The Hospitality Concepts

5S (methodology) 5S is the name of a workplace organization methodology that uses a list of five Japanese words which, transliterated and translated into English, start with the letter S. This list is a mnemonic for a methodology that is often incorrectly characterized as "standardized cleanup", however it is much more than cleanup. 5S is a philosophy and a way of organizing and managing the workspace and work flow with the intent to improve efficiency by eliminating waste, improving flow and reducing process unevenness. What is 5S? 5S is a method for organizing a workplace, especially a shared workplace (like a shop floor or an office space), and keeping it organized. It's sometimes referred to as a housekeeping methodology; however this characterization can be misleading, as workplace organization goes beyond housekeeping (see discussion of "Seiton" below). The key targets of 5S are improved workplace morale, safety and efficiency. The assertion of 5S is, by a

Ana Chavarria, front office manager, has been with The Times Hotel for several years. She recalls her first few months as a time of great stress. There was Milo Diaz, personnel manager, who was always calling her to post her schedules on time and authorize payroll forms. Thomas Brown, executive housekeeper, seemed a great friend off the premises of the hotel, but at work, he continually badgered the front desk clerks on guest check-in and checkout problems. Yoon-Whan Li, executive engineer, also had communication issues with Ana, such as the time when a desk clerk called Yoon-Whan at home to indicate that an elevator was stuck on the fourth floor when it was only manually stopped by a group of children. Eric Jones, food and beverage manager, continued to blame Ana’s desk clerks because hotel guests were not frequenting the dining room and lounge, asking her, “When will the desk clerks ever learn to talk about those free coupons for the dining room and lounge that they so stoically hand

ABSTRACT Hospitality business is in transition stage, shaping itself better, less expensive, more user and environment friendly and ethical in approach. It’s good for all of them who believe tourism and hospitality a sustainable product. The present study is on emerging trends in operational areas of hospitality and hotels particularly. The scope of the present study is limited to the information available in published media, and internet. The technology has been instrumental in bringing about those changes in hospitality functioning and the way we do business. New concepts with the help of technology like Allergy Free Rooms, CombiOven, non-ODS are finding place in hospitality. These products though expensive initially prove cheaper in long run and hazard free and environment friendly too. Of course, ethical business is in demand and that is sustainable. Similarly in eating and drinking patterns there is change some innovative works like REMY IceBOXX has evolved a new style of drinking