SS1 Catering Craft Practices Lesson Note on Meaning of Reception or Receptionist

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MEANING OF RECEPTION/ RECEPTIONIST

Reception is the act or process of receiving or being received. It is the act of receiving or getting something, or the way it is received. It is welcoming or greeting a guest. In catering industry, the reception is the front office. This is the sales point of the establishment that comes in direct contact with the customers. It manages the customer service. The receptionist works at the reception.

A receptionist is a person that welcomes the customer, and stays at the reception area where customer’s activities, services and other enquire.

Duties and Responsibilities of a Receptionist.

1. Welcoming, checking in and registering guest.
2. Carrying out cashier duties and ex changing currency
3. Allocating room status with housekeeping department.
4. Up selling room categories
5. Informing guest of hotel facilities and of any social events taking place within the hotel.
6. Carrying out customers checks outs
7. Carrying out any bill’s adjustment.
8. Assisting with any room reservations
9. Communicating with any other departments as at when required.
10. Dealing with customers complains.
11. Operating hotels point sales(pos) system.
12. Keeps the reception book up to date.
13. Prepare departure list
14. To prepare and balance the cash book
15. To prepare managers’ report daily turnover and rooms occupied.
16. To send arrival list to all department.

EVALUATION.

1. Describe the duties of the laundry headman.
2. Write two duties of room maid / steward
3. List four personnel of the housekeeping department.
4. List 5 duties of a receptionist.

GENERAL EVALUATION:

1. The duties of a housekeeper include all except.

• Cleaning the floors.
• Making beds
• Cleaning the lavatory nursing a baby.

2. The attributes of a housekeeper include all except………………

• Punctuality
• Cool headed
• Irritability
• Courtesy

3. Aims of housekeeping include.

• To keep a good account
• To keep the environment clean and comfortable
• To keep raw materials in the store.
• To take stock of sales.

4. The factors that can influence housekeeping include.

• Size of the area provided
• Quantity of food available
• Available fund

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