely by housekeeping to enhance aesthetically various
parts of the hotels. They are used in bomquet functions guest rooms, restaurants, lobbies,
offices etc. the horticulturist would have to ensure smooth supply of flower as well as assist
the housekeeper in flowers arrangements.
HEAD GARDENER
Supervises the brigade of gardens in maintaining hotel gardens and keeping then
contemporary each reason.
GARDENERS
Does the actual digging, planting, watering etc. of gardens on a day to day basis.
DEPARTMENTS THAT HOUSEKEEPING CO-ORDINATES WITH
The housekeeping department co-ordinates with following departments: -
1. Food and Beverage.
2. Security.
3. Stores.
4. Engineering.
5. Laundry.
Diagrammatically representation of housekeeping department co-ordinate with other
departments.
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Front Office Engineering Food and Beverage
Personal Housekeeping Security
Purchase Laundry Stores
FRONT OFFICE
Co-ordination with front office is one of the critical features of housekeeping
operations. When the guest departures the font office rings the housekeeping desk and
reports the room numbers of room vacated so that housekeeping can take then over to clean
and prepare for sale. Room received by housekeeping for cleaning are called departure
room or "checkout room" while cleaned rooms herded to the front office for sale are called
"clear rooms" or the "ready rooms". This is especially critical in hotels with high
occupancies.
PERSONNEL
Housekeeping co-ordinates with the personnel department for the recruitment of
housekeeping staff, salary administration, grievance procedures, identity cards for staff
induction, locker facilities, transfers, promotions and exit formalities.
PURCHASE
The purchase department procures out of stock items for housekeeping such as
guest supplier kept in rooms, stationery, linen of various types, detergents etc.
ENGINEERING
One of the most important functions of housekeeping is the maintenance aspect of
the hotel for the purpose of keeping furniture fibetures and facilities in working order,
contemporary and safe for guests. As housekeeping personnel are constantly spread
throughout the entire hotel, checking on various things, they originate maintenance orders
could cover a number of duties such as fused bulbs, broken furniture, plumbing not
functioning in guest room or public bathrooms, air conditioning not working, broken
fixtures etc. To be able to clear a room for sale to the front office it is necessary that all
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malfunctioning items in a guest room are attended to promptly by engineering. Hence close
co-ordination/ co-operation is necessary to engineering for major repairs or renovation.
LAUNDRY
This is department that can either enhance or mar the quality of housekeeping
services. The responsibility of laundry to housekeeping is two fold:
1. To wash and dry clean linen and staff uniforms to a very high standard of
cleanliness.
2. To Supply clean uniforms and linen to housekeeping on time.
Housing keeping has to ensure that clean linen is issued to guest rooms, restaurants,
health clubs etc. as this directly reflects the quality and image of the establishment. If these
are not received on time from the laundry, rooms would not be ready or restaurants would
not open etc. The coordinator became critical in view of the large volume of linen and
uniform that is in valued.
FOOD AND BEVERAGE
The restaurants and banquets constantly require clean table clothes, napkins etc.
Their staff as well as those in the kitchen require clean uniforms the former because they
are in guest contact and the latter due to strict standards of hygiene required in kitchen by
most governments.
SECURITY
The guest room is the most private place and the hotel goes to great lengths to
ensure guest privacy and security. Housekeeping has to alert to those going n and seek the
security departments intervention if necessary.
STORES
Larger hotels have a housekeeping store that stocks housekeeping linen and
supplies independently. Smaller hotels may stock them in general store except for linen
which should is issued to the housekeeping department. The Co-ordination with stores
would ensure the availability of day to day requirements of housekeeping.
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JOB RESPONSIBILITIES OF HOUSEKEEPING PERSONNEL
The description of housekeeping offers several advantages:
1. The new recruit knows exactly what his or her job entails. This is itself is a vital
part of induction.
2. A job description acts as a basic foundation to set standards of performance.
This induce and informs the exact standards expected of them.
3. It acts as a legal document for any disputes arising out of lack of role
clarification.
4. It protects an employee from an unreasonable superior who may like to
overburden an employee through unnecessary role deviations.
