208418_VHCC_DACUMSheet

Tasks

Duties

F-1 Manage Room Inventory, e.g. out of order, vacant, dirty / clean, occupied F-10 Follow FOH Standard Operating Procedures

F-2 Review Guest Arrivals / Departures

F-3 Review Guest Preferences, e.g. ADA, floor preference, single / double bed

F-4 Arrange Guest Billing, e.g. credit card, direct bill, group masters

ASSIST WITH LODGING & RESORT SERVICES MANAGEMENT Encompasses A-E and includes the following:

F

F-11 Establish Housekeeping Standard Operating Procedures

F-12 Use Housekeeping Best Practices, e.g. tricks to making beds and cleaning showers, cleaning in a specified amount of time

F-13 Create Deep Clean Task List

G-1 Contribute to Daily Business Activities, e.g. sales and labor reports, food and beverage preparation, staff care and relations

G-2 Assist with Bulk /Commissary Management, e.g. commissary inventory, recipe math, HACCP plan, CCP graphics, sanitation

ASSIST WITH FOOD & BEVERAGE SERVICES MANAGEMENT Encompasses A-E and includes the following:

G

G-6 Support Bar / Wine Services Management, e.g. wine recommendation, loss prevention, bar menu, staff training, responsible beverage service, staff hiring / schedules

DACUM Occupational Profile for an Entry-Level Hospitality and Tourism Management Professional Prepared for Virginia Highlands Community College November 21, 2024