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Resumo(s)
A área da Hotelaria e do Turismo é cada vez mais competitiva, sendo
essencial o planeamento prévio de ações relacionadas com a componente
operacional, nomeadamente no controlo dos procedimentos utilizados para a
venda e operacionalização de serviços ao cliente, e posteriormente na articulação
interna das equipas com um objetivo comum, a satisfação das necessidades do
cliente.
Neste trabalho iremos analisar os procedimentos internos do departamento
de Eventos & Banquetes, em duas vertentes: Comercial | Venda do Serviço; e
Operacional | Preparação e Execução de serviços de Eventos & Banquetes, com o
tema proposta de melhoria no departamento de eventos & banquetes de uma
unidade hoteleira.
A escolha do Montebelo Vista Alegre Ílhavo Hotel, como o hotel a abordar no
projeto de intervenção, deriva das funções profissionais que me encontro a efetuar
no mesmo desde Outubro de 2021, como Subchefe de Restaurante e Responsável
de Eventos & Banquetes.
The Hospitality and Tourism area is increasingly competitive, being essential the prior planning of actions related to the operational component, namely in the control of the procedures used for the sale and operation of services to the customer, and later in the internal articulation of the teams With a common goal, the satisfaction of customer needs. In this work we will analyze the internal procedures of the Events & Banquets department, in two aspects: Commercial | Sale of the Service; and Operational | Preparation and Execution of Events & Banquet services, With the theme proposal for improvement in the events & banquets department of a hotel unit. The choice of Montebelo Vista Alegre Ílhavo Hotel, as the hotel to be addressed in the intervention project, derives from the professional functions that I have been performing in it since October 2021, as Sub—Chef of Restaurant and Responsible for Events & Banquets.
The Hospitality and Tourism area is increasingly competitive, being essential the prior planning of actions related to the operational component, namely in the control of the procedures used for the sale and operation of services to the customer, and later in the internal articulation of the teams With a common goal, the satisfaction of customer needs. In this work we will analyze the internal procedures of the Events & Banquets department, in two aspects: Commercial | Sale of the Service; and Operational | Preparation and Execution of Events & Banquet services, With the theme proposal for improvement in the events & banquets department of a hotel unit. The choice of Montebelo Vista Alegre Ílhavo Hotel, as the hotel to be addressed in the intervention project, derives from the professional functions that I have been performing in it since October 2021, as Sub—Chef of Restaurant and Responsible for Events & Banquets.
Descrição
Trabalho de projeto
Palavras-chave
Hotelaria Eventos Banquetes Montebelo Vista Alegre Ílhavo Hotel Venda Operação Hospitality Events Banquets Sale Operation