THE JOB SPECIFICATION OF HOUSEKEEPING OFFERS SEVERAL
ADVANTAGES:
1. Indicates job by name eg. Room Attendant Houseman.
2. Entry should be "Management" or "Non-management" If "Non-management"
explain if "skilled", "semi-skilled" or "Unskilled".
3. States educational requirements.
4. Give a range of age. Be careful of minimum age permissible by law.5. Enter any mental requirements as simple accounting, conceptual skills etc.
6. Note the languages that the potential candidate must have.
7. Enter any minimum experience required.
EXECUTIVE HOUSEKEEPER
This is one of the most important positions in the hotels since it carriers
responsibility for the cleanliness, maintenance and aesthetic appeal of facilities in order
that they are sanitary, desirable and in saleable condition.
JOB DESCRIPTION
Title of position : Executive Housekeeper.
Reports to : Hotel General Manger.
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Supervises : All Housekeeping Employees.
Co-ordinates with : Food and Beverage Manger, chief Engineer, Front Office
Manger, Night Manger, Laundry Manger.
Scope of Job :
1. Supervise an be responsible for cleanliness, order And
appearance of the Hotel rooms and public Area.
Employees facilities, Lines and uniform rooms and
shopping abrades.
2. Schedule, recruit, train, recommend hiring, discharging
and discipline of all department employees through
management and in accordance with labour regulations.
3. Prepare report as required.
4. Participate in all department head meetings.
5. Develop and recommend standard procedures for new
tasks or changed conditions.
6. Work closely with General Manger on day-to-day
housekeeping requirements.
7. Plan, control and supervise horticulture requirements and
commitments.8. Prepare the annual housekeeping budget for submission
to General Manger.
JOB SPECIFICATION
Job title : Executive Housekeeper.
Catergory : Management.
Educational qualification : Minimum graduate, preferably in home science or
Diploma in Hotel Management.
Age Limited : 30-45 years. Higher ages will be considered
in individual merits.
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Equipment skills : Knowledge of all housekeeping equipment.
Physical Qualification : Healthy and Sturdy.
Mental Qulification : Should be able to prepare a budget.
Languages Skills : Written and spoken English / Hindi and
Local language also.
Previous Experince :Minimum five years as a deputy housekeeper or incharge of
hospital or college hotels.
Special requirements : Should be good at managing resources of money,
materials, space, time, men and equipment. Should have
training skills and an eye for detail.
HOUSE-KEEPING SUPERVISOR
This position should be occupied by a competent personable individual who
knows her / his employees well and is above all able to meet the public.
JOB-DESCRIPTION
Title of position : Housekeeping Supervisor.
Report to : Assistant Housekeeper.
Supervisor : Housekeeping employees allotted to her area
Of activity.
Co-ordinate : Front office, engineering, Laundry, Room
Service.
Scope of job : Public Area.
1. Clock all public areas against area check
Lists and see that they meet the standard of
cleanliness stipulated.
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2. Remove furniture, curtains and other factures
which require repairs mending, spotting, washing
etc.
3. Prepare schedule for the chandelier cleaning
crew.
4. Prepare schedule for the carpet shampoo crew.
5. Train new recruits.
6. Clean safety and security systems.
7. Assign duties to the floor housemen and room
attendants.
8. Train new room attendants and house men for
maximum productivity and standards of
efficiency.
9. Follow up on maintenance orders sent to
engineering. Sign for work completed.
10. Record "Lost and Found" items as per Laid dorm
norms.
JOB SPECIPITION
Job Title : Housekeeping Supervisor.
Educational Qualification: Minimum graduate preferably in home science.
Age Limited : 26-35 years.
Equipment skills :` Must be able to handle vacuum cleaner.
Physical Qualification : Healthy and Sturdy.
Mental Qualification : Ability to do simple calculation.
Language skills : English, Hindi and preferably the local language.
UNIFORM/LINEN ROOM SUPERVISOR
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His/Her basic role for issuing uniforms and linen to staff according to systems and
procedure s. Laid down by management.
Job Description
Title of Position : Uniform/Linen Room Supervisor
Report to : Assistant Housekeeper
Supervises : Linen Room attendants and help
Co-ordinates with : Laundry essentially but all other departments
personnel.
Scope of Job
Schedule linen/uniform room staff
Assign daily work to tailors
Devise and maintain an effective control system.
Check periodically the condition of uniform and
hotel linen.
Ensure that the linen room is kept neat and clean.
Train the staff to perform their duties effectively
and efficiently.
JOB SPECIFICATION
Job title : Uniform/Linen Room Supervisor
Category : Non-Management Skilled
Education Qualification : Same as Housekeeping Supervisor
Age Limits : 21-35 years.
Equipment skilled : Basic handling and sewing machine
Physical Qualification : Healthy and Sturdy
Language skills : English, Hindi, preference to local language.
Previous experience : Five years in a linen/uniform room.
NIGHT SUPERVISOR
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Supervises all night force engaged in cleaning public area and guest rooms of the
hotels.
JOB DESCRIPTION
Title of Position : Night Supervisor
Repot to : Assistant Housekeeper
Directly supervises/control : All staff working at night in the housekeeping
department.
Limits of Authority : Reports on the performance of night crew.
Co-ordinates with : Engineering for maintenance follow up
Front office for receiving, departure rooms and
cleaning them for sale.
Security on security aspects
Lobby Manager For receiving any managerial
decisions. For placing complimentary VIP baskets
and bans.
Scope for Job : Same as given for a floor supervisor and public area
supervisor.
JOB SPECIFICATION
Job Title : Night Supervisor
Category : General
Minimum Qualification : Graduate in Home-Science or three year diploma in
Hotel Management./
Physical Skills : Healthy and Sturdy
Language skills : English, Hindi, preference to local language.
KNOWLEDGE OF ROOMS
The sale of rooms constitute approximately 50 percent more of the total hotel
revenue. A 'sale' of room would mean the leasing of the room for occupation for 24 hours
at a predetermined cost. the loss of an opportunity to sell a room can also be due to
inefficiency of housekeeping in having a room ready when required.
What does a room mean to a guest ?
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1. It means comfort. Hence hotels spend efforts in ensuring the quality of beds,
mattresses, weather, control, channel music, hot and cold water, attached baths
etc.
2. It means security. The primary security device that hotels provide to restrict
entrance to the room / site through only one door, a double locking system from
inside, strict control on room keys and master keys, chain locking the door from
within to further augment the door locking system.
3. It mean privacy. Room windows are provided with contains superior hotels
would have day light curtains and heavy night curtains. Windows would
normally overlook good scenic views away from the praying eyes of other in
the hotel or the outside public.
4. It means cleanliness and hygiene. The housekeeping department has a private
role to play in this aspect.
In the above steps it is important for all housekeeping personnel to know the
different types of rooms that hotels provide.
Single Room : Meant for a single occupancy. The room has one
normal sized bed.
Double Room : Meant for double occupancy and has large bed meant
for two.
Twin Room : Meant for double occupancy. The room provides two
single beds. Hotels may reserve the flexibility to sell
it on single occupancy as well.
Studio Room : Meant for single or double occupancy. It has one
normal bed and a sofa cum bed which acts as a sofa
during the day and can be pulled out into a bed for
the night.
Single Suit : Meant for single occupancy. A suit is a two room set
one room furnished with drawing cum dinning
facilities and the other as a bed room with a normal
bed.
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Double Suit : It is the same as a single suit in concept, except that
the bad room has a large double bed or two normal
sized beds to facilitate double occupancy.
Cabana : Room attached to the pool side for changing or
resting. The room has one sofa-cum-bed.
Deluxe Suit : Room built on two floors with an inter connecting
stair case. Such suits normally have two bed rooms.
Triple Rooms : Provide mostly for families. It has twin beds with an
extra cost.
RULES ON GUEST FLOORS:
All housekeeping staff especially room attendants, must follow some floor rules
that lend on air of efficiency and least inconvenience to guests. The floor and rooms are
most private and personal to guests who are concerned by the people who frequent them.
They lay a large trust in the management of the hotel through the room attendants who are
privy to their rooms and belongings. The following rules must be strictly observed to
uphold this truth:
1. Speech amongst the floor staff must restricted to a minimum. In case
communication is necessary, this must be alone in low tones even when guests
are not in sight.
2. Unnecessary movements like running or jumping must be avoided.
3. The passage way must be kept free of equipment, trays or trolleys.
4. The floor telephones must be attached to promptly.
5. Room attendants must greet all guests according to the time of the day.
6. Staff must be helpful ad readily give required information.
7. Remember the guest is always right. Arguing with a guest is prohibited. If a
guest is being unreasonable refer him/her to the next superior.
8. It is prohibited to enter rooms which displays a Do not disturb sign outside.
9. The door of the room in which the attendant is cleaning should always be kept
wide open.
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10. If the guest returns when the room is being cleaned the room attendants may
ask the guest if he/she can continue or come later.
11. Always follow the procedure of entering a room ven if the room is seemingly
vacant.
THE MAIDS CART
The maids cart is a trolley meant to stock a given number of linen item supplies and
equipment to service on allotted number of rooms. Each maid after receiving her room
assignment should check her supplies against a standard list to avoid needless trips. The
maid is responsible for the condition cleanliness and appearance of the cart.
The lower shelf of the cart is used to carry heavier items like mattresses, protectors
and bed sheets and right spreads. The middle and top shelf stock pillow slips and both
linen. Linen will include:
Night spreads 1 for each bed
Sheets 2 for each bed
Pillow cases 2 for each bed
Both towels 1 for each bed
Face towels 1 for each bed
Hand towels 1 for each bed
Bath mats 1 for each bed
Mattress protectors few to replace as necessary
These terms should be arranged in neatly stacks, the heavier items below and the
lighter ones on top.
The top tray should be neatly arranged with the following guest roms supplies and
cleaning agents:
ROOM BATHROOM
Water tumblers Gargle tumblers
Service directory Show mitts
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Do not disturb cards Soaps/Soap dish
Guest Stationery Toilet Rolls
Ball Point pens Toilet Tissues
Telegraph forms Blade dispensers
Bibles/Geeta Shower caps
Ash tray Soap suds
Match Boxes Shampoo bottles
Laundry forms Disposal Bags
Laundry beds
Clothes hangers
Candle stands
Scribbling pads
Guest house rules
Guest comment forms
Sewing kits
Breakfast knob cards
Plastic shirt bags
Polish my Shoe card
In addition, there should be supplies of such promotional material as the
management of the hotel may from time to time prescribe. In any event this material should
include:
Room service menu
Room service beverage list
Tent cards for special promotion.
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CLEANING THE ROOM
How To Enter : Prior to reporting on a floor the room attendant already known the status
of a room in her given lot of rooms. The room attendant can prioritise rooms to be
attendant to first on the basis of immediate needs : However the normal practice rooms to
be attendant to first then departure rooms. Clean my rooms and finally occupied rooms
for occupied rooms to a room which does not. Knock at the door firmly with the index
finger knuckle announcing your self as before. Push the door again, knock announcing
inside the room Housekeeping when these is no reply and one is relatively sure that there
is no one is open the door wide and kept it that way till the entire cleaning cycle in the
room is completed.
ROOM CLEANING PROCEDURE
1. Switch off the room air conditioner on reating. Draw all curtains and open the
windows for airing the room.
2. Remove soiled linen from beds and baths. Shake out the linen to ensure that no
guest articles are lost in the folds in the linen.
3. Check the maintenance requirement and report the same to the control desk and
enter in room check list.
4. Check for lost and found in departure rooms and report to supervisor desk.
5. Turn the mattress side to side on successding days followed by end to end
turning smooth out mattress to air it.
6. If a vacuum cleaner is not available, brush the carpet first to enable the dust to
settle while doing the next task.
7. Collect all lose papers on magazines and stock them neatly on the desk.
8. Clean all the surfaces in a single circular motions with a dry cloth. Use a hand
dust pen to collect any unwanted matter on the surfaces lifting dust in the air.
9. Dust and replace each item on dresses, bureaus and desks special attention must
be given to the display of publicity material as prescribed by the management.
10. Disinfect telephone mouthpiece with dittol. Wipe balance of the telephone with
a damp cloth. Check phone for the dial tone.
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11. Clean mirror with a dry cloth first and then with a damp newspaper to make it
sparkling.
12. Close windows.
13. Arrange furniture if necessary
14. Hove a last look at the room referring to the checklist for completion of work.
Before cleaning a room the checking of room is the 1 st and most important point,
for this purpose a table of room is given below:
MAKING A BED
1. Remove soiled sheets and pillow cases and shake out individually.
2. Turn out mattress as previously described.
3. Shake out mattress protector and relay it on the mattress change the protector if
soiled or smelling.
4. Open out fresh lower sheet evenly and tuck it securely at the head, food and
sides.
5. Open out fresh top sheet and distribute it evenly over the lower bed sheet.
6. Open out blanket and distribute it evenly on the top sheet using the crease as
describe earlier for even distribution. Ensure that the blanket labels are at the foot.
Pull the blanket four inches from the head board.
7. Fold the top sheet at the head of the bed over the blanket and fold the sheet and
blanket once again.
8. The blanket and top sheet are together tucked uniformly on both sides while the
cornets at the foot of the old are mitred.
9. Cover pillows with fresh pillow slips. Fluff the pillow and even out pillow and
even out pillow slips to look neat and tidy since pillow slips are larger them the
pillow the excess slip should be neatly folded downward. The side of the pillow
which has the fold should be away from guest view.
10. Cover completed bed with the bed spread ensuring it is right side up and falling
evenly all around the bed. Keep extra bed spread towards the head board to crease
in between the pillows so as to make the bed look appealing. The bed spread
corners should bed aesthetically done.
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11. Put spare blankets in plastic bags in the uppermost or lowermost shelf in the
guest closet. Blankets are folded in such a manner that the hotel.
Cleaning a Bathroom:
Basic Principles
a) Cleaning activity stores from the ceiling downwards to the floor.
b) Floors are cleaned from the wall forthest to the door to exit.
1. Open all windows and exhaust vents
2. Shake out all soiled bathroom linen eg. Towels, bathroom mates etc. and deposit on
the linen hamper of the maids cart.
3. Collect all trash in bathroom waste basket and deposit in trash hamer of the maids
card.
4. Clean the ceiling and air conditioning vents for cobwebs
5. Wipe of light bulbs and shades with a dry cloth.
6. Wipe down the tiles walls using a sponge or damp cloth.
7. Clean mirror first with dry cloth, then with damp news paper and finally with dry
cloth.
8. Replenish fresh bath linen and guest supplies as per the number of persons in the
room of the following number per person.
Linen Supplies
One bath towel 2 Toilet rolls
One face towel 1 bath room tumbler per person
One hand towel 1 soap dish
One bath mat 2 soaps per guest (25 g each)
1 candle stand with candle
1 ash tray with a match box
1 shoe mit
1 soap seed satchel per person
1 shower cap per person.
2 disposal bags
1 blade disperser
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1 face tissue box
1 waste basket
ROOM MAINTENANCE PROCEDURE
As housekeeping has contact with all rooms and public area practically in every
shift. It is they who detect report and ensure the completion of all maintenance work. This
requires close co-ordination with the engineering department. It is important for
housekeeping personnel to know the exact discipline under Engineering that various
maintenances come. Some suggestions belonging to maintenance are given as:
Electrical Work
Air conditioning or heating, fused bulbs, lights and lamps not working defective
plugs and plug points, short circuiting of any kind geysers and refrigerator.
Boiler Work
For supply of hot water to guest bathrooms
Mechanical Work
Faulty equipment of any kind would come under this category eg. Vacuum
cleaners, ice, cube machines.
Plumbing
Faulty taps, showers, drainage systems, water closets etc.
Civil Work
Any masonry work
Carpentry
Broken or shaky furniture, mirrots, would work, cupboards etc.
The moment a housekeeping member detects a maintenance requirement he or she
must call the housekeeping desk and lodge the complaint clearely stating the nature of
complaint, the kind of assistance required the exact location of the complaint the attendant
at the housekeeping desk will then prepare a Maintenance Order. Which is handed over
to the Engineering Control Room. The room attendants role is to open the guest room
where maintenance is required and under his/her supervision ensure that the maintenance
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work is complete in all respects. Only when housekeeping is satisfied will they sign the
work order slip in acknowledgment that the work is complete.
From : Housekeeping Dept. To Engineering Dept.
Please do the following
Room __________________ Date _____________ Time_______________
A. Electrical
Dresser
Lamp
Passage
Light
W.
Robe
Light
Bathroom
Light NE
Long
Mirror
Light
Shaver
Socket
Switch
Plates
Fancoil
Unit
Room
Status
Light
Socket
Fire
Alarm
Sensor
B. Plumbing
Shower
Rose
Tub
Stopper
Tub
Mixer
Hot Water
tab
Basin
Water
Cold Water
Tab
Flush
Valve
Floor
Drain
C.P. gr.
C. Carpentry/Misc D. Other (Specify)
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Curt Rating Ward Robe
Job Completed by _____________Date ______________Time_________
EVENING SERVICE:
In hotels normally the bulk of room cleaning should have been done in the morning
shift. The exception would be rooms with the "Do not disturb" sign. All rooms, however
require on evening service mostly to prepare the room for the right. This service should be
done prior to the guest retiring for the right. Following is the procedure:
1. Knock at the door and enter the room as per the procedure mentioned earlier.
2. Put floor lights switch on mainly to ensure that all cambiums are functioning.
3. Draw the heavy curtains.
4. Hang guest clothes if lying around.
5. Fold one corner of the blanket to enable a guest to slide into bed.
6. Remove social glasses and bottles if any.
7. Replace social towels.
8. Set climate control as directed.
9. Empty and clean ashtrays and waste basket.
10. Lock the door properly.
Second Service:
This is a service provided on the specific request of a guest. This normally
happens when a guest has / had a party or meeting in his room and world like his room to
be put in order as a consequence the following matters world normally be attended to:
1. Remove soiled dishes, bottles and glasses.
2. Remove room service trays, if any.
Music / T.V. / Locks /
Mirrors / Shades
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3. Dust the room where necessary.
4. Replace used guest suppliers.
5. Arrange the bed properly.
6. Flush the toilet bowl and dry the area around the sink.
7. Use air refresher if necessary.
8. Replace water tumblers and fill water flasks with fresh water.
Reportable Matters List:
One of the important qualities of a room attendant is an eye for detail. The
management reinforces this quality through training as well as providing a room checklist
to ensure that all matters in a room cleaning are covered. Such matters can be handled by
the room attendant in reviewing matters that are required to be reported.
1. No baggage:
This refers to occupied rooms without luggage while the housekeeping
report world reflect this it is important to immediately report this matter to the floor
supervisor. A room with this status would either mean an unauthorized occupancy or a
person who world skip out of the hotel without paying his bill. A guest without luggage is
therefore of concern to the hotel management.
2. Scanty baggage:
This is a room which has small light luggage that could be carried by hand
without indicating an obvious departure should a guest walk out with it. Scanty baggage is
of same concern to management.
3. Overnight damage or article missing:
An alert room attendant would know her allotted rooms very well. It is thus
easy to detect any damage by guests to hotel property or property missing in a room.
Reporting this immediately especially in the case of "departure rooms" could enable the
hotel management to levy a charge on the guest or take any security actions.
4. Changes in guest occupancy:
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Room attendant world know the status of how many people are occupying a
room an obvious way is by the number of beds used in a twin or double room or by clothes
and bath linen used. But the management is concerned if the guest is paying for single
occupancy and the room shows double occupancy.
5. Birds or Animals:
Hotels as a policy normally do not permit guests to keep pets in the rooms
as they disturb other guests. For this hotels have arrangements for kennels for housepets.
There are some guests who may smuggle a pet into the room. The room attendant should
report immediately.
6. Guests who are ill:
It is obvious that guests who are unwell require immediate medical
attention.
7. "Do not disturb":
The room attendant must report a DND sign outside a room for an
unusually long time it is possible that a guest is seriously ill or upto something not
permitted by hotel.
8. Change of room:
A guest may request for a change of room. This must be reported
immediately so that the occupancy status can be rectified both by housekeeping and the
front office.
9. Expressions of guests:
There are guests who will offer praise or criticism on the standard of his
room or stay this must be reported so as to recognize the person or department or rectify a
mistake where applicable.
10.Presence of vermin:
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This is important as it would effect the sanitation standards of the hotel. An
immediate effort towards best control could redeem a lost situation.
11.Arms and ammunition:
These could be a potential hazard.
WEEKLY CLEANING PROCEDURE:
In addition to her daily cleaning routine, a room attendant normally has
some cleaning chores that are of a time consuming nature. Such items may sometimes be
beyond her physical capacity and need the assistance of the houseman. Such tasks are:
1. Polishing Brassware.
2. Scrubbing of bathroom tiles.
3. Pest control.
4. Launder of lace curtains.
5. Cleaning of window pomes.
6. Scrubbing of balconies / terraces.
7. Vacuuming of carpets under heavy furniture.
8. Changing paper underlines in guest closets and drawers.
9. Cycling potted plants with the nursery.
The weekly schedule is set out by the floor supervisor who controls this activity
through a register in a format as shown as:
Room No. Brasso Bathroom
miles
Window
panes
Balcony Pest control
101
102
103
Date Done Date Done
Fig. Weekly Cleaning Register.
Under Repair Room:
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The management may stimulate a preventive maintenance cycle for all rooms or a
room may be taken over by the maintenance department for a major maintenance job like
painting or masonry work. In such cases there is a procedure to be followed:
1. Inform the housekeeping desk and / or front office that the room has been taken for
repair and should not be sold.
2. Call the tailor and have the curtains removed and sent to the linen room.
3. Cover the telephone with polythene or disconnect it.
4. Seal taps of sinks and water closet.
5. Furniture that has upholstery is sent to the upholstery yard for shampooing or
mending.
6. All carpets are rolled up by housemen and sent for shampooing.
7. Potted plants are given back to the nursery.
8. All drawers should be removed and stored.
Preparing a room report:
The room report is prepared in triplicate by the housekeeping department
each shift as an independent check on occupancy. This report is prepared by the floor
supervisor or a designated room attendant and is sent to the housekeeping desk who make a
consolidated report of all floors or directly to the front office who tally the report of with
their room rack as a check on authorised occupancies or inadvertent mistakes in recording a
room occupancy. In case of discrepancies the front office should make a physical check of
room to establish the correct occupancy status. Of the three copies the original is sent to
front office, the first copy to accounts and second copy is kept by housekeeping as are
record.
The room report is basically a list of room numbers against which the housekeeping
supervisor indicates by a prescribed code, the states of a particular room. The codes may
vary from hotel to hotel but the basic information and intention is the same. Typical codes
are given offer this table of room report on the beret page because of less space.
ADVANTAGES OF PROPOSED SYSTEM
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The project is identified by the merits of the system offered to the user. The merits
are as follows.
This project offer administrator to enter data through simple and interactive forms.
This is very helpful for the manager to enter desired information through so much
simplicity.
The user is mainly more concerned about the customer information, whatever he is
doing. There are checks in every stage of new creation, data entry of updation. So
the user can not enter invalid data, which can cause further problems.
Some time user find the later stages using the project that he need to update some of
information that he entered earlier. These are option for him by which he can
update the records.
User is provided the option of monitoring the records entered earlier. He can see the
desired records with the variety of options provided for him.
LIMITATIONS OF SYSTEM
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This system prepared with limited resources and information at our disposal, it may not last
long beyond a certain period.
This system will not provide the right results in the event of wrong input data.
In this system there is no Option to stop while data process.
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OUTPUT
HOTEL
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BILL
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CUSTOMER INFORMATION
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FORM
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FURTHER SCOPE
Hotel is an establishment that provides lodging paid on a short-term basis. The provision of
basic accommodation, in times past, consisting only of a room with a bed, a cupboard, a
small table and a washstand has largely been replaced by rooms with modern facilities,
including en-suite bathrooms and air conditioning orclimate control. Additional common
features found in hotel rooms are a telephone, an alarm clock, a television, a safe, a mini-
barwith snack foods and drinks, and facilities for making tea and coffee. Luxury features
include bathrobes and slippers, a pillow menu, twin-sink vanities, and jacuzzi bathtubs.
Larger hotels may provide additional guest facilities such as a swimming pool, fitness
center, business center, childcare, conference facilities and social function services
Complete human realism is not likely to happen very soon, however such concepts.
obviously bear certain philosophical implications for the future of the hotel industry.
http://en.wikipedia.org/wiki/Lodginghttp://en.wikipedia.org/wiki/En-suitehttp://en.wikipedia.org/wiki/Air_conditioninghttp://en.wikipedia.org/wiki/Climate_controlhttp://en.wikipedia.org/wiki/Telephonehttp://en.wikipedia.org/wiki/Mini-barhttp://en.wikipedia.org/wiki/Mini-barhttp://en.wikipedia.org/wiki/Pillow_menuhttp://en.wikipedia.org/wiki/Jacuzzihttp://en.wikipedia.org/wiki/Lodginghttp://en.wikipedia.org/wiki/En-suitehttp://en.wikipedia.org/wiki/Air_conditioninghttp://en.wikipedia.org/wiki/Climate_controlhttp://en.wikipedia.org/wiki/Telephonehttp://en.wikipedia.org/wiki/Mini-barhttp://en.wikipedia.org/wiki/Mini-barhttp://en.wikipedia.org/wiki/Pillow_menuhttp://en.wikipedia.org/wiki/Jacuzzi -
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CONCLUSION
Hotel rooms are usually numbered (or named in some smaller hotels and B&Bs) to allow
guests to identify their room. Some hotels offer meals as part of a room and board
arrangement. In the United Kingdom, a hotel is required by law to serve food and drinks to
all guests within certain stated hours. In Japan, capsule hotelsprovide a minimized amount
of room space and shared facilities.
http://en.wikipedia.org/wiki/Room_numberhttp://en.wikipedia.org/wiki/Bed_and_breakfasthttp://en.wikipedia.org/wiki/Capsule_hotelhttp://en.wikipedia.org/wiki/Room_numberhttp://en.wikipedia.org/wiki/Bed_and_breakfasthttp://en.wikipedia.org/wiki/Capsule_hotel -
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REFERENCES
1. CHTHO produces documentary on worlds oldest animation. Tehran Times. 04-03-
2008.
2. The Visual Linguist: Burnt City animation VL
3. Ronan, Colin A; Joseph Needham (1985). The Shorter Science and Civilisation in
China: Volume 2. Cambridge University Press. ISBN 978-0-521-31536-4.
4. Dulac, Nicolas; Andr Gaudreault (2004). "Heads or Tails: The Emergence of a
New Cultural Series, from the Phenakisticope to the Cinematograph". Invisible
Culture: A Journal for Visual Culture. The University of Rochester.
http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1 .
Retrieved 13 May 2006.
http://www.tehrantimes.com/index_View.asp?code=164429http://en.wikipedia.org/wiki/Tehran_Timeshttp://www.emaki.net/blog/2006/02/burnt-city-animation-vl.htmlhttp://en.wikipedia.org/wiki/Special:BookSources/9780521315364http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1http://www.tehrantimes.com/index_View.asp?code=164429http://en.wikipedia.org/wiki/Tehran_Timeshttp://www.emaki.net/blog/2006/02/burnt-city-animation-vl.htmlhttp://en.wikipedia.org/wiki/Special:BookSources/9780521315364http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1http://www.rochester.edu/in_visible_culture/Issue_8/dulac_gaudreault.html#1 -
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CERTIFICATE
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ACKNOWLEDGEMENT
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PREFACE
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INTRODUCTION TO
PROBLEM AREA
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OBJECTIVE OF THE
PROJECT
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EXISTING SYSTEM
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LIMITATION OF
EXISTING SYSTEM
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ADVANTAGES OF
PROPOSED SYSTEM
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SYSTEM ANALYSIS
AND DESIGN
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PROPOSED SYSTEM
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ABOUT THE TOPIC :
ANIMATION
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ADVANTAGES OF
PROPOSED SYSTEM
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LIMITATION OF
SYSTEM
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FURTHER SCOPE
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CONCLUSION
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REFERENCES