ARE YOU DAYDREAMING ABOUT OWNING YOUR OWN BED AND BREAKFAST?
Find out how to launch your own B&B or guesthouse. You’ll learn about the application of management, customer service, setup, and other topics in this course.
Working with our industry professionals, you’ll gain knowledge of:
- facilities administration
- the significance of style and decoration
- equipment, and client service
- food procurement and distribution
- financial administration, and general marketing
This course is an excellent starting point for people new to hospitality, or for extending into running your own business.
Lesson Structure
There are 7 lessons in this course:
- Introduction to Management & Marketing
- Introduction
- Basic Principles of Management
- Four Main Steps in Management
- Planning, Leading, Organising, Controlling
- Economic View of Management
- Behavioural View of Management
- The Stakeholder Theory
- Understanding policies
- Marketing -Feasibility Research
- Advertising Steps to Follow
- Purpose of Advertising
- Advertising through media, by personal contact
- Facilities and Decor
- General layout – Reception, Dining area, Food Production
- Equipment – essential equipment, selection criteria
- Equipment Inventory
- Reception, Storage (Dry store, Vegetable store, Refrigeration, Storage temperatures_
- Food Preparation – vegetables, salad, meat, fish, pastry
- Parking
- Telephones, Communication and Technology – utilities
- Cleaning – outside the building, reception, lounge, bedrooms, bathrooms, corridors, kitchens
- Customer Service
- Personnel and service.
- Division of Duties
- Importance of Customer service.
- Customer Service Skills – waiting, carrying things,
- Interpersonal Skills – addressing customers, records
- Staff Recruitment, Interviewing, Training and Induction.
- Controlling Staff -leadership, Giving Orders / orders not correctly carried out
- Procedures for dealing with orders not carried out correctly.
- Bedroom service.
- Equipment
- Principles of design.
- Service Facilities
- Cleaning/ Cleansing
- Waste Disposal
- Toilet & Bathroom Facilities
- Safety Risk analysis.
- Safety audit.
- Using audit forms and checklists.
- Signs for communication danger
- Materials control
- Maintenance control – useful checks
- Supplying Meals
- Breakfast timings.
- What to serve (continental or full cooked breakfast).
- Coffee – blends, grinding, troubleshooting, coffee variations
- Teas- specialty teas, herbal teas, storing, brewing
- Presentation of food & beverage
- Dealing with special requirements -breakfast in room, children, vegans / vegetarians, etc
- Serving other meals and snacks.
- Organising “experience” meals
- Dealing with customer complaints
- Food Purchasing
- Effective purchasing
- Planning ahead
- Role of the purchaser
- Supplier Selection
- Bulk buying
- Other Purchasing Approaches – contract, day to day, commissary, tenders, etc
- 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 school, marked by the school’s tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.
Aims
- Determine the range and type of abilities needed for effective management of a bed and breakfast or guesthouse.
- Explain how a guesthouse or bed and breakfast is equipped and managed.
- Discuss the administration and provision of equipment in a hotel or bed and breakfast.
- Talk about the administration and provision of meals in a B&B or guesthouse.
- Find out how a hotel or B&B manages its financial and other records.
- Find out how to go about comparing prices on a certain piece of equipment.
START a B&B Company
A bed and breakfast is often a private residence that provides both lodging and food as part of a package.
A private home that may only be renting out rooms for a fee is referred to as a guest house.
These are relatively broad concepts that might apply to any type of lodging and any level of amenities or services.
In Britain, guest houses are now most frequently associated with lodging near the shore. Guest houses are typically found in tourist locations in South Africa. In Australia, guesthouses are frequently larger establishments whereas bed and breakfasts are scaled back.
This course applies to any type of residence or home-like lodging that is offered primarily to visitors. This is clearly separate from hotel lodging, which is not provided in a “home style” environment.
Guesthouses and B&Bs lack the commotion that hotels have. Smaller guest counts and more casual or even one-on-one interactions between visitors and staff/owners enable them to offer a more basic form of lodging.
High Standards Are Required
It is crucial to keep the establishment clean in every way, not only to comply with health standards but also for reasons of presentation and appearance.
outside of the building
All maintenance should be finished, and the paintwork should appear clean and new. Nothing is worse than a new visitor noticing paint flaking off of gutters, pipes, or window frames. If a gate is installed at the entrance, it should be brand-new, painted, and in good working order. At the entrance, the drives and pathways should be swept of debris and clean. Keep in mind that the proprietor is accountable if a visitor has a mishap on a way. Garden beds should look good and be weed-free, and any lawns should be kept tidy.
Reception
Since this is the first section of the building that visitors will view, it needs to be tidy and appealing. Carpets should be vacuumed at least once daily. Maintain all fittings and counters dust-free. Pay close attention to light fixtures that draw a lot of dust.
Lounge
This space needs to be kept tidy, but it’s also crucial to clean while no visitors are around. Late morning is typically an excellent time to clean because most guests at a guest house are out and about by 10:00 am. Here, all furnishings, including the carpets and lounge chairs, must be dusted or cleaned, and they must all be left in a tidy manner.
Bedrooms
It is customary to let guests enjoy breakfast in their rooms and leave their rooms until 10:00 am. After that, cleaning workers may access the bedrooms to do the following tasks:
- Make beds and, if required, replace linens.
- Deplete the trash can of paper.
- Discard any soiled plates or tableware that may have remained after room service.
- Clean the carpets.
- Clean any fixtures and cabinets.
- Verify and clean the drapes.
- Make sure that all of the lights are on.
Bathrooms
These should be checked twice per day and the following done:
- Floor and all toilet fixtures should be cleaned.
- Make that there are adequate toilet paper rolls accessible.
- Remove all contents from all containers (including sanitary)
- If required, replenish soap and replace towels.
Corridors
To prevent loose pieces that can lead to accidents, vacuum these everyday and examine all carpets. Also, make sure all fire extinguishers are located and functional.
dinning areas
When the guests arrive for meals, these should always be clean. The tables should be tidy and prepared for the guest to begin eating, and the floor should be clean.
Kitchens
Typically, kitchen staff is in charge of cleaning the kitchens. Immediately after use, all cooking utensils must be cleaned and stored in the correct locations. This is crucial for both hygiene and the effectiveness of kitchen operations